A Step-by-Step Guide to Smoking Juicy Boneless Country Style Pork Ribs

Boneless country style pork ribs are an amazing cut for smoking low and slow. They offer all the rich, succulent flavor of ribs without the hassle of bones. With the right prep, temps, wood, timing, and techniques, you can achieve competition-worthy ribs off your own backyard smoker.

In this comprehensive guide, we’ll walk through everything needed to smoke melt-in-your-mouth boneless country style pork ribs from start to smoky finish. Let’s get smoking!

How to Choose the Best Ribs for Smoking

Not all pork ribs are created equal when it comes to smoking. Here’s what to look for:

• Country style – The classic choice Meatier than spare or loin ribs with great marbling

• Boneless – Easier to prep, cook, and eat. Still packed with flavor.

• Uniform sizing – Pick ribs similar in size for even cooking.

• Good marbling – Opt for nice white fat marbling throughout for moisture and flavor

• Fresh, not enhanced – Avoid pre-brined or injected pork. Choose fresh.

• 1.5-2 lbs – Get enough for leftovers without overcrowding the smoker.

Seek out quality country style boneless ribs for the best texture, moisture, and flavor when smoked low and slow.

Proper Prep is Key

Prepping the ribs correctly ensures the best results:

• Trim excess fat – Leave about 1⁄4 inch. Too much fat prevents smoke absorption.

• Remove membrane – Peel off the thin membrane for better smoke penetration.

• Apply binder – Coat with mustard, oil, or yogurt to help rub stick.

• Season generously – Use a sweet or savory rub. Apply to all sides.

• Refrigerate – Letting them rest overnight helps form the crusty bark.

A classic pork rib rub has brown sugar, chili powder, cumin, garlic, and black pepper. Adjust to your taste.

Set Up Your Smoker for Success

To smoke pork ribs right, your smoker needs:

• Ideal wood – Opt for fruit woods like apple, cherry, or pecan to complement the pork.

• 225-250°F temperature – The low, slow heat is crucial for tender ribs.

• Water pan – Having a water pan or spritzing provides moisture as the ribs smoke.

• No direct heat – Avoid placing the ribs directly over a hot spot.

• Probe thermometer – Monitor the internal temp of the ribs throughout smoking.

Maintaining correct temps is vital. Pork ribs turn out best cooked low and slow.

Estimate Your Cook Time

Cooking time estimates for boneless country style pork ribs:

• 1.5-2 lbs ribs – 5-7 hours at 225-250°F.

• The stall – Be ready for the temp to stall around 150-170°F before rising again.

• Higher altitude – Increase time 15-20% if smoking at high altitude.

• Cook by temp – Rely on a meat thermometer, not just a timer.

There are many variables, so use these as loose guidelines. The internal temp is the best indicator of doneness.

Monitoring Temps for Perfect Ribs

Closely tracking temperatures is crucial for smoked rib success:

• Target temp – 205°F for fall-off-the-bone tender ribs.

• Place probes properly – Insert probes into meatiest sections, not bone or fat.

• Expect a stall – Don’t panic if the temp stalls around 150-170°F. Simply wait it out.

• Monitor closely – Once nearing 205°F, watch temps diligently to avoid overcooking.

• Check doneness – Meat should shred easily and juice should run clear when pierced.

Pulling the ribs off precisely when they hit peak tenderness is vital for the best ribs.

Step-By-Step Smoking Instructions

Follow this process for foolproof smoked country style pork ribs:

1. Select 1.5-2 lbs of quality boneless country style ribs. Trim excess fat.

2. Remove membrane then apply binder and season ribs generously. Refrigerate overnight.

3. Set up smoker for 225-250°F with apple or cherry wood. Add water pan.

4. Place seasoned ribs directly on grill grates away from direct heat. Insert probe thermometers into meatiest sections.

5. Smoke for approx. 5-7 hours, monitoring temperature closely once nearing 205°F.

6. At 205°F, remove ribs from smoker. Wrap in foil and rest for 15-30 minutes before serving.

Stick to these steps and you’ll achieve incredible smoked boneless country style pork ribs every time.

Handling the Delicious Leftovers

Got leftover smoked ribs? Here are some delicious ways to use them up:

• Chop and pile onto sandwiches, nachos, baked potatoes, etc.

• Toss chopped ribs with barbecue sauce and mac and cheese or baked beans.

• Make smoked rib omelets, breakfast burritos, or hash.

• Dice rib meat and add to soups, stews, chili, or pasta sauce for bonus smoky flavor.

• Mix with mayo and stuff into tomatoes or lettuce cups for an appetizer.

With endless possibilities, you’ll never waste a single precious leftover rib again. Get creative!

Tips for Maximizing Your Rib Smoking Skills

Ready to step up your smoked rib game even further? Try these tips:

• Spritz with flavor – Spray ribs regularly with juice, vinegar, or broth for extra moisture and taste.

• Sauce at the end – Glazing too early can burn the sugars. Brush on sauce at the very end.

• Wrap midway – Wrap in foil when the temp stalls to power through and speed up cooking.

• Try new woods – Mix up mild fruit woods with hickory or oak for a less subtle smoke flavor.

• Crank the heat – Bump to 275°F near the end if you hit a stubborn stall.

• Get fancy with sides – Elevate the meal with creative rib pairings like elote salad or bacon fried rice.

Mastering boneless country style pork ribs requires patience and practice. But the results are so worth it. Just take it low and slow, and you’ll achieve incredible backyard barbecue ribs. Happy smoking!