As you may already know, what we call “country style ribs” in this part of the country aren’t true ribs. They are slices of pork butt cut into long, meaty pieces. The generous marbling makes them ideal for smoking, and best of all, they can be ready in around four hours.
Ingredients:
10 lbs pork country style ribs (boneless recommended)
1 batch of Jeff’s Naked Rib Rub
Prepping the Ribs for Smoking
Remove the meat from the package and arrange the pieces close together in a shallow pan or cookie sheet. Normally I use a light coating of yellow prepared mustard to help the rub adhere, but for this cook I sprayed the meat with extra virgin olive oil. Using a sprayable oil makes it easy to coat the top and sides evenly.
Adding the Rub for Flavor
Mix a batch of your favorite rib rub. I like to sample a spoonful—it’s addictive—then use my hands to massage the rub over the tops of the ribs. The oil helps the seasoning cling to the meat. Once the top side looks well coated, flip the pieces and apply a generous layer to the opposite side. Let the seasoned ribs rest for about 30 minutes before smoking to allow the flavors to penetrate.
Setting up the Smoker
For this session I used a Weber Smokey Mountain with lump charcoal and cherry wood splits. I placed about 10 pounds of unlit charcoal in the bottom of the smoker and added roughly three-quarters of a chimney full of lit charcoal on top. Fill the water pan to the top, replace the grates, and bring the meat to the smoker.
The Smoking Process
About 10 pounds of country style ribs fit across the top rack with space between each piece so smoke can circulate freely. Lay the ribs directly on the grate and replace the lid. I used a single 12-inch cherry split, about 2.5 inches wide, set over the coals for a sweet, mild smoke.
Keep the smoker steady at 225°F. On this cook the ribs reached an internal temperature of 165–170°F in just under three hours, faster than I expected. Weather and ambient conditions can affect cook time, so monitor temperature rather than relying solely on a clock. When the ribs hit the target temperature, test a piece to ensure it’s cooked through, then remove the meat and bring it inside to rest briefly before serving.
How to Serve
These ribs are flavorful enough to serve without sauce, but if guests prefer it, offer warm barbecue sauce on the side. Typical pairings include mashed potatoes, corn on the cob, green beans sautéed with bacon, barbecue beans, or coleslaw. For a lighter option, slice the meat into thin, half-dollar–size medallions—cut at a 45-degree angle to show the smoke ring—and serve 10–12 pieces atop a garden salad.
Final Thoughts on Country Style Ribs
These ribs are simple and delicious. They do contain a fair amount of fat that doesn’t completely render, so expect to trim or nibble around it when eating. Despite that, the flavor is excellent, and cherry wood produced a lovely, thin smoke ring on this batch.
Country style ribs are perfect when you need a tasty smoked meal without the long wait—ready from prep to table in under four hours. I believe my rib rub adds a distinctive edge; pre-made seasonings rarely match the depth of a home blend. If you give this a try, let me know how it turns out.