If you haven't discovered pork country style ribs yet then you are in for a real treat! Full disclosure: these are just a pork butt that's been sliced up to look like ribs but they are delicious, quick and easy to cook, extremely versatile and they don't cost a lot– all of the wonderful things that make a great meal!
I love purchasing these in their boneless format and cutting them up for threading onto skewers and that's exactly what we are doing in this recipe tutorial. I can hardly wait so let's get started.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Smoker Temp: 240°F
- Meat Finish Temp: 185-190°F
- Recommended Wood: Pecan, Cherry, or Maple
- 3-5 lbs pork country style ribs, boneless
- Jeff's original rub (Purchase formula here | Purchase bottled rub)
- Jeff's barbecue sauce (Purchase formula here | Purchase bottled rub)
- 12-inch wooden skewers (metal skewers also work fine)
- Bradley rack or Weber grill pan (optional)
- Camp Chef Woodwind SG or other smoker
Pork country style ribs are long strips of pork cut from the pork butt (Boston butt). Sometimes the bone is removed first and they are called boneless pork country style ribs.
You do have to be careful as I have found these cut from pork loin and that's a completely different piece of meat and must be cooked differently. If you look at the meat from a pork loin versus the meat from a pork butt, you will notice that it looks different in texture, marbling and even color. Compare the pork country style ribs with a pork butt while you are in the store and make sure that they are the same. You can also ask the butcher or meat person behind the counter what they are cut from to make sure.
Optionally, you can purchase a pork butt and ask the butcher to debone it and cut it into 1.5 x 1.5 inch strips for you. Most stores will do this at no extra charge for the asking.
What to do if they are cut from a pork loin: Pork loin is much leaner and while it will work, it should only be cooked to a final temperature of 145°F to ensure it is juicy and delicious. Everything else remains the same.
Instead of just merely cutting these into pieces, I take a little time to cut out the large chunks of fat first. There's plenty of fat marbling within the meat so you don't really need the large areas of fat. This is optional but I do recommend it.
Cut the meat into pieces that are about 1 inch square or whatever size you like as long as you try to keep them fairly consistent in thickness.
You can always add more if it looks like it needs it.
Knead, roll, and shake the bag to make sure all of the meat gets rub on it then set the bag in the fridge for at least 2 hours to marinate. Overnight is even better if you plan ahead.
There is no need to soak the skewers in water if you are cooking these at normal smoking temperatures but if you are planning to cook these on the grill or over direct heat for an extended period of time, then I recommend placing the skewers in a pan of water for about 30 minutes to reduce the chance of them catching fire.
Once all of the meat has been used up, set the skewers aside while you get the smoker ready.
I used the Camp Chef Woodwind SG pellet smoker for these and in case you haven't heard, that thing is on sale right now for $100 off the normal price (this is your cue to check it out if you are in the market for a pellet smoker). It says “Limited Time” on the sales page so it won't last long.
The Woodwind SG has a 22 lb hopper, an ash cleanout that you can get to on the OUTSIDE of the smoker, the ability to slide the flame deflector out of the way via a lever on the outside of the unit to let some of that direct heat get up to the grate where the food is. It's not a replacement for the sear box but it's nice direct heat and you'll get some sizzle on whatever you are cooking.
I've been using Camp Chef pellet smokers for a couple of years now and I've had nothing but great results.
For pellet smokers: start it up in the lowest setting with the lid open then once the flame is roaring (you'll be able to hear it) close the lid and set it on 225 or whatever temperature you are wanting to cook at.
If you are using a traditional smoker or even an electric, gas or charcoal/wood smoker, that'll work too. Just set it up to cook at about 225-240°F with indirect heat and if your smoker came with a water pan, fill it up.
Tip: In cold weather, I recommend filling it up with really hot water to help heat up the smoker faster.
Place the rack/pan of skewers on the grate or you can just place the skewers directly on the grate and close the lid. Keep the smoke flowing the entire time if possible and maintain between 225 and 240°F.
You can expect these to take about 2 hours and 10 minutes to reach 185-190°F
Note: Every smoker cooks just a little different and heat flows differently depending on how your smoker is shaped and how the air flows in and out but the cook time estimation should not vary much from smoker to smoker. Even so, smoking meat is not an exact science and, for this reason, cook time is always an estimation and the food is not done until it reaches a certain temperature and/or level of tenderness.
Once they reach their final temperature, they can be eaten as is or you can take them a step further which I'll explain in the next section.
These are great as is but if you like, you can add a little of my barbecue sauce and get a sear on them to bring out some of that “grilled” flavor to go with the smoke.
Searing can be done using the side searbox on the Woodwind SG or you can even place them under the broiler on your home oven for a minute or two.
Brush on sauce them give them some high heat but watch them closely to make sure it doesn't burn. Turn them a time or two to make sure all sides get seared nicely.
I used these as an entree but they also make great appetizers. The cool thing about putting meat on a stick is that you don't need a plate or silverware. You just grab them and start eating right off the stick.
Enjoy these and if you come up with any modifications, let me know what you did.
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***Note: you get the Texas style rub recipe free with your order!
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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!
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!
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.
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These boneless pork country style ribs are cut up, seasoned overnight, threaded onto a stick and smoked for one of the most delicious meals you'll eat this year.
- 3 to 5 lbs country style ribs boneless
- Jeff's original rub 1/2 cup
- Jeff's original barbecue sauce 1 cup
- 8-12 each skewers 12-inch, wood or metal
Separate meat from large clumps of fat
Cut meat into pieces of consistent size. I recommend about 1 x 1 inch.
Place meat into a bag and pour ½ cup of Jeff's original rub over the meat.
Roll, knead, and shake the bag to coat the meat with the rub.
Place the bag of seasoned meat into the fridge for at least 2 hours or overnight to let the flavor absorb better.
Thread the meat onto skewers. I recommend 4-6 pieces per skewer depending on how large the pieces are.
Setup smoker for cooking indirect at about 225-240°F. If the smoker uses a water pan, fill it up. Use pecan, cherry and/or maple for wood smoke.
Place the meat on the grate and smoke cook for about 2 hours and 10 minutes or until they reach an internal temperature of 185-190°F.
Optional: Brush with barbecue sauce and place the skewers over a hot grill or under the oven broiler for a minute or two per side to get a good sear on them.
Serve to your guests.