Have you tried smoked boneless country style pork ribs? Many people bake or slow-cook them, but I prefer smoking them on a Traeger. My wife calls these some of the best things I’ve made, and if she approves, I know they’re worth serving.
What are Boneless Country Style Pork Ribs?
In short: they’re delicious. Boneless country style pork ribs are cut from the pork shoulder and usually come as thick, meaty strips roughly 6–8 inches long and about 2 inches wide. They have excellent marbling and, when smoked low and slow, develop a flavor and texture very similar to traditional ribs but without the bones.
If you like the taste of barbecue ribs but prefer to avoid bone work, boneless country style ribs are a great option. This smoked recipe is one of the most popular on my site because it produces a generous bark, juicy meat, and straightforward prep. Check the comments if you want reassurance from other cooks who’ve tried it.
Country Style Pork Rib Prep
Prep is quick and simple. Trim each piece into roughly 4-inch strips and remove any loose fat or stray meat. Lay the trimmed strips on a foil-lined baking sheet or disposable pan and lightly coat them with olive oil. Then apply your favorite BBQ rub — I used a sweet pork rub and it worked perfectly.
For smoking, set your smoker to 225°F. I usually use oak pellets, but fruit woods like apple or cherry pair nicely with pork. Place the ribs on a grill rack in the smoker so air and smoke can circulate evenly around each piece.
How Long Does it Take to Smoke Country Style Pork Ribs?
Timing depends on your smoker and the size of the pieces, but here’s what to expect from this method. Place the ribs in the smoker at 225°F and monitor the internal temperature of one representative piece. Aim for an initial target of 155°F — in my experience this takes about four hours. Spritz the ribs with apple juice every hour to maintain moisture and add a touch of sweetness.
When the ribs reach 155°F, remove them from the smoker and transfer them to a large roasting pan. Add 1/2 cup apple juice to the pan and place four 1-tablespoon pats of butter over the ribs. Tightly cover the pan with foil, return it to the smoker, and push a probe through the foil into a rib. Set the probe alarm for 180°F. Increase the smoker temperature to 275°F and let the ribs finish until the probe hits 180°F, which usually takes about 60 minutes.
Once they reach 180°F, check several pieces with an instant-read thermometer. If they’re at temperature, remove the ribs from the roasting pan and return them to the grill rack. Brush with your favorite BBQ sauce and continue cooking at 275°F until the internal temperature reaches 195°F. That final period develops a deeper bark and pulls the flavors together.
How Do I Eat These Ribs?
These can be eaten with your hands, but I often slice them with a knife into thin pieces. Because you can season them on all sides, you get a lot of concentrated bark and flavor in every bite. The finished ribs are juicy, richly flavored, and have a satisfying texture that’s somewhere between pulled pork and traditional ribs.
These ribs are affordable, easy to prepare, and deliver big barbecue flavor. My wife loved them, and I think you will too. Try this recipe and adjust rubs, wood choice, or sauce to match your preferences — small tweaks make big differences with smoked meats.
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Smoked Country Style Pork Ribs
Equipment
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Instant-read thermometer (Thermapen or similar)
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Dual-channel alarm probe thermometer (for remote monitoring)
Ingredients
- Country style pork ribs
- 2 tbsp olive oil
- 2 tbsp BBQ rub
- 4 tbsp butter
- 1/2 cup apple juice (plus extra for spritzing)
- Wood pellets (oak, apple, or cherry)
Instructions
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Trim the ribs into roughly 4-inch strips and remove any loose fat or hanging pieces.
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Place the strips on a foil-lined sheet or disposable pan, rub with olive oil, then coat evenly with your BBQ rub.
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Preheat your smoker to 225°F and load it with your chosen wood pellets.
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Place the ribs on a grill rack in the smoker and set a probe in one rib to monitor internal temperature.
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Smoke until the internal temperature reaches 155°F (about 4 hours for me). Spritz with apple juice every hour to keep the meat moist.
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When the ribs hit 155°F, place them in a roasting pan, add 1/2 cup apple juice and pats of butter, then cover tightly with foil.
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Return the covered pan to the smoker, push a probe through the foil into a rib, and set the alarm for 180°F. Raise the smoker to 275°F and continue cooking until the probe reaches 180°F (about 60 minutes).
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When the probe hits 180°F, check several pieces with an instant-read thermometer. If they’re properly up to temp, remove them from the pan and return them to the rack.
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Brush the ribs with BBQ sauce and cook at 275°F until the internal temperature reaches 195°F for a deeper bark and tender bite.
