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Country style shoulder bone-in pork ribs

14 years ago

I am considering grilling country style pork ribs for Sunday dinner. We have between 20-25 most Sundays for dinner. It has been really hot and I want to only use the grill and not precook in the oven. I have never done that before. What temperature should I grill them at and approx. how long will it take? Thanks so much for your help.

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Comments (6)

lindac
14 years ago
How much time do you have? LOL!
they will be fabulous grilled as low as you can go for about 4 hours....with some source of smoke....like damp wood chips in a semi closed container.
Or you could cook for a shorter time at a higher temp.
They are done when tender. if the rest of the stuff isn't ready, spritz with sauce and wrap in foli and keep warm at the edge of the grill.
deeebert
14 years ago
Interesting, years ago a butcher told me that shoulder chops made the best grilled pork because of the layers of fat marbled through the meat. Although your quantities are large why wouldn't grilling them according to thickness give you a good product?
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I cooked my pork shoulder (Boston Butt) in the crock pot Tuesday and it was not greasy at all. First, I did trim the "fat cap" off with kitchen shears and a knife. I also trimmed as much fat as I could from the exterior edges. I then lightly browned it in my cast iron skillet and put in the crock pot on high to get it going and reduced to low for the rest of the day. I added 1/2 cup of water to the crock. When it was done, I lifted the roast out of the pot to a large cutting board. and left the broth. This left all the fat behind. Pull it apart and let cool until you can handle the meat. I then went through and pulled the parts out that I don't like ( left from around the fat). If you like the sauce cooked into the meat, discard the broth in the crock pot, return the meat to it with your favorite BQ sauce, and cook on low until heated through. I usually put them on the smoker in the summer and it doesn't have to be trimmed, because all the fat drips off, but we were going to be gone all day. I have an old Hamilton Beach"Crock Watcher" 6qt that I used the other day. I also have a new Rival "Crock Pot" 4.5 qt that works well, because my small one died. My new one has the dial for off, high, low, and warm. It is not one of the digital ones with a timer. The new ones cook a lot hotter and faster, so be sure to turn a new one down to low sooner and try to get one with the warm setting.
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cakelly1226
14 years ago
They cook pretty quick compared to other style ribs. I did them in the oven for a couple of hours before putting them on the grill and they pretty much fell apart! You could do them at a low heat for 2 hours grill only and they would be delish. . They make great pulled pork too-tastier than the shoulder in my opinion:)
countrygal_905
Original Author
14 years ago
Thanks so much for the responses. They are on sale here this week so I think that will be the meat for Sunday dinner. Does low heat mean around 250 or higher than that?
cynic
14 years ago
Personally, I wouldn't go higher than 250ÃÂ° or lower than 200ÃÂ°. I use my Nesco Roaster for boneless country style ribs and use about 200ÃÂ°-225ÃÂ°, give them a rub, wrap them in foil and a little moisture of some type, whether it be BBQ sauce, beer (usually), root beer, Dr. Pepper, wine, Teriyaki sauce or whatever you happen to like. I often brown them a bit in the convection oven but it's not required.

The BBQ Pit Boys like to simmer them in beer, onion and BBQ sauce then they crisp them up on the grill after they're cooked.

Here is a link that might be useful: BBQ Pit Boys
lindac
14 years ago
I agree....low for me is about boiling point...212 if you can be that exact....otherwise just a little over 200.

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