Smoked Country Pork Ribs Recipe Recipes Recipe For Deviled

SMOKED COUNTRY STYLE RIBS

Steps:

• Preheat the smoker. Preheat your smoker to 250 degrees F with your favorite hardwood. I recommend apple, cherry, or oak for this recipe.
• Prep the country style ribs. Remove the pork ribs from the packaging and wipe down with a paper towel to remove any bone fragments from the cutting process. Drizzle the ribs with the olive oil and season on all sides with Sweet Rub, or your favorite BBQ seasoning.
• Smoke the ribs. Place the seasoned ribs directly on the grill grates, close the lid, and smoke for approximately 4 hours or until the ribs reach an internal temperature of 165 degrees F and the ribs have a rich mahogany color.
• Prepare the braising liquid. Spread the sliced onions in a single layer into the bottom of a disposable aluminum pan or a 12 inch cast iron skillet. Top the onions with the smoked country style ribs and drizzle the top with the BBQ sauce and apple juice. Cover tightly with foil and return to the smoker.
• Finish smoking the ribs. Close the lid and continue cooking at 250 for another 2-3 hours, or until the ribs reach an internal temperature of at least 200 degrees F and are tender enough to shred with a fork.
• Rest and serve. Remove the pork ribs from the smoker and allow to rest for at least 15 minutes before serving. I recommend serving with rice or mashed potatoes and spooning the rich braising liquid over the finished ribs.

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

Steps:

• Preheat smoker to 225 degrees F (110 degrees C).
• Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
• Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
• Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.

PORK RIB RUB

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

SMOKED PORK COUNTRY STYLE RIBS ON A STICK

Steps:

• Separate meat from large clumps of fat
• Cut meat into pieces of consistent size. I recommend about 1 x 1 inch.
• Place meat into a bag and pour ½ cup of Jeff's original rub over the meat.
• Roll, knead, and shake the bag to coat the meat with the rub.
• Place the bag of seasoned meat into the fridge for at least 2 hours or overnight to let the flavor absorb better.
• Thread the meat onto skewers. I recommend 4-6 pieces per skewer depending on how large the pieces are.
• Setup smoker for cooking indirect at about 225-240°F. If the smoker uses a water pan, fill it up. Use pecan, cherry and/or maple for wood smoke.
• Place the meat on the grate and smoke cook for about 2 hours and 10 minutes or until they reach an internal temperature of 185-190°F.
• Optional: Brush with barbecue sauce and place the skewers over a hot grill or under the oven broiler for a minute or two per side to get a good sear on them.
• Serve to your guests.

SLOW SMOKED COUNTRY STYLE BBQ RIBS

Steps:

• Prepare a smoker or set up a grill for indirect heat to 200 to 225 degrees F. I use oak wood for my smoke, but pecan or cherry wood also work well.
• Rinse and then pat dry the ribs. Place in a rectangular pan and coat with a liberal amount of rub on all sides, shaking off any excess. Smoke or grill the ribs for 3 to 4 hours. If the grill or smoker becomes too hot, open the lid and spray the ribs with apple juice, otherwise do not open the lid. If you're looking, you're not cooking.
• Remove the ribs, wrap in heavy-duty foil and cover tightly. Return to the smoker or grill for another 2 to 3 hours. Pour the BBQ sauce into a squirt bottle. Uncover the ribs and generously apply BBQ sauce. Reduce the temperature to 150 to 175 degrees F. Once the sauce has "melded" to the ribs, remove and let rest. That's it, good luck.