Country Style Ribs are more like pork chops than Ribs. Cooked in my Big Green Egg, a ceramic cooker. I wet brined them for 2 hours in 1 gallon of water, 1/2 pound of salt and I cup of sugar. I cook them low and slow first, bake them, with the lid down, until they get to 10° under my desired end temperature - 135°. In this case I baked them to 125°. Then I removed them from the grill and removed the top grate. I mopped them with more BBQ sauce and put them on the lower grate that's 2" for the hot coal. I try to caramelize the surface, without burning it, before the IT gets to 135°.
