Smokehouse Country-Style Pork Ribs
Note: pork country-style ribs = pork country-style loin ribs = pork country ribs = pork blade end country spareribs These have more meat than spareribs or back ribs, but they aren't as easy to eat with fingers.
1 tsp. salt
2 tsp. pepper, ground black
2 tsp. paprika
1 tsp. sugar
2 lbs. country-style pork ribs
2 c. hickory smoking chips
Rinse ribs and pat dry. Mix salt, pepper, paprika and sugar. Rub seasoning into ribs, cover and place in the fridge for 3 hours.
Soak chips in 2 liters of water for 20 minutes. Drain. Wrap tightly in foil and poke four small holes into the package. Preheat gas grill on high for 15 minutes, with foil package placed directly on burner shields. Once the chips are smoking turn one burner off and the other to medium-low. Place meat on cold side of grill. Grill for 40 minutes, making sure temperature stays around 200F. Flip, and cook for an additional 40 minutes. Serve.