If you're on the hunt for comfort food for dinner, look no further. There's nothing better than great barbecue. And while your fingers might get a little messy while you're digging in, it's totally worth it. If you've never had country style ribs, you're missing out. These pork ribs are melt-in-your-mouth good. And luckily, food photographer Petar Marshall is sharing just how to make them at home. Show
These smoked country style pork ribs are smoked and cooked on a Traeger grill, offering incredible flavor. Smoking them low and slow makes for a tasty dish, and the addition of a doctored barbecue sauce only makes them better. Just a handful of easy-to-find ingredients are required to pull off these ribs, and you'll only need five minutes of prep time to boot. The hardest part is being patient while you wait for the ribs to be done. But once they are, that patience is certainly rewarded with delicious, homemade barbecue! Jump to Recipe·Print Recipe Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they’ll be ready for dinner. Helpful Information
What You’ll Need
 Shop Now About Pork Country Style Ribs Pork country style ribs are usually cut from the pork butt which has a lot of fat marbling and connective tissue. This means they need to be cooked way above their safe temperature of 145°F in order to get them tender, and because they have fat to render, this is fine. Sometimes you will find them cut from pork loin which is lean, not a lot of fat or connective tissue and anything above their safe temperature of 145°F is just going to dry them out and render them inedible. The problem is that they are not always labeled properly so spend some time looking at a pork butt and a pork loin and you will be able to see the differences in the texture and how the meat looks. You can also ask the butcher or meat person behind the counter and hopefully they will know how the CSR’s were cut. If you can’t be sure, then just purchase a whole pork butt and ask the butcher to debone and slice it into strips about 1 to 1.5 inches thick and 2-3 inches wide the length of the pork butt. Worse case scenario, get a sharp knife and debone/slice a pork butt yourself. Step 1: Rinse and Pat Dry Remove the country style ribs from the package and rinse them under cold water. Pat them dry with a paper towel and lay them on the cutting board or in a large pan to contain the mess you’ll make by seasoning them ;-) Step 2: Mustard and Rub It’s pork.. very good pork, I might add and as most of you know, that calls for a nice sticky base of yellow mustard to help the rub to stick to the meat. Go ahead and be generous.. it won’t taste like mustard and it won’t be yellow when it’s all said and done. Tip: Some alternatives to regular yellow mustard are spicy brown mustard, olive oil or even my barbecue sauce.. all of these work just as well as yellow mustard and gives you some different flavor options. Rub it all over with you hands or if don’t want to get your hands into it, you can use a basting brush. As long as the mustard is completely covering the meat, doesn’t matter how it gets there (within reason of course). Sprinkle my Jeff’s original rub onto the meat and make sure you have full coverage on all sides. I like to rub it in a little so it turns into a paste with the mustard. Step 3: Put the Meat On Racks (optional) If you have pans/racks like I do, lay them on the rack with just a slight bit of space between each one to allow the smoke to get in there a little bit. You can also use Weber grill pans or even just ordinary cooling racks if you want. I usually leave as much room as possible but I had other things to cook and so I had to give them a little less breathing room than usual. Step 4: Get the Smoker Ready Light up your smoker whether that means actually lighting the fire or just plugging it in and dialing in some settings. Do what it takes to get your smoker going at about 225°F. Make sure the heat is indirect and use the water pan if your smoker has one. I recommend cherry wood for smoke if you can find it. If not, just use one of your other favorites that you have available. I enjoy using a Camp Chef pellet grill called the Woodwind for many of my recipes but there are some tricks to getting a good smoke flavor using this type of unit. To maximize the smoke flavor just set it to “Lo Smoke” for about an hour, which will give you a ton of smoke and hold about 180°F and then turn it up to “Hi Smoke” to finish, which still gives you quite a bit of smoke and holds about 220°F. Camp Chef has engineered their smokers to give the most smoke in these (2) special settings and still holds a pretty good temperature. The temperature may swing a few degrees above and below your set temperature giving you an average smoking temperature. Don’t get hung up on the swings and you’ll find that the food turns out amazing with lots of smoke flavor. Check out this awesome cooker HERE Step 5: Smoke ’em Up Once the smoker is ready, place the pork country style ribs directly on the grate or use the pan/rack (described above) directly on the smoker grate. Keep the heat at about 225°F if possible. Keep the smoke going for at least 2 hours but longer is fine and even recommended as long as the smoke is nice and thin. If you have a digital meat thermometer such as the “Smoke” by Thermoworks , place the probe so that the end is about in the center of one of the ribs. You can also use the super-fast Thermapen to get a quick check on the temperature when you are adding wood or some other task that requires you to have the door open. You can expect these ribs to take about 4 hours if you maintain 225-240°F but other factors do play a part such as:
When the meat gets about 30 minutes away from being done, you can sauce them up if you want. I like sauce on these but they are also very good with just the dry rub. Another option is to put them into a foil pan, covered with foil once they reach about 150-160°F to help them get done faster and to help them end up more tender. Smoked country style ribs are perfectly done and steak tender at about 180-185°F. Step 6: Rest and Serve You do not have to let these rest for a few minutes but in my opinion, about 10 minutes of rest time before serving does them some good. Serve them whole.. no need to slice or cut unless you are portioning for smaller eaters. Enjoy! Smoked Pork Country Style RibsPrint Recipe Pin Recipe ★★★★★ 4.4 from 25 reviews Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they’ll be ready for dinner.
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Did you make this recipe?Share a photo and tag us — we can’t wait to see what you’ve made! Order Jeff’s Rubs and Barbecue Sauce TODAY!✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do! Shop Now Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately. How long does it take to cook country style ribs on a pellet grill?Cook until ribs are at 155 degrees – approx 3 hours. Spritz the ribs with apple juice every hour until they get up to temp. When the ribs hit 155, remove them from the Traeger, and use tongs to place each of them in a large roasting dish or disposable pan.
How long does it take to smoke country style ribs at 225?Smoke. Put the ribs into the smoker and cook at 225°F (107°C) for 3 ½ hours. Bring on the BBQ. Sauce those babies up with a cup of your favorite BBQ sauce, be it your own recipe or a store-bought bottled one after 3 ½ hours have passed.
How long does it take to cook country style ribs in a smoker?How Long to Smoke Country Style Ribs. With your smoker preheated to 250 degrees F, you can expect these ribs to take approximately 6-7 hours to fully cook. As always, make sure you go by internal temperature and not by time.
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Cooking country style ribs on pellet grill
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