I’ve got a package of “pork shoulder country style ribs boneless” that I intended to barbecue this afternoon (it’s 10am in Cali as I write this). As I’m in Cali, barbecue doesn’t have the theological implications it might in Carolina or Texas. I’ve heard that some pre-cooking might be a good idea- but should I bake them or boil them? Dry dub or liquid marinade? I’m also thinking about doing a tri-tip, and maybe even a small bacon log. Those I’ve got plans for.
Country-style ribs aren’t really ribs at all, but more something like pork shoulder (as your package indicates.) I personally don’t believe in boiling pork (it leeches all the flavor out and turns the meat into jello). If you do like that super soft consistency, you can foil them with a braising liquid for about an hour and half, and then finish them off out of the foil for another hour. Personally, I would just use a dry rub and cook them slowly and indirectly on the grill, perhaps occasionally basting them, until they’re done. If you’re going for mouth-tenderness, we’re looking at three to five or so hours for them to finish with a cooking temp of about 225. They will be done well before that, but for the collagen to break down and for the meat to become soft requires slow cooking to a much higher internal temperature than a roast. (We’re looking at the 185-195 range here.)
I make a marinade of cooking oil, minced garlic, minced onions (if I have them), cumin, garlic salt, black pepper, red pepper, chili powder, lime juice, and whatever else looks good. I usually get packages of five boneless ribs (or shoulder, if you prefer), which fit nicely into a one-gallon zip-top bag. Pour in the marinade, knead to make sure the meat is covered, remove as much air as possible from the bag, and put in the fridge for a couple of hours. I grill them over charcoal. No need to pre-cook.
I’m thinking of going Hawaiian style with pineapple, red onion, and teriyaki marinade, and then just go straight to the grill, maybe with a little foin to start. Should I baste with a vinegar?
As has been pointed out, country style ribs are not really ribs but rather the front shoulder (called a Boston Butt) cut into pieces with a band saw.
The butt is full of connective tissue and is very tough as a result. It benefits from a long slow cook over low heat. Braising will help speed up the process. Both of these cooking styles will break down the connective tissue.
If you wish to get smoke flavoring into the meat, that part of the cook must be done first. Pork will only absorb smoke until the surface gets to about 140F.
One popular method of cooking them is to smoke them indirect for a while (say 1-2 hours) at a low temp say 250F. then wrap tightly in foil, and continue to cook for another hour or so, then finish over direct heat for say another 15 minutes or so. The meat will be fall off the bone tender.
No reason you can’t. I myself would probably baste with the leftover marinade. But plain vinegar works fine. Or a teriyaki marinade thinned with vinegar. It’s all good.
What I do, and I just had boneless pork ribs yesterday, is to marinate them in Newman’s Own olive oil and vinegar salad dressing for several hours at room temperature prior to putting them on the grill. Any Italian style oil and vinegar dressing will work. You get most of the spices Johnny is using with less trouble. And the oil helps them to not sick to the grill. Don’t worry about bacteria, nothing is going to grow in the vinegar dressing. Or just do it overnight under refrigeration if you have time.
Then I brush a light coating of BBQ sauce on them after they have cooked about half way. On low heat or the top rack so they actually get cooked instead of incinerated. MMM Good!
Also a common mistake whatever the preparation is, is to put cold meat on the BBQ. I always let the meat warm up before cooking. Cold meat placed on the fire gives uneven results.
One of my favorite cuts for the grill. Keep them coming, folks.