Country Style Ribs are actually cut from the pork shoulder (butt), which means they are highly marbled and perfect for smoking low and slow. The result is fall-apart tender pulled pork texture with a built-in crust. This recipe uses a sweet and savory rub, followed by a simple glaze.

Key to Success: Cook Past the Stall!

Don’t panic when the temperature stops rising—that’s the stall. Maintain consistent heat until the meat is fork-tender.

Ingredients & Prep

Ingredient	Amount	Notes
Boneless Pork Country Style Ribs	3-4 lbs	Look for good marbling.
Olive Oil	2 Tbsp	Used as a binder for the rub.
Apple Wood Chunks	2-3 chunks	For a nice, light smoke flavor.
Smoked Pork Rub		Use your favorite sweet/savory blend.
Glaze
BBQ Sauce	1/2 cup	Your favorite sweet and tangy variety.
Apple Cider Vinegar	2 Tbsp	To thin the sauce and add tang.

Instructions

1. Prep the Ribs

1. Pat Dry: Pat the ribs completely dry with paper towels.
2. Bind & Rub: Drizzle the olive oil over the ribs and spread a thin layer to act as a binder.
3. Season: Apply a heavy, uniform coating of your favorite pork rub to all sides. Ensure full coverage.
4. Set: Let the seasoned ribs sit at room temperature for 30 minutes while the grill is heating up.

2. Set Up the Grill (Low & Slow Smoke)

1. Light Fire: Light about 15-20 briquettes in a chimney starter.
2. Indirect Setup: Dump the lit coals into a Minion Method ring or pile them to one side of your Weber Kettle. Close the lid and adjust the bottom and top vents to stabilize the temperature at 225–250°F.
3. Add Smoke: Place 2-3 small apple wood chunks directly on the lit coals once the temperature is stable.

3. The Smoke and Stall

1. Placement: Place the ribs on the indirect heat side of the grill, away from the coals. Insert your probe thermometer into the thickest part of one rib.
2. Smoke: Smoke the ribs until they hit the stall (around 165°F). This will take about 4-5 hours. Do not open the lid frequently!
3. The Braise (Optional Crutch): If you hit the stall and want to speed up the cook or maximize moisture, place the ribs in a foil pan with a splash of apple juice or broth, cover tightly with foil, and return to the grill.

4. The Glaze and Finish

1. Reach Temp: Continue cooking the ribs until they are fork-tender (a probe should slide in with almost no resistance). This usually happens between 203–208°F.
2. Glaze Prep: In the last 15 minutes of the cook, mix your BBQ sauce with the apple cider vinegar.
3. Glaze Application: Open the lid and brush a generous layer of the glaze onto the ribs. Close the lid and let the glaze set and tack up for 10-15 minutes.
4. Rest: Remove the ribs from the grill and let them rest, loosely tented with foil, for 10 minutes before serving.

Serving Suggestions

These tender country-style ribs are fantastic served over rice, on buns with coleslaw, or alongside your Smoked Butternut Squash.