Country Style Ribs are a BBQ classic I grew up on. They are not actually ribs at all, but rather strips cut out of the pork butt or loin. They are an inexpensive, yet tasty cut! In this recipe we teach you a very specific flavor profile. However, you can simply follow these concepts and add whatever flavors you want!
Meat Church How To YouTube Video: https://youtu.be/nX5urdbSK1UPineapple Habanero Country Style Ribs
- 1 package of Country Style Ribs (in the vid above we cut them from a pork butt)
- Meat Church's The Gospel AP Rub
- 2 C your fav sweet BBQ sauce, divided (we used Meat Mitch Naked)
- 1 C Pineapple Nectar or Juice
- 1 habanero, diced
- 1/4 - 1/2 C Texas Pepper Jelly Rib Candy - Pineapple Habanero
- IR Thermometer
- Disposable steam pan
Prepare your smoker at 300 degrees. We recommend hickory wood for this smoke.
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 The Gospel. Allow the seasoning to adhere for at least 15 minutes.
Place the country style ribs directly on the grate. We are looking for smoke and beautiful color in this step. Smoke the ribs for 60 - 90 minutes or until they look bright mahogany and temp 165 with your IR thermometer.
Prepare your braising liquid
Braising liquid - While the ribs are cooking mix 1 C of BBQ sauce with 1/2 C of pineapple nectar in the 1/2 steam pan. Fold in the diced habanero.
After the ribs reach 165 internal temperature place them in the pan with the braising liquid. Cover with foil Continue to cook until the ribs reach 195 internal.
Finish the cook
Remove the ribs from the pan and place them back on the cooking grate.
At this point you can simply brush on your same favorite BBQ sauce. In our case we created a 2:1 mixture of Meat Mitch Naked BBQ sauce to TPJ Rib Candy - Pineapple Habanero. Brush both sides of the ribs with your BBQ sauce mixture.
Let this sauce tack up for 5 - 10 minutes. Remove, allow to cool and enjoy!