These Country Style Ribs bring that old-school BBQ flavor without breaking the bank. We sliced up pork butt into thick strips, seasoned them with Meat Church Hickory, and smoked them on the new Traeger Westwood until they built a beautiful bark. Once set, we panned them with brown sugar and butter and let them braise until fork-tender. To finish, we glazed them with Meat Church Holy Cola BBQ Sauce and Brushfire Farms Pepper Jam for the perfect balance of sweet heat. The result is tender, smoky, sticky bites of classic barbecue that are big on flavor and easy on the wallet.
Ingredients
- 1 package of Country Style Ribs (optionally cut from a pork butt)
- Yellow mustard for slather, roughly 2 T
-
Meat Church Hickory rub to taste
- 1 C your fav sweet BBQ sauce, divided in half (we used Holy Cola)
- 1 C Pineapple Juice
- 1/2 Habanero, diced
- 1/4 C Brushfire Farms Original Pepper Jelly
Prepare your Smoker
Prepare your smoker at 300 degrees. We used the new Traeger Westwood XL with Meat Church pellets, which are a blend of oak and hickory. Pecan or fruit woods would also be a godo choice.
Prepare the Country Style Ribs
Slather the country style ribs in yellow mustard. This acts as a binder but will not affect the flavor. Season the country style ribs liberally on all sides with Hickory. Allow the seasoning to adhere for at least 15 minutes or up to overnight.
Place the country style ribs directly on the grate. You are looking for smoke and beautiful color in this step. Smoke the ribs for 90 minutes or until they look bright mahogany and reach an internal temperature of 165.
Prepare your braising liquid
While the ribs are cooking, combine BBQ sauce and pineapple juice in the 1/2 steam pan. Fold in the diced habanero.
Finish the cook
Remove the ribs from the pan and place them back on the cooking grate.
Mix the BBQ sauce and Brushfire Farms Original Pepper Jelly in a 2:1 ratio or to taste.
Brush all sides of the ribs with your BBQ sauce mixture.
Place the ribs back in the smoker directly on the grate.
Allow the sauce tack up for 5 - 10 minutes. Remove, allow to cool and enjoy!
