Smoked Country-Style Ribs

Savory and juicy Smoked Country Style Ribs are dusted with a dry rub and slathered with BBQ sauce, creating a crispy crust with tender meat. These are simple to prepare and smoke fairly quickly, making them a tasty staple for the home. If you’re a fan of pulled pork or smoked pork steaks or pulled pork, then you’ll absolutely love these smoked country style ribs. The meat is extremely juicy and fork-tender, with plenty of bark and sauce in every bite. Plus, look at that glowing red color! Time to fire-up the Yoder Smokers pit and get the smoke rolling!

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Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/

INGREDIENTS

  • 4–5 pounds of country style ribs, boneless or bone-in
  • 1/2 cup Signature Sweet & Smoky Rub, more as needed
  • 1 cup Smoky Sweet Heat Sauce, more as needed
  • Apple cider vinegar for spritzing

INSTRUCTIONS

  1. Prepare the country style ribs. Trim any excess fat that’s hanging off, and season the meat generously on all sides. Allow the pork to rest at least 30 minutes, or while the smoker is warming up to temp. You can prepare the pour hours beforehand if they rest in the fridge.
  2. Smoke the pork at 275°F for about 3 hours. Once the smoker is warmed up place the pork on the grates, giving them some space between each piece.
  3. Spritz every 45 minutes. Using apple cider vinegar (or your preferred liquid) make sure to spritz the edges of the pork every 45 minutes, which helps to keep the moist.
  4. Flip the pork after the first 90 minutes. This allows both sides to fully benefit from spritzing and will crisp up the bottom evenly.
  5. Once the pork reaches about 170-175°F and the bark is nice and crispy, you can glaze with the bbq sauce. Allow the pork to cook for 20-30 more minutes until desired doneness, and the sauce will be nice and tacky.
  6. If you choose to not use sauce, remove the pork when it reaches about 180-185°F and allow them to rest before serving.