Smoked Country Style Ribs

Cut from pork shoulder, these meaty "ribs" are seasoned with a BBQ rub, smoked low and slow to build bark, then lightly braised until tender and juicy without drying out.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 517kcal

Author Breanna Stark

Ingredients

4 lb country-style pork ribs
2 tbsp yellow mustard
½ cup BBQ pork rub see note 1 for more ideas
½ cup butter cut into pats
¼ cup brown sugar
1 cup BBQ sauce
½ tbsp crushed red pepper flakes

Instructions

Preheat your smoker to 250°F.
Place your country-style pork ribs into a bowl or prep tub. Coat the ribs in a light layer of yellow mustard.
Season generously on all sides with the pork rub.
Place the ribs directly on the grates of the smoker and let smoke for 1-½ to 2 hours, or until the internal temperature reaches 165°F and the bark is firm.
Remove the ribs from the smoker and transfer them to an aluminum pan or baking dish.
Place the pats of butter on top of the ribs and add the brown sugar, barbecue sauce, and red pepper flakes on top.
Cover the pan with aluminum foil and place it back on the smoker for another 1-½ to 2 hours, or until the internal temperature reaches 195°F and the ribs are probe tender.
Let rest for 10 minutes, then serve alongside additional barbecue sauce for dipping.

Video

Notes

1. More rub ideas for country style ribs

I've included a link to one of our most popular rub recipes above, but pork is so versatile that you can't go wrong. Sometimes I like to make these more savory and use our brisket rub. Our pork chop seasoning would also add a nice smoky and sweet balance.

2. Braise ideas

You can use our Carolina-style Vinegar sauce for the braise to give it a bit more tang and brightness, balancing the richness of the pork perfectly. You could also use hot honey instead of the brown sugar and red pepper flakes.

3. The bark

It’s essential to ensure the bark is set on your ribs. You want the bark to be firm and not pulled away from the meat. This will ensure the bark stays on the meat during the braising process. If the bark isn’t fully set, you can let it continue to smoke unwrapped for an additional 30 minutes.

Nutrition