Smoked Country Style Ribs

A perfect weekend to me always includes getting outside, and ain’t no better way to achieve that than firing up the smoker! There’s something undeniably satisfying about smoked meat, and country style ribs are an under-appreciated option. With their rich flavor, tender texture, and smoky goodness, these smoked country style ribs are an instant crowd-pleaser.

What are Country Style Ribs?

Before getting too deep into this recipe, it is important to understand the star of the show first! You may have never seen country style ribs as an option at your favorite rib joint for a surprising reason…they’re not actually ribs! In fact, they are from the shoulder (also know as the butt) of the pig. This actually results in a larger amount of meat than traditional baby back or St. Louis ribs. Furthermore, this also comes with a greater amount of marbling throughout the piece of meat, making it ideal for smoking! Overall, this cut of pork perfectly bridges the gap between the traditional rib cooking style and the meatiness and chew of pulled pork.

Why the Smoker?

Country Style Ribs can be cooked a variety of ways, including braising or slow roasting in the oven. However! My opinion will always be that the smoker is the best way to go for most meats, but especially pork. One of the most compelling reasons to use a smoker is the rich, complex flavor it imparts to your food. Smoking adds layers of taste that are simply not achievable with grilling or baking. Different types of wood chips, such as hickory, mesquite, applewood, or cherry, can impart distinct flavors to your food. Each wood type adds its unique aroma and taste, allowing you to experiment and find the perfect flavor for your dishes. And when you are unsure which way to go, there are plenty of “Competition Blend” options that work great for a whole range of meats!

Smoking is a slow cooking method allowing food to be cooked at lower temperatures over an extended period. Slow smoking helps break down collagen in tougher cuts of meat, transforming them into tender, succulent dishes. The low and slow cooking process also helps retain moisture, ensuring that meats stay juicy rather than drying out.

Some quick notes!

As the outcome of BBQ is heavily dependent on the marinades and sauces used, I just wanted to give a little insight on some of my key ingredients! For the BBQ rub, I use a prepared mix from my local butcher, aptly named BBQ Pulled Pork Seasoning. This leans more into the brown sugar element, resulting in a sweeter bark. As for the BBQ sauce, I cannot speak more highly of our trusty Trader Joe’s Sriracha & Roasted Garlic BBQ Sauce. IMPORTANT: This BBQ sauce is not available year round, so it is best to stock up when it is on their shelves in the summertime!

How do we make Smoked Country Style Ribs?

Smoked Country Style Ribs

Course: DinnerCuisine: SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

5

hours 

Calories

315

kcal

Ingredients

• Binding Mix

• 1/3 cup yellow mustard

• 2 Tbsp Worcestershire sauce

• 1/4 cup pineapple juice

• Ribs

• 4-5 lbs country style ribs

• 1 cup BBQ Pulled Pork Rub

• 1/2 cup pineapple juice

• 4 Tbsp butter

• 1 cup BBQ sauce of choice

Directions

• About 1 hour before starting to cook, prepare the smoker, preheating to 230°F, as well as allow the country style ribs to come to room temperature.
• Prepare the binding mixture by whisking together the mustard, Worcestershire sauce, and pineapple juice in a small bowl.
• Pat the country style ribs dry before brushing the binding mixture on all sides.
• Generously cover the ribs in your favorite BBQ pulled pork seasoning, massaging gently into the binding mixture.
• Once the smoker has reached and held at 230°F for 15 minutes, place the ribs directly on the grill grates.
• Smoke the ribs at 230°F until they reach 160°F (3-4 hours).
• Remove the ribs from the smoker, and turn the temperature up to 280°F.
• While the smoker is increasing temperature, add the ribs to a deep pan. Add the 1/2 cup of pineapple juice and 4 Tbsp of butter (broken into 4 pats) to the pan before covering in foil.
• Return covered pan to smoker at 280°F and smoke until the internal temperature reaches 190°F (1-1.5 hours).
• Remove the ribs from the pan, toss in your favorite BBQ sauce, coating all sides, and return to the grill, directly on the grill grates.
• Smoke until the internal temperature reaches 202°F (20-30 minutes).
• Remove from smoker, cover in foil, and allow the meat to rest for 30 minutes before serving!

Notes

• You can swap out the pineapple juice for apple juice in both the binding mixture as well as during the cook! Also feel free to experiment with other marinating liquids such as apple cider vinegar, Dr. Pepper, or even a fruity hard cider (like blackberry)! This is a great way to personalize the cook 🙂