How Long to Cook Smoked Country-Style Pork Ribs (Bone-In, Blade End) in the smoker
Specification: 3 lb bone-in country-style pork ribs cut from the blade end of the shoulder, dry rubbed and left uncovered in the fridge 4 hours
3-Step Execution Protocol
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare smoked country-style pork ribs (bone-in, blade end) (3 lb bone-in country-style pork ribs cut from the blade end of the shoulder, dry rubbed and left uncovered in the fridge 4 hours).
Cook for 3.5–5 hours. Flip at the 120-minute mark for even browning.
Ribs pull apart with tong pressure along their natural muscle seams; the exposed fat has rendered to translucent slick rather than white ropes. Confirm internal temperature reaches 195°F–205°F (probe tender, shoulder-cut fibers separate). Rest for 15 minutes before serving.
Traeger Pro Series published country-style ribs cooking guide (250°F, to 195–205°F probe tender); USDA FSIS 145°F whole-cut pork minimum with tender-rendered target for shoulder-source cuts.