Smoked Country-Style Ribs
Meaty country-style ribs with sweet glaze.
Jump to RecipeCountry-style ribs are cut from the shoulder end of the loin, which means they're meatier and more forgiving than true ribs. They take smoke beautifully and stay juicy thanks to their higher fat content. The honey glaze creates a beautiful caramelized exterior that's irresistible. These are perfect for rib lovers who want more meat.
These are ideal for family dinners when you want something special but don't want to commit to a full rack of ribs. They're portion-friendly, so everyone gets their own piece without any squabbling. Weeknight BBQ, casual weekend cookouts, or a simple dinner party - these ribs fit the bill perfectly.
I serve these with classic comfort food sides. Mashed potatoes are perfect for that sweet, sticky glaze. Green beans cooked with bacon provide color and complement the pork. Corn on the cob is another great choice. For something lighter, a crisp cucumber salad helps balance the richness.
The honey BBQ glaze is delicious, but there's room to play. A spicy honey version with cayenne and hot sauce adds welcome heat. Apple cider and brown sugar create a more autumn-appropriate variation. Bourbon adds sophistication to any BBQ glaze.
Since these are thicker than regular ribs, they need more time to become tender. Don't rush it - you're looking for about 195°F internal and a fork that slides in easily. The higher fat content means they stay moist even during the longer cook.
Ingredients
Instructions
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1
Season the country-style ribs on all sides with Bad Byron's Butt Rub for a sweet and savory crust.
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2
Set your smoker to 275°F with Bear Mountain Apple Pellets for a mild, fruity smoke.
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3
Arrange the ribs on the smoker grate with space between each piece for even airflow.
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4
Smoke for about 2.5 hours, spritzing with apple juice every 45 minutes after the first hour to keep the surface moist.
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5
In a bowl, mix your BBQ sauce with honey. Sweet Baby Ray's works perfectly here. Brush the glaze onto the ribs using a silicone basting brush.
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6
Continue cooking until the internal temperature reaches 195°F and the meat is tender. Check with an instant-read thermometer.
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7
Brush on one more coat of the honey-BBQ glaze and let it tack up for 5 minutes. Serve immediately.