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Smoked Country Style Ribs – fall-apart tender pulled pork made easy on the smoker. Includes wood recommendations, storage tips, and the exact temp to pull them for perfectly juicy results every time.
Smoked Country Style Ribs are a must-try for anyone who loves bold, smoky flavor and fall-apart tender meat. Unlike traditional ribs, these meaty cuts come from the shoulder, making them perfect for low and slow smoking.
Infused with rich wood-smoked flavor and your favorite rub or BBQ sauce, they’re incredibly juicy, tender. I like to use apple, cherry, or oak wood for these, they’re mild enough to let the pork flavor come through without overpowering it, but still give you that classic smoky bark.
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.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Boneless Country Style Ribs
- Liquid – you can use water, chicken broth or apple juice is great too
- Dry Rub – any spice blend works well here, I like The Best Dry Rub but even Pork Chop Seasoning would be great.
- Barbecue Sauce – your favorite store bought one works well for serving. Or you can try Homemade Barbecue Sauce which is super easy to make.
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.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, 3-4 pounds boneless country style ribs
- Prep your smoker and get it set for 225º 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.1/2 cup liquid
- 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.
How To Make Smoked Country Style Ribs
- Seasoning. 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.
- First Smoke. 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.
- Wrap. After 3 hours, wrap the ribs. Use a foil pan, place the ribs inside, and add 1/2 cup of liquid, water, chicken broth, or apple juice all work great, they’re just there for moisture, not flavor, so don’t worry about which one you pick. Cover tightly with foil and place the pan back on the smoker for about 2 hours.
- Check. After 2 hours remove the foil and check the meat. You will probably need to cook for about another hour to get them around 185º F and fork tender. You can also baste with your favorite sauce at this point if desired.
- Serve. After the ribs are tender remove from the pan and shred. Serve with your favorite sauce and enjoy.
Recipe Tips & Suggestions
- 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!
- 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! The recipe and method is the same. The cooking time is going to vary some, but it will also vary day to day on the same smoker, so just keep an eye on it.
- Use a thermometer. The only real way to see when you meat is done is to test it! You want the meat to be 185º F when you take it off the heat.
- I like to use a foil pan to wrap and keep the moisture in the ribs, but you can also use butcher paper or wrap just in foil. You can still add the liquid without the foil pan, just wrap it up tightly.
How Long Do You Smoke
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.
The USDA safe minimum for pork is 145°F, but country style ribs need to go well past that to break down the connective tissue and get truly tender. Pull them at 185°F for classic fork-tender ribs, or push to 195–200°F if you want that pull-apart, almost-pulled-pork texture. Always check with an instant-read thermometer in the thickest part of the meat. The time is just a guideline, temperature is what tells you they’re actually done.
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
You can really serve anything you like. Your favorite summer bbq side dishes are great!
- Grilled Baked Potatoes
- Southern Style Cornbread
- Classic Potato Salad
- Homemade Baked Beans
- Butter Swim Biscuits
Storage & Reheating
To store: Let leftovers cool, then refrigerate in an airtight container for up to 4 days.
To freeze: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Place in a baking dish, cover with foil, and warm in a 300°F oven for 15–20 minutes, or until heated through. A splash of extra liquid or sauce before covering helps keep them from drying out.
Yes — a low, slow oven (275°F) with the same foil-wrap method will get you close, though you’ll miss the smoky flavor. A dash of liquid smoke in the wrap liquid helps close the gap.
Wrapping isn’t required, but it helps lock in moisture and speeds up the cook. If you skip it, expect a slightly firmer bark and a longer total cook time.
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