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 20

Total Time 4 30

Servings

Calories 522kcal

Author Joe Clements

Ingredients

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

Spritz (Optional)

½ cup apple cider vinegar
½ cup water

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 1½ to 2 hours, or until the internal temperature reaches 165°F and the bark is firm. After the first hour, you can optionally spritz with a 50:50 mix of apple cider vinegar and water.
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 honey and barbecue sauce.
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.
Remove the ribs from the pan and place them directly on the grates. Increase the temperature to 300°F, brush with the braising liquid, and cook uncovered for 10–15 minutes, flipping and brushing once, until the glaze is sticky and caramelized.
Let rest for 10 minutes, then serve alongside additional barbecue sauce for dipping.

Video

Notes

1. More rub ideas for country style ribs

Pork is so versatile that you can't go wrong with rub choice. 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 brown sugar, maple or hot honey for different types of sweetness.

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