Not really ribs, country-style ribs are thick slabs of meaty goodness cut from the shoulder of the of the pig. It’s a complicated cut of meat with lots of fat and connective tissue, so they really lend themselves for a little low and slow smoking followed by by a braise until they melt.
1 pound country-style pork ribs
Barbecue rub of choice
2 cups apple juice
1/2 cup barbecue sauce of choice
Season ribs on all sides with a generous coating of rub (Plowboys Yardbird in the case). Stash in fridge while you set up the grill.
Set the grill up for an indirect cook over medium (300°F) heat. On the Big Green Egg is used the plate settler to diffuse the heat and raise my cooking grate about 4 inches.
Add your smoking wood (apple this time) to the grill and when the grill reaches 300°F and the smoke has turned blue, add a drip pan to the plate setter, and arrange the ribs on the cooking grate. Close the lid and let them cook, flipping every 30 minutes, until they reach 160°F internal (about an hour and a half).
Move the ribs off to a flame-proof pan roasting pan and cover with the apple juice. Turn ribs to coat and move the pan full of ribs back to the grill. Close the lid and let cook for an hour.
Check the ribs for doneness – they should be around 190°F internal and the meat should fall apart when you poke at it with a fork. Remove the ribs to a platter to let them rest. Reserve any juices that are still left in the pan.
Pour reserved juices and barbecue sauce together in a small sauce pan. Bring to a boil, then reduce heat and let simmer for 5 minutes to thicken.
Serve the ribs with sauce on the side.
Very tasty – really like the extra sweetness from the apple juice, but not as juicy as I would have liked. I think these might benefit from being sealed in foil for the final part of the cook.