Have you tried smoking boneless country style pork ribs? Many people bake them or use a slow cooker, but I prefer smoking them on a pellet grill. When my wife calls them one of the best things I’ve made, I know they’re worth the effort.
What are Boneless Country Style Pork Ribs?
Boneless country style pork ribs are flavorful strips cut from the pork shoulder. They’re usually 6–8 inches long and roughly 2 inches wide and thick. Because they come from the shoulder, they have good marbling and a rich, rib-like texture when cooked properly. If you prefer the taste of ribs but want an easier, boneless option, these are an excellent choice.
If you love barbecue ribs but don’t want to fuss with bones, smoking boneless country style pork ribs delivers the same deep flavor with simpler prep. This smoked version has become a favorite for many readers because it’s affordable, straightforward, and yields great bark and moisture.
Country Style Pork Rib Prep
Prep is quick and easy. Trim each piece into roughly 4-inch strips and remove any loose bits of fat or meat. Lay the trimmed pieces on a foil-lined sheet or a disposable pan. Lightly coat each piece with olive oil, then evenly apply your favorite BBQ rub. A balanced pork rub with a touch of sweetness works particularly well.
For smoking, set the grill or smoker to 225°F. Oak pellets are a versatile choice, but fruitwoods like apple or cherry complement pork nicely. Place the ribs on a grill rack and slide them into the smoker so air and smoke can circulate around each piece.
How Long Does it Take to Smoke Country Style Pork Ribs?
Timing varies by thickness and smoker, so rely on internal temperature rather than time alone. Start by inserting a probe into one of the ribs and set an alarm for 155°F. On my smoker, it took about four hours to reach that temperature. During this phase, spritz the ribs with apple juice every hour to maintain moisture and help form a good bark.
When the ribs reach 155°F, remove them and place each piece in a roasting pan. Add about a half cup of apple juice to the pan and four tablespoons of butter (four 1-tablespoon pats). Cover the pan tightly with foil and return it to the smoker. Probe through the foil and set the alarm for 180°F. Increase the smoker temperature to 275°F and let the ribs come up to the new temperature—this usually takes around an hour.
Once the ribs hit 180°F in the roaster, check them with an instant-read thermometer. If they’re at the target, transfer the ribs back to the grill rack and brush with your favorite BBQ sauce. Continue cooking at 275°F until the internal temperature reaches 195°F for tender, pullable meat.
How Do I Eat These Ribs?
You can eat these ribs by hand, but I prefer slicing them thin with a knife for neat portions. The exterior gets great bark from the rub and smoke, while the inside stays juicy and flavorful. Because the rub coats the whole piece, each bite has concentrated seasoning and a satisfying texture that’s very similar to bone-in ribs.
These smoked country style pork ribs are affordable, easy to prepare, and deliver big flavor. They’re a great pick for a weekend cookout or a simple family meal. Try the method above and adjust seasoning or smoke wood to suit your taste.
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Smoked Country Style Pork Ribs
Equipment
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Thermapen Mk4 Instant-read Thermometer
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Smoke 2-Channel Alarm Thermometer
Ingredients
- Country Style Pork Ribs
- 2 tbsp olive oil
- 2 tbsp BBQ rub
- 4 tbsp butter
- 1 cup apple juice
- Cherry pellets (or preferred smoking pellets)
Instructions
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Trim each piece to approximately 4-inch strips and remove any loose fat or meat.
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Place the strips on a foil-lined sheet or disposable pan, brush with olive oil, then coat with BBQ rub.
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Preheat your smoker to 225°F.
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Place the ribs in the smoker and monitor the internal temperature of one piece with a probe.
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Set an alarm for 155°F. It can take around four hours to reach this temp. Spritz with apple juice every hour to maintain moisture.
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When the ribs hit 155°F, place them in a roasting pan with 1/2 cup apple juice and four 1-tablespoon pats of butter. Cover tightly with foil and return to the smoker. Push a probe through the foil and set an alarm for 180°F.
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Raise the smoker to 275°F and cook until the probe reads 180°F—this often takes about an hour. Check with an instant-read thermometer to confirm doneness, then move the ribs back to the grill rack.
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Brush the ribs with BBQ sauce and cook at 275°F until the internal temperature reaches 195°F for tender, juicy ribs.
