These are not ribs at all, but they are tasty! Country-Style Ribs from my local market are really Pork Butts (yes, the same cut that yields succulent Pulled Pork) cut into hunks about 1½” square and 5″ long. They can also be the rib end of a pork loin cut in a similar fashion. So, how to prepare this pork so that it is tender, but not falling apart; juicy with a sticky, sweet, hot glaze? One idea is to adopt, then adapt the 3-2-1 method used for ribs, cutting back the time just a bit.
SP’s Country Rib Rub:
1 part Garlic Salt
1 part Onion Powder
1 part Black Pepper
1 part Sweet Paprika
1 part Light Brown Sugar
½ part Chipotle Pepper Powder
a sprinkle of Cayenne Pepper
½ part Dried Thyme
First, a generous sprinkling of rub on all sides of each piece then back into the fridge for four hours. Overnight would have been even better.
Prepared the grill for indirect cooking and stabilized the temperature at 225°F. Threw a fistful of soaked Hickory chips onto the coals. Meat on the grate and closed up the egg for 90 minutes. A layer of Light Brown Sugar and a few pats of butter onto a sheet of heavy-duty aluminum foil. “Ribs” on top of the butter/sugar, then sealed it up. Back into the egg for another hour.
Pulled the ribs out of the foil. Combined a bit of juice from the foil pack with a secret, special combination of two commercial and one homemade BBQ sauces and boiled it a bit to reduce. Coated each piece with the sauce and back into the egg for another 30 minutes to set the glaze.
Very tender and juicy. The sauce was a great balance of sweet, savory and spicy. Even though these aren’t ribs, preparing them using a similar method worked fine!