How do you cook Pork Loin Country style ribs?

[bgaviator]

I just bought Pork Loin Country Style Ribs with the bone and I've never cooked them on a grill before....I have a gas grill. How do I go about cooking these? Can I just put them straight on the grill, or do they need to be boiled first? It seems like there are many different methods. I'm going to be putting on a TGI Friday's style Jack Daniel Glaze so it contains a lot of sugar.

[spiceguy]

Might try this,
Take a cookie sheet. Lay a large pc.of HD foil on it.
Place your rinsed meat on the foil. Season w/s&p.
Take another large pc. of foil and cover the ribs.
Fold over the seams several times on 3 sides.
Now pour a bottle of beer in through the open end and then seal it tight. Bake in a low oven (250-275F) for about 2 1/2 hours.
Remove from the oven. Remove the meat from the foil and finish with your favorite sauce on the grill.

[thecooktoo]

I rub mine with almost any spicy rub, typically I'll use a cajun rub like Tony Cacheras or Emerils. Rub all sides liberally, wrap and refrigerate for a couple of hours. I then grill mine over indirect heat with a smoke packet for at least an hour or two, keeping the smoke packet refreshed for the entire grilling time.

Remove from the grill after an hour or so of smoking, wrap in foil, cover with your favorite barbecue sauce and bake in the oven for at least two or three hours.

Fall apart, makes wonderful pulled pork, just shred.

Jim

[Markbb]

Country style ribs are one of my favorite meats to cook (just a sliced butt) Indirect heat with wood chips in a alumin. foil packet for the smoke taste, and never boil unless you need to flavor the water for beans or rice, look into getting a smoker they're the best for a low and slow cook!!

[bgaviator]

I tried the foil/beer method and the meat came out nice...however I think the 2 1/2 hours cooking time was too long because the meat was practically already falling off the bone...I also don't think (correct me if I'm wrong) that I don't need the foil...it was too messy because I couldn't get a tight enough seal to where the beer wouldn't leak out....I think I could just use a glass dish with a lid, right? Also the cut of meat was a little too fatty for my taste...maybe I'll try some baby backs next time.

[Markbb]

When you foil wrapp I mean the wood chips, I don't foil the meat, Baby backs are nice but personally I don't think they're is not enough meat for the money spent, go spares and cut them St. Louis style, and alot of the cook time depends on the heat whats your grill temps. running at? I think if you maintain a grill temp. at 250ish range and indirect heat you'll be doing the best ribs you've ever had you'll be throwing rocks at restraunt ribs.

[CookMonster]

the meat was practically already falling off the bone...

This is exactly what you want. These aren't really "ribs" anyway, they're strips of butt and you cook them slow as suggested so that you can shred the meat.

[GreyhoundGourmet]

I "steam" them as well, but put them on a rack with the liquid (and some onions/garlic) below then wrap as tightly as I can with foil. Usually go about 2-2.5 hours at 275-300, but a little less if I'm going to finish them on the smoker (or they're falling apart too much). You can get a whole bone-in pork butt roast as well and tie it with kitchen twine to keep it together too.

with either way, I shred the meat and do bbq or carnitas -- unbelievably delicious! Mmmmmmmmmmmmmmmm

[draneri]

Listen to Mr. Jim there and you'll have good results every time. You want to really season them and best if done hours ahead to meld those flavors into the meat. Country ribs are good, but I usually grill'em until just under temp, pull them off the grill to rest and finish. Nice juicy every time. Couple hours, smoked (I like mesquite) is good. For pulled I usually do a pork butt boneless slow cooked for around 4-5 hours at 225 or so, pull it and add some bbq.. ohh daddy! Smack!

[spiceguy]

the meat was practically already falling off the bone...

This is exactly what you want. These aren't really "ribs" anyway, they're strips of butt and you cook them slow as suggested so that you can shred the meat.

That's what I'm talkin' about. I mean, that's how I like 'em. Glad you tried it. As long as we're voicing opinions, I prefer the flavor of baby back to that of spare ribs. Can't put my finger on it at the moment but, I can tell a difference. And don't forget to peel the membrane off the back side of the ribs. It tastes like poo...