How to Smoke Juicy, Fall-Off-The-Bone Boneless Pork Ribs

Boneless pork ribs, also known as country-style ribs, are a delicious cut of meat perfect for smoking. With the right preparation and cooking technique boneless pork ribs come out incredibly juicy and tender with that quintessential smoky barbecue flavor. If you want to impress your family or guests at your next backyard barbecue, smoking boneless pork ribs is sure to be a crowd-pleaser. This complete guide will teach you everything you need to know to smoke mouthwatering boneless pork ribs right in your own smoker or grill.

What Are Boneless Pork Ribs?

While called “ribs” boneless pork ribs do not actually contain any rib bones. Boneless pork ribs come from the blade end of the pork loin close to the shoulder. This area contains marbling that mimics the texture of ribs once cooked while being easier to eat since there are no bones.

Compared to ribs with bones, boneless pork ribs tend to be more affordable yet pack tons of flavor when prepared right. Their meaty texture takes well to rubbing and smoking for hours resulting in irresistible smoked ribs without the hassle of bones.

Smoker and Wood Selection

To smoke boneless pork ribs properly, having the right smoker and wood chips is key The best type of smoker to use is one that can maintain steady low heat for hours such as an electric or charcoal smoker Pellet grills or smokers are also excellent choices for smoking boneless ribs.

For wood, opt for sweeter fruitwoods like apple, cherry, peach, or even maple. Oak and hickory work as well but may overpower the pork. The fruitwood smoke imparts a lovely subtle flavor that complements the ribs. Mixing wood chips or chunks is fine too.

Soak the wood chips in water for 30 minutes before smoking for the best results. Use enough chips or chunks to generate steady thin smoke for at least 2-3 hours of smoking time.

Prep the Ribs

• Choose boneless country-style pork ribs about 1 1/2 to 2 inches thick for the best texture after smoking.
• Pat the ribs dry thoroughly with paper towels.
• Trim off any excess fat or loose pieces of meat.
• Apply a dry rub generously on all sides of the ribs. A sweet rub complements the pork well. Let the ribs sit for about 20-30 minutes after applying the rub to allow the flavors to penetrate the meat.
• Optionally, lightly coat the ribs in olive oil or melted butter before applying the rub which helps the rub stick and add flavor.

Low and Slow Smoking Method

The key to incredibly tender and juicy smoked boneless ribs is cooking them low and slow. This slow smoking method breaks down the meat and collagen resulting in fall-off-the-bone tender ribs.

• Bring the smoker up to 225-250°F. Add soaked wood chips once smoker is hot.
• Place ribs directly on the smoker grates or in a rib rack. Make sure not to overcrowd.
• Maintain the temperature between 225-250°F as closely as possible.
• Smoke the ribs for about 2-3 hours until the internal temperature reaches 155°F, spritzing with apple juice or other liquid periodically.
• Remove ribs and lightly wrap in foil along with some butter, brown sugar, honey, or barbecue sauce.
• Return the foiled ribs to the smoker for about 1-2 more hours until tender and reaching 200-205°F internal temperature.
• Unwrap the ribs and optionally glaze with barbecue sauce. Then smoke uncovered for another 15-30 minutes until nicely caramelized.
• Let ribs rest about 5-10 minutes before serving.

The entire smoking time will take approximately 4-6 hours depending on thickness. Ribs 1 1/2 inches thick will take about 4 hours while 2 inch slabs can take up to 6 hours. Always use a meat thermometer to gauge doneness instead of time.

Smoking Tips

• Adding a water pan or spritzing the ribs helps keep them moist during smoking. Use apple juice, beer, or water.

• Rotate the ribs periodically and swap their positions if there are hot spots in the smoker to ensure even cooking.

• If the ribs start browning too much, loosely tent them with foil.

• Letting the ribs rest after smoking allows the juices to redistribute through the meat.

• Slice ribs across the grain for maximum tenderness.

• Leftover smoked boneless ribs make delicious sandwiches or nacho toppings the next day.

Flavoring Ideas

Smoked boneless pork ribs pair wonderfully with all sorts of flavors. Consider mixing up the usual barbecue flavor by trying one of these ideas:

• Teriyaki – Brush teriyaki sauce on the ribs when foiling them.

• Jamaican Jerk – Use a dry jerk seasoning rub instead of standard barbecue rub.

• Asian Spice – Add 5-spice powder, ginger, and garlic to the dry rub.

• Maple Bourbon – Foil the ribs with maple syrup and bourbon.

• Coffee – Stir instant coffee into the dry rub for a rich flavor.

• Honey Sriracha – Glaze the ribs with a mixture of sriracha and honey before serving.

• Beer BBQ – Use beer instead of juice when foiling and spritzing.

Don’t be afraid to get creative with different seasonings, sauces, and liquids when smoking boneless ribs. The pork stands up well to a wide range of flavors from spicy to sweet.

Master the Perfect Ribs Every Time

Smoking tender, flavorful boneless pork ribs does take some time and technique but the results are well worth the effort. With the right preparation, temperature control, and some seasoning creativity, you can master smoking irresistible boneless ribs on your own smoker or grill. Serve up these succulent smoked boneless pork ribs and you will have happy guests begging for your secret recipe. Once you get the method down, this can become your go-to dish anytime you want to showcase your backyard barbecue skills.

Frequency of entities:

boneless pork ribs: 13
country-style ribs: 2
smoker: 8
wood: 5
smoke: 6
temperature: 6
juicy: 2
tender: 4
fall-off-the-bone: 1
smoking: 5
barbecue: 4
ribs: 24