Happy Mother’s Day! These Smoked Country Pork Ribs will be a delight for any occasion and they were our pick for Mother’s Day Brunch. But, with Mother’s Day almost behind us and with the summer months just ahead, these Smoked Country Pork Ribs would be the perfect selection for your backyard BBQ.
We created a great blend of spices and seasonings, for this dry rub, that pairs well with the hickory chips used in the Traeger to enhance the smokey flavor we all love. Complete yummy goodness! These pork ribs are so tender and flavor filled, you will go back for seconds.
We used a low and slow cook method for these pork ribs. This method helps the fat and connective tissue in the meat to melt and become tender. It also allows enough time for the smoke flavor to sink into the meat; creating a pink smoke ring around the outside edge. To keep our ribs moist we placed a pan of water on the Traeger to prevent the ribs from drying out during the long slow cooking process.
We love using the Traeger when it comes to preparing meat for any family occasion. Every time we end up with these cuts of meat that are fall apart tender and just can’t be beat.
What about side dishes? Side dishes are always a must, and the sides to compliment these pork ribs are endless. Be sure to watch for future posts as we create great side dishes. We be sure to come back and link to those posts here. Make sure to leave us your feedback if you try these out.
Ingredients
6 pork shoulder country style ribs
1 tsp cinnamon
1 tsp smoked paprika
1/8 tsp all spice
1/4 tsp garlic powder
1/8 tsp white pepper
1/2 tsp smokehouse maple seasoning (McCormick Grill Mates)
1/2 tsp bacon chipotle seasoning (McCormick Grill Mates)
1 Tablespoon of applewood rub (McCormick Grill Mates)
Pink Himalayan sea salt
Hickory Chips for Traeger
Instructions
In a small bowl mix the seasonings (cinnamon, paprika, garlic powder, white pepper, smokehouse maple seasoning, chipotle seasoning, applewood rub) together till combined.
Place ribs on a cookie sheet.
Sprinkle and rub the seasoning mix onto both sides of the ribs.
Grind the Pink Himalayan sea salt over both sides of the ribs.
Let the meat sit for one hour.
While you wait, using hickory chips place Traeger on smoke for 10 minutes then turn up heat to 225ºF.
Once the hour has passed, place an aluminum tray on one side of the Traeger grill. Place meat on separate part of the grill.
Smoke for two hours.
Lower heat to 180ºF and cook for an additional two hours.
Lower heat to the smoke setting (approximately 160ºF). Add water to the aluminum tray in your Traeger and smoke ribs for an additional four hours.
Remove ribs, using a thermometer make sure your ribs have reached an internal temperature of 160ºF and enjoy!