I have had a quite a few of you ask about smoked pork country style ribs over the last while so I decided to do a write-up on these lovely pieces of goodness brined with Cherry Dr. Pepper for good measure.

In my neck of the woods, the country style ribs are simply pork butt that has been sliced into pieces about 1 inch thick. I do know that this may not be the case where you live so you may want to find out how the ribs are cut and from what area they are cut before you decide to follow my directions.

Having said that, you might also be able to get your butcher to cut a pork butt into these ribs for you if you ask nicely;-)

I have done these on the grill quite often but smoking them is my all time favorite method for preparing these. I am going to show you my method for making these extremely tender and flavorful!

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

 Prep Time: 1 hour 10 minutes | Cook Time: 2.5 hours | Smoker Temp: 225-240°F | Meat Finish Temp: 180-200°F | Recommended Wood: Cherry or Pecan

What You'll Need
How to Prepare

Make your brine using 2 liters of cherry Dr. Pepper and 1/2 cup of kosher salt.

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Stir the ingredients well until all of the salt is dissolved

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Rinse the country style ribs with cold water

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Place the pork country style ribs into a large 1-gallon zip top bag

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Pour the brine over the ribs into the zip top bag and zip closed.

Note: it is smart to place the bag down into a bowl to catch any accidental leaks.

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Brine the meat in the fridge for about 2 hours or up to 8 hours if you want to do them overnight.

Once the brining process is finished, rinse the meat well using cold water and lay them out so they can be seasoned with my original rub (purchase the recipes here).

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Normally, I like to use yellow mustard, oil, or some other sticky substance on the meat to help the rub to stick but just to show you that you don't have to do that if you have a little extra time, I am adding the rub directly to the meat without anything else.

Apply my original rub (purchase the recipes here) generously to the top side of the meat and wait for them to get a “wet” look before you flip them over to do the other side.

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After about 10 minutes or so, I flipped the ribs over and applied my original rub (purchase the recipes here) generously to the other side.

In about another 10 minutes or so, we had the “wet” look that we were waiting for and they were ready to smoke.

Does that look good or what!

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While the rub is sitting on the ribs is a great time to go get the smoker ready. I wanted to use my Meadow Creek stick burner for these so I already had it going.

Once the smoker is holding about 225-240°F, place the meat directly on the grates making sure to leave just a little room between them to allow the smoke to get in there and do it's thing.

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In about 2.5 hours to 3 hours the meat will be steak tender and about 180°F in the center (you cut it with a knife and eat it like a good steak).

Feel free to paint on some of my original barbecue sauce (purchase the recipes here) when they are about 30 minutes from being finished.

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Want it Super Tender?

If you like it to be really, really tender (I recommend it), here is what you do. Once the meat reaches about 180°F, place the meat in a foil pan and cover with foil. Place the meat back into the smoker at about 240°F for 1 to 1.5 hours. I recommend checking it after 1 hour and then if you want it more tender, you can go another 30 minutes or so.

I did my latest ones this way and they were extremely tender and the family loved them!

We had this batch with eggs the next morning and you ain't never tasted a breakfast that good!

Summary
  1. Brine meat for 2-8 hours depending on how much time you have.
  2. Rinse well under cold water.
  3. Add my original rub generously to all sides of ribs.
  4. Smoke ribs at 240°F for 2.5 to 3 hours or until they reach about 180°F in the center.
  5. To further tenderize, place in a covered foil pan and continue to cook at 240°F for an additional 1 to 1.5 hours.
  6. Sauce them about 30 minutes before they are finished if you like.
  7. Serve and enjoy!

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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"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 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 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.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

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