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These smoked country style ribs were another one of those “where have I been?” things for me. Country style ribs come from near the pork shoulder on a pig, and although they don’t contain ribs, they do contain part of the shoulder bone and are cut like ribs. Now, normally I’d probably approach these as I would pork shoulder or ribs, but this time I used an idea that I had come across on a Facebook smoker fan group.

Everyone Into The Pool

The ribs are smoked long enough to get great flavor deep inside. Then they are transferred to a pan full of a wonderful mixture of soda, BBQ sauce, butter and brown sugar. The end result is completely fall-apart tender and packed with flavor. Nice and different from the things I usually smoke.

A Great Smoked Meat

Next time I smoke country style ribs I’m going to throw a few extra on the smoker. That’s so that I have leftovers. Chopped, it’s great stuff in a stew or on nachos. And the added bonus is that I can often find country style ribs on sale much cheaper than I can buy baby back or spare ribs or pork shoulder.

Pecan Wood Chunks 4lb

Also try my spicy sweet-and sour grilled country-style ribs.

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5 from 1 vote

Smoked Country Style Ribs

The ribs are smoked long enough to get great flavor then transferred to a pan full of a wonderful mixture of soda, BBQ sauce, butter and brown sugar. The end result is completely fall-apart tender and packed with flavor.

Course Main

Cuisine American

Keyword country-style ribs, smoked

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 872kcal

Author Mike

Ingredients

For the ribs

For the simmering sauce

1 liter Mountain Dew
1 stick butter
1 cup brown sugar
your favorite BBQ sauce

Instructions

Fire up your smoker for smoking at 225 F. Use any wood you prefer.
Rub the ribs with the yellow mustard. Sprinkle with the rub.
Place directly onto the smoker and smoke for 1 1/2 hours or until the internal temperature of the ribs reaches 150 F.
Meanwhile, combine Mountain Dew, butter, butter, brown sugar, and BBQ sauce in a medium saucepan and warm thoroughly until the butter is melted and the brown sugar is dissolved.
Transfer ribs to a large aluminum pan with high sides.
Add the warmed sauce.
Cover with foil and return to the smoker for another hour or until the internal temperature of the ribs hits 195-200 F.
You can serve the ribs directly from the pan, or remove them from the pan and return them to the smoker grates and brush with more BBQ sauce. Let smoke another 10 minutes to set the sauce then serve.

Notes

I made the sauce on-the-fly, to taste. I started with about 1 liter of Mountain Dew, a stick of butter, 1/4 cup of brown sugar and 1/4 cup of BBQ sauce. After those were combined I added more BBQ sauce and a little more brown sugar. Start with a little of each ingredient (other than the Mountain Dew go ahead and start with a liter), taste, and add more as you desire.

Nutrition

Nutritional values are approximate.

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