How to Smoke Tender, Juicy Boneless Country Style Pork Ribs

If you love fall-off-the-bone tender ribs with incredible smoky flavor, then you need to try smoking boneless country style pork ribs While this cut comes from the loin instead of the belly like traditional spare ribs, it turns out absolutely mouthwatering when given the low and slow barbecue treatment

Follow this step-by-step guide to smoking boneless pork ribs, and you’ll have the star of your next backyard cookout We’ll cover everything from choosing the right ribs to flavoring, temperature control and cooking technique to ensure perfect results every time

Picking the Best Boneless Country Style Ribs

You can find boneless country style pork ribs at most grocery stores and butcher shops. Look for ribs that:

• Are around 1.5 to 2 pounds total weight
• Have decent marbling for flavor
• Are not enhanced with a salt solution
• Are uniform in size to cook evenly
• Have a nice pinkish-red color without discoloration

Avoid ribs that look pale, dry or have an unpleasant odor. Also pass on frozen options, which can lose moisture when thawed.

Prepping the Ribs for Smoking

Before firing up the smoker, you need to trim and season the ribs:

• Rinse under cold water and pat dry with paper towels.
• Trim off any silver skin or excess hard fat.
• Apply a generous amount of your favorite pork rub. Get it into every nook and cranny.
• You can also inject ribs with apple juice and rub for added moisture and flavor.
• Refrigerate uncovered at least 2 hours to overnight.

Setting Up Your Smoker

On smoking day, set up your smoker or grill for low and slow indirect cooking:

• Maintain a steady temp between 225-250°F.
• Use preferred wood like hickory, apple, pecan or cherry.
• Put a disposable foil pan filled with water, juice, beer or marinade below the grate if possible to add moisture.
• Insert a digital meat thermometer into the thickest part of ribs, without touching bone.

Smoking the Ribs Low and Slow

Once your smoker is up to temperature, place seasoned ribs directly onto the cooking grates. Then:

• Smoke the ribs for around 4 hours, keeping the temp steady between 225-250°F.
• Spritz with apple juice or spray if exterior seems dry.
• Monitor internal temp – ribs are done at 195-205°F.
• In the last 30 minutes, brush with your favorite barbecue sauce to tack on.

The ribs are ready when the meat has shrunk back from the bones about 1⁄4 inch and feels tender when poked.

Resting, Slicing and Serving

After smoking, always allow the ribs to rest:

• Rest for at least 15-30 minutes tented in foil before cutting.
• This lets juices redistribute for maximum tenderness and flavor.
• Slice ribs between bones into individual ribs.
• Serve drizzled with any pan juices for added moisture and taste.

The smoked boneless pork ribs make delicious sandwiches, platters and meals. Try serving with:

• BBQ sauces – Carolina mustard, hoisin, plum, tangy
• Sides – coleslaw, beans, corn, potatoes, mac & cheese
• Rolls – for pulled pork sandwiches
• Salads – potato, cobb, broccoli, pasta

Storing Leftover Smoked Pork Ribs

You can store leftover smoked boneless country style ribs:

• In fridge for 3-4 days
• In freezer for 2-3 months
• Reheat gently in the oven or microwave before serving again

Follow proper food safety guidelines and remember to cool ribs within 2 hours of cooking.

Tips for Smoking Pork Ribs Like a Pitmaster

Use these tips for the best resultados when smoking boneless country style pork ribs:

• Choose uniform ribs that are 1.5-2 lbs total.
• Apply rub generously at least 2 hours before smoking.
• Maintain steady low temperature between 225-250°F.
• Use a water pan or spritz ribs to prevent drying out.
• Shoot for 195-205°F internal temperature when done.
• Let ribs rest 20-30 minutes before cutting or pulling.
• Slice between rib bones to separate before serving.
• Eat leftovers within 4 days and freeze remainder.

With the right prep, temperature control and smoking time, you’ll be amazed at how tender and full of flavor your smoked boneless pork ribs turn out. The sweet and spicy rub combined with hints of smoke is a winning barbecue combo.

So next time you’re looking for an impressive entrée for a crowd, give these country style boneless ribs a try on your smoker. Just be prepared for all the requests for seconds!