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When you want a meaty, succulent rib, go with smoked country style pork ribs braised in barbecue sauce. They’re fork tender and oh so satisfying.
Disclosure: This recipe was sponsored by the National Pork Board. All opinions are my own.
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Table of Contents
- What are country style pork ribs?
- Ingredients
- How to smoke country style ribs
- How to know when country style pork ribs are done
- How to serve smoked country style ribs
- Sides that go great with ribs
- What to do with the leftovers
- Storage
- Frequently Asked Questions
- Other smoked pork ribs recipes
- Beef ribs recipes
- Hickory Smoked Country Style Pork Ribs Recipe
When I was a little girl, barbecue at my house meant country style pork ribs cooked in barbecue sauce in a slow cooker. It wasn’t exactly barbecue, because it wasn’t smoked, but it was still a family favorite.
Now that I smoke and grill just about everything, it’s time to give mom’s country ribs recipe a makeover, so it can earn its proper barbecue name.
For mom’s recipe, she browns the pork ribs on all sides and then puts them in a slow cooker with one sliced yellow onion, a bottle of barbecue sauce and some parsley. After several hours, the meat is perfectly fork tender.
This recipe follows the same concept. But instead of browning the ribs, I’ll smoke them for a few hours and then braise them for the same tender, juicy results.
What are country style pork ribs?
There are three basic cuts of ribs on a pig: baby back, spare and country style. Spare ribs are then broken down further to create St. Louis style ribs, which are the ribs you see most often in barbecue competitions.
Country style pork ribs are cut from near the shoulder (AKA pork butt) near the rib end of the pork loin. This cut of pork has a lot of natural marbling, which makes the meat fall apart when cooked properly.
You can buy them bone-in or boneless. I prefer the bone-in. I find they are more flavorful. The bone is not like a traditional rib bone. It’s part of the shoulder blade and usually only runs along one end of the rib.
Butchers usually trim country style pork ribs into 1-2-inch thick pieces. For even cooking, try to find a package with similarly sized ribs.
Visit the Pork Checkoff to learn more about ribs and other pork cuts.
Ingredients
- Country Style Ribs: You can find these in the pork section of the meat department. They come in bone-in and boneless varieties. Sometimes they’re referred to as boneless pork ribs.
- BBQ Rub: Any BBQ rub will work. You could also use a blend of kosher salt, black pepper and garlic powder with a little brown sugar.
- Yellow Onion: Look for a sweet yellow onion, like a Vidalia.
- BBQ Sauce: You can use your favorite BBQ sauce. Any flavor works with this recipe. Classic sweet and smokey ones taste great, but you could also use a Carolina mustard sauce.
How to smoke country style ribs
While mom cooked these in a traditional slow cooker, I’m preparing the country style ribs a pellet grill. It’s essentially a slow cooker with wood. You just set the temp and forget it.
I like using hickory wood, pecan wood or apple wood pellets with pork. I find they bring out the meat’s natural sweetness. But oak wood and cherry wood work great, too.
If you don’t have a pellet grill, you can cook these on a charcoal grill with wood chunks or on a gas grill with wood chips. The key is to set the temperature to 250F degrees with an indirect zone.
- STEP ONE: While the grill is heating up to 250F degrees, season the pork ribs liberally on all sides. After about 15 minutes, the meat will start to glisten.
- STEP TWO: We’re going to cook the country style ribs in two phases. First, smoke them until they form a beautiful bark. This will take around 3 hours, at which point the internal temperature will be at about 170F degrees.
PRO TIP: After 3 hours, if the internal temperature of your country-style ribs is a little below or above 170F degrees, that’s fine. You’re basically just looking for color at this point. You could continue smoking them like this until they are tender, but I prefer to finish them like mom – in a bath of onions and barbecue sauce.
- STEP THREE: Place the sliced onions in an aluminum half pan, add the smoked ribs, pour on a bottle of your favorite barbecue sauce and cover with aluminum foil. It’s really that easy.
How to know when country style pork ribs are done
Technically, pork is safe to eat once it reaches an internal temperature of 145F degrees. If your country style pork ribs have a good amount of marbling like mine do pictured here, they are much better cooked to 205-210F degrees.
At this point, the fat will render and the meat will become fork tender.
If yours are a boneless or leaner version without much marbling, then keep an eye on them and consider finishing them at a lower temperature.
As it braises, the onions will soften and the sauce will flavor the meat inside and out.
How to serve smoked country style ribs
Once your smoked country style ribs are tender, you can transfer them to a serving platter and smother them with that smokey sauce.
Unlike baby back or St. Louis style ribs, you’re going to want to grab a knife and fork for these babies. But if you grab a few pieces with your fingers, that’s quite all right too. It’s not really great barbecue, unless you get to lick your fingers. Just keep a paper towel (or three or four) nearby.
Sides that go great with ribs
What to do with the leftovers
I usually plan to prepare 2 ribs per person (which is about 1/2 pound each).
If you cook a few extra ribs, the leftovers make for great sandwiches. Just pull the meat apart and toss in the remaining sauce. Layer it on a bun with the barbecue onions and some coleslaw.
Storage
Leftover smoked country style ribs can be saved in the refrigerator for 3-5 days.
You can also store them in an airtight container in the freezer for up to six months.
GCG Pro Pitmaster Tips
- Cook the smoked country style ribs in two phases over indirect, low heat
- First, smoke them until they form a nice bark
- Second, cook them in a covered pan with onion and BBQ sauce until they’re tender
Frequently Asked Questions
Country style ribs are cut from the pork shoulder. They are available with or without bones. Technically, boneless pork ribs could include other cuts of pork ribs where the bones have been removed, but most often the term refers to boneless country style ribs.
Each country style rib weighs about 1/4 pound, so plan on two ribs per person for a 1/2-pound serving.
Four pounds of country style ribs will take about 5 hours to smoke on a pellet grill set at 250F degrees. You can also smoke them on a charcoal or gas grill over indirect heat.
When smoking country style ribs, you’ll get the best results if you cook them to an internal temperature of 205-210F degrees. This will ensure the meat is nice and tender.
Yes, however, you won’t get the smoke flavor you get from a grill. Set your oven to 250F degrees. Place the ribs on a rack over a rimmed sheet pan. Once they’re brown on all sides, finish them in a covered aluminum foil pan or 13×9 pan.
Other smoked pork ribs recipes
- How to Smoke Baby Back Ribs
- Competition St. Louis Style Ribs (3-2-1 Method)
- Individually Smoked Pork Ribs
- Maple Brown Sugar Bacon Ribs
Beef ribs recipes
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Hickory Smoked Country Style Pork Ribs
Ingredients
- 4 lbs country style pork ribs
- 2 tbsp BBQ rub
- 1 yellow onion, sliced
- 1 bottle BBQ sauce
Instructions
- Heat Grill: Heat the smoker to 250F degrees with an indirect heat zone and hickory wood chunks or pellets.
- Season: Season all sides or the pork ribs with rub. Let rest for 15 minutes.
- Smoke: Place the seasoned ribs on the smoker, and cook for 3 hours to an internal temperature of 170F degrees.
- Braise: Layer the sliced onion onto the bottom of an aluminum half pan. Add the smoked ribs. Cover with barbecue sauce. Cover the pan with foil and return to the smoker. Cook for 1 1/2 to 2 hours, until the ribs reach an internal temperature of 205-210F degrees.
- Serve: Serve the ribs alongside the onions covered with the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mouthwatering!!
Delicious, juicy, tender!!!
In Minnesota can’t BBQ in January
Can you adapt this recipe to the oven?
Sure. You can cook them in a 250-275-degree oven. Start by placing them on a rack setting over a rimmed sheet pan. This will help them brown on all sides. Then, finish them in a covered aluminum pan or 13×9 pan.
You can always bbq… you just have to adjust for winds and adjust time since it’s colder. You can also do in a pressure cooker.
Country style ribs aren’t ribs.
She says they’re from the shoulder blade. Try reading next time.
@jerry you must be fun at parties
Jerry isn’t ribs
Smoking these right now with The Best Damn BBQ Sauce. Tick tock, tick tock. Thanks!
if I like a little chewer rib that holds together what temp would you pull them at?? please
Check them at 195-200F and see if that works for you.
I’m going to have to try this recipe with a bed of onions. Sounds mouth watering.