Barbecued Country-Style Ribs
"Why this recipe works:Boneless country-style ribs present several cooking challenges. Each piece not only varies wildly from the next, but is also a mishmash of lean white meat and rich dark meat. Unfortunately, if the ribs are cooked to optimize the white meat, then the dark meat stays tough, and if they are cooked to optimize the dark meat, the white meat turns dry and chalky. To even out the cooking, we brined the ribs so that the white meat would stay juicy and pounded the ribs to an even ¾-inch thickness to “break down” the fattier dark meat. As for flavor, a double layer of barbecue spice and sauce and a quick smoke on the grill turned these ribs into something to sing about...."
INGREDIENTS
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1 tablespoon salt
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2 pounds boneless country-style pork ribs, trimmed
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3/4 cup packed dark brown sugar
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2 tablespoons chili powder
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2 tablespoons paprika
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1 tablespoon dry mustard
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1 tablespoon onion powder
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3/4 teaspoon pepper
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1/4 teaspoon cayenne pepper
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6 tablespoons ketchup
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1 tablespoon cider vinegar
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1/4 cup wood chips, soaked in water for 15 minutes and drained
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