Smoked Pork Country Style Ribs
Pork-butt country style ribs brined with Cherry Dr. Pepper, seasoned and smoked, with an optional covered-pan finish.
Servings 8 servings
Ingredients
- 5 lbs pork country style ribs about 1 inch thick; cut from pork butt
- 2 liters Cherry Dr. Pepper
- ½ cup kosher salt
- Jeff's original rub as needed
- Jeff's barbecue sauce for serving or glazing, as directed
Instructions
- Stir Cherry Dr. Pepper and kosher salt until the salt dissolves. Place ribs in a large zip-top bag or brining container, add brine and refrigerate for 2–8 hours. Put the bag in a bowl to catch leaks.
- Rinse the ribs after brining. Apply rub generously to one side and let it take on a wet look, about 10 minutes. Turn, season the other side and wait about another 10 minutes.
- Prepare the smoker for 225–240°F with cherry or pecan wood. Arrange ribs on the grate with space between them.
- Smoke about 2 1/2–3 hours until the center reaches about 180°F for a steak-like texture.
- For a more tender finish, transfer to a foil pan, cover with foil and continue at about 240°F for another 1–1 1/2 hours, checking after 1 hour.
- If desired, brush with barbecue sauce about 30 minutes before finishing. Serve when the desired tenderness is reached.
Notes
Cook time shown is for the initial smoke; the optional covered-pan finish adds 1–1 1/2 hours. Brining can take 2–8 hours. Use pork-butt country style ribs, as other cuts may cook differently.
Estimated servings: Estimate for about 5 lb pork-butt country style ribs served with sides; yield varies with trimming and portion size.