Country Style Ribs

Take a medium to large size bowl with a sealable lid and liberally sprinkle your favorite rub, I have used McCormick Grill Mates Sweet and Smoky.  Cover this with a layer of ribs and then sprinkle on more rub, repeating until out of ribs and you have sprinkled rub on the top layer.  Cover and seal the lid, get a good grip and shake the bowl to apply the rub.  Now, sprinkle on enough olive oil to generously coat the ribs.  I used Kultrun Chilean olive oil infused with ground black pepper, but any olive oil you like will do.  Now shake the bowl again.  I did this about 4 hours before cooking.  Every hour or so shake the bowl again and stir the meat around to keep the same cuts from staying on bottom.

It is best if you have a wide grill or one with a smoke box, so you can have your coals to one side.  When your coals are ready, put the ribs directly over the fire and cover your grill lid, and allow about a 5 minute sear on each side.  Just enough to get some grill marks started and get the meat a little brown.  I am cooking these with only pecan wood.  I frequently use charcoal with a few chunks of wood on top to make the smoke.  Any kind of good smoking wood you prefer, like mesquite or hickory will work as well.

After searing move the ribs to the side off direct heat.

I recommend having the vents on the meat side full open and on the fire side half closed.  This will allow a flow of good hot smoke to pass the meat while not completely choking out the oxygen.

After 20 – 30 minutes flip and rotate the ribs.  Continue this for about 45 minutes to one hour until the ribs look pretty done.  Poke ‘em with a fork if you have to to test them.  You will want to periodically poke at the fire and add some small pieces of wood to get it smoking a little harder.

Now generously brush on your favorite barbecue sauce.  I recommend any variety of Sweet Baby Ray’s.  Add a small piece or two of wood to get the smoke going.  Give the ribs 5 – 10 minutes each side, just enough time to let some sauce drip on the coals and the sauce to take in some smoke and thicken on the meat.  This will also cook some of the sweetness out of the sauce.

When done they will look dark but you want to get them off before they get any charring.  I had mine with Ranch Style Beans, homemade corn bread, an onion wedge and hamburger dill slices.