Mastering Perfectly Smoked Country Style Pork Ribs on the Traeger

Juicy, tender, fall-off-the-bone country style pork ribs smoked low and slow on the Traeger grill are a crowd-pleasing treat. This affordable cut transforms into a delicious main course with deep smoky flavor when cooked properly.

Country style ribs aren’t actually ribs at all – they are cuts from the pork shoulder or blade area. Without bones, they are easy to slice and serve. The marbled meat has just the right blend of lean and fat. Smoking brings out the ultimate taste and texture.

Follow these step-by-step instructions to smoke country style pork ribs to perfection every time on your Traeger.

Benefits of Smoking Country Style Ribs

There are several advantages to smoking country style ribs rather than grilling or baking them:

• The low indirect heat tenderizes the meat over several hours

• Wood smoke infuses incredible flavor as the ribs cook.

• Browning the outside adds a tasty crust during the finishing steps.

• Smoking allowed you to “set and forget” unlike fast, high-heat cooking.

• The fat renders slowly, keeping the ribs incredibly moist and juicy.

• It adds a unique smoky taste you can’t replicate otherwise.

Tips for Picking the Best Ribs for Smoking

Look for well-marbled country style ribs for maximum tenderness and flavor after smoking. Avoid those with big portions of fat or gristle.

• Opt for rib racks with some boneless as well as bone-in sections. Bones add even more flavor.

• Choose thicker, more substantial ribs over thin, puny ones to get the best texture.

• Estimate about 1/3 pound of meat per person. Ribs shrink as they cook.

• Buy them in cryovac packaging when possible to ensure freshness.

Step-By-Step Guide to Smoking Country Style Ribs on the Traeger

Follow these simple steps for mouthwatering smoked country style ribs every time.

Prep the Ribs

• Rinse ribs and pat completely dry with paper towels. Let sit out to lose chill before smoking.

• Coat both sides liberally with your favorite barbecue dry rub. Get into all the nooks and crevices.

• Let ribs sit for 10-15 minutes after applying rub to help flavors absorb.

Smoke the Ribs Low and Slow

• Preheat Traeger grill to 225°F using your choice of wood pellet flavor.

• Place ribs directly on the grates. Smoke for about 3 hours, until internal temperature reaches 155°F.

• Spritz ribs with apple juice or other liquid each hour during smoking to keep moist.

Finish Cooking the Ribs

• Remove ribs from grill once they hit 155°F and place in a foil pan.

• Add 1⁄2 cup apple juice and 4 tablespoons butter to the pan.

• Cover pan tightly with more foil. Return to Traeger and increase heat to 275°F.

• Cook until ribs reach an internal temperature of 190-195°F, about 1 hour.

Crisp and Sauce the Ribs

• Remove ribs from foil pan and return directly to grill grates.

• Brush ribs all over with your favorite barbecue sauce.

• Grill an additional 10-15 minutes until sauce caramelizes slightly.

• Remove ribs from Traeger and let rest 5-10 minutes before serving.

Handy Smoking Tips for Perfect Results

• Use apple, cherry, maple, or hickory wood pellets for the best flavor.

• Keep the grill temperature steady. Don’t let it spike higher.

• Add more smoke by using a pellet tube or wood chips in foil.

• Spritz every 60-90 minutes during initial smoking.

• Let ribs rest after smoking for best moisture.

• Slice into individual ribs before saucing to coat evenly.

How to Get Smoky Flavor Without a Traeger

If you don’t own a pellet grill, you can still infuse smoke into the meat. Here are some alternate methods:

Charcoal Grill

• Soak 1-2 cups wood chips in water for 30 minutes.

• Arrange hot coals to one side of grill, place soaked chips directly on coals.

• Put ribs on empty side of grill so they cook indirectly with smoke.

Gas Grill

• Place wood chips in a foil pouch. Poke holes for ventilation.

• Place foil pack directly on burner heat diffuser for 20-30 minutes of smoke.

• Cook ribs on a different burner using indirect heat to absorb smoke.

Oven

• Soak wood chips in water for 30 minutes, drain well.

• Place chips in a foil pouch and poke holes. Put on bottom oven rack.

• Cook ribs in oven safe pan on higher rack, 300°F for 4-5 hours.

Serving Suggestions for Smoked Country Style Ribs

Smoked country style ribs pair perfectly with traditional barbecue sides:

• Baked beans – sweet and smoky

• Coleslaw – cool and crisp

• Corn on the cob – sweet and buttery

• Mac and cheese – rich and creamy

• Potato salad – tangy and smooth

• Collard greens – earthy and bold

Provide plenty of napkins and wet wipes! Saucy, messy ribs are a sign of great barbecue.

Leftover Smoked Rib Storage and Reheating

Properly stored, smoked country style ribs last up to 4-5 days refrigerated.

To store:

• Allow ribs to cool completely, then refrigerate.

• Place in an airtight container or resealable plastic bag.

• Pour any accumulated pan juices over the top.

To reheat:

• In the oven at 300°F for 15-20 minutes until warmed through.

• On the stovetop in a skillet with a bit of water.

• Quickly in the microwave, taking care not to overcook.

Add reserved pan juices to keep ribs moist. Reheat only the amount needed and refrigerate the rest. Ribs can get dried out if reheated multiple times.

Incredible Country Style Rib Recipes

Smoked country style ribs are incredibly versatile. Slice them up to use in all kinds of dishes:

• Pile smoked ribs on sandwiches instead of pulled pork.

• Dice them up to top nachos, baked potatoes, omelets or pizza.

• Chop finely for hearty addition to chili, soups or pasta sauce.

• Serve cubes over fresh green salad for delicious protein.

With the right smoking methods, you can enjoy fall-off-the-bone tender country style ribs anytime. Impress your family and guests by cooking up the perfect ribs infused with incredible smoky flavor.