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Smoked Country Style Ribs – make the perfect tender and juicy pulled pork in a short amount of time using country style ribs. Super easy and absolutely delicious!
Pulled pork just might be one of my favorite things in the world. When it is done right it is so tender, juicy, and down right addicting. But sometimes making pulled pork can take 12 hours, so using country style ribs speeds things up, but doesn’t sacrifice any flavor!
Country style ribs give you the pulled pork you are dreaming of in a shorter period of time and so much cheaper than baby back ribs, which is a win all around.
What Are Country Style Ribs
Country Style Ribs are cut from the blade end of the pork loin, near the pork shoulder. They tend to be meatier that other rib style cuts. They are boneless unlike the pork shoulder or pork butt, but the meat cooks and tastes the same.
You can usually find boneless country style ribs at most grocery stores. We usually pick up a big pack of them at Costco and then divide them into smaller portions to cook at different times.
Most of the time pork butt/pork shoulder and country style ribs are about the same price per pound. There may be some difference, but they are close. And with country style ribs, there is no work involved, they cook faster, and taste the same – so it is often my go-to.
How Long Does It Take To Smoke Country Ribs
I find that it takes about 5-6 hours to cook country ribs. I use a modified 3-2-1 method when cooking these ribs so they turn out super tender and juicy. If you are going by temperature you cook until they are about 185 degrees F for tender and juicy ribs. You can also use a fork or probe to press into the meat to see how tender they are.
You do not need to flip ribs when smoking. I let them cook on the grates for the first couple of hours, and then I put them in a foil tray that is wrapped. This helps keep the moisture in so they don’t dry out. No need to go in there and flip them, that just lowers the temp of the smoker and they will need to cook for longer.
Smoking Ribs
When you are smoking meat you want to make sure you put a good rub to help flavor the meat. It can be this Dry Rub for Ribs or a more generic rub like this Best Dry Rub that works well on pretty much any cut of meat. Really any spice blend that you enjoy works well. You will see below I mixed it up and used a more savory rub this time.
You want to put the rub on at least 30 minutes before you put the meat on the smoker. It will start to absorb into the meat and your meat will start to glisten. That means they are ready!
How To Smoke Country Style Ribs
- Start by seasoning your meat. Whatever rub you want to use needs to be generously rubbed all over the meat. Let the meat rest at room temperature for at least 30 minutes before adding to the smoker.
- Prep your smoker and get it set for 225 degrees F.
- Once the smoker is hot and the meat is ready, place it directly on the grates. Cover and let cook for about 3 hours.
- After 3 hours you want to wrap the ribs. I use a foil pan and place the ribs in the pan, add about 1/2 cup of liquid to help keep them moist, and then tightly wrap with foil.
- Add the pan back to the smoker and cook for about 2 hours.
- After 2 hours remove the foil and check the meat. You will probably need to cook for about another hour to get them around 185 degrees F and fork tender. You can also baste with your favorite sauce at this point if desired.
- After the ribs are tender remove from the pan and shred. Serve with your favorite sauce and enjoy.
Country style ribs are one of my favorite cuts of meat to cook. They turn out tender and juicy every time, and they are done much faster than a full pork butt for pulled pork.
You can even make Instant Pot Country Style Ribs which are ready in no time and still have that super tender and juicy flavor. Not quite the same as on the smoker, but when it is cold out or you are in a hurry, they are amazing.
What to Serve with Ribs
- Grilled Baked Potatoes
- Southern Style Cornbread
- Classic Potato Salad
- Homemade Baked Beans
- Butter Swim Biscuits
No matter what type of smoker you have; it can be a pellet smoker, a kettle smoker, a charcoal smoker, a vertical smoker or whatever! These ribs are going to become your go to. So easy, fast, and absolutely delicious!
More Smoking Recipes
- Smoked Baby Back Ribs
- Smoked Pork Butt
- Smoked Pork Belly
- Smoked Chicken Breasts
- Smoked Tri-Tip
- Smoked Whole Chicken
- Smoked Pork Loin
Smoked Country Style Ribs
Ingredients
- 3-4 pounds boneless country style ribs
- 1/2 cup liquid, water, chicken broth, apple juice
Dry Rub
- 1/4 cup Kosher Salt
- 1/4 cup brown sugar
- 2 teaspoon dry mustard
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon dried basil
- 2 teaspoon dried ginger
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
Instructions
- Mix together the dry rub and generously coat the meat evenly with the rub. Let it rest at room temperature for at least 30 minutes before adding to the smoker.
- Prep your smoker and get it set for 225 degrees F.
- Once the smoker is hot and the meat is ready place it directly on the grates. Cover and let cook for about 3 hours.
- After 3 hours wrap the ribs. I use a foil pan and place the ribs in the pan, add about 1/2 cup of liquid to help keep them moist, and then tightly wrap with foil.
- Add the pan back to the smoker and cook for about 2 hours.
- After 2 hours remove the foil and check the meat. You will probably need to cook for about another hour to get them around 185 degrees F and fork tender. You can also baste with your favorite sauce at this point if desired.
- After the ribs are tender remove from the pan and shred. Serve with your favorite sauce and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks incredibly delicious!! YUM!
What’s the best kind of liquid to use?
The recipe doesn’t call for liquid, so not sure where you would be using it.
@Erin S, it says add 1/2 of liquid
Step 4 says – After 3 hours wrap the ribs. I use a foil pan and place the ribs in the pan, add about 1/2 cup of liquid to help keep them moist, and then tightly wrap with foil.
@Byron,
I’ve used apple juice in other rib recipes.
@Lisa, I agree what kind of liquid? Water?
You can use water, chicken broth or even apple juice. You aren’t adding enough to add flavor, just moisture, so it doesn’t really matter.
@Lisa, I looked at the other recipe she has for this for instapot it calls for 3/4 cups of chicken broth so I guess I’ll try that cause they’re cooking right now and haven’t gotten a reply from my inquiry yet either