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Smoked Pork Country Style Ribs on a Stick

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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.

Helpful Information
  • 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
What You’ll Need
About Pork Country Style Ribs

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.

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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.

Step 1: Cut Into Pieces

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.

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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.

Step 2: Season the Meat

Place all of the meat into a bag for seasoning with Jeff’s original rub .

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I used about ½ bottle of the rub. If you make it yourself via the formulas, start with about ½ cup.

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.

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Step 3: Thread Onto Skewers

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.

Thread 5 or 6 pieces of meat onto each 12-inch skewer and lay them on a Bradley rack or Weber grill pan as you complete them.

Once all of the meat has been used up, set the skewers aside while you get the smoker ready.

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Step 4: Set Up the Smoker

I like to use the Camp Chef Woodwind for these– it 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.

Step 5: Smoke the Meat

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.

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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.

Step 6: Sauce and Sear (optional but very good)

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.

Order the barbecue sauce:  (Purchase formula | Purchase bottled sauce ).

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.

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Step 7: Serve to Your Guests

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.

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Enjoy these and if you come up with any modifications, let me know what you did.


Smoked Pork Country Style Ribs on a Stick

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.

  • Prep Time: 20 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6 1x
  • Category: Appetizer, Entree
  • Cuisine: Barbecue


Units Scale


  1. Separate meat from large clumps of fat
  2. Cut meat into pieces of consistent size. I recommend about 1 x 1 inch.
  3. Place meat into a bag and pour ½ cup of Jeff’s original rub over the meat.
  4. Roll, knead, and shake the bag to coat the meat with the rub.
  5. Place the bag of seasoned meat into the fridge for at least 2 hours or overnight to let the flavor absorb better.
  6. Thread the meat onto skewers. I recommend 4-6 pieces per skewer depending on how large the pieces are.
  7. 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.
  8. 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.
  9. 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.
  10. Serve to your guests.

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Recipe rating


  1. I am currently smoking these in a MES. Currently at a little over 2 hours, and a 40 minute stall at 160 degrees or so has finally ended. Even though they are small pieces of meat, there is still a stall.

  2. These out really good… My family loved them. My only suggestion is that if your using a gas smoker don’t use smoke the whole time.. They taste like you’ve been smoking cigarettes all day…

  3. Looks like another great recipe that I am going to have to try.

    My only comment would be I wish you put a link in the email that would come directly to the post like this. Maybe it’s there and I don’t realize it.

    1. Terry,

      In every email, if you click on the large image at the top, it will bring you to the accompanying recipe post on this website. Let me know if you need further help with this.

  4. I’m wondering if it would be good to add a small amount of apple juice or perhaps a small amount of mustard/Worcestershire (like 2 TBSP or so) to the bag prior to adding the rub, especially if the pork is relatively dry?

  5. I followed this recipe to the T…..Tossed the meat in my BGE with all the instruments to monitor …these bites only took about 40 mins to cook! If I left in for 2 hours at 240 degrees…would have been beef jerky bites! Recommend the lower temps at 225 and definitely watch the temps…the bites was still a bit dry so….these things cook quick!!! be careful! Sauce is delicious by the way

  6. I prepared these 3 ways, dry brine with Jeff’s Rub, Stubbs Pork marinade, and an adapted jerky marninade.
    I wrapped all the dry-brined chuncks with bacon and a few skewers of the other two marinated batches. The baccon wrapped bites were the family favorite. Bacon for the win!

  7. Just got your recipe for pork finger ribs on a stick. I have grilled these before, so I am eager to try your recipe. One suggestion – wrap them in bacon, as I do the whole grilled finger ribs. What could go wrong. It’s bacon!