Smoked Country Style Pork Ribs on a Pellet Grill {Traeger, Pit Boss, Z Grills} - Extraordinary BBQ (2024)

FAQs

What temperature do you cook country style ribs on a pit boss pellet grill? ›

We generously coated every inch of the ribs with mustard and Pit Boss Sweet Rib Rub. Lay them on the grill bone side down and smoke at 225°F.

Generously season all sides of the ribs in the seasoning rub. Add the ribs to the smoker about 1” inch apart from one another and smoke at 225° until it reaches an internal temperature of 175° or is past the dreaded stall of 150° to 170°. This takes about 3 to 4 hours.

Place the seasoned ribs directly on the grill grates, close the lid, and smoke for approximately 4 hours or until the ribs reach an internal temperature of 165 degrees F and the ribs have a rich mahogany color.

2 hours of low and slow: Remove the ribs from the grill and place in a rimmed baking sheet. Raise the grill temperature to 225 degrees. While waiting for the grill to heat up, wrap your ribs in two sheets of foil, crimping the foil together to prevent leaks. Grill for 2 more hours.

When ready to cook, set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes. Place the ribs, bone-side down, directly on the grill grates. Close the lid and cook for 45 minutes.

Preheat the oven to 250 degrees F (120 degrees C). Place ribs in a single layer in a shallow baking pan or roaster; salt if desired. Spread garlic on ribs, then arrange lemon slices on top. Bake in the preheated oven until tender, about 2 hours.

The 3-2-1 method is as straightforward as it sounds: You smoke the ribs as normal for the first three hours, cook them wrapped in foil for the next two, then finish them for one more hour unwrapped.

1. Heat the smoker to 250 degrees F or so. Try to maintain 225-250 degrees F during the entire smoking process. The ribs are done when the internal temperature reaches 175-180, but the best way to tell when ribs are done is to follow #3.

After 3 hours you want to wrap the ribs. I use a foil pan and place the ribs in the pan, add about 1/2 cup of liquid to help keep them moist, and then tightly wrap with foil. Add the pan back to the smoker and cook for about 2 hours. After 2 hours remove the foil and check the meat.

202-205 degrees F is the best internal temperature for country style ribs. As these “ribs” are cut from the pork shoulder, they have quite a bit of fat and tend to hit their ideal texture at a higher temperature than true ribs.

How long to smoke country style pork ribs at 300? ›

What you need to do is use just a little of charcoal, enough to maintain about 275F - 300F at the grate level for about 2.5 - 3 hours at the most. If the temperature gets higher, the ribs will crisp up and cook faster, and won't be as tender.

Preheat your smoker, charcoal grill, or gas grill to 225°F - the ideal temperature for cooking ribs. Smoke/slow cook for 3 hours using indirect heat. Wrap the ribs in foil with some liquid and continue cooking for 2 hours.

Slow Smoking the Ribs without Wrapping

Practice once or twice on your smoker, and you can dial in your own process. At the 2 hour mark start spritzing the ribs with a liquid of your choice. My favorites are 75% water and 25% apple cider vinegar or just use Coors Light Beer with a splash of apple juice.

This super simple recipe takes all the confusion out of making baby back ribs without sacrificing any of the flavor. You'll begin this method by smoking your ribs for 3 hours, then cooking inside foil for 2 hours. Finish by removing your ribs from the foil, brushing on BBQ sauce, and then cook for another hour.

Smoke the ribs for 2 hours directly on the grate at 225°F (107°C) Wrap the ribs in foil and smoke another 2 hours at 225°F (107°C) Unwrap the ribs and place them back on the grate.

What you need to do is use just a little of charcoal, enough to maintain about 275F - 300F at the grate level for about 2.5 - 3 hours at the most. If the temperature gets higher, the ribs will crisp up and cook faster, and won't be as tender.

I also don't pull the bone side membrane until after smoking not when prepping the meat. The membrane keeps the moisture content and fat content internally in the meat while cooking. To keep ribs moist while smoking on a grill or oven, use a spray bottle to mist them with liquid (e.g., apple juice) every 20-30 minutes.

Beef back ribs are best cooked using a braise or low and slow method. The low and slow method means that they are cooked over indirect heat at a low temperature for a long period of time. We like to cook our beef ribs using the “Three-Two-One” method on the smoker.