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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.
Course Appetizer, Entree
Cuisine Barbecue
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 6


  • 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.