Weber Grill Parts

Smoked Country Style Ribs: Glazed, Sauced and Explained

Smoked Country Style Ribs are delicious!  They are also easy to cook once you understand what you are dealing with.

There are two completely different cuts of pork that are marketed as Country Style Ribs.  Both types of Country Style Ribs are great but you need to treat them differently.

Smoked Country Style Ribs from the Pork Butt

Here is the most common style of Country Style Rib.  There is absolutely nothing rib like about this cut as which is actually a sliced pork butt (shoulder area).  Depending on where on the butt the slice came from it may or may not have a bone.

Take a minute and really look at the meat.  The butt contains at least five different muscles and large amounts of connective tissue and fat.

You will need to take your time and let all of that connective tissue and fat break down.

I seasoned these Country Style Ribs with a liberal coating of a commercial dry rub.  I love the Bone Sucking Sauce rub for pork.

If you can’t find this brand locally then here is a great dry rub that you can make at home.

Smoked Country Style Rib Dry Rub

These went onto my Weber kettle with a little hickory for smoke.  The kettle was running around 250F at the grate.

Ideally you would let the Country Style Ribs marinate in the rub overnight.  If you can’t let them go overnight then at a minimum wait until the rub has dissolved into the Country Style Ribs (about 30 minutes) before you put them on your smoker.

After about 90 minutes the Country Style Ribs will have taken on some nice smoke and will have an internal temperature of about 150F.

These Country Style Ribs would be edible but chewy at this point.  All of that fat and connective tissue still needs time to break down.

To add another layer of flavor and give the meat some shine I like to coat the pork on both sides with some melted peach preserves.

Let the Country Style Ribs keep smoking for another hour.

I pull these from the grill when they hit an internal temperature of 170F.

I like to serve these Smoked Country Style Ribs sliced.

Some folks like to take these to 195-200F to where they are fork tender.  When I try going that hot I get some pieces that are fork tender and some that are bone dry.  It’s tricky when you are dealing with such a variable piece of meat like this.

I stick with a final temperature that yields a consistent result.

Don’t be afraid to play around to see what works for you.  Pull some when they hit 170F and others when they hit 190F and see which you like better.  It’s okay if you do something different than me 🙂

Okay, let’s look at the other type of Country Style Ribs!

Smoked Country Style Ribs From the Loin

This cut was the original Country Style rib and comes from the end section of the loin.

This cut of pork is completely different than a pork butt.  This is essentially a lean pork chop with some rib meat on either side.

There is actually a section of rib bone in these Country Style Ribs.

There is very little fat and connective tissue in this type of Country Style Rib.

You will need to take these off your smoker at a lower temperature so they don’t dry out!

 Some folks will brine this style of Country Style Rib  and take them up to 165-170F.  I prefer to treat them like pork chops and pull them at 150F.

I seasoned these with the same dry rub as before at smoked them at around 250F.

After about an hour they had reached an internal temperature of 135F.

These Country Style Ribs were brushed with some Sweet Baby Ray’s barbecue sauce.

After about another 30 minutes they hit 150F and I took them off the kettle.

These sliced up real nice!

Yeah…these made me happy 🙂

Now you know about the two types of Country Style Ribs, have a great dry rub recipe and a few ideas on how to sauce or glaze them.

I hope you found this post on Smoked Country Style Ribs helpful!

Now get out there and fire up your Grill!

By the way..if your old Weber kettle has seen better days and could use some fixing up here is are the parts you need to fix your charcoal grill.