How to Grill Boneless Pork Ribs – Fast & Easy Country-Style Ribs

🐖 Ingredients for Grilled Boneless Pork Ribs

• Boneless pork ribs – Also sold as boneless country-style pork ribs. These are cut from the pork loin and usually come scored—but the cuts are often shallow. Deepen them to about ¾ of the way through so they cook evenly and hold seasoning.
• Seasoning or dry rub – Keep it simple with just salt and pepper, use a seasoning salt blend, or go all-in with your favorite BBQ dry rub. BBQ rub and sauce is the classic combo, but savory blends work just as well. Suggested rub in the tips of the recipe card.
• BBQ sauce – Optional but highly recommended for that caramelized grilled finish. Use your favorite brand or homemade.
• Optional brine – 2 cups water, 1 tablespoon table salt, and 1 tablespoon brown sugar. Brine for 1–4 hours in the fridge, then rinse and pat dry. Skip if you’re short on time.

✅ Pro Tip: These ribs are usually pre-scored, but not deeply enough. Deepen the cuts to about ¾ through to help them cook evenly and hold onto seasoning.

👨‍🍳 Quick Overview: How to Grill Boneless Pork Ribs

1. Preheat the Grill

Clean and oil your grill grates. Preheat the surface to a temperature of 450°–500°F (medium-high direct heat).

✅ Pro Tip: Not sure how hot your grill really is? Check out my Guide to Grill Temperature on a Gas Grill.

2. Prepare the Boneless Ribs

Trim off excess fat if needed. Deepen the score marks to about ¾ of the way through so they cook evenly.

Optional: Brine for 1–4 hours if you have time—then rinse and pat dry.

Season both sides with your favorite rub or pork chop-style seasoning.

3. Grill the Ribs

Place the ribs over direct heat and close the lid. Flip every 4–5 minutes and cook until the internal temp reaches 145°–150°, about 20 minutes total.

✅ Pro Tip: The USDA minimum safe temperature for pork is 145° with a 3-minute rest, but 145°–150°F gives you the best balance of juicy and tender.

If doing BBQ: Brush with BBQ sauce during the last few minutes and cook until browned.

Let rest for 5 minutes before slicing.

✅ Pro Tip:

👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.

🥣 Seasoning, BBQ Sauce, and Marinade Options

These boneless ribs are cut from the pork loin, so treat them like a pork chop when it comes to seasoning. That means BBQ rub is great—but not required.

You can keep it simple with just seasoning salt and pepper, or use something like an all-purpose blend such as Montreal seasoning or your favorite store-bought mix. No need to overthink it—just season both sides well.

Want that classic BBQ flavor? Use your favorite or try my pork BBQ dry rub or Memphis dry rub. Brush on BBQ sauce during the last few minutes of grilling. I like Gate’s BBQ Sauce, but Bull’s-Eye Original is also a solid choice. Or go homemade with my Memphis BBQ Sauce.

You can also skip dry seasoning entirely and use a marinade instead. My Easy Steak Marinade for Grilling works just as well here—just marinate for a few hours and skip the dry rub and other seasonings.

🍽️ Serving and Leftovers

Serve boneless pork ribs (boneless country-style) with your favorite BBQ sauce and classic rib sides like coleslaw, baked beans, potato salad, or French fries. Anything that belongs at a cookout works here.

Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Reheat gently in the microwave or air fryer—just be sure to thaw completely if frozen.