Pecking Order™ Country Style Ribs.
Low and slow at 225℉ with Pecking Order™ breaks down tough country ribs into fork-tender meat
Low and slow at 225℉ with Pecking Order™ breaks down tough country ribs into fork-tender meat
Ingredients
FOR THE RIBS
- Pork Shoulder Boneless Country Style Ribs
- 1/4 teaspoon per pound of ribs salt
- Casa M Spice Co™ Pecking Order™ or Uncontrolled Pecking Order™
Method
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01
Preheat smoker to 225℉
15 minGet your smoker dialed in at 225℉ before the ribs go on. This low, steady heat is what makes the magic happen—low and slow pulls that collagen into gelatin and renders the fat just right.
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02
Salt the ribs
5 minUse about 1/4 teaspoon per pound of raw ribs, sprinkled evenly across every surface. Salt seasons deep and helps the meat hold moisture as it smokes.
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03
Season with Pecking Order™
3 minCoat all surfaces generously with Pecking Order™—use as much as you like because it's low sodium and built for flavor, not salt overload. This is where the character comes from.
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04
Smoke to 195℉
480 minPlace ribs evenly spaced in the smoker and let them ride at 225℉ until the internal temp hits 195℉—this takes about 7–8 hours depending on thickness. At that temp, the meat tears apart at a touch.
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05
Rest the ribs
12 minPull them from the heat and let them sit for 10–15 minutes uncovered. This firms up the meat just enough to handle cleanly while the carryover heat finishes the job.
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06
Serve
Serve whole or cut however you like—these ribs are tender enough that a fork will do the work. No sauce needed when Pecking Order™ has already done the talking.
From Mike's Notebook
Country style ribs are shoulder, not belly — they need the full smoke time to render the connective tissue.
Don't exceed 1/4 teaspoon salt per pound or the poultry seasoning gets buried under brine.
Pull them at 203°F internal temp, not 195 — the extra time breaks down the shoulder's tighter grain.