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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.

The Verdict

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

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