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Slow smoked country-style pork ribs

Slow Smoked Country-Style Pork Ribs

When they’re cooked low-and-slow on the Traeger Grill for several hours, they will develop a rich, smoky flavor that goes deep into the meat.
Prep Time 15 mins
Cook Time 3 hrs 15 mins
Total Time 5 hrs 30 mins
Course Main Course, pork
Servings 4


  • Traeger Grill or other grill


  • 8 Bone-in country style pork ribs (budget 2 per person)
  • 1/2 cup yellow mustard
  • 1/2 cup BBQ seasoning or rub blend
  • 1 1/2 cups apple juice, divided
  • 1/2 stick of butter
  • 1/4 cup agave syrup
  • 1/4 cup brown sugar
  • 1 cup BBQ sauce, divided
  • 1/4 cup apple cider vinegar


  • Preheat Traeger Grill or smoker of your choice to 225°.
  • While the grill preheats, prepare the pork. Begin by removing it from the containter, patting it dry with a paper towel and trimming any uneven parts from each rib.
  • Season the ribs on all sides. First, coat generously in yellow mustard. Then season liberally with your preferred BBQ-flavored seasoning (I like my Double Smoke).
  • When the grill is hot, place the prepared ribs on the grate and close the lid.
  • Allow them to smoke at 225° for two hours. Every 30 minutes, open the grill and spray the ribs with apple juice. This helps retain moisture and build a good bark.
  • After two hours, transfer the smoked ribs to a pan with apple juice, butter, agave syrup, brown sugar, BBQ sauce and apple cider veinegar. Cover tightly with aluminum foil.
  • Return the pan to the grill, turn up the heat to 275° and continue cooking the ribs.
  • After 1 hour, check the internal temperature of the ribs with an instant-read probe thermometer. Continue cooking until the thermometer reads 190° (About 1.5-2 hours total at 275°).
  • Remove the pan from the grill, and transfer the ribs back to the grill grate. Using a spoon, glaze each rib with some additional BBQ sauce.
  • Cook for an additional 15 minutes until the sauce has set. Transfer to a platter and serve.
Keyword bbq, country ribs, grilled pork, pork