I love Country Style Ribs and have posted recipes using them. However, I was asked a question on social media. They wanted to know the basics for cooking Country Style Ribs in a smoker. Nothing fancy, just the basics. This post is my response.
The first thing to know about Country Style Ribs is that they aren’t ribs. Don’t hate me, I didn’t name them. They are sections of the pork loin cut into small chops. They may or may not be attached to a piece of bone.
Don’t let the lie implicit in this misnaming turn you off. They are a great piece of pork with a great taste.
I preheated my Louisiana Grills pellet smoker to 230 F.
I sprinkled a barbecue over the ribs. You can use any rub you like. I used my Basic Barbecue Rub. Generously sprinkle it on all sides.
I put the ribs in the smoker and smoked until the internal temperature of the ribs is 120 F. This took about 1 hour 15 minutes but will vary depending on the size of your ribs.
I turned them and brushed with barbecue sauce. I used Rufus Teague’s Honey Sweet but use any that you like.
I smoked until the internal temperature of the ribs was 155 F.
I let them rest for 10 minutes and served.
Way back in my youth I was taught that great food was good ingredients treated with respect. A nice piece of pork, seasoned sauced and cooked low and slow is delicious! This is moist, highly flavoured and, best of all, easy! Try it!
The Old Fat Guy
seasoned sauced and cooked low and slow is delicious! This is moist,
what meat is this?
Country style ribs aren’t ribs. They are cut from the end of a pork loin. I think you would find them very tasty.