Hungry for a delicious Southern-style meal? These Smoked Mississippi Country-Style Ribs will satisfy that craving. Those savory, smoky, tangy flavors make this dish a must-have for potlucks and family dinners!<\/em><\/strong><\/em><\/strong><\/p>\n Let\u2019s face it, country-style ribs are underrated. Growing up, I rarely had them, but when I did, they were usually stuffed in our Crockpot and cooked with bottled BBQ sauce. I\u2019m not saying it was bad, but it wasn\u2019t my top favorite. Cooking Mississippi Country-Style Ribs in a slow cooker<\/strong><\/a> is a convenient way to achieve tender, flavorful meat with minimal effort. The low, slow heat allows the ribs to soak up all the delicious flavors of the seasonings and pepperoncini peppers. Follow these steps for a hassle-free and tasty meal.<\/p>\n Mississippi Country-Style Ribs can be paired with a variety of side dishes. Here are some of our favorites:<\/p>\n I\u2019ve made this dish in the smoker and in the crockpot, and while I will say that the smoker does yield more flavorful results, the crockpot delivers perfectly tender country-style ribs. My advice is to try them both ways, and decide which one works best for you in both texture and flavor. Don\u2019t rush the process, or you might end up with tough meat. If you\u2019re not too keen on pork ribs, use beef short ribs or a pork roast. Make sure to extend your cooking times accordingly!<\/p>\n Pat country-style ribs dry with paper towels to remove excess moisture. <\/span><\/p>\n<\/li>\n Mix the salt, pepper, and garlic powder in a small bowl. Apply mixture evenly over both sides of the ribs.<\/span><\/p>\n<\/li>\n Let the seasoned ribs rest at room temperature for 15-20 minutes to allow the flavors to penetrate.<\/p>\n<\/li>\n Preheat your pellet grill to medium-high heat, aiming for around 375\u00b0F. <\/span><\/p>\n<\/li>\n Once the grill is fully heated, place the seasoned ribs directly on the grill grates. Grill the ribs on medium-high heat for about 4-5 minutes per side or until they develop a nice, golden-brown crust.<\/span><\/p>\n<\/li>\n Remove the ribs from the grill and set them aside.<\/span><\/p>\n<\/li>\n Lower the temperature of your pellet grill to 225 degrees F.<\/strong><\/span><\/p>\n<\/li>\n Place the grilled country-style ribs in a disposable aluminum grill pan, arranged in a single layer.<\/span><\/p>\n<\/li>\n Sprinkle the powdered ranch dip mix and the au jus mix evenly over the ribs.<\/p>\n<\/li>\n Place small pats of butter across the top of the ribs, distributing them evenly.<\/span><\/p>\n<\/li>\n Add the pepperoncini peppers to the pan, nestling them around the ribs, and pour the 2 tablespoons of brine over everything.<\/p>\n<\/li>\n Finally, pour the unsalted beef stock (unsalted veg stock or water) around the ribs.<\/span><\/p>\n<\/li>\n Place the aluminum pan with the country-style ribs on the grill grates. Close the lid and cook the ribs for 1 1\/2 hours to absorb smoke flavor.<\/span><\/p>\n<\/li>\n After 1 12 hours, cover the aluminum pan with foil to effectively trap the moisture and allow the ribs to become nice and tender. Continue cooking the ribs for an additional 1 1\/2 hours.<\/span><\/p>\n<\/li>\n Once the ribs have cooked for 3 hours, they should be tender, with the meat easily pulled apart. If not, place the pan back on the grill (covered) for an additional 30-45 minutes.<\/span><\/p>\n<\/li>\n Remove the foil, and let the ribs rest in the pan for about 10 minutes. Serve hot, garnished with pepperoncini peppers and a few spoonsful of the gravy. <\/span><\/p>\n<\/li>\n Store leftovers in an airtight container in the refrigerator for up to 4 days Reheat in the microwave or oven until warmed all the way through.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Calories: <\/span>423<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>4<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>34<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>33<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>148<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>795<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>626<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>296<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>![\"Mississippi-Country-Style-Ribs\"](\"https:\/\/www.derrickriches.com\/wp-content\/uploads\/2024\/08\/Mississippi-Country-Style-Ribs-featured-e1723567675812.jpg\")
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However, that all changed with the arrival of the Mississippi pot roast trend. Simply put, it\u2019s basically a dump and cook method that involves a chuck roast, various dried gravy and dressing mixes, and pepperoncini peppers. It sounds a bit rudimentary, but the flavors are surprisingly delicious. Even better, it inspired me to combine the Mississippi pot roast flavors with country-style ribs.
The process was easy, much like the original. The only difference is that I slow-smoked the ribs for added flavor. Plus, considering the rising costs of beef, this option is budget-friendly, while still knocking it out of the park on taste!<\/p>\nIngredients<\/h3>\n
<\/a><\/figure>\nInstructions<\/h3>\n
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<\/a><\/figure>\nAssembling<\/h3>\n
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<\/a><\/figure>\nSmoking and Serving Mississippi Country-Style Ribs<\/h3>\n
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<\/a><\/figure>\nMississippi Country-Style Ribs in a Slow Cooker<\/h3>\n
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Suggested Side Dishes<\/h3>\n
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<\/a><\/figure>\nFinal Thoughts<\/h3>\n
More Rib Recipes!<\/h3>\n
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