Step 1

Rinse the ribs gently under cool running water in the sink and pat dry with paper towels. (See Notes)

Step 2

Rub the country-style ribs with a dry rub of your choice, using your hands to press it onto the meat so it will adhere. Let them sit out on the counter while preheating the grill or for best results, cover the ribs with plastic wrap refrigerate for two hours or overnight.

Step 3

Light a chimney full of charcoal. When the coals are lit and gray with ash, pour out the coal into the grill and set up the coals for a two-zone fire for indirect heat. Preheat to 350 degrees F.

Step 4

Place the ribs over direct heat on a clean and oiled grate. Grill until golden brown with a slight char on them, about 3 to 5 minutes (depending on size), then flip the ribs and char the other side for an additional 3 to 5 minutes.

Step 5

When both sides of the ribs are charred, move them over to the cooler (indirect) side of the grill. Close the lid and allow the ribs to cook for about 20 to 30 minutes at 350 degrees F. Add charcoal and adjust the vents of the grill to maintain temperature.

Step 6

After 20 minutes, check the temperature of the ribs with an instant-read thermometer. The thickest part of the ribs should read somewhere around 135 to 140 degrees F.

Step 7

At this point, move the ribs back over direct heat and baste with warm barbecue sauce to caramelize the sauce. It's important to pay close attention not to let the ribs get to charred and black.

Step 8

Double-check the temperature which should be at 145 to 150 degrees F before removing from the grill. Remove them and allow the ribs to rest at least 10 minutes before serving.