Smoked Country Style Ribs Recipe

These tender smoked country-style ribs are seasoned with a savory dry rub, slowly smoked over wood for incredible flavor, and finished to juicy perfection. Whether you’re using bone-in or boneless ribs, this BBQ recipe is perfect for your smoker and easy enough for any home cook to master.

What Is A Country Style Rib?

Despite their name, country style ribs aren’t actually ribs at all. They’re cut from the shoulder area of the pig (specifically the blade end of the loin near the pork shoulder), making them meatier than traditional ribs. They can come bone-in or boneless and have a higher fat content than back ribs or spare ribs, which results in more forgiving cooking and juicier results.

Why This Recipe Works

Two-Phase Cooking Method: Starting with a dry smoke phase allows the meat to develop a beautiful smoke ring and bark while absorbing maximum flavor. The second phase, braising in a rich glaze, tenderizes the meat to fall-apart perfection without drying out. This combination ensures the ribs are never tough or chewy but still have that sought-after smoky crust.

Low and Slow: Smoked country style ribs need to be cooked low and slow for maximum tenderness! Instead of relying on time, we rely on temperature to know if the ribs are truly done cooking. Once they hit 195-200°F, the collagen in the ribs has broken down and they are sure to be melt-in-your-mouth good! 

Maximum Flavor: Each component in this smoked country style ribs recipe adds layer upon layer of flavor! The yellow mustard creates a tangy base layer that enhances the rub adhesion while adding subtle depth. Later, the buttery BBQ glaze creates loads of flavor that caramelizes during the final cooking stage.

Supplies Needed

• Meat thermometer (preferably instant-read)
• Spray bottle for spritzing
• Aluminum foil pan
• Heavy-duty aluminum foil
• Basting brush
• Sharp knife for serving

Ingredients

• Country-Style Pork Ribs: You can choose bone-in or boneless country style ribs. If you are planning to eat them off the bone like classic ribs, get them bone-in. If you want to slice them and add them to sandwiches or other recipe, get boneless!
• Yellow Mustard: Mustard acts as a binder to help the dry rub stick to the ribs.
• BBQ Dry Rub: You can use your favorite store-bought BBQ dry rub or make one homemade! Look for a balanced blend with brown sugar, paprika, salt, pepper, and garlic powder.
• Apple Juice: For spritzing, to get that gorgeous bark.

For the Glaze

• Apple Juice: The natural sugars and mild acidity help tenderize the meat while adding subtle sweetness.
• BBQ Sauce: Choose one that complements your rub!
• Butter: Adds richness and a silky mouthfeel to each bite.
• Brown Sugar & Honey: These both help wth caramelization and they add a sweetness that balances the savory elements!
• BBQ Dry Rub: Use the same dry rub that you used to season the ribs.

Preparation

1. Preheat your smoker: Set your smoker to 250°F using indirect heat. Choose a mild fruitwood like apple or cherry for a balanced smoky flavor.
2. Prep the ribs: Pat the ribs dry with paper towels. Rub all sides with yellow mustard as a binder, then coat generously with BBQ dry rub. Let it sit at room temperature for 20–30 minutes while the smoker heats up.

Smoking Instructions

1. Smoke to build bark: Place the ribs directly on the grates and smoke at 250°F for 2 to 2.5 hours, spritzing with apple juice every 45–60 minutes. Once the ribs hit an internal temperature of 165–170°F and have a deep, rich bark, move to the next step.
2. Braise in glaze: In a foil pan, combine the apple juice, BBQ sauce, butter, brown sugar, honey, and BBQ rub to create your glaze. Add the smoked ribs to the pan, turning to coat, and cover tightly with foil. Return the pan to the smoker and continue cooking until the internal temperature reaches 195–200°F, about 1 to 1.5 more hours.
3. Finish and set the bark: Carefully remove the ribs from the foil pan and place them back onto the smoker or a hot grill. Brush with extra glaze or BBQ sauce and cook uncovered for 15–20 minutes to reset the bark and create a tacky, caramelized finish.
4. Rest and serve: Let the ribs rest for 30-60 minutes before serving. Serve as-is or slice and pair with your favorite BBQ sides!

Expert Tips

• Country style pork ribs often have varying thickness. When checking temperature, probe multiple spots, especially between muscle groups, to ensure even doneness.
• Don’t skip the 30 to 60 minute rest period. It allows juices to redistribute and the meat to firm up slightly, making for cleaner slicing and juicier bites. Just cover loosely with foil during the rest period to keep warm without trapping steam that would soften the bark. 
• Save the glaze! The leftover glaze in your foil pan is liquid gold – strain it and serve it on the side for dipping.

What To Pair With It

Country ribs deserve sides that complement their smoky, sweet-savory profile! Some classic sides include smoked baked beans, dill pickle coleslaw, smoked cornbread and deli-style potato salad. As a heartier option, try serving them with crispy grilled potatoes, crispy muffin tin potatoes, or smoked mac and cheese. It would also go great with lighter options like elote pasta salad, grilled succotash, or a panzanella salad.

More Recipes To Try

• Chuck Roast Burnt Ends
• Smoked Beef Ribs
• Smoked Pork Steaks
• Chipotle Honey BBQ Ribs
• Smoked Rib Tips Recipe