GRILLED COUNTRY STYLE PORK RIBS
Make and share this Grilled Country Style Pork Ribs recipe from Food.com.
Provided by Rhonda K
Categories Pork
Time 1h5m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
- Trim the pork ribs and place in a sealable plastic bag in a large bowl.
- Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
- Heat up the grill and clean the grates.
- Mix the reserve marinade with the barbecue sauce.
- Remove the meat from the marinade and discard the remaining marinade.
- Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.
Nutrition Facts : Calories 358, Fat 18.1, SaturatedFat 3.6, Cholesterol 112.1, Sodium 789.1, Carbohydrate 16.8, Fiber 0.4, Sugar 13.3, Protein 30.3
EASY ST. LOUIS-STYLE PORK RIBS ON GAS GRILL
Easy and delicious backyard ribs made by you. Get ready to enjoy a delicious, messy dinner!
Provided by Aubree Rose
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 3h16m
Yield 8
Number Of Ingredients 2
Steps:
- Heat one side of a gas grill to 300 degrees F (150 degrees C).
- Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
- Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
- Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 22.7 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 11 g, Sodium 791.6 mg, Sugar 16.3 g
_A GRILLER'S STEAK GLOSSARY
Number Of Ingredients 0
Steps:
- Porterhouse: This hulky cut, taken from the large end of the short loin, can weigh up to 2 1?2 pounds. Be prepared to shell out some bucks for this one. Fortunately, you can feed more than one person with it--if you can convince folks to share. T-Bone: A smaller version of the porterhouse, cut from the narrow end of the short loin. Prized for its tastiness, which many believe comes in part from the bone. Strip Steak: Favored by many steak lovers, strip steaks are cut from the center of the top loin and sometimes have a long slice of bone along one side (actually the long bone of the T-bone). These steaks are known by different names in different regions. Aliases include: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, sirloin club, and top loin. Delicious by any name! Rib-Eye: Exceedingly tender and richly flavored, rib-eye is cut from the muscle behind the ribs. If it has a bone attached it's called rib steak. Give it a good sear and maybe a splash of homemade steak sauce. Don't forget the ranch-style pinto beans on the side. Filet Mignon: Pure, trimmed tenderloin, filets mignons (add an "s" to each word to make the plural) are meaty cylindrical pieces cut up to 2 inches thick. Grilling over High heat is the best way to prepare these fork-tender beauties. London Broil: Usually a flank steak but also a catchall name for any cut of meat that is broiled or grilled over Direct heat and then sliced across the grain. Sirloin: The term "sirloin steak" covers a lot of turf. The sirloin (which is also cut into roasts) is the section between the tender short loin and the tougher round. Steaks can be cut from the top or bottom portions of this section. Top sirloin steaks are more tender than bottom sirloin steaks, but a good marinating session for the latter can even out the difference. Go for top sirloin when you can afford it. Tri-Tip: This lesser-known gem is a thick, lean, triangular cut from the bottom sirloin. Some call it a roast. If you can find it, treasure it. Tri-tip is terrific grilled medium rare and sliced thin like a London broil--an outstanding choice for steak salads and sandwiches. Aliases include tip roast and sirloin bottom butt also found cut into tip steaks. Flank Steak: Cut from the lean flank and with virtually no marbling, the relatively inexpensive flank steak is best when pounded or tenderized by a high-acid marinade. Lime juice and red wine are popular ingredients. For some reason, this rather pedestrian cut often gets jazzed up in pinwheel-like beef rolls, perhaps evidence that cooks on a budget can still be pretty creative. Skirt Steak: Also cut from the flank, the thin and flat skirt steak is what makes beef fajitas so good. Grill it quickly over High heat to tenderize it and coax out its flavor. A marinade is good for it, too. Treat it right and this lean, inexpensive cut will reward you handsomely.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
_A GRILLER'S STEAK GLOSSARY
Number Of Ingredients 0
Steps:
- Porterhouse: This hulky cut, taken from the large end of the short loin, can weigh up to 2 1?2 pounds. Be prepared to shell out some bucks for this one. Fortunately, you can feed more than one person with it--if you can convince folks to share. T-Bone: A smaller version of the porterhouse, cut from the narrow end of the short loin. Prized for its tastiness, which many believe comes in part from the bone. Strip Steak: Favored by many steak lovers, strip steaks are cut from the center of the top loin and sometimes have a long slice of bone along one side (actually the long bone of the T-bone). These steaks are known by different names in different regions. Aliases include: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, sirloin club, and top loin. Delicious by any name! Rib-Eye: Exceedingly tender and richly flavored, rib-eye is cut from the muscle behind the ribs. If it has a bone attached it's called rib steak. Give it a good sear and maybe a splash of homemade steak sauce. Don't forget the ranch-style pinto beans on the side. Filet Mignon: Pure, trimmed tenderloin, filets mignons (add an "s" to each word to make the plural) are meaty cylindrical pieces cut up to 2 inches thick. Grilling over High heat is the best way to prepare these fork-tender beauties. London Broil: Usually a flank steak but also a catchall name for any cut of meat that is broiled or grilled over Direct heat and then sliced across the grain. Sirloin: The term "sirloin steak" covers a lot of turf. The sirloin (which is also cut into roasts) is the section between the tender short loin and the tougher round. Steaks can be cut from the top or bottom portions of this section. Top sirloin steaks are more tender than bottom sirloin steaks, but a good marinating session for the latter can even out the difference. Go for top sirloin when you can afford it. Tri-Tip: This lesser-known gem is a thick, lean, triangular cut from the bottom sirloin. Some call it a roast. If you can find it, treasure it. Tri-tip is terrific grilled medium rare and sliced thin like a London broil--an outstanding choice for steak salads and sandwiches. Aliases include tip roast and sirloin bottom butt also found cut into tip steaks. Flank Steak: Cut from the lean flank and with virtually no marbling, the relatively inexpensive flank steak is best when pounded or tenderized by a high-acid marinade. Lime juice and red wine are popular ingredients. For some reason, this rather pedestrian cut often gets jazzed up in pinwheel-like beef rolls, perhaps evidence that cooks on a budget can still be pretty creative. Skirt Steak: Also cut from the flank, the thin and flat skirt steak is what makes beef fajitas so good. Grill it quickly over High heat to tenderize it and coax out its flavor. A marinade is good for it, too. Treat it right and this lean, inexpensive cut will reward you handsomely.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
_PORK RIBS ON THE GRILL: SMOKE 'EM IF YOU GOT 'EM
Number Of Ingredients 0
Steps:
- Remove The Membrane. Before you even season the meat, remove the membrane from the back of the slab of ribs (see REFERENCE & APPENDIX, _Removing The Membrane From Pork Ribs). Never Parboil Ribs. We know some folks will dispute this, but we'll go tongs to tongs with them over this one. The Truth is, when you boil ribs, you cook out the flavor along with the fat. Then those too-lean ribs turn dry and chewy over the flame. Leave the poor things alone. If you remove the membrane and cook them properly, the fat will still exit, but slowly, leaving flavor and tenderness in its wake. Choose Your Cooking Style. If you like your ribs so tender they fall off the bone, cook 'em slow and low (purists insist this is the only way a meat earns the esteemed title of "barbecue"). Steady, low heat--250º to 275ºF--and patience are key. But because patience is not the natural twin of today's busy lifestyle, the recipes in this book use Indirect Medium heat. Keep the lid on and hang in there--another trip to the kitchen for appetizers might help you wait it out. The ribs are done when the meat is very tender and has pulled away from the ends of the bone. Worth the wait? We think so. Know Your Sauce. Sugar burns quickly, so if your sauce contains any (that includes maple syrup, honey, ketchup, and the like), don't brush it on until the last 10 to 20 minutes of grilling time. Mops, on the other hand, can be brushed on throughout the grilling time because they're high in acids (vinegar is the most common basic ingredient). But because bacteria can be passed from the uncooked meat to your bowl of mop, we recommend you finish "mopping" a full 10 minutes before you pull the meat from the grill and discard any remaining mop. A Word Or Two About Smoke. Some folks wouldn't dream of making ribs without adding cooking woods to the fire. We think smoke flavor is fabulous, but it doesn't work with every recipe or for every palate. Asian-style ribs, for example, feature distinct flavors such as hoisin sauce and chili paste--ingredients that aren't compatible with hickory or other wood flavors. More traditional American rib recipes, however, cry out for wood smoke. When you do want to use cooking woods, follow our smoking guidelines on pages 30 to 31. Be sure to use a water pan, and remember, smoked meats often have a pink or reddish hue, even when they are fully cooked.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
_PORK RIBS ON THE GRILL: SMOKE 'EM IF YOU GOT 'EM
Number Of Ingredients 0
Steps:
- Remove The Membrane. Before you even season the meat, remove the membrane from the back of the slab of ribs (see REFERENCE & APPENDIX, _Removing The Membrane From Pork Ribs). Never Parboil Ribs. We know some folks will dispute this, but we'll go tongs to tongs with them over this one. The Truth is, when you boil ribs, you cook out the flavor along with the fat. Then those too-lean ribs turn dry and chewy over the flame. Leave the poor things alone. If you remove the membrane and cook them properly, the fat will still exit, but slowly, leaving flavor and tenderness in its wake. Choose Your Cooking Style. If you like your ribs so tender they fall off the bone, cook 'em slow and low (purists insist this is the only way a meat earns the esteemed title of "barbecue"). Steady, low heat--250º to 275ºF--and patience are key. But because patience is not the natural twin of today's busy lifestyle, the recipes in this book use Indirect Medium heat. Keep the lid on and hang in there--another trip to the kitchen for appetizers might help you wait it out. The ribs are done when the meat is very tender and has pulled away from the ends of the bone. Worth the wait? We think so. Know Your Sauce. Sugar burns quickly, so if your sauce contains any (that includes maple syrup, honey, ketchup, and the like), don't brush it on until the last 10 to 20 minutes of grilling time. Mops, on the other hand, can be brushed on throughout the grilling time because they're high in acids (vinegar is the most common basic ingredient). But because bacteria can be passed from the uncooked meat to your bowl of mop, we recommend you finish "mopping" a full 10 minutes before you pull the meat from the grill and discard any remaining mop. A Word Or Two About Smoke. Some folks wouldn't dream of making ribs without adding cooking woods to the fire. We think smoke flavor is fabulous, but it doesn't work with every recipe or for every palate. Asian-style ribs, for example, feature distinct flavors such as hoisin sauce and chili paste--ingredients that aren't compatible with hickory or other wood flavors. More traditional American rib recipes, however, cry out for wood smoke. When you do want to use cooking woods, follow our smoking guidelines on pages 30 to 31. Be sure to use a water pan, and remember, smoked meats often have a pink or reddish hue, even when they are fully cooked.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
_A GRILLER'S PORK RIB GLOSSARY
Number Of Ingredients 0
Steps:
- Baby back ribs: These are cut from the top end of the rib bone-flavorful, meaty, and small. Some butchers offer them with the backbone still attached check that the price per pound drops accordingly. Spareribs: Sometimes called St. Louis ribs, these longer bones offer more gnawing pleasure. You've had them sauced, but have you tried them with a dry rub, marinade, or mop and then sauce? Yow!Country-style spareribs (a.k.a. split or butterflied blade chops): Big and meaty, these "ribs" are really individual, thick chops cut from the shoulder end of the loin. If you see a bone, it's actually a shoulder blade, not a rib. Who cares? They taste great and are easy on the budget. Plus, there's no membrane to remove, just trim the fat. Serving: Count on 1 pound of raw weight per serving. Some folks like more (especially when the sauce is homemade).From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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