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

Unlock the secret to incredibly tender and juicy pulled pork in a fraction of the time with Smoked Country Style Ribs. This super easy method delivers phenomenal smoky flavor and fall-off-the-bone tenderness, making it an absolute crowd-pleaser!

Smoked Country Style Ribs are a game-changer for anyone craving that rich, smoky barbecue experience without the commitment of a full pork butt. Unlike traditional ribs, these meaty cuts are harvested from the pork shoulder, making them inherently robust and well-marbled – ideal for a low and slow smoking process. When infused with aromatic wood smoke and your favorite dry rub or BBQ sauce, they transform into unbelievably juicy, tender morsels that practically shred themselves.

Often, country style ribs are comparable in price to a whole pork butt or shoulder, sometimes even offering better value. The real advantage lies in their convenience: they require virtually no trimming or preparation work, cook significantly faster, and consistently deliver the same melt-in-your-mouth flavor you’d expect from a longer smoke. This makes them my top choice for delicious pulled pork when time is of the essence or you simply want an easier smoking experience.

What Exactly Are Country Style Ribs?

Despite their name, country style ribs aren’t actually “ribs” in the traditional sense. They are typically cut from the pork shoulder, often referred to as pork butt or Boston butt. These cuts can be boneless or bone-in, though boneless varieties are most common for country style ribs. They are essentially strips of pork shoulder meat, generously marbled with fat and connective tissue, which makes them incredibly flavorful and perfect for slow cooking methods like smoking. Their rich marbling renders down beautifully, keeping the meat moist and tender throughout the long smoking process.

Why Choose Country Style Ribs for Smoking?

• Quicker Cook Time: As smaller, more manageable cuts compared to a whole pork butt, country style ribs cook much faster, allowing you to enjoy tender pulled pork in 5-6 hours instead of 10-12+.
• Effortless Preparation: They typically come boneless and pre-cut, eliminating the need for extensive butchering or trimming before smoking.
• Incredible Tenderness: The marbling in the pork shoulder ensures a juicy, fall-apart texture that’s perfect for shredding.
• Versatile Flavor Canvas: They readily absorb smoke flavor and spices, making them ideal for a wide range of rubs and BBQ sauces.
• Cost-Effective: Often a more economical choice per pound than other popular pork cuts, offering great value for your barbecue.

Gather Your Ingredients: Essential Components for Smoked Ribs

For the full, detailed printable recipe card, make sure to scroll to the very bottom of this post!

• Boneless Country Style Ribs: Look for cuts with good marbling. The fat will render down, keeping your ribs moist and flavorful. Aim for 3-4 pounds for a typical serving of 6-8 people.
• Liquid: This is crucial for keeping the ribs moist during the wrapping phase. You can use simple water, chicken broth for added savoriness, or apple juice for a touch of sweetness that complements pork beautifully. Apple cider vinegar can also add a nice tangy kick.
• Dry Rub: A good dry rub is the foundation of flavor for smoked meats. It should include a balance of salt, sugar, and spices. While any quality spice blend works, I highly recommend The Best Dry Rub for its balanced profile. Even a simple Pork Chop Seasoning can work wonders. Consider ingredients like brown sugar (for caramelization and sweetness), smoked paprika (for color and depth), garlic powder, onion powder, and a touch of cayenne for heat.
• Barbecue Sauce: While optional during cooking, a delicious BBQ sauce is essential for serving your finished pulled pork. Choose your favorite store-bought brand, or elevate your meal with a homemade touch using my Homemade Barbecue Sauce recipe, which is surprisingly easy to prepare and incredibly flavorful.

How To Make Smoked Country Style Ribs: A Step-by-Step Guide

• Seasoning the Meat: Begin by patting your country style ribs dry with paper towels. This helps the rub adhere better and promotes a better bark. Generously apply your chosen dry rub over every surface of the meat, pressing it gently to ensure it sticks. Once seasoned, allow the ribs to rest at room temperature for at least 30 minutes. This allows the salt to penetrate the meat, enhancing flavor and tenderness, and helps the rub form a beautiful “bark” during smoking.
• First Smoke Phase (Unwrapped): Prepare your smoker, bringing it to a stable temperature of 225 degrees F (107 degrees C). For optimal smoke flavor, consider using wood chips or chunks like hickory, apple, or pecan. Once the smoker is hot and holding steady, place the seasoned country style ribs directly onto the grates, ensuring there’s good air circulation around each piece. Close the lid and let them smoke unwrapped for approximately 3 hours. This initial phase is crucial for developing that rich, smoky flavor and forming a dark, savory bark.
• The Wrap (Moisture & Tenderness): After 3 hours, it’s time to wrap the ribs. I prefer using a disposable foil pan, placing the ribs snugly inside. Add about 1/2 cup of your chosen liquid (water, broth, or apple juice) to the pan – this creates a braising effect that keeps the meat incredibly moist and tender. Tightly seal the pan with heavy-duty aluminum foil, ensuring no steam escapes.
• Second Smoke Phase (Wrapped): Return the wrapped pan of ribs to the smoker. Continue cooking for about another 2 hours. During this phase, the meat will continue to tenderize and break down, while the liquid prevents it from drying out.
• Check for Doneness & Finish: After 2 hours in the wrap, carefully remove the foil and check the meat. The goal is an internal temperature of around 185º F (85º C) for fork-tender results, though they can go up to 195-200°F for easier shredding. If they’re not quite there, cook them for another hour, checking every 30 minutes until they reach your desired tenderness. At this stage, you can also baste the ribs with your favorite barbecue sauce if you desire a glazed finish.
• Rest and Serve: Once the ribs are perfectly tender, remove them from the smoker and let them rest in the foil pan, loosely covered, for 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in maximum succulence. After resting, transfer the ribs to a cutting board and shred them using two forks. Serve your delicious pulled pork with extra barbecue sauce and your favorite side dishes. Enjoy!

Pro Tips & Expert Suggestions for Perfect Smoked Ribs

• The Glistening Rule for Rub Application: Applying the rub at least 30 minutes before smoking is crucial. You’ll know the meat is ready when its surface starts to “glisten.” This indicates that the salt in the rub has begun to draw out moisture, which then reabsorbs, creating a brine that enhances flavor and bark formation.
• Smoker Type Doesn’t Matter, Consistency Does: Whether you’re using a pellet smoker, a kettle smoker, a charcoal smoker, an offset smoker, or an electric vertical smoker – the fundamental principles of this recipe remain the same. The key is to maintain a consistent temperature of 225°F (107°C). Cooking times can vary slightly between different smoker models and even day-to-day due to external factors like ambient temperature, so always monitor your meat, not just the clock.
• Always Use a Reliable Meat Thermometer: This is arguably the most important tool for any smoker. The only true way to gauge when your country style ribs are perfectly done is by internal temperature. For shreddable, tender pulled pork, aim for an internal temperature of 185º F (85º C) to 195°F (90°C). This allows the connective tissues to break down fully.
• Wrapping Wisdom: While I prefer a foil pan for ease and to contain liquids, you have options for wrapping. You can also use heavy-duty aluminum foil alone, wrapping the ribs very tightly with the liquid inside, or opt for butcher paper for a slightly firmer bark. Butcher paper allows for some moisture evaporation, which can be desirable for some. Regardless of your choice, ensure it’s sealed well to trap moisture and facilitate tenderization.
• Choosing Your Wood: The type of wood you use significantly impacts the final flavor profile.
  • Hickory: Classic choice, strong smoky flavor, pairs well with pork.
  • Apple: Milder and sweeter, great for a subtle, fruity smoke.
  • Cherry: Adds a beautiful reddish hue to the meat and a delicate, fruity flavor.
  • Pecan: Offers a rich, nutty flavor, slightly milder than hickory.
  • Oak: A medium smoke flavor, versatile and consistent.

  Experiment to find your favorite!

• Maintaining Smoker Temperature: Keep your smoker lid closed as much as possible. Every time you open it, heat and smoke escape, prolonging the cooking process. Use your smoker’s vents (on charcoal smokers) to control airflow and temperature, and on pellet grills, trust the digital controller.

How Long Do You Smoke Country Style Ribs?

Smoking country style ribs typically takes about 5-6 hours to achieve that perfect tender and juicy texture. I employ a modified 3-2-1 method for these ribs, which is slightly adapted from traditional spareribs due to the smaller size and boneless nature of country style ribs. This means approximately 3 hours unwrapped in the smoke, followed by 2-3 hours wrapped with liquid. The goal is not just a specific time, but reaching an internal temperature of about 185-195 degrees F (85-90 degrees C) for ribs that are wonderfully tender and easy to shred.

You can also use a simple fork or probe test: when gently pressed into the meat, it should feel incredibly tender with minimal resistance, indicating the collagen has broken down. There is no need to flip the ribs when smoking. During the initial unwrapped phase, they benefit from direct, consistent heat and smoke on one side to develop a solid bark. Once they are placed in a foil tray and wrapped, the consistent heat of the smoker circulates around the entire package, effectively cooking all sides without needing to be turned. Frequent opening of the smoker to flip them will only cause temperature fluctuations and extend the overall cooking time, potentially drying out the meat.

Country style ribs consistently rank among my favorite cuts of pork to prepare. They reliably produce tender, juicy results every single time, and the significant reduction in cooking duration compared to a full pork butt makes them a practical and satisfying option for pulled pork. Their versatility also means they adapt well to various cooking methods, ensuring deliciousness no matter how you prepare them.

For those days when you’re short on time or dealing with inclement weather, you can even make incredibly fast and flavorful Instant Pot Country Style Ribs. While they won’t have the distinct smoky aroma of true smoked ribs, they still deliver that sought-after tender and juicy texture, making them an excellent alternative for a quick meal.

Delectable Side Dishes: What to Serve with Smoked Country Style Ribs

The beauty of tender, smoky pulled pork is its versatility in pairing with a wide array of classic barbecue and comfort food sides. You can truly serve anything you like, but here are some popular choices that complement the rich flavor of the ribs:

• Grilled Baked Potatoes: The earthy, smoky flavor of a grilled potato perfectly complements the savory ribs. Top with butter, sour cream, and chives for a hearty side.
• Southern Style Cornbread: A sweet and savory cornbread is fantastic for soaking up all the delicious juices and barbecue sauce.
• Classic Potato Salad: Creamy, tangy potato salad offers a refreshing contrast to the richness of the pork.
• Homemade Baked Beans: Sweet and savory baked beans, slow-cooked to perfection, are a quintessential BBQ side.
• Butter Swim Biscuits: Fluffy, tender biscuits are ideal for making pulled pork sandwiches or simply enjoying alongside the meat.
• Creamy Coleslaw: The crisp texture and tangy dressing of coleslaw provide a fresh counterpoint to the rich pork.
• Macaroni and Cheese: A warm, cheesy macaroni and cheese is always a comforting and satisfying companion.
• Green Beans with Bacon: Simple, flavorful green beans with a smoky hint of bacon add a nice vegetable component.

Explore More Smoking Recipes

If you loved smoking country style ribs, you might enjoy trying these other fantastic smoked 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 ingredients in a small bowl. Pat the boneless country style ribs dry with paper towels, then generously coat the meat evenly with the prepared rub, pressing gently to adhere. Allow the seasoned meat to rest at room temperature for at least 30 minutes before transferring to the smoker. This crucial step helps develop the bark and allows the flavors to penetrate the meat.
  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
• Preheat your smoker and stabilize its temperature at 225º F (107º C). Add your preferred wood chips or chunks for flavor (hickory, apple, pecan are excellent choices for pork).
• Once the smoker is hot and the temperature is stable, place the seasoned ribs directly on the grates. Close the smoker lid and let them cook, undisturbed, for about 3 hours. This initial phase allows for maximum smoke penetration and bark formation.
• After 3 hours, carefully remove the ribs from the smoker. Place them in a foil pan (or wrap tightly in heavy-duty foil or butcher paper). Add approximately 1/2 cup of liquid (water, chicken broth, or apple juice) to the pan, then seal it tightly with foil to create a braising environment. This helps to break down connective tissues and keep the meat incredibly moist.
  1/2 cup liquid
• Return the wrapped pan of ribs to the smoker. Continue cooking for about another 2 hours.
• After 2 hours in the wrap, remove the foil covering and check the meat for tenderness using a fork. Insert a meat thermometer into the thickest part of the meat; you’re looking for an internal temperature around 185º F (85º C) for fork-tender ribs, though they can go up to 195-200°F for easier shredding. If not yet tender, re-cover and cook for another hour, checking every 30 minutes. At this point, you may also baste the ribs with your favorite BBQ sauce if you desire a glazed finish.
• Once the ribs are perfectly tender, remove the pan from the smoker. Let the ribs rest for 15-20 minutes, loosely covered, to allow the juices to redistribute. Then, transfer them to a cutting board and use two forks to shred the meat into delicious pulled pork. Serve immediately with your favorite sauce and enjoy!

Notes

You can substitute your favorite rub in this recipe. Please note that you will likely only use about half of the provided dry rub mixture for 3-4 pounds of ribs. Store any remaining rub in an airtight container for future use.

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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