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Smoked Country Style Pork Ribs in Masterbuilt Smoker

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Making country style pork ribs in a smoker is easy. My video shows you step by step how to take a country style pork rib and turn it into a delicious meal that makes everyone come back for seconds.

Well lets take a look at what ingredients you are going to need:

1 Package of country style pork ribs

Six ounces of quality pineapple juice (I prefer Dole pineapple juice)

Barbecue Sauce that does not have “hickory” in it

BBQ Rub (I make my own check out my video on making your own BBQ Dry Rub)

Apple Wood

Equipment I used in my video

Masterbuilt Electric Smoker (I love it)

Disposable pan

Aluminum foil

Gas Grill (optional)

BBQ Sauce Mop

Smoked Country Style Ribs Recipe

Apply Dry Rub to country style ribs and let them sit in your refrigerator for about an 1 ½ hours before cooking

Heat Smoker to 275 degrees and add liquid to water pan during warm up

Place ribs in your smoker for about 1 ½ hours until meat is at 150 degrees

During first 1 ½ hours make sure to keep the smoke flowing

While ribs cooking make bbq sauce mixture in disposable pan

When pork ribs at 150 degrees place them in bbq mixture and cover with foil

Place the pan back into the smoker for an additional hour of cooking

Once the hour is done either place the ribs back into the smoker and cover with sauce to glaze them for about 5 minutes a side, or place them on your grill to caramelize them nicely like it did.

Once they are done simply take them off and enjoy.

I served mine with some delicous Risotto Rice. Check out my Risotto Rice video

Style Just Be

Discover Your Own Creativity

Pothead Night recipes

I recently hosted some friends over to share my love of food and the ease of the Instant Pot. While I do hunt through a lot of recipes and often blend then without much thought, there are some key basics I always look for with Instant Pot recipes.

Sizing – If I’m cooking a whole chicken, what is the weight in the recipe? With stew meat, how big are the chunks? This tells me the most about how accurate the cooking time might be for what I’m trying to do. Speaking of which….

Cooking Time – Most recipes I’ve found ignore all those lovely preset buttons and use “Manual” for a certain number of minutes. However I choose to spice something up, that cooking time is critical, inclusive of….

NPR versus QR – Natural Pressure Release versus Quick Release: Deciding how to release pressure is just as important as the cooking time because it is cooking time. The best recipes call out not only what method, but the approximate time it will take. (See #5 below for more details) This page does a great job calling out when to do which but most recipes will tell you. Just to reiterate, if you are going to QR, Aim away from your face or anything that might be damaged by a spray of hot steam.

To Trivet or not trivet – I generally see that meat recipes aiming for a shredded, fall off the bone don’t really need a trivet whereas pretty much everything else not a stew or soup does. There are many kinds so the recipe should explain if you need something special.

Order of Things – If you’re sautéing, searing, or any sort of multi-function in the recipe, the order in which you do all that is really important. Especially if you’ve graduated to pot-in-pot (PIP) cooking.

Total Time – It’s also really helpful if you consider Time #2 + Time #3 (If the recipe doesn’t give you total time) relative to other dishes you may be putting together for your meal. I recently had a recipe for a ham that was supposed to be approximately 36 minutes in a 350 degree oven. With my medium sized sweet potatoes, the recipe I had for them called for 16 minutes cook time and QR which meant that about 20 minutes after I started the ham, I turned the Instant Pot on.

Everything else in recipes for me (unless I’m baking) is up in the air and dependent on what kind of spice I’m thinking of that night. Indian? Italian? Greek? Moroccan? Given the above, you can pretty much play around with any recipe until your own standards start to develop. As to that, here are the few starting recipes from our Pothead night.

I’ll be working on posting our own versions, especially of the last one since we played the most with that one and wound up about 10 minutes faster on cook time.

Grandma Z’s Ragu

My maternal grandmother was first-generation Italian immigrant, born in Cliffside Park, New Jersey. I went through several phases of knowing her. First as a live-in grandma when my dad went on a tour abroad and my mom, brother, and I lived with my grandparents. I don’t remember much of that phase except an unexplained familiarity with polka music (my grandpa was first-generation Polish immigrant), a love for lemons from the garden, and oh boy, the spaghetti sauce. I mean, yum!

After we moved to Montana and I grew up, Grandma would come to visit and became the voice telling my mom to get whatever I wanted from the Victoria’s Secret (which was always tamer than you’d think) and exclaiming “Don’t touch my sauce!” any time I tried to help her cook up her lovely concoction.

Later, as an adult, I managed to get staffed as a consultant back in her adopted town of San Diego and was able to help her through recovery after knee surgery and share memories with her with a new level of understanding and respect, a woman who had lived through a world war, crossed an ocean alone with 3 small kids as an Air Force spouse, and tended to my ailing grandfather for years after his stroke.

And always, there was Grandma’s sauce. When she finally shared her secrets and her recipe, it was a treasured gift, a legacy of love from a woman I adored and who’s looks I had inherited along with a love for books and libraries.

We lost Grandma Z even before her passing as dementia took hold which made the recipe I’d captured even more heartfelt. I cook it whenever I want to feel her with me, in the kitchen, making sure I’m stirring the sauce but not too much. And also when I’m just hungry for a damn good pasta sauce.

Grandma’s version took hours in a pot on the stove, no crockpots for her. She had actually whittled it down to 3 1/2 to 4 hours leveraging modern shortcuts. Maybe in the earlier days, she might have used fresh tomatoes or other ingredients but Grandma was nothing if not practical in the kitchen.

In that vein, I recently felt like it was time to do an update to the recipe, leveraging my Instant Pot. I know she would definitely approve. When I first went looking for the recipe cards, I couldn’t find them. This was after 3 moves in 3 years and I’m not always as organized as I should be with my recipes, stuffing them into other books or magazines along the way. But a quick shoutout to Grandma Z in heaven and sure enough, she helped me find it.

Interesting enough, Grandma’s sauce is technically a ragu because there’s meat in it. Obviously, season to your own taste, step back from the garlic if you’re a vampire, and swap out fresh for dried herbs if you add them in later. Except the parsley. Best fresh, best added last for that freshness.

Grandma often ate the parsley while she added it. She was fresh that way.

Grandma Z's Pork Ragu - Instant Pot version

Servings: 4-6 Time:

Authentic but easy rustic pork ragu sauce especially good with spaghetti.

We use this sauce for spaghetti or lasagna. If using for lasagna, you may want to thin it a bit. For slow cooker version, let simmer on Low for 6-7 hours. (No point in using a slow cooker on High. )

Ingredients

2 country pork ribs (bone or boneless) 2 medium (14.5 oz) cans diced fire roasted tomatoes 2 medium (14.5 oz) cans Italian style diced tomatoes 1 small (6 oz) can tomato paste 1/2 a whole small garlic, about 6-8 cloves 2 tbs olive oil 1 tsp dried oregano 1/2 tsp dried basil 1/4 tsp ground cayenne red pepper 2 sprigs fresh parsley, right at the end

Directions

Peel the garlic cloves. If you want stronger flavor, smash the cloves first. If you want a more mellow flavor, leave them whole. Remove pork from packaging and set within reach of your Pot. In the instant pot insert, pour olive oil, and turn on your Pot to Saute mode (for certain version, set to Low Saute.) REMEMBER: NEVER hit Saute and walk away. Place garlic in the insert and saute for about 2-3 minutes. Sear outside of pork ribs by putting first in, turning it on each side while making sure garlic stays in motion in the pot. Add the second rib and repeat. Add more oil if needed. Turn off Saute (hit Cancel). Add all cans of tomatoes, can of tomato paste (keep 1 empty can of tomatoes and can of tomato paste for later if you need more liquid.) Add all the spices, minus the parsley, and stir. Secure Instant Pot lid, press Manual, set to 35 minutes. Let natural pressure release (NPR). Open lid. If you used bone-in ribs, get bones out. Use masher to break up pork meat. If sauce is too thin, put on Saute for a few minutes. If too thick, use the tomato paste can first and add 1/2 a cup at a time until desired thickness. Serve or Can.

I’m a Pothead. Instant Pot Head

Several months ago I took the plunge and bought the Instant Pot. Pressure cookers are no novelty to me. My mom has been using them for all the time I can remember, back to the days when we would have to search the kitchen for the circular metal topper before we could use our stovetop version and have to put it into the kitchen sink and dose with cold water to lower the pressure inside to even open it.

I’ve also been a long-time fan of the slow cooker having grown up with hearty stews made from ton cuts of deer, elk, or antelope meat that my dad had hunted during our years growing up in Montana.

And I eat rice and hard boiled eggs. Like a lot of Seattle’s techy throng, I subscribe to the excitement for intellectual cooking as typified by Sir Alton Brown however not quite the McGyver-esque zeal that propels me to make a smoker out of foil, terracotta planters, and wood chips I harvested from my last foray into the forests.

Nope, I’m a lazy cook. I like to understand enough to make choices like which cut of meat to speed the dollars on and which ones to troll the discount bins and throw in the slow cooker.

Oh, and I hate washing dishes. Or really, putting them away. Yeah I never minded filling the dishwasher or even sudsing up myself. But putting them away….ahhhh, man!

So after reading all the virtues of said Instant Pot (which my friend Kate and I both agree should be called Insta-Pot, because it’s so quick it needs to abbreviate the word. Ha!), I wanted to give it a go. Also, living in a much smaller space in the city, I was interested to see if I could get rid of my other slow cookers to settle on the One-To-Rule-Them-All!

Boy, have I been sold! So much so that I can often be heard selling its features to friends and family and have made a Pinterest board dedicated to recipes. I moved quickly from fresh hard boiled eggs every morning to whole chickens, frozen pork shoulder, lotion bars, and now cheesecake. I haven’t tackled yogurt or bread yet…but I’m getting there.

Bradley Original Smoker Review

Bradley smokers take smoking foods to a whole new level with their specialized technology. This alternative smoking method offers more versatility and control, resulting in precise cooking and consistent smoke flavor. The Bradley Original Smoker takes the guesswork out of smoking with its accurate temperature control and automatic fuel feed that keeps this unit smoking for up to eight hours.

This refrigerator-style smoker is thermostatically controlled and can both hot - and cold-smoke—you truly get a wide range of smoking abilities out of this unit. Smoke is created by burning wood disks that are added to the unit by a controlled mechanism. You get as much or as little smoke as you want and you don't have to tend to any fire. In fact, once it is set you can leave it until you are ready to eat.

Description and Specs

The Bradley Original Smoker is a refrigerator-shaped smoking appliance. It is electrically powered, thermostatically controlled, and uses hardwood "bisquettes" (made by Bradley in a variety of flavors) to produce smoke. Fill this unit up with whatever you want to smoke, load the bisquette dispenser, and turn it on. Eight hours later you'll have your barbecue, or smoked fish, or even dessert—practically anything you want to give a smokey-flavor can go into this smoker.

The stainless steel interior provides insulation for maintaining the smoker's temperature, even on very hot or very cold days. With over 2,200 cubic inches of space, you will have plenty of room to smoke food for a crowd. And, with the automatic bisquette feeder system and automatic smoke generator, you can enjoy the party while the Bradley Original Smoker does its thing.

In addition to making barbecue, you can use your Bradley Smoker to cold smoke fish, like smoked salmon. You can also use it as a food dehydrator to make great jerky or dried fruit. You'll need to clean it out well, especially after the fish, but the stainless steel interior makes that pretty easy.

Here are the specs at a glance:

Insulated stainless steel interior 2288 cubic inches of smoking space 500-watt cooking element and 125-watt smoker element Automatic wood bisquette feeder system Automatic smoke generator Simple to use temperature controls Separate generator and oven burners Four adjustable racks Runs for 8 hours without human intervention Can hot - and cold-smoke as well as roast and dry foods 1-year warranty from date of purchase

Pros and Cons

While this might not sound like authentic barbecue, this unit is designed to get you about as close as you can without having to tend a fire and set vents. This is the perfect appliance for someone who just doesn't have the time, patience, or space to do it the old-fashioned way. The payoff is that you now have a completely self-contained unit and a highly versatile cooking appliance that smokes (hot and cold), roasts, and dehydrates food.

If you are looking at this type of smoker, you are probably familiar with its refrigerator size and shape. The Bradley Original Smoker is 31 inches tall and 24 inches wide with the generator, a substantial piece of equipment that not everyone has room for on their patio. And, because of Bradley's unique structure, you need to use Bradley flavor bisquettes as the fuel (sold by Bradley as well as other online retailers).

Masterbuilt Smoker Recipes – Find Your Favorite Recipes

In this internet age we live in today, you can be sure that you will find your favorite smoker recipes among the many that are already available. However, you can also create your own recipes to share with the people you enjoy spending time with. Either way, you will be a winner with your family and friends.

Think about it…..how would you like to be able to serve tender smoked pulled pork at the next birthday party; or mouth-watering smoked baby back ribs at the next family dinner; or a juicy smoked turkey for the holidays? The list goes on and on but you can enjoy it all with your Masterbuilt smoker.

This smoker has certainly garnered a strong reputation as being arguably the best of its kind in the marketplace. The clean design and simple, intuitive controls make it the perfect smoker for outdoor cooking. However, people are searching for delicious Masterbuilt smoker recipes that they can depend on to provide a variety of meals for the dinner table.

Of course, there is more to a recipe than just pulling one off the internet and firing up the smoker. You will first need to locate your favorite recipe, then select the proper meat, make some minor preparations, and initiate the type of smoking technique that yields the best results.

>>> Click Here for More Great Smoker Recipes Dadgum That’s Good!

How Do I Select the Proper Meat?

Selecting the proper meat is certainly important to your results. Once you have decided on the recipe you want to use, then making a trip to the grocery store should be the next thing on your list. Whether you have decided to smoke brisket, pork, chicken, turkey or some other delightful meat, you should look for a cut of meat or poultry that has been properly inspected and graded.

It is preferable to start out with the nicest cut of meat, even though smoking can tenderize a tough piece of meat. When selecting your meat, always be certain that the meat has a nice color to it and a firmer feel to the touch, with no tears in the packaging, and no odor to it.

Remember it is the “low and slow” smoking of meat that gives the best results. Many people have a tendency to get in a hurry, but smoking meat is about cooking at a lower temperature for a longer period of time. Remove the meat from the smoker once its’ internal temperature reaches the recommended safe minimum level.

What Preparation Is Necessary Before the Meat Goes Into the Smoker?

To experience the vast number of recipes available for your Masterbuilt smoker, it all begins with selecting the right Seasoning and sauces. Every recipe makes certain recommendations for rubbing seasoning and sauces into the meat before it is put into the smoker.

The most common ingredients consist of salt, pepper, brown sugar and chili powder. There are other ingredients used, but these are the four most common that you will find.

It is advisable to be generous with the ingredients that you rub into the meat so that you can get the best flavor. When you are starting off with these recipes for the first time, it is advisable to just follow the directions given and later work your way towards customizing them to your own tastes once you gain some experience.

After you have gained a little experience, experimenting is a good idea and it is a lot of fun as long as you do it in moderation. It is always best to experiment by making little adjustments so that you can fine-tune a recipe to reach the right flavor for you.

Whether putting meat in a smoker or turkey in a fryer, people usually like to use a marinade, rub or BBQ sauce to add flavor. Each region of the country seems to have its own special variety in each of these flavorings. If you do not want to create your own flavorings, you can certainly find a good one to purchase. Amazon has a great selection of marinades, rubs, and BBQ sauces at some of the best prices we have found.

Of course, it is always a good idea to keep a variety of spices and sauces around so you can experiment with many different recipes. That way, when you find a new combination that you want to try out, you will have the necessary ingredients on hand.

Are There Certain Techniques to Use?

The true art of a good Masterbuilt smoker recipe is in the smoking technique used. as it should bring out the very best result in the meat. Both of these particular techniques will have a substantially different effect on the meat that is being prepared.

Hot Smoking: This is the most common smoking technique used. It occurs when food is placed in the smoker chamber and gets cooked and smoked at the same time. During hot smoking, the smoker chamber will commonly reach temperatures of 225°F and above. Once the food is removed from the smoker chamber, it is ready for the dinner table. Sometimes there are additional steps needed to finish the food before serving. Hot smoking also promotes the tenderizing of meat as the internal meat temperatures reach levels between 145°F and 165°F depending on the meat being smoked. It is important to have a smoker thermometer to monitor the internal temperature of the food you plan to serve

Cold Smoking:This type of smoking is used for meat that has already been cooked or cured. Cold smoking occurs in a separate external chamber where the smoke is pushed to add flavor to the food. During cold smoking, temperatures are generally between 90°F and 120°F. For example, foods like ham, bacon, and fish have been properly cooked or prepared in advance and then are smoked through the external chamber.

All in all, finding the right Masterbuilt electric smokehouse smoker recipes begins with selecting the right meat, the right spices, the right sauces, and the right wood chips, and wraps up using the proper smoking technique. Once you develop a taste for smoke-flavored food, you will find a number of different electric smoker recipes that you can enjoy over and over again, and be able to create signature-style recipes of your very own, all thanks to the versatility of the electric smoker from Masterbuilt.

Smoked Pulled Pork Recipe

Smoked Baby Back Ribs Recipe

We hope you enjoy these recipes. But don’t forget to experiment and develop some of your own recipes, and then share the ones that become your favorites. Also be sure to return to this page from time to time, as we add more recipes that we have come to enjoy.