Small Batch, Made Fresh! Please allow us 1 week to prepare your order. I use the coppa, which is the marbled part of the pork shoulder, and it is smoked and slow cooked in my smokehouse until the meat reaches a fork-tender consistency. Just re-heat in the oven on 325 F until they are hot and then add your favorite barbecue sauce! Here are cooking instructions from the customer whose photo I used for this listing:

"We baked the ribs on sheet pans covered with tin foil at 325 for about 45 minutes. Next time, we may consider flipping the ribs at the half way point of baking to make both sides browned."

screenshot-2017-02-24-at-7.03.04-pm.png

8 Reviews Hide Reviews Show Reviews

5
Smoked Boneless Country-Style Ribs

Posted by Craig on 20th Feb 2024

I just ordered this for the first time and am thrilled with it. Expertly smoked, highly recommend.
5
Smoked Boneless Country Style Ribs

Posted by Tim Holcombe on 14th Nov 2023

Cannot say enough about this product. These are the best ribs I've ever had, by far. Absolutely delicious!
5
juicy and delicious

Posted by Unknown on 6th Nov 2017

These ribs showcase Sam's mastery of the smokehouse. I was stunned at how succulent the ribs were upon being reheated (10 mins at 325) after hot-smoking/cooling/vacuum packing/un packing. I'm sure the BBQ sauce was good, but I didn't use it as I didn't want to interfere with the taste of the pork.
5
AMAZING FLAVOR

Posted by Rick on 17th Aug 2017

I have never had ribs or any meat as flavorful as this, nothing even close to this. Served this for my family and we could not believe how good this is. This is going to be reordered regularly.
5
Fabulous

Posted by Unknown on 3rd May 2017

Delicious
5
Ethereal Country Ribs!

Posted by Eli Paryzer on 1st Apr 2017

These are the absolute best country ribs I have ever had. They have the right amount of smokiness to them, and just melt in your mouth. The fat is rendered perfectly. I highly recommend them.
5
Wonderful pork

Posted by Richard Ryan on 22nd Jan 2017

I read the recommended preparation of heating up in the oven and putting barbecue sauce on, but personally I just pan fried it in a little clarified butter and ate it just like that. It was amazing. So flavorful. To me it doesn't need barbecue sauce.
5
SUCCULENT

Posted by LOWELL SCOTT on 13th Jul 2016

WOWOW.......Sam sure has the scald on this pig part business....I've been to 7 continents and 4 wagon greasin's......never seen the beat of it..... just lovely pork products....... Lowell Scott retired mayor RABBIT HASH KY