Our easy Traeger Smoked Country-Style Pork Ribs are made with boneless country-style ribs, seasoned with a savory Everything Rub, smoked low and slow, then bathed in barbecue sauce and braised until tender. The result is rich, saucy, fall-apart pork that’s both economical and deeply satisfying.
Smoked Country-Style Pork Ribs
I’m a little obsessed with ribs—there are so many great styles and techniques. Country-style pork ribs are not actually ribs in the traditional sense; they come from the shoulder or loin and offer meaty, flavorful cuts that respond beautifully to low-and-slow smoking and a final braise in barbecue sauce. They’re an economical choice that finish like something special.
This recipe keeps things simple: season, smoke, saucy-braise, and serve. Use your favorite rub or an all-purpose “Everything Rub” for terrific flavor. After a couple of hours of smoke, the ribs are placed in a grill-safe pan, covered with sauce and foil, and returned to the smoker to braise gently until tender. The technique yields juicy meat with concentrated barbecue flavor.
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Smoked Country Ribs Shopping List
You can make this with just a few pantry staples. For exact amounts see the recipe card below, but here’s what you’ll want on hand before you start.
- Country-Style Pork Ribs – Look for boneless country-style ribs at your supermarket or butcher. They’re typically cut from the shoulder or the loin and are a great value for the amount of meat you get.
- Everything Rub or a Favorite Rib Rub – A balanced all-purpose rub works great here. If you have a preferred pork rub, use it. The rub builds a flavorful crust during smoking.
- Barbecue Sauce – Use your favorite bottled sauce or a homemade barbecue sauce. The sauce is important for the braise and final flavor, so choose one you love.
- Foil and a Grill-Safe Pan – You’ll want a pan that can go back on the smoker or into the oven for the braising step, plus foil to cover during the braise.
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How To Make Traeger Country-Style Pork Ribs
Below is an overview of the process so you know what to expect. Full step-by-step instructions are included in the recipe card area.
- Preheat the smoker – Bring your pellet grill to 225°F. Low and slow smoke is key to developing flavor and gently breaking down connective tissue.
- Season the ribs – Pat the ribs dry and apply an even coating of your rub on all sides. Letting them sit briefly after seasoning allows the rub to adhere.
- Smoke – Place ribs directly on the grill grates and smoke for approximately 1 ½ to 2 hours. This adds smoke flavor and begins forming a flavorful bark.
- Sauce and braise – Transfer ribs to a grill-safe pan, coat them generously with barbecue sauce, cover with foil, and return to the smoker (or move to a preheated oven) for another 1–2 hours to braise until tender.
- Finish and rest – Remove the foil, check for tenderness (a fork should slide through easily), and let the ribs rest briefly before serving so juices redistribute.
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Serve This With
Rich, saucy ribs pair well with bright, acidic sides that cut through the richness. A vinegar-based coleslaw offers a bright, tangy contrast that complements tomato-based barbecue perfectly. Smoked mac-and-cheese adds a creamy, cheesy side that kids and adults love alike. For a summer plate, grilled or smoked corn on the cob finishes the meal beautifully.
Choose one or two sides—vinegar coleslaw for brightness and smoked mac-and-cheese for comfort make an especially satisfying combination.
Recipe FAQ
If you don’t have an all-purpose “Everything” rub, a sweet-and-savory pork rub or any seasoning you would use on pork chops or pork shoulder is a great substitute. Look for a balance of salt, sugar, and spices to build a good crust during smoking.
Store cooled leftovers in an airtight container in the refrigerator for 2–3 days. For best texture and flavor, avoid freezing if you plan to reheat; frozen and reheated ribs often lose moisture.
Reheat gently to preserve moisture. Cover ribs with a little extra thinned barbecue sauce and warm in the oven at low heat or in the microwave until steaming through. Avoid overheating, which dries the meat out.
Try different barbecue sauce styles—tangy, sweet, or smoky—to find your favorite pairing. Sauces with a touch of sweetness or a bit of acid work particularly well with the richness of country-style ribs.
More Recipes
- Traeger Smoked Pork Ribs
- Barbecue Dry Rub
- Spicy BBQ Pork Rice Bowl
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Smoked Country-Style Pork Ribs
Tender boneless country-style pork ribs are coated in an all-purpose rub, slow smoked on a pellet grill, and braised in barbecue sauce until tender and saucy.
Ingredients
- 3–4 pounds boneless country-style pork ribs
- 2 tablespoons Everything rub or your favorite pork rub
- 2 cups barbecue sauce
Instructions
- Preheat your pellet grill or smoker to 225°F.
- Pat ribs dry and evenly coat all sides with the rub.
- Place ribs directly on the grill grates and smoke for about 2 hours to develop smoke flavor and bark.
- Transfer ribs to a grill-safe pan. Pour barbecue sauce over the ribs, coating them well.
- Cover the pan tightly with foil and return to the smoker (or place in a 225°F oven) for 1–2 more hours, until a fork slides through the meat easily.
- Check after one hour and then every 20 minutes if needed until the ribs are tender. Remove foil for the last few minutes if you want to thicken the sauce or further caramelize the top.
- Let the ribs rest a few minutes, then serve with your favorite sides.
Nutrition Information (estimate)
Yield: 6 | Serving Size: 1
Calories: ~816 | Protein: ~80g | Total Fat: ~55g | Cholesterol: ~290mg
Nutrition data is an estimate.