Country-style ribs marinated in maple bourbon and pineapple juice, rubbed with Praise the Lard Rub, and finished over hot coals.
↓ Jump to RecipeSimmer the marinade ingredients for 10 minutes, then cool completely.
Marinate 8 lbs of country-style ribs overnight, or a minimum of 6–8 hours.
Pat the ribs dry, then season liberally with the Praise the Lard Rub.
Smoke at 250–275°F until internal temp reaches 195–200°F, fall-apart tender.
Move to hot coals on the Weber Kettle and sear until crispy, basting with BBQ sauce. Careful on the sear — this rub has sugar in it and can burn.
Rest 15 minutes and serve — goes great over the garlic mashed potatoes.
| Calories | ~860 |
| Total fat | ~55g |
| Saturated fat | ~19g |
| Cholesterol | ~245mg |
| Sodium | ~1130mg |
| Total carbs | ~20g |
| Total sugar | ~16g |
| Protein | ~63g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark. Only the marinade retained after soaking is counted, not the full amount poured over. Doesn't include the BBQ sauce basted on during the sear, since that's not a measured amount. Country-style ribs are a fattier cut, so most of this is from the meat itself.
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