Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they'll be ready for dinner.

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Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 3-4 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 180°F
  • Recommended Wood: Cherry
What You'll Need

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recipe-ad-rubAs you may know, all pork is amazing with my rub on it and country style ribs are beyond amazing with my rub as the seasoning and flavorful crust.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

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Step 1: Rinse and Pat Dry

Remove the country style ribs from the package and rinse them under cold water.

Pat them dry with a paper towel and lay them on the cutting board or in a large pan to contain the mess you'll make by seasoning them 😉

2015-IMG_7293

Step 2: Mustard and Rub

It's pork.. very good pork, I might add and as most of you know, that calls for a nice sticky base of yellow mustard to help the rub to stick to the meat.

Go ahead and be generous.. it won't taste like mustard and it won't be yellow when it's all said and done.

2015-IMG_7294

Rub it all over with you hands or if you're squeamish, I suppose you could use a basting brush.

As long as the mustard is completely covering the meat, doesn't matter how it gets there (within reason of course).

2015-IMG_7295

Sprinkle my rub known as Jeff's original rub or Jeff's Naked Rib Rub (purchase recipes here) onto the meat and make sure you have full coverage on all sides.

2015-IMG_7296

I like to rub it in a little so it turns into a paste with the mustard.

2015-IMG_7297

Step 3: Onto the Bradley Rack (optional)

If you have Bradley racks like I do, lay them on the rack with just a slight bit of space between each one to allow the smoke to get in there a little bit.

I usually leave as much room as possible but I had other things to cook and so I had to give them a little less breathing room than usual.

2015-IMG_7300

Step 4: Get the Smoker Ready

Light up your smoker whether that means actually lighting the fire or just plugging it in and dialing in some settings. Do what it takes to get your smoker going at about 225°F.

Make sure the heat is indirect and use the water pan if your smoker has one.

I recommend cherry wood for smoke if you can find it. If not, just use one of your other favorites that you have available.

Step 5: Smoke 'em Up

Once the smoker is ready, place the pork country style ribs directly on the grate or use the Bradley rack (described above) directly on the smoker grate.

Keep the heat at about 225°F if possible.

Keep the smoke going for at least 2 hours but longer is fine and even recommended as long as the smoke is nice and thin.

If you have a digital meat thermometer such as the Maverick ET-733 or the Maverick ET-735 (new bluetooth model), place the probe so that the end is about in the center of one of the ribs.

You can also use the super fast Thermapen to get a quick check on the temperature when you are adding wood or some other task that requires you to have the door open.

You can expect these ribs to take somewhere between 3-4 hours if you maintain 225-240°F but other factors do play a part such as:

  • Temperature of the meat when it goes into the smoker
  • How often you open the smoker door
  • How well you or the smoker maintains the set temperature
  • Wind, rain, ambient temperature, etc.

When the meat gets about 30 minutes away from being done, you can sauce them up if you want. I like sauce on these but they are also very good with just the dry rub.

Another option is to put them into a foil pan, covered with foil once they reach about 150-160°F to help them get done faster and to help them end up more tender.

Smoked country style ribs are perfectly done and tender at about 180-185°F.

Step 6: Rest and Serve

You do not have to let these rest for a few minutes but in my opinion, about 10 minutes of rest time before serving does them some good.

2015-IMG_7407

Serve them whole.. no need to slice or cut unless you are portioning for smaller eaters.

Enjoy!

2015-IMG_7408

Get the Digital Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


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Printable Recipe

5.0 from 1 reviews
Smoked Pork Country Style Ribs
 
Prep time
Cook time
Total time
 
Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they’ll be ready for dinner.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 6
Ingredients
Instructions
Step 1: Rinse and Pat Dry
  1. Remove the country style ribs from the package and rinse them under cold water.
  2. Pat them dry with a paper towel and lay them on the cutting board or in a large pan to contain the mess you’ll make by seasoning them ?
Step 2: Mustard and Rub
  1. It’s pork.. very good pork, I might add and as most of you know, that calls for a nice sticky base of yellow mustard to help the rub to stick to the meat.
  2. Go ahead and be generous.. it won’t taste like mustard and it won’t be yellow when it’s all said and done.
  3. Rub it all over with you hands or if you’re squeamish, I suppose you could use a basting brush.
  4. As long as the mustard is completely covering the meat, doesn’t matter how it gets there (within reason of course).
  5. Sprinkle my rub known as Jeff’s original rub or Jeff’s Naked Rib Rub (purchase recipes here) onto the meat and make sure you have full coverage on all sides.
  6. I like to rub it in a little so it turns into a paste with the mustard.
Step 3: Onto the Bradley Rack (optional)
  1. If you have Bradley racks like I do, lay them on the rack with just a slight bit of space between each one to allow the smoke to get in there a little bit.
  2. I usually leave as much room as possible but I had other things to cook and so I had to give them a little less breathing room than usual.
Step 4: Get the Smoker Ready
  1. Light up your smoker whether that means actually lighting the fire or just plugging it in and dialing in some settings. Do what it takes to get your smoker going at about 225°F.
  2. Make sure the heat is indirect and use the water pan if your smoker has one.
  3. I recommend cherry wood for smoke if you can find it. If not, just use one of your other favorites that you have available.
Step 5: Smoke ’em Up
  1. Once the smoker is ready, place the pork country style ribs directly on the grate or use the Bradley rack (described above) directly on the smoker grate.
  2. Keep the heat at about 225°F if possible.
  3. Keep the smoke going for at least 2 hours but longer is fine and even recommended as long as the smoke is nice and thin.
  4. If you have a digital meat thermometer such as the Maverick ET-733 or the Maverick ET-735 (new bluetooth model), place the probe so that the end is about in the center of one of the ribs.
  5. You can also use the super fast Thermapen to get a quick check on the temperature when you are adding wood or some other task that requires you to have the door open.
  6. You can expect these ribs to take somewhere between 3-4 hours if you maintain 225-240°F but other factors do play a part such as:
  7. Temperature of the meat when it goes into the smoker
  8. How often you open the smoker door
  9. How well you or the smoker maintains the set temperature
  10. Wind, rain, ambient temperature, etc.
  11. When the meat gets about 30 minutes away from being done, you can sauce them up if you want. I like sauce on these but they are also very good with just the dry rub.
  12. Another option is to put them into a foil pan, covered with foil once they reach about 150-160°F to help them get done faster and to help them end up more tender.
  13. They are done and tender at 180-185°F.
Step 6: Rest and Serve
  1. You do not have to let these rest for a few minutes but in my opinion, about 10 minutes of rest time before serving does them good.
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

7 Comments on this article. Feel free to join this conversation.

  1. Hilda April 22, 2017 at 3:37 pm - Reply

    Thanks for the recipe! Looking forward to trying it for dinner tonight!

  2. Toby March 25, 2017 at 11:02 am - Reply

    Smoking country ribs for the first time to pair with my brisket and found your recipe. You mention using the probe but never what temp to pull them off? Lol! I use the Mav 733…always! Obviously don’t want them to be pulled pork so not 195 but want them tender and most of the fat tender out so not 160 either. Would like to know what temp you’d pull them if you can. Thanks!

    • Jeff Phillips March 29, 2017 at 11:39 am - Reply

      Toby,

      This information is listed at the top of the recipe under “Helpful Information” but I have edited the post to add this information inline as well.

      I usually take these off at 180-185°F.. they are tender but not falling apart at that point.

  3. Norman B Wilson March 18, 2016 at 5:02 pm - Reply

    VERY GOOD THE BEST THAT I HAVE HAD. THANK YOU FOR THE RECIPE.

  4. Terry May 14, 2015 at 9:41 am - Reply

    Beverly, welcome to the world of smoking. Believe it or not, smoking doesn’t require thick white, billowy smoke to impart the flavors. You actually want to get your smoker running, your temperature stable, and Thin Blue Smoke (TBS) coming from the exhaust. If you can barely see any smoke coming out, you can hold your hand over the exhaust for a second and then smell it and you will smell the flavor is still there. I am not sure what sort of smoker you have, but here is a good video tutorial for maintaining the fire on a smoker.

    https://www.youtube.com/watch?v=BS1veMrDOC4

    If you are going by temp using the built in thermometer, most of them are wrong. I suggest getting an external temp probe like the Maverick ET-733 Jeff mentions above. This will allow you to have a probe in the meat telling you when it is getting close and a probe on the grate telling you what temp the meat is cooking at.

    My first smoked chicken came out like yours. Black rubbery skin, with delicious meat. Chicken likes to be cooked at a higher temp. Think about it, do you bake chicken at 225*? I crank up my smoker now for chicken and aim for 350*.

    Keep following Jeff’s page and experimenting. You’ll get there.

  5. beverly May 14, 2015 at 7:56 am - Reply

    not a comment just a question. My husband just got me a combo grill smoker and I am having a bit of trouble with smoking, the first thing I smoked , chicken and pork butt, the chicken skin was black and some of the pork. they both tasted really good well after I took the skin off . It is not a lg smoker and I think if I don’t see some smoke coming from some where it’s not working . I keep the temp at about 200- 250 is that to hot and also everything smokes really fast like in 1-1/2 hrs. I thought smoking was a long time thing. Can you help me figure out what I am doing wrong ? Thank you
    Bev Leoffler

    • Ann May 15, 2015 at 7:14 am - Reply

      The best thing you can do is buy cook books and follow them as far as temp and times. I never smoke anything over 220. Patience is key. The black is good. It is called bark. If you have bark you are doing it right. Time all depends on what you are smoking and how much it weighs. Butt take longer than a chicken. Tonight I am smoking a Chef Boyardee pizza. So Good. Depending on the air temp has a lot to do with how much smoke you are seeing. As long as you have soaked wood chips in the smoker, trust me you are smoking. Try to resist the urge to open the smoker. Just let it do its thing. You might want to buy a digital temp probe. PATIENCE

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