If you like nice, meaty ribs, smoked country style ribs are the perfect choice. This cut of meat is taken from the front end of the hog's loin, right above the shoulder. Although they are much meatier than spareribs, the texture of the meat is more like a pork roast.
Cooked low and slow on the smoker, country ribs will be tender and juicy. They can be rather fatty, so be choosey when picking them out at the store. A little fat is good, but too much fat is a waste of your hard earned money.
For the most tender and juicy ribs, the smoker temperature should hover
around 225 degrees Fahrenheit. The temperature can be as low as 215
degrees, but that'll make it necessary to smoke 'em longer. If the
smoker is hotter, the ribs will cook quicker, but they'll also tend to
be a little drier and tougher. The higher temperature will cause more
moisture to evaporate from the meat.
My favorite wood for smoking is oak, with a little bit of hickory thrown in for more flavor. The oak has a lighter flavor than the hickory does. When using my pit smoker I burn a small fire, adding just enough wood to keep the temperature at the desired level. I also use a vertical electric smoker at times. I soak small, fist size pieces of the smoking wood in water, then wrap them tightly in foil before laying them next to the hot electric element. Two or three packets gives the country style ribs the right amount of smoke flavor.
This recipe is simple to put together. It begins with a simple dry rub
mixture, then after smoking for a couple of hours the ribs are basted
with a mopping sauce. Here's what you'll need for six to eight pounds
One quarter cup of onion powder
Two tablespoons of brown sugar
One tablespoon canning salt
One tablespoon black pepper
One tablespoon paprika
Two teaspoons of oregano
One teaspoon garlic powder
One half teaspoon of cayenne pepper, or hot chili powder
Combine the dry rub ingredients, then coat all sides of the ribs. Allow the ribs to rest for at least one hour before placing in a smoker at 225 degrees Fahrenheit. Smoke for two hours, then begin basting every half hour with mopping sauce.
Mopping Sauce Recipe
One can beer
Two tablespoons of cooking oil
Two tablespoons cider vinegar
One tablespoon of the dry rub mixture
You can eat the ribs when the internal temperature reaches 170 degrees, but they will be much more tender when they reach 190-195 degrees. Enjoy these smoked country style ribs with potato salad, baked beans and a crispy green salad.
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