Mastering Smoked Country Style Ribs: Your Guide to Tender, Juicy Pulled Pork

Prepare for an unforgettable BBQ experience with Smoked Country Style Ribs. This incredible cut of pork allows you to achieve the coveted tenderness and rich, smoky flavor of perfectly cooked pulled pork in a significantly shorter amount of time than a traditional pork shoulder. Unlike true ribs that come from the rib cage, country style ribs are actually meaty strips cut from the pork shoulder or loin. This makes them exceptionally well-suited for low and slow smoking, resulting in fall-apart tender meat that easily shreds into deliciousness. Infused with a deep wood-smoked essence and coated in your favorite dry rub or barbecue sauce, these ribs are incredibly juicy, flavorful, and surprisingly easy to master on any type of smoker.

Many home cooks gravitate towards pork butt or pork shoulder for pulled pork, but country style ribs offer a fantastic alternative. Often comparable in price per pound, they require less trimming and preparation, cook much faster, and deliver an equally satisfying taste and texture. If you’re looking for a shortcut to mouth-watering smoked pulled pork without compromising on flavor or tenderness, then smoked country style ribs are about to become your new go-to recipe.

Essential Ingredients for Smoked Country Style Ribs

Crafting the perfect batch of smoked country style ribs requires just a few key ingredients. The beauty of this recipe lies in its simplicity, allowing the smoky flavor and tender pork to truly shine. Always refer to the FULL PRINTABLE recipe card at the bottom of this post for precise measurements.

• Boneless Country Style Ribs: These are the star of our dish. Look for well-marbled cuts, as the fat will render down during the smoking process, contributing to the incredible juiciness and flavor. Boneless varieties are typically easier to work with, as they don’t require any pre-trimming of bones, making the post-cook shredding process a breeze.
• Liquid: A small amount of liquid is crucial during the wrapping phase to keep the ribs moist and help them become incredibly tender. You have several excellent options:
  • Water: A neutral choice that simply adds moisture.
  • Chicken Broth: Adds a subtle savory depth to the pork.
  • Apple Juice: A popular choice for pork, as its sweetness and acidity complement the meat beautifully and enhance the bark.
  • Apple Cider Vinegar: Can be used in conjunction with water or broth for a tangy kick that helps break down fibers.
• Dry Rub: A flavorful dry rub is essential for building that irresistible bark and infusing the meat with robust flavor. While any quality spice blend will work, consider a rub with a balance of sweet, savory, and a hint of heat. My personal favorite is The Best Dry Rub, which I highly recommend. Alternatively, a versatile Pork Chop Seasoning blend would also be fantastic. Don’t be shy; a generous coating is key!
• Barbecue Sauce: While the smoked ribs are delicious on their own, a good BBQ sauce for serving adds an extra layer of flavor. Feel free to use your favorite store-bought brand – there are countless excellent options available. For a truly homemade touch, try whipping up my Homemade Barbecue Sauce, which is surprisingly easy to make and offers unparalleled freshness.

Step-by-Step Guide: Smoking Country Style Ribs to Perfection

Achieving tender, juicy smoked country style ribs is a straightforward process when you follow these simple steps. This method is designed to maximize flavor and tenderness, ensuring a delicious result every time.

• Prepare and Season the Ribs. The first step is to generously coat your boneless country style ribs with your chosen dry rub. Ensure every surface of the meat is thoroughly covered. The rub not only adds flavor but also helps create a beautiful, savory bark during smoking. After applying the rub, let the meat rest at room temperature for at least 30 minutes. This allows the salt in the rub to draw out some moisture, then reabsorb it, leading to a more flavorful and tender product. You’ll notice the meat surface start to glisten – a sign it’s ready for the smoker.
• The Initial Smoke (The “Smoke” Phase). While the ribs are resting, prep your smoker. Bring its temperature to a stable 225°F (approximately 107°C). Low and slow is the name of the game for tender, smoky pork. Once the smoker is hot and holding a consistent temperature, place the seasoned ribs directly on the grates. Ensure there’s good airflow around each piece. Close the lid and let them smoke undisturbed for about 3 hours. During this phase, the meat will absorb a significant amount of smoky flavor and begin to develop a delicious bark.
• Wrap for Tenderness (The “Braise” Phase). After 3 hours, it’s time to wrap the ribs. This technique, often called the “Texas Crutch,” helps accelerate the cooking process and keeps the meat incredibly moist and tender. I prefer using a sturdy foil pan, placing the ribs inside. Add approximately 1/2 cup of your chosen liquid (water, chicken broth, or apple juice) to the pan, then tightly seal the pan with aluminum foil. If you don’t have a foil pan, you can wrap the ribs directly in a double layer of heavy-duty foil, adding the liquid inside before sealing tightly. Return the wrapped ribs to the smoker and continue cooking for another 2 hours.
• Check for Doneness and Finish. After the 2-hour wrapping period, carefully remove the foil and check the meat. At this point, the ribs should be very tender but might need a little more time to reach optimal shreddability. The target internal temperature for fall-apart country style ribs suitable for pulled pork is around 185°F to 205°F (85°C to 96°C). Use an instant-read meat thermometer inserted into the thickest part of the meat (avoiding any fat pockets) to verify. If they’re not quite fork-tender, re-wrap them loosely or leave them uncovered and continue cooking for another hour or until they reach the desired tenderness. This is also a great opportunity to baste the ribs with your favorite BBQ sauce if you like, allowing it to caramelize slightly.
• Rest, Shred, and Serve. Once the ribs are perfectly tender and have reached your desired internal temperature, remove them from the smoker. Let them rest, still loosely covered, for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in an even more succulent final product. After resting, transfer the ribs from the pan and easily shred them using two forks. Serve your tender, juicy pulled country style ribs with extra BBQ sauce on the side and enjoy!

Pro Tips & Expert Suggestions for Smoked Country Style Ribs

Elevate your smoked country style ribs from good to absolutely phenomenal with these helpful tips and suggestions, ensuring a consistently tender and flavorful outcome.

• Proper Rub Application and Resting: Don’t rush the seasoning process. Apply the dry rub generously at least 30 minutes, or even an hour or two, before placing the meat on the smoker. This crucial resting period allows the salt and spices to penetrate the meat, enhancing flavor and tenderness. You’ll observe the surface of the meat starting to “glisten” as the rub interacts with the pork’s natural moisture – that’s your signal that it’s perfectly primed for smoking. For an even deeper flavor, you can apply the rub and refrigerate the ribs overnight, bringing them to room temperature for about an hour before smoking.
• Embrace Any Smoker: Whether you’re a proud owner of a state-of-the-art pellet smoker, a classic kettle smoker, a robust charcoal smoker, a versatile vertical smoker, or any other type, the core principles of this recipe remain consistent. The “low and slow” method and temperature target will be the same. While cooking times might vary slightly based on your specific smoker’s efficiency and ambient conditions, the technique for achieving tender country style ribs is universal. The key is consistent temperature management.
• The Indispensable Meat Thermometer: This is arguably the most critical tool for smoking. The only reliable way to know when your country style ribs are truly done and perfectly tender is by measuring their internal temperature. For shreddable pulled pork, aim for an internal temperature between 185°F and 205°F (85°C to 96°C). Don’t rely solely on timing; probe the thickest part of several pieces to ensure even cooking.
• Wrapping for Moisture and Tenderness: The wrapping step is vital. While a sturdy foil pan is excellent for holding the ribs and liquid, you have alternatives. You can use heavy-duty aluminum foil, creating a tightly sealed pouch around the ribs and liquid. Alternatively, for a slightly firmer bark, some pitmasters prefer unlined butcher paper, which allows more moisture to escape while still protecting the meat. Even without a foil pan, you can still add your chosen liquid directly into the tightly wrapped foil or butcher paper package to maintain moisture.
• Wood Selection Matters: The type of wood you use will significantly impact the smoky flavor profile. For pork, classic choices include:
  • Hickory: A strong, smoky flavor that’s quintessential for BBQ.
  • Apple: A milder, sweeter, and fruity smoke that pairs beautifully with pork.
  • Pecan: Offers a nutty, slightly sweet, and robust flavor.
  • Cherry: Provides a mild, fruity smoke and a beautiful mahogany color to the bark.

  Experiment to find your favorite combination!

• Maintaining Smoker Temperature: Consistency is key. Avoid frequently opening the smoker lid, as this causes significant temperature drops and prolongs cooking time. If your smoker struggles to maintain temperature, pre-heating it longer or adding additional fuel (for charcoal smokers) can help.
• The Importance of Resting: Once your ribs reach the desired tenderness and temperature, allow them to rest. This usually involves removing them from the smoker and letting them sit, loosely tented with foil, for 15-30 minutes. This resting period allows the muscle fibers to relax and reabsorb juices, making the meat even more tender and succulent. Skipping this step can result in drier meat.

How Long Do You Smoke Country Style Ribs?

The total smoking time for country style ribs typically ranges from 5 to 6 hours, depending on the thickness of your ribs, your smoker’s efficiency, and the consistency of its temperature. I often employ a modified “3-2-1” method for these ribs, tailored to their smaller size compared to full racks of spare ribs. This modified approach helps them turn out consistently super tender and incredibly juicy:

• 3 hours: Initial smoke directly on the grates, allowing for deep smoke penetration and bark development.
• 2-3 hours: Wrapped in foil (or a foil pan with liquid) to braise, tenderize, and accelerate cooking.

The most accurate way to determine doneness is by internal temperature. You’re aiming for a range of about 185°F to 205°F (85°C to 96°C) for tender, shreddable country style ribs. At the lower end of this range (around 185°F), they’ll be tender but might hold their shape slightly better for slicing. As they approach 205°F, they’ll be supremely fork-tender, perfect for pulling apart like traditional pulled pork. Another reliable indicator is the “fork test” – gently press a fork into the meat; if it slides in with little resistance and the meat easily separates, it’s ready.

Do You Need to Flip Country Style Ribs When Smoking?

A common question among beginners is whether to flip ribs during smoking. For country style ribs, the answer is generally no, you do not need to flip them when smoking. Here’s why:

1. Consistent Smoke Exposure: During the initial hours, leaving them undisturbed on the grates allows for even smoke absorption on the exposed surfaces and the development of a consistent bark.
2. Temperature Stability: Every time you open your smoker lid, you lose valuable heat, which can extend your cooking time and make it harder to maintain a steady low temperature. Minimizing lid openings helps keep your smoker stable.
3. Moisture Retention: Once they are placed in a foil tray and wrapped, the environment inside the package is designed to keep moisture in, effectively steaming and braising the meat. Flipping them at this stage is unnecessary and can disrupt the seal, potentially leading to dryness.

By letting them cook on the grates for the first couple of hours and then placing them in a wrapped foil tray with liquid, you create an ideal environment that keeps the moisture in and prevents them from drying out, all without the need for flipping.

Country style ribs have become one of my absolute favorite cuts of meat to cook on the smoker. They consistently deliver tender and juicy results, and the best part is that they are ready much faster than a full pork butt, making them perfect for weeknight BBQ or when you’re craving pulled pork but don’t have all day.

For those times when a smoker isn’t an option, or you’re simply pressed for time, you can even make Instant Pot Country Style Ribs. They’re ready in a fraction of the time and still boast that super tender and juicy flavor. While they won’t have the deep smoky character of a smoker, they are an amazing alternative for cold weather or busy schedules.

Delicious Side Dishes to Serve with Smoked Country Style Ribs

No BBQ meal is complete without a selection of hearty and flavorful side dishes. Smoked country style ribs pair wonderfully with a variety of classic summer BBQ accompaniments. Here are some fantastic ideas to round out your meal:

• Grilled Baked Potatoes: The smoky flavor from the grill complements the ribs perfectly, and a loaded baked potato is a satisfying addition.
• Southern Style Cornbread: A slightly sweet and savory cornbread is ideal for soaking up any delicious juices and sauces.
• Classic Potato Salad: Creamy, tangy potato salad is a timeless BBQ staple that provides a refreshing contrast to the rich pork.
• Homemade Baked Beans: Sweet and smoky baked beans are a quintessential pairing, offering a comforting and flavorful side.
• Butter Swim Biscuits: These incredibly easy and buttery biscuits are perfect for making sliders with your pulled pork or simply enjoying on their own.
• Coleslaw: A crisp, refreshing coleslaw cuts through the richness of the pork and adds a lovely texture.
• Macaroni and Cheese: Creamy, cheesy macaroni and cheese is always a crowd-pleaser and a perfect comfort food pairing.

Explore More Delicious Smoking Recipes

If you’ve enjoyed mastering Smoked Country Style Ribs, you’re in for a treat! The world of smoking offers endless possibilities for tender, flavorful meats. Expand your BBQ repertoire with these other fantastic smoking recipes:

• Smoked Baby Back Ribs
• Smoked Pork Belly
• Smoked Tri-Tip
• Smoked Whole Chicken
• Smoked Pork Loin

4.82 from 11 votes

Smoked Country Style Ribs

By Erin Sellin

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!

Prep: 10 minutes mins

Cook: 6 hours hrs

Total: 6 hours hrs 10 minutes mins

Servings: 8

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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 (107°C).
• 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 185º F (85°C) 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

You can substitute your favorite rub in this recipe. You will only use about half of the rub mixture. Store the rest in an air tight container.

Nutrition

Calories: 476kcal | Carbohydrates: 4g | Protein: 45g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Cholesterol: 163mg | Sodium: 1865mg | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Course: Dinner Recipes

Cuisine: American

Servings: 8

Calories: 476

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