W’ham Sweet ‘n’ Sassy Country Style Pork Ribs

Country style pork ribs slow smoked over hickory wood are a mouthwatering and flavorful dish that captures the essence of traditional Southern barbecue. The rich, smoky aroma of hickory wood infuses the meat with a deep, earthy flavor, while the slow cooking process ensures the pork ribs are tender, succulent, and fall-off-the-bone delicious. This recipe will guide you through the steps to create a delicious and satisfying dish that’s perfect for any barbecue or outdoor gathering.

Ingredients

Instructions

• Remove pork ribs from packaging and pat them dry with paper towels.
• Rub the olive oil over the ribs, ensuring an even coat or spray with Duck Fat Spray
• Generously season the ribs with your favorite W’ham Seasoning
• Cover the seasoned ribs with plastic wrap and refrigerate for at least 1-2 hours or overnight for maximum flavor absorption.

• Prepare the Smoker:
• Preheat your smoker to 225-250°F (107-121°C). Hickory wood is the preferred choice for smoking pork ribs due to its strong, smoky flavor. Depending on your cooker style you can also create bed of hot charcoal and place chunks for hickory wood in for flavor or blend Royal Oak Charcoal Pellets and your favorite Hickory Pellet 2/3 Charcoal 1/3 Hickory.

• Arrange the seasoned pork ribs on the grill grates, bone-side down.
• Close the smoker’s lid and maintain a consistent temperature between 225-250°F (107-121°C).
• Smoke the ribs for 3 to 4 hours, adding more fuel as needed to maintain a steady temperature
• Keep an eye on the internal temperature of the ribs using a meat thermometer. The pork ribs are ready when they reach an internal temperature of 195-205°F (91-96°C), and the meat is tender.

• In a saucepan, combine a bottle of W’ham Sweet ‘n’ Sassy Sauce with 1 tbls of W’ham Marinade.
• Bring the sauce to around 165 degrees but no hotter than 195 degrees. This will thin out the sauce and blend the Marinade in.
• Remove from heat and set aside.

• When the ribs are done, remove them from the smoker.
• Brush the ribs with the heated sauce and return them to the smoker for an additional 5 to 10 minutes to let the sauce caramelize and set.
• Once done, remove the ribs from the smoker and let them rest for a few minutes.
• Slice between the bones, serve with additional sauce on the side, and enjoy your delicious country style pork ribs slow smoked over hickory wood.