Cherry Smoked Country Style Ribs
Pork-butt country-style ribs seasoned with rub and smoked over cherry wood.
Servings 12 servings
Ingredients
Country Style Ribs
- 10 lb pork country style ribs pork-butt cut; boneless preferred
- spray olive oil or a light coating of yellow mustard
- 1 batch Jeff's original rub as needed to coat
- warm barbecue sauce optional, for serving
Instructions
- Arrange the pork-butt country-style ribs in a shallow pan. Coat the tops and sides lightly with spray olive oil or mustard.
- Apply rub generously, wait until it looks wet and adheres, then turn and season the other side. Allow about 30 minutes for the rub to sit.
- Prepare the smoker for 225°F with cherry wood. Fill the water pan if your smoker uses one.
- Place the ribs directly on the grate, leaving space for smoke circulation.
- Plan about 3.5–4 hours, but check sooner: the author's batch reached 165–170°F and was ready in just under 3 hours.
- Remove when they reach the source's temperature range and your preferred tenderness. Serve with warm sauce on the side if desired.
Notes
Estimated yield: 12 generous servings from 10 lb raw pork-butt country-style ribs, allowing for fat and cooking loss. The source distinguishes its under-three-hour actual cook from the longer planning estimate, and its 165–170°F finish is retained. The recipe is for the fatty pork-butt cut, not lean loin-cut country-style ribs.