Smoked Boneless Country Style Pork Ribs

All right, guys, buckle up. This is one of my favorite things to make. Smoked boneless country style pork ribs. These taste just like regular ribs, except there's no bones, makes it really easy to eat. And my kid loves them. First thing you do, toss them in a little bit of olive oil and some rub. You're gonna see here, I put that rub all over them and then flip all of them. Little more rub, get them nice and covered. You can't skimp here. You really want that flavor of the rub. Put them on the smoker. You can smoke these anywhere from 180 to 225. And we're gonna smoke them until the internal temp of these hits 155 to 160. You'll notice here I'm putting this Therm-Works smoke in there, and I wanna make sure that that probe is right into the flesh, the meat, not a vein of fat. That's a really important piece. Let them smoke until they get up to that temp that I mentioned, and then use a Thermapen to spot check them. Few of these weren't quite up to temp, but most of them were. The first time I checked, they weren't, so I let it keep going for a little bit longer. Took about four hours. Once those are done, put them in that tin that you used earlier along with a half cup of apple juice, four pats of butter, cover it tight. Back in the smoker it goes at 275. Smoke until the temp hits 180. Uncover them, pour some barbecue sauce in there, get them tossed in there nice and good, and then put them back on the smoker individually outside of that pan. This is gonna help them caramelize up, and we're gonna continue to cook them until the internal temp hits 195. In total, this is gonna take right around six hours to do. Once they're done, you pull them off, you can eat them just like they're little chicken nuggets, or you can cut them up and you can see what that inside of those looks like. They are fantastic. I really like the flavor that comes out of these, and more importantly, my kid likes them, and that's the best part.