Smoked Pork Country Style Ribs

/, Pork/Smoked Pork Country Style Ribs

Smoked Pork Country Style Ribs

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.

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 185°F
  • Recommended Wood: Mesquite + Cherry
What You'll Need

Get the Recipes for Jeff's Rub and Sauce


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!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

About Pork Country Style Ribs

Pork country style ribs are usually cut from the pork butt which has a lot of fat marbling and connective tissue. This means they need to be cooked  way above their safe temperature of 145°F in order to get them tender, and because they have fat to render, this is fine.

Sometimes you will find them cut from pork loin which is lean, not a lot of fat or connective tissue and anything above their safe temperature of 145°F is just going to dry them out and render them inedible.

The problem is that they are not always labeled properly so spend some time looking at a pork butt and a pork loin and you will be able to see the differences in the texture and how the meat looks. You can also ask the butcher or meat person behind the counter and hopefully they will know how the CSR's were cut.

If you can't be sure, then just purchase a whole pork butt and ask the butcher to debone and slice it into strips about 1 to 1.5 inches thick and 2-3 inches wide the length of the pork butt. Worse case scenario, get a sharp knife and debone/slice a pork butt yourself.

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.

Tip: Some alternatives to regular yellow mustard are spicy brown mustard, olive oil or even my barbecue sauce.. all of these work just as well as yellow mustard and gives you some different flavor options.

2015-IMG_7294

Rub it all over with you hands or if don't want to get your hands into it, you can 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 Jeff's original 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: Put the Meat On Racks (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.

You can also use Weber grill pans or even just ordinary cooling racks if you want.

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.


I enjoy using a Camp Chef pellet grill called the Woodwind for many of my recipes but there are some tricks to getting a good smoke flavor using this type of unit. To maximize the smoke flavor just set it to “Lo Smoke” for about an hour, which will give you a ton of smoke and then turn it up to “Hi Smoke” to finish, which still gives you quite a bit of smoke. Camp Chef has engineered their smokers to give the most smoke in these (2) special settings at the expense of holding a steady temperature.

The temperature will swing 15-25 degrees above and below your set temperature giving you an average smoking temperature. Don't get hung up on the swings and you'll find that the food turns out amazing with lots of smoke flavor.

Check out this awesome cooker HERE


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 “Smoke” by Thermoworks, 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 about 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
**Instant Download!**
jeffs-rub-recipe jeffs-sauce-recipe

***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 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?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

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"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

Smoked Pork Country Style Ribs
Prep Time
10 mins
Cook Time
4 hrs
 
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.
Course: Entree
Cuisine: Hot Smoking
Servings: 6
Author: Jeff Phillips
What You'll Need
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 Jeff's original 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. Cooling racks also work well.
  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 a mix of mesquite and 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.

 

DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.

2018-06-14T03:32:16+00:00 By |9 Comments

About the Author:

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

9 Comments

  1. Fkeller01 June 30, 2018 at 9:04 pm - Reply

    Why did my ribs tighten up and dry out 30min after I took them off the smoker?

    • Jeff Phillips July 1, 2018 at 12:11 am - Reply

      If they were country style ribs, it is possible that they were cut from pork loin (very lean meat) instead of pork butt (very fatty and flavorful)

      The problem is that pork loin is juicy and delicious at 145°F and dries out if you cook it longer than that. Pork butt on the other hand gets more tender and delicious the longer you cook it which is why it works so well for country style ribs.

      I have seen them cut from both types of meat, side by side in the store on multiple occasions. Frustrating for consumers for sure.

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

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

  3. 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.

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

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

  5. 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.

  6. 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

Leave a Reply

Join 300,000+ Subscribers
Get Free Smoker Recipes Every Week
Be the first to get recent recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
close-link
DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
close-link
Use discount code TURKEY25 for 25% off Jeff's rub n' sauce recipes
close-image
%d bloggers like this: