Boneless Country style Pork Ribs

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Did some of those a few weeks ago. Just put on some rub then put them in the smoker, hooked the Maverick up to one of them and let them go till they hit temp. Stopped the smoke at 140F. Mine were really moist and rather tasty.
I have never been able to keep boneless country ribs moist enough for my taste. They stay on the grill for me, spares and baby backs in the smoker. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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