PORK RIBS ON CHARCOAL GRILL RECIPES

Steps:

• Wipe both side of the country style ribs clean with paper towels.
• If desired, combine the optional marinade ingredients and marinate the meat for one hour in the refrigerator.
• Season the meat liberally with the dry rub.
• Allow the meat to rest for 15-30 minutes to allow the dry rub to start dissolving into the meat.
• Smoke the country style ribs in Smoke Mode (180F) for 30 minutes using hickory.
• Raise the temperature of your smoker to 250F and allow the meat to cook for another 30 minutes.
• Baste both sides of the meat with barbecue sauce.
• Allow the country style ribs to smoke another 15-30 minutes until an internal temperature of 145F.
• Slice the meat thin and enjoy!

Steps:

• Remove the excess layers of the membrane from the back of the ribs (leaving a single layer of membrane attached). Trim the excess fat/ silver skin off the top. In a small bowl, combine the salt and pepper. Gently massage the salt and pepper into the ribs.
• Prepare the smoker for indirect cooking over very low heat (110°C to 130°C). Refer to your handbook for further instructions. Add two to three hickory or mesquite wood chunks to the charcoal.
• After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over indirect very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.
• Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.