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!

 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!

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Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.


Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The 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”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Purchase at Amazon