Our easy Traeger Smoked Country-Style Pork Ribs are made with boneless country ribs, coated with our Everything Rub, and then they smoked for a couple of hours before getting bathed in your favorite barbecue sauce and braising and tenderizing in a bath I think we’re all a little envious of.
Smoked Country-Style Pork Ribs
We are borderline obsessed with ribs here. I LOVE them. Whether it is our Smoked Pork Ribs that cause all of the fights on the internets because 5-4-1 is the WAY, THE TRUTH, AND THE RIBS (fight me), our Spicy Asian Pork Ribs that basically have their own fan club, or even our Braised Beef Short Ribs, Smoked Beef Ribs, our St. Louis Ribs, or my personal favorite, our Smoked Cherry Coke Ribs, we’ve got your rib situation well-covered in these parts.
With these easy country-ribs, we take one of the most economical form of ribs and turn it into something really amazing!
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What are “country-style” ribs?
Country-Style ribs aren’t actually ribs at all. They come from the shoulder or the loin portion of the pig. They are available at most major grocers, and almost all of your local butcher shops should carry these.
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Country Ribs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
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How to make Traeger Country-Style Pork Ribs
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat the smoker
225°F is the magic number you are looking for here.
Rub those ribs
Our Everything Rub is what this recipe officially calls for, but I won’t tell if you sub in your current favorite. 😉
Smoke ’em if you got ’em
Right on the grate, down go the ribs. 1 1/2 – 2 hours is how long you gotta smoke ’em.
Sauce and braise
After the smoke sesh, the ribs get tossed into a grill-safe pan (see our favorite down in the recipe card), sauced, covered, and then go back onto the grill for another couple of hours. (If you aren’t trying to keep the heat out of the house, you can use the oven for this part.)
Eat them, take an extra, you’re going to want it.
What are the best sides to serve with smoked country ribs?
Anytime we’re talking meat slathered in barbecue sauce, I immediately crave a big heaping spoonful of our Vinegar Coleslaw along with it. That acidic vinegar-based coleslaw sauce is the perfect thing to go alongside rich, tomato-based barbecue.
Another favorite for me, and one that the kids always go crazy for, is a pot of Smoked Mac-and-Cheese.
If you are going to do coleslaw and smoked mac, you might as well do a big pile of Traeger Corn on the Cob while you’re at it.
Smoked Country-Style Pork Ribs FAQ
If you haven’t picked up our OWYD Everything Rub yet, our Homemade BBQ Rub would be a good substitution. Barring either of those, your favorite rub works great too! Anything you’d throw on pork chops or a pork butt is a good option.
Store these in an airtight container or a sealable plastic baggie in the fridge for up to 2-3 days. I don’t recommend freezing for reheating, you lose too much in texture and moisture.
I like heating these up in the microwave, covered, and with some extra thinned-out-slightly bbq sauce poured over the meat for good measure. Heat it until it is steaming hot, but don’t overdo it!
If you are tired of all the same old rubs and sauces, try out something new from The Spice Guy!
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- Preheat your pellet grill to 225°.
- Lay your ribs out over a large cutting board or cookie sheet. Coat all sides of your ribs, evenly with the rub.
- Place your ribs directly onto your grill grates, and let them cook for 2 hours.
- Pull your ribs from the grill and place them into a container that is grill-safe.
- Pour the bbq sauce on top of the ribs, making sure to cover and coat all of them.
- Wrap the top with aluminum foil and place back onto the grill for 1-2 more hours.
- Check your ribs after one hour for tenderness using a fork. Your fork should easily cut through the meat. If the ribs need more time, recover them and let them keep cooking. Recheck the ribs every 20 minutes until they reach the desired level of tenderness.
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Amount Per Serving: Calories: 816Total Fat: 55gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 290mgSodium: 212mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 80g
Nutrition data provided here is only an estimate.