There's something unmistakably comforting about a plate of tender, smoky country style pork ribs. This recipe for smoked country style ribs with dry apple spice rub brings together the rustic charm of slow-smoked meat and the sweet-spicy kick of a homemade rub made with brown sugar, dried apple powder, and warm spices. These ribs aren’t your average backyard fare—whether you’re using a pellet grill, a Traeger, or even finishing in the oven, this method transforms humble country pork ribs into a flavorful centerpiece that’s perfect for casual get-togethers or lazy weekend dinners.
I love making this recipe on a crisp fall weekend, but it honestly hits the spot year-round. What makes it special is the dry apple spice rub—it leans into those natural pork flavors with hints of sweetness, a touch of heat, and a whisper of fruit that feels both nostalgic and fresh. Whether you're a purist with a smoker or you're just learning how to cook boneless country style pork ribs in the oven, this recipe has you covered.
Smoked Country Style Ribs with Dry Apple Spice Rub
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine American
Smoker or pellet grill A traditional offset smoker, electric smoker, or something like a Traeger will work. For those who don’t have one, an oven can do the job with some tweaks.
Meat Thermometer Essential for monitoring internal temp.
Spray bottle To spritz the ribs with vinegar during the smoke.
Wire rack + sheet tray (for oven method)
Foil or butcher paper For wrapping the ribs mid-cook if needed.
Tongs and basting brush Helpful for handling and saucing the ribs.
For the dry apple spice rub
- 2 tablespoons dried apple powder or finely ground dried apple chips
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper optional for heat
For the ribs
- 3 pounds country style pork ribs bone-in or boneless
- 1 tablespoon yellow mustard as a binder
- Wood chips or pellets for smoking applewood or hickory recommended
Optional for serving
- Apple cider vinegar spritz 50/50 apple cider vinegar and water
- Barbecue sauce optional, if you want to glaze at the end
Prep the Ribs
Start with fresh country style pork ribs. You can use either boneless or bone-in country style pork ribs—just make sure they’re well-marbled for tenderness.
Pat the ribs dry with paper towels. Lightly coat each rib with yellow mustard to act as a binder for the rub. Don’t worry, the mustard flavor cooks off, but it helps the spices stick beautifully.
Apply the Dry Apple Spice Rub
Mix all the rub ingredients in a bowl. Be sure your apple powder is fine so it distributes evenly. Generously coat all sides of the ribs with the rub, pressing it in with your hands.
Let the ribs rest at room temperature for 30 minutes to absorb the rub—or refrigerate for up to 8 hours if prepping ahead.
Set Up Your Smoker
Preheat your smoker or pellet grill to 250°F. If you're using a Traeger or other pellet smoker, fill with applewood or a mix of apple and hickory pellets for a balanced smoke. This technique also works with an electric smoker—just make sure your chips are smoldering, not burning.
Smoking the Ribs
Place the ribs directly on the grates, leaving space between each one. Close the lid and smoke for 1.5 hours.
Every 45 minutes, spritz the ribs with your apple cider vinegar mix to keep the exterior moist and encourage a gorgeous bark.
Wrap and Finish
After 1.5 to 2 hours, you’ll notice a good bark developing. At this point, you can either:
Wrap the ribs in foil or butcher paper for a more tender result, OR
Leave them unwrapped for a firmer, bark-heavy finish.
Continue cooking for another 1 to 1.5 hours until the internal temperature hits 195–200°F and the ribs probe like soft butter.
Optional Glaze
If you love a saucy finish, brush your favorite BBQ sauce on the ribs during the last 15 minutes of cooking, letting it caramelize slightly.
Rest and Serve
Remove the ribs from the smoker and let them rest, tented with foil, for 10–15 minutes before slicing. This locks in all the juices and keeps the meat tender.
Pairings
Smoked country style ribs are a bold main dish and pair best with sides that balance richness and smokiness. Here are a few top choices:
- Apple slaw: A crunchy slaw with julienned apples, cabbage, and a tangy vinegar dressing complements the dry apple rub.
- Baked mac and cheese: Creamy and indulgent—what BBQ dreams are made of.
- Grilled corn on the cob: Keep it simple with butter and salt, or go elote-style for flair.
- Pickled red onions or jalapeños: These add brightness and a hit of acid to cut through the richness.
- Cornbread or skillet biscuits: A classic Southern side, ideal for soaking up any leftover sauce or juices.
For drinks, think crisp and refreshing:
- Hard cider (pairs beautifully with the apple rub)
- Light lager or pilsner
- Iced tea with lemon
- Bourbon lemonade for something stronger
FAQs
1. Can I use boneless ribs instead of bone-in?
Absolutely. This recipe works well with both boneless country style pork ribs and bone-in. Boneless tends to cook a bit faster and is easier to portion for serving.
2. What if I don’t have a smoker?
You can easily adapt this for the oven baked country style pork ribs method. Cook low and slow at 275°F, using a wire rack over a tray and foil to mimic smoking. Add a few drops of liquid smoke to the rub if desired.
3. How do I make this in the crock pot?
To make pork country ribs crock pot style, season the ribs with the rub and sear them first in a pan or under the broiler. Place in the crockpot with a splash of apple juice or cider, and cook on low for 6–8 hours. Finish under the broiler with BBQ sauce if you want a caramelized top.
4. Can I air fry these?
Yes! If you're short on time, try country style pork ribs in the air fryer. Season as usual, cook at 370°F for about 25–30 minutes, flipping halfway. They won’t be smoky, but they’ll still be flavorful and juicy.
5. What cut are country style ribs?
Despite the name, country style pork ribs aren’t technically ribs. They’re cut from the pork shoulder (sometimes the pork loin), making them meatier and fattier than traditional ribs. That fat is key for tenderness during slow cooking or smoking.
