hey everyone this is Dave from Dave's Ohio barbecue on today's episode we're going to be cooking up country-style ribs stick around right now country-style ribs what exactly are they well they're not actually ribs at all they're actually a cut from like the shoulders steak portion of the pig they call them country-style ribs because the meat kind of has the same consistency as a rib but great for grilling and they're actually a little bit cheaper than ribs so they are a good cut if you're looking for something that's not that expensive problem with it is there's two different types of meat that run through the country ribs and they both cook at different rates so what we have to do is we have to try to figure out where we want to cook these to so that both pieces are still juicy and still tender we're gonna start these ribs by putting on a dry rub you want to put the dry rub on at least a couple hours before you cook it even overnight would be great what the dry rub is going to consist of is it's gonna be four teaspoons of packed brown sugar 1 tablespoon kosher salt 1 tablespoon chilli powder and 1/8 of a teaspoon of cayenne pepper that should be enough rub to do about 4 pounds of country-style ribs so before you put the rub on make sure you trim off any extra fat or any pieces of the rib that you know you don't want on there coat all the sides with the ribs put them in a pan wrap it with some saran wrap and just let it sit in the fridge for at least two hours for this recipe you're also gonna need some sort of barbecue sauce or at least some sort of pork clays what I like to do is I just like to use my regular tangy barbecue sauce that I make myself I'll put the recipe for that in the description below but anything you have that you like will work great so today I really wanted to cook these over charcoal but I actually don't have a charcoal grill but I do have the firebox on my offset smoker and that is set up to grill things on so I'm gonna be filling that with a full chimney of charcoal briquettes and I'm gonna put them all to one side so I sort of have a hot area and a cool area I'm gonna keep the empty side of charcoal near the vent so it kind of has a little bit more coolness to it than if I reverse the order one of the problems with country ribs is that they actually consists of both types of meat it's got dark meat and it's got lightening in it so they cook at different temperatures one of the meats is done when it gets to about like 160 165 one of them is done more in like the 140 range so what I'm gonna do is I'm gonna aim for a temperature finish temperature of about 150 155 and then got them rest that way neither of the meats is gonna be overcooked and they'll both still be juicy and done enough to to be good the charcoal I have in my grill I have it really close to the grill grate it's really really hot so all I really needed was about 3 or 5 minutes per side to get these really nice and cold around in fact I actually charred them pretty good which is how I prefer it but if you're looking for nice golden brown and your heats a little different it could take anywhere from three to seven minutes to get that nice color on each side so what you want to do put it on the hot side of the grill cook it for that three to five seven minutes until you get the golden brown on each side then move it over to the cool side when you get to the cool side you're just gonna kind of cover it with sauce and let it slowly just kind of bake until it gets to that 150 155 degrees that we're looking for I covered all the sides with sauce and I just really let it I kind of caramelize on there let it get good and sticky when you're done bring them inside I'm gonna rest for a little while and they are perfect you can see here when I cut into them they are still juicy and all parts of the rib are delicious make sure that you tell a friend about my channel make sure you follow me on social media and as always please hit that subscribe button down below thanks for watching and I'll see you soon