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grilled country style ribs

Grilled Country Style Ribs

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Craving bold BBQ flavors? Our grilled country-style ribs recipe is packed with smoky goodness, juicy meat, and a caramelized finish. Grill like a pro!
Course Main Course
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings 4

Ingredients

For the Ribs:

  • 3-4 lbs country-style pork ribs bone-in or boneless
  • 2 tablespoon olive oil or yellow mustard for binding the rub

Dry Rub:

  • 3 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon brown sugar optional, for a touch of sweetness

BBQ Sauce (Optional):

  • 1 cup of your favorite BBQ sauce
  • 1 tablespoon honey for extra caramelization

Additional (for moisture and smoking):

  • ½ cup apple juice or apple cider vinegar for basting
  • Wood chips apple, cherry, or hickory if using a charcoal grill

Instructions

Prepare the Ribs

  • Pat the ribs dry using paper towels.
  • Apply a binder (olive oil or mustard) to help the rub stick.
  • Generously coat all sides of the ribs with the dry rub.
  • Let the ribs sit for at least 30 minutes or refrigerate overnight for deeper flavor penetration.

Preheat and Set Up the Grill

  • For a Gas Grill:
  • Turn burners on one side to high heat (400-450°F).
  • Leave the other side off for indirect cooking.
  • For a Charcoal Grill:
  • Pile hot coals on one side, leaving the other side empty.
  • Toss in soaked wood chips for extra smoke flavor.

Sear the Ribs

  • Place ribs over direct heat and sear for 2-3 minutes per side until a golden crust forms.
  • Move the ribs to indirect heat to finish cooking slowly.

Slow Cook the Ribs

  • Lower the grill temperature to 250-300°F.
  • Close the lid and let the ribs cook for about 2 hours, flipping every 30 minutes.
  • Optional: Baste with apple juice or apple cider vinegar every hour to keep them moist.

Apply BBQ Sauce (Optional)

  • During the last 15 minutes of cooking, brush ribs with BBQ sauce.
  • Let the sauce caramelize over indirect heat.
  • For a thicker glaze, apply another coat just before serving.

Check for Doneness

  • Use a meat thermometer: The internal temperature should be 195-200°F for ultimate tenderness.
  • If you don’t have a thermometer, use the fork test—if the meat pulls apart easily, it’s ready.

Rest and Serve

  • Remove ribs from the grill and let them rest for 10 minutes.
  • Slice or pull apart and serve hot.