Smoking boneless country style ribs allows you to infuse them with delicious smoky flavor. However, knowing how long to smoke them is key to getting perfectly tender and juicy ribs. The smoking time can vary based on a few factors.
Cut of Meat
Country style ribs can come from different cuts of pork. Some are cut from the shoulder area (also known as blade ribs) while others are cut from the loin area. Blade ribs tend to be more marbled with fat while loin ribs are leaner. The extra fat content in blade ribs helps keep them moist during smoking. Loin ribs can dry out faster since they contain less fat.
Thickness
The thickness of the ribs also affects cooking time. Thicker ribs will take longer to smoke while thinner ribs will cook faster. A general rule of thumb is to smoke ribs for around 1.5-2 hours per pound. But you’ll want to adjust this estimate based on thickness.
Here are estimated smoking times based on thickness:
- 1/2 inch thick – 2-2.5 hours
- 3/4 inch thick – 2.5-3 hours
- 1 inch thick – 3-4 hours
Smoking Temperature
The temperature you smoke the ribs at impacts total cooking time. Lower smoking temperatures (225-250°F) result in slower cooking while higher temps (275-300°F) speed things up.
For tender, fall-off-the-bone ribs, aim for a smoking temp between 225-250°F. At this low and slow temp, ribs will need to smoke for approximately:
- 1/2 inch thick – 3-4 hours
- 3/4 inch thick – 4-5 hours
- 1 inch thick – 5-6 hours
If you want to shorten the cook time, you can smoke at 275-300°F. The ribs will firm up a bit more but take 1-2 hours less time. Approximate smoking times at 275-300°F are:
- 1/2 inch thick – 2-3 hours
- 3/4 inch thick – 3-4 hours
- 1 inch thick – 4-5 hours
Wood Choice
The type of wood used for smoking also impacts total cook time. Some woods burn hotter and faster than others. Here are a few common woods and their characteristics:
| Wood | Heat Output |
|---|---|
| Hickory | Hot, fast burn |
| Oak | Hot, medium burn |
| Pecan | Medium-hot, medium burn |
| Apple | Mild, slow burn |
| Cherry | Mild, slow burn |
Woods like hickory and oak that burn hotter will cook the ribs faster than mild woods like apple or cherry. Factor in an extra 30-60 minutes cook time when using milder woods for smoking.
Boneless vs Bone-In
Boneless country style ribs will generally cook faster than ribs with bones. Bones take longer to become tender and transmit heat slower than meat. Add around 30 minutes extra smoking time for bone-in ribs.
Marinade, Brine, or Rub
Whether you marinate, brine, or just rub the ribs with seasoning also affects total cook time. A salt brine or salty rub will help the meat retain moisture while also accelerating cooking. Acidic marinades can help tenderize meat faster. Here are the approximate cooking adjustments:
- Salt rub or brine – Reduces time up to 1 hour
- Acidic marinade – Reduces time 30 minutes
- Sweet rub or marinade – Increases time up to 1 hour
Internal Temperature
The most reliable way to test doneness for ribs is by temperature rather than time. Use an instant read thermometer to check internal temp. For tender, fall-off-the-bone ribs, cook to an internal temperature of 195-205°F.
The 3-2-1 Method
A popular technique for smoking ribs is the 3-2-1 method. This involves:
- Smoking ribs for 3 hours
- Wrapping the ribs in foil and cooking for 2 hours
- Unwrapping and finishing for 1 hour
This method steam cooks the ribs which helps break down tissue while retaining moisture. Total cook time is approximately 6 hours. The 3-2-1 method works well for racks of spare ribs or baby back ribs. Cut ribs like country style may need less wrap time.
Signs of Doneness
In addition to checking temperature, look for these signs that the ribs are done smoking:
- Meat has shrunk back 1/4 – 1/2 inch from the bones
- Bones wiggle easily when tugged with tongs
- Meat has split slightly around the bones
- Internal temperature reads 195-205°F
Carryover Cooking
Be sure to account for carryover cooking when smoking ribs. The internal temperature will continue rising 5-10°F once removed from the smoker as heat evenly distributes. To prevent overcooking, remove ribs when they are 5°F below your target temp.
Resting
Never slice into ribs immediately after smoking. Allow them to rest, tented loosely with foil, for 15-30 minutes first. This allows juices to redistribute through the meat for tender and juicy results.
Conclusion
The exact smoking time for boneless country style ribs can range quite a bit. Factors like rib thickness, smoking temperature, and wood selection all play a role. For fall-off-the-bone tender ribs, estimate around 1.5-2 hours per pound, adjusting up or down based on the criteria above. Always rely on an instant read thermometer to check for doneness rather than just cooking time. Look for ribs to reach 195-205°F after accounting for carryover cooking. Resting the ribs afterwards will ensure the meat stays juicy and tender when serving. With the right technique, boneless country style ribs can turn out perfectly smoked every time.