As with most other types of ribs, grilling pork country style ribs will require the cut of meat to be warmed to room temperature before grilling, cooked in a preheated grill and turned often since the meat is cooked directly over the flame. The grilling time for pork country style ribs will vary depending on the size of the cut, the type of grill, the recipe and the ambient temperature.
Technically, the country style pork rib cut is not a true rib cut. Rather, the cut is made from the shoulder end of a pork loin and is cut in sizes and shapes that resemble ribs. The cut has very little to no bones at all and has little fat. The country style pork cut is more affordable than other rib cuts and is easier to cook. The following are some considerations when grilling pork country style ribs.
- Warm them
- Prepare the grill
Before grilling, meat must be taken out of the refrigerator and allowed to warm to room temperature for about an hour.
As the meat is warming to room temperature, fire up the grill and preheat it according to the recommended temperature in the recipe.
Once on the grill, the meat must be flipped several times in order for the cuts of meat to be cooked evenly. It will also be helpful to have a long-handled pair of tongs to turn the meat. Use an internal thermometer and check the tenderness of the meat to test for doneness.