|How To Cook Country Ribs|
First, Country Ribs (Country-Style Pork Ribs) are not really ribs at all! Golly Gee, Holy Jumpin' Up and Down, is that right?
Yes! And, they are huge, boneless and meatier than the real pork ribs (baby-backs).
Now, this is not a grilling lesson. It is a way of cooking the Country Ribs on a gas grill, which retains the moisture in the meat, coming away with something that tastes great, and something that nobody would guess that you did on a gas grill. How does that grab you?
If all you ever did in the past was to grill weiners and hamburgers...well maybe a couple of steaks, isn't time to get off your dime and do something that will impress.
If you had taken time in the past to read my barbecuing posts you find out that I am an advocate of water smokers. It's real simple concept, I'm not here to blow you mind.
All you do is put a water pan, filled with liquid and an extra grill between the ribs and the flame. It's almost a "Duh"!
|How To Cook Country Ribs|
Anything that you add to the water will help flavor the meat. Does this sound smart or what?
In order to succeed at this, you have to try it. All you need is one Brinkmann Water Pan and a grill that covers it.
The above link will lead you on how to get a pan...they're cheap, but you don't have a grill for it. Once you get the pan, you can take it to most any hardware store and find a grill that will fit over the top.
Do I have to tell you to buy some Country-Style Ribs? Once you get the ribs home, put a quality Rub on them. Sprinkle on the ribs and literally rub it in. Sprinkle more on but don't rub it in this time.
Let them sit over night in the fridge.I used Chef Prudhomme's Barbecue Magic in this session but, you can use any kind of Rub your heart desires.
The next day, take the ribs out of the fridge and sit them on the counter while you fire up the barbie to 375 degrees. You can turn on just one burner or both, but one will work.
Place the water pan in the middle of the grill and fill to the top with hot water. Place a grill over the pan and place the ribs on the grill. Be careful that you don't have any of the meat hanging over the edge of the pan or it will burn.
Anything, that you add to the water will flavor the meat so add a half cup of quality BBQ sauce to the water. Don't put it on the ribs. You can do that later if you want.
You will have to push the pan and extra grill back a tad into the barbecue grill so that you can get the cover closed. It has to be closed all the way or it won't work.
Once you get the grill closed, leave it closed. The steam from the water will bounce up to the top of the hood and back down into the meat and help flavor it.
Cooking time is about two hours, almost to the minute if you kept the temperature where it should have been. Just make sure the ribs are properly cooked. Use a meat thermometer if in doubt.
When you take the ribs off the grill, wrap them in foil and let them sit out a bit before serving. You can add BBQ sauce before you serve them, but try one without it first. You might find out the you like them better without sauce. Or, put a sauce out to the side as a dip.
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