Country Style Ribs on the Big Green Egg
Pork-butt country-style ribs seasoned overnight with rub and smoked until tender.
Servings 4 servings
Ingredients
Country Style Ribs
- 3 lb pork country style ribs cut from pork butt, not lean loin
- Jeff's original rub a generous coating
- yellow mustard, mayonnaise or honey optional binder if seasoning immediately before smoking
Instructions
- Place the pork-butt country-style ribs in a lidded container and coat generously with rub. Refrigerate overnight, or for at least 4 hours when possible.
- If cooking immediately, apply a thin sticky coating of mustard, mayonnaise or honey before the rub to help it adhere.
- Prepare the Big Green Egg or another smoker for indirect cooking at 225–240°F using your preferred smoking wood.
- Place the meat directly on the grate or on a smoker-safe rack. Smoke for about 2 hours.
- Monitor with a meat thermometer and cook the pork-butt pieces to about 175–180°F, until tender. Serve hot.
Notes
Estimated yield: 4 generous servings from 3 lb of raw pork-butt country-style ribs. Marinating time is additional. The source distinguishes lean pork-loin country-style ribs, which should be cooked to 145°F instead; this card's main method is for pork-butt pieces. Higher smoker temperatures of 275–300°F are an option, with closer monitoring and a shorter cook.