Want juicy, fall-apart country-style ribs with big BBQ flavor? These bone-in pork shoulder ribs are cooked low and slow on the grill for tender, smoky results—no fancy smoker required.
Don’t feel like grilling? Try the easy oven-baked option. The ribs cook low and slow indoors too, with the same simple dry rub and the same tender, pull-apart BBQ flavor.
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❤️ Why I Love This Recipe
- Juicy, fall-apart BBQ: Bone-in shoulder ribs cooked low and slow melt apart like pulled pork.
- Grill-first method: Indirect heat and a simple dry rub give big smoky flavor without a smoker.
- Oven-baked backup: Same low-and-slow method works indoors when you can’t grill.
- Budget-friendly cut: Country-style pork ribs are meaty, affordable, and full of flavor.
⏱️ Quick Answer: How Long to Cook Bone-In Country-Style Ribs
Cook bone-in country-style ribs low and slow at 250°F indirect on the grill (or oven-baked) for 2½ to 3 hours, until the internal temp reaches 200°–205°F for tender, fall-apart meat.
🐖 Ingredients
You only need a few basics to make tender, flavorful bone-in country style ribs—whether you’re grilling or baking.
- Bone-in country style ribs – These meaty ribs come from the pork shoulder (also called shoulder ribs or pork shoulder country-style ribs) and are perfect for low-and-slow cooking. Make sure they’re bone-in, not the lean boneless version.
- BBQ dry rub – Use your favorite, or try my 8311 rub or Memphis-style dry rub. Both work great here.
- Wood chips or liquid smoke (optional) – For the grill, hickory or apple wood chips add great smoke flavor. For the oven, use a few drops of Wright’s™ liquid smoke before applying the rub.
- BBQ sauce (optional) – Add near the end of cooking for a sticky finish, or serve it on the side.
✅ Don’t get fooled at the store: Bone-in country-style ribs are often confused with boneless ones. Boneless ribs are much leaner, cut from the pork loin, and cook faster—more like pork chops. They’re completely different cuts and need a different method.
👨🍳 Quick Overview: Cooking Bone-In Country-Style Ribs on the Grill (or Oven-Baked)
1. Setting up your grill (or oven)
Grill: Set up your grill for low-and-slow indirect grilling while smoking (optional) at 250° in an indirect heat area.
Oven: Prepare a rimmed baking sheet with foil and a rack (suggested but not required. Spray with cooking spray.
🔥 Pro Tip: Need help setting up for indirect grilling or adding smoke?
See my guide: How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
2. Season the ribs
Mix or grab your dry rub—I’ve included my standard pork dry rub in the recipe card if you need one.
Coat the ribs generously on all sides.
For oven cooking, add a light coat of liquid smoke before the rub (optional).
🟠 Pro Tip: When buying liquid smoke, check the ingredients—only smoke and water should be listed. Some brands add artificial stuff that tastes off. I only use Wright’s™.
3. Cook low and slow
Place ribs on the grill (indirect heat) or on a rack in the oven.
Add smoke if using wood chips on the grill.
Flip every 60 minutes and cook until the internal temperature reaches 200° to 205°F—about 2½ to 3 hours.
4. Rest
Transfer ribs to a plate, cover with foil, and rest for 10 minutes to keep them juicy.
👇 Scroll down for the full recipe card and step-by-step photos—or keep reading for tips, FAQ, and serving ideas.
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⏲️How long to cook bone-in country-style ribs
Plan on cooking bone-in country-style ribs low and slow at 250°F indirect on the grill (or oven-baked) for about 2½ to 3 hours. The internal temperature must reach 200°–205°F for the ribs to break down and turn tender and fall-apart juicy.
✅ Pro Tip: Just like pork butt, these shoulder-cut ribs need to reach 200° to 205°F to break down fat and collagen. That’s how you get tender, juicy results.
✔️ Tips for Best Results
The grill is the best way to cook bone-in country-style ribs, but here are a few tips that apply whether you grill or bake.
- You can scale the recipe.
The base recipe is for two ribs, but you can cook as many as your grill or oven will hold—just leave space for air to circulate. - Use a dry rub you like.
If you have a favorite, use it. Otherwise, my 8:3:1:1 pork rib rub (a version is in the recipe card) or my Memphis-style dry rub works great here. - Stick to the right temperature range.
Anywhere between 225° and 300°F is fine—just monitor the final internal temperature. Cooking time will vary. - Charcoal works—with a little attention.
You can absolutely use a charcoal grill. Just use a thermometer and manage airflow carefully to hold a steady 250°F for low and slow cooking. - Smoking is optional.
I prefer hickory wood chips, but use what you like. No need to soak them. Add the chips to a smoker box or a foil pouch with holes and place it over direct heat.
For more help, see: How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
🐖 Related Recipes
Looking for boneless country-style ribs? Try these:
More slow-cooked pork favorites:
🍽️ Serving Suggestions
Serve whole on a plate with your favorite BBQ sauce, or pull the meat from the bone for classic pulled pork sandwiches. I like it topped with Memphis-style BBQ sauce and served with:
- Baked French Fries
- Cold Macaroni Salad
- Coleslaw
- Baked beans
❓FAQs
These ribs are cut from the pork shoulder (Boston butt) near where it meets the loin. The bone is usually part of the scapula, and the meat includes several rich, marbled shoulder muscles.
They’re often confused with boneless country-style ribs, which come from the loin and are much leaner. These two cuts cook very differently—don’t mix them up.
👉 Cook bone-in ribs low and slow to break down collagen and fat. Done right, the result is tender, juicy meat that pulls apart like pulled pork.
Bone-in country-style ribs come from the pork shoulder (Boston butt) and include part of the scapula bone plus well-marbled shoulder muscles. They need to be cooked low and slow until 200°–205°F for tender, fall-apart results.
Boneless country-style ribs are cut from the pork loin. They’re much leaner, cook faster, and are closer to thick pork chops than pulled pork. 👉 Don’t swap the two cuts in recipes — they require different methods.
Yes. Use the same low-and-slow method indoors: 250°F for 2½–3 hours until the internal temp reaches 200°–205°F.
Store leftover ribs in an airtight container for up to 4 days, or freeze for up to 3 months.
To reheat:•Oven: Place in a baking dish, cover tightly with foil, and bake at 300°F for 15–20 minutes.•Microwave: Slice or shred the meat, cover, and reheat in short bursts with a splash of broth or sauce.
No. Whether you're using the oven or the grill, do not cover the ribs while they cook. They need dry heat and airflow to develop a flavorful bark.
Save the foil for reheating—not for cooking.
📖The Recipe Card
Bone-In Country-Style Ribs on the Grill (or Oven-Baked)
Ingredients
- 2 Bone in country style pork ribs - about 1 pound each
- 2 tablespoons Rub of you choice
- BBQ sauce
- Wood chips for smoking (optional – hickory preferred)
- Liquid smoke for oven method (optional)
Step-by-Step Instructions
Set up your grill (or oven)
- Grill: Set up your grill for low-and-slow indirect grilling while smoking (optional) at 250° in an indirect heat area.Oven: Line a rimmed baking sheet with foil and place a rack on top (optional). Spray with cooking spray.
Season the ribs
- Mix or grab your dry rub—I’ve included my standard pork rub below if needed.
- Coat ribs generously on all sides with dry rub.For oven cooking, apply a light coat of liquid smoke before the rub (optional).
- Cover with plastic wrap and refrigerate for a few hours if you have time.
Cook low and slow
- Place ribs on the grill (indirect heat) or pan in the oven. Optional: Add wood chips to a smoker box or foil pouch and smoke for 20–60 minutes.
- Flip ribs every 60 minutes. Cook until the internal temperature reaches 200° to 205°F—about 2½ to 3 hours.
Rest
- Transfer ribs to a plate, cover tightly with foil, and let rest for 10 minutes before serving.
Recipe Notes
Pro Tips
- DO NOT confuse bone-in with boneless country-style ribs—they cook very differently.
- Low and slow is the only way to get tender results with this cut.
- Use the rub of your choice, or try one of mine below.
- A drip pan under grill grates is helpful but not required for small batches.
- Cook to an internal temperature of 200°–205°F (minimum 190°F, maximum 210°F).
- You’re cooking to temperature—not time.
- After resting, serve whole or shred for pulled pork sandwiches.
- Grill temp control is key. If you're unsure, see: How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking,
My Pork Rub
Makes more than you need. Store leftover rub tightly sealed in a dark place for a few months.- ½ cup dark brown sugar
- 3 tablespoons Diamond Crystal kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published May 28, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dan Mikesell AKA DrDan says
DrDan here, getting this restarted...
This recipe was in the 4.5 range rating until a bit of a database error wiped out the rating. These "ribs" are like individual servings of pulled pork, cheap, and they're dang easy to cook. What's not to love?
Carla says
I’m prepping to use my oven to cook these bone in country style ribs. You say do not cover with foil. Do you recommend covering these at any point using a different method from foil?
What is the finished result? Pull apart tender?
Dan Mikesell AKA DrDan says
Hi Carla,
Welcome to the blog.
Bone-in country-style ribs are a slice of pork butt and should be cooked the same. So leaving them open to the heat will promote the surface texture and "bark" from the rub. Similar to https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/
So can you cover it with foil? Sure, but there are a few issues. First, if sealed in the foil, all the fatty drainage will be there, bathing the meat. Kind of a mess. And the bark is non-existent. If just covered (not sealed) and up on a rack—it takes care of the drainage, but the bark is still destroyed.
Neither of these things is a major issue. You will still have moist, tender meat, but are things to think about.
As long as you get the final internal temperature to the point of melting the connective tissue. You will have fall off the bone tender meat.
Dan
J says
Hi Dr. Dan, I don’t have a grill. Can these be made in the oven at low heat? Thank you, it looks delicious!
Chris says
It has been a coon's age since I made country style ribs but these make me want to rectify that post haste.
Inspired by eRecipeCards says
I AM DROOLING... Love the last photo! Tend to agree the flipping does make us feel like we are cooking, but should not be needed. Aside from that, my favorite way to make these. all rub and meat, no need for sauce!
Wonderful post, thanks for sharing!
Dave at eRecipeCards.com