Smoked Pork Country-Style Ribs

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Want to smoke an easy “rib” dinner on a gas grill? Try this smoked pork recipe for country-style ribs. Country-style ribs, those meaty boneless “ribs” sold in grocery stores, are not really ribs, but rather part of the pork shoulder. A lot of folks don’t quite know what to do with them – they look good, but if you try to simply cook them like a chop, they will be too tough. I’ve found cooking them somewhere in between a chop and a rack of ribs, both in temperature and time, is what they need.

Because they have a fair amount of connective tissue, country-style ribs need time on low, indirect heat to get tender. On a gas grill, that means searing them directly on the grill for about 10 minutes per side, then turning off the burner underneath them and turning the other burner(s) down to low. On my two-burner Char-Broil® Commercial TRU-Infrared™, it’s a matter of placing the ribs on one side and turning that burner off. With a three or four-burner grill, you have a little more room to spread out.  If you opt out of smoking the ribs, you can finish them by directly grilling over low heat instead of using smoke.

Total cook time was about three hours, but there will be some variation depending on the size and the amount of fat your particular ribs have. Mine for this recipe test were on the small side, but fairly fatty and with a lot of connective tissue – in other words the poorer ends of the shoulder. The payday, of course, is in the flavor. Seasoned with only freshly cracked pepper and kosher salt, and finished with a glaze, they didn’t last long.

I finished these ribs off in a whiskey-peach glaze with fresh peaches. Nothing beats a ripe summer peach, the kind that has juices running down your arm with every bite, but for other seasons peach compote works just fine.  This smoked pork recipe is a surefire way to prepare country-style ribs with a breeze!

Once you have your country-style ribs smoked to perfection, why stop there?  Any BBQ cookout just isn’t complete without a few hearty sides to serve up next to the star of the meal.  Throw some potatoes on the grill for a creamy, grilled potato salad that will complement the smokiness of the pork.  Pair with a few ears of fresh grilled corn, or for something a bit richer, grilled corn pudding.  Finish things off with a bowl of vanilla ice cream topped with warm grilled peaches and you’ve come full circle.

Smoked Pork Country Ribs on a Gas Grill

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Country-style ribs are really not ribs - they're part of the pork loin. But you can smoke them just like regular ribs.


  • Country-style ribs
  • Kosher salt
  • Freshly cracked pepper
  • For the Glaze
  • 1/3 cup whiskey
  • 1/3 cup brown sugar
  • 1 tablespoon chili powder
  • 1 overripe peach (or 1/2 cup peach compote)


  1. Preheat your TRU-Infrared or gas grill on high with the lid down for 10-15 minutes. Place smoke box in back corner directly on grates if your grill doesn't have a smoke box accessory. I used the Char-Broil wood chip smoker boxes, but a foil pouch with holes also works.
  2. Salt and pepper the country-style ribs.
  3. Once wood box (or foil pouch or other wood chip accessory) starts smoking, turn both burners down to medium high and give the grill grates a good brushing.
  4. Place the country-style ribs on grill.
  5. Sear on both sides for about 7-10 minutes each side. Meat will turn easily - not stick to the grates - when ready to turn over.
  6. Move all ribs to one side of your grill and turn off the burner underneath. Turn the other burner or burners down to low.
  7. Close the lid and let smoke for another two hours.
  8. While smoking ribs, make the whiskey-peach glaze: In a heavy duty sauce pan combine whiskey, sugar, chili powder and crushed overripe peach (peach compote when out of season).
  9. Whisk ingredients on high to reduce sauce. Bubbles will start out larger like this.
  10. Once sauce is thickening by reduction, you will notice the bubbles getting smaller.
  11. Glaze ribs and cook for another 30 minutes. Save some of the sauce for dipping.
  12. Serve with a little more of the sauce and enjoy!

4 thoughts on “Smoked Pork Country-Style Ribs

  1. I can’ t find how to cook country style ribs in the big easy 3 in 1 not using smoke. Help.

    1. I’m sorry to hear that. We’re working on more recipes and tips for the 3-in-1 and other Big Easy products. But, you can use a half rack to lay the ribs flat on the rack.

  2. Assuming with previous comments that you can cook the ribs without the smoke the same way and use this same peach glace?

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