How many grilled pork ribs recipes do I have? A few! I am guilty of holding onto my grilled pork rib recipes and not sharing them on my blog, lol! Why? Simply because I get caught up with so many recipes at once. I have good intentions, but sometimes get distracted.
Pork Country-Style Ribs
Pork country-style ribs are so versatile! You can find them with bone in or boneless. Many times I will use the boneless ribs when I need a smaller quantity of fatty pork. Instead of purchasing an eight pound pork shoulder, I will purchase 3 pounds of ribs.
Sauce or Dry Rub?
I used to think every type of meat had to sit in a wet marinade overnight for more flavor. Boy was I wrong. I have learned so much these past 6-8 years when it comes to grilling and just cooking a darn good steak in general. Both beef and pork, I feel very comfortable and somewhat confident when it comes to grilling or smoking. I am no professional, that’s for sure, but I get by.
Fresh ground chile powder!
It’s so easy to prepare fresh ground chile powder blends in your own kitchen. Invest in an inexpensive coffee grinder and keep it just for spices. It’s so worth the effort! Grinding dried chiles into chile powder is a great way to store excess peppers in a compact way.
Not into grilling so much?
A family favorite , growing up, was mom’s costillas de puerco (pork ribs), out of the oven.
Once I learned how to cook on indirect heat on my grill, it change my whole life! Lol!
Chile Ancho Rub Grilled Pork Country Ribs
- 3 pounds pork country ribs bone on
- 3 tsp Kosher salt
- 3 tsp Fresh cracked pepper
- 3 tsp Garlic powder
- 1 1/2 tsp Cumin
- 1 tbsp Chile ancho powder
- In a small bowl, mix the spices above. Stir to combine. Set aside.
- Lay the pork onto a baking sheet. Season the pork on both sides with seasoning blend. Let sit at room temperature for 25 minutes.
- While the pork sits, preheat your outdoor grill. You will be cooking the pork indirectly. This means you will have one cool side and one hot side on your grill.
- If you want to add some wood smoke flavor, make sure you soak the wood chips at least one hour ahead of time.
- Since I grill with charcoal, I will lay a nice handful of the wood chips on the edge of hot coals nearest to where the meat will cook.
- When ready, place the pork on the cool side, making sure you place the thickest pieces closer to the heat source. Close the lid and set your timer for 45 minutes.
- After 45 minutes, rotate the ribs. If using charcoal, you may have to maintain a steady heat source by adding more charcoal. Once again close the lid and set your timer for 45 minutes.
- When ready, transfer the pork to a disposable pan. Cover tightly with foil paper and place back onto the indirect heat side of the grill. Close the lid and set your timer for 45 minutes.
- When ready, check the ribs for tenderness. The should be very tender when pierced with a fork or knife. If you like, you could baste them and quickly grill them on the hot side, direct heat on the grill. That is optional. Remove from grill, cover and let sit for 30 minutes.
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