On today’s cook I’m doing country style boneless ribs on my new Weber Smoque, and I’m keeping it beginner-friendly the whole way. I start with four nice-sized pieces, trim off any excessive fat, then use yellow mustard as a binder and lay on a nice heavy “rain” of Killer Hogs BBQ rub—every nook and cranny. The first stage is all about smoke flavor, not chasing internal temp, so I run the pellet grill at 225°F for 2 hours. After those 2 hours, I do my simple check: tap the bark—there should be no rub coming off. Then the real cook happens in the pan. I transfer the ribs, add a little apple juice, wrap tight with foil, and bump the Weber up to 300°F. Since it’s wrapped, I’m not adding more smoke here—I’m cooking to tenderness and internal temp, and I’m looking for about 202–205°F (mine hit 203°F at about 1 hour and 10 minutes). Last stage is sauce: I coat them up and put them back on for 30 minutes to set. These don’t get a lot of love on YouTube, but I think they’re great—tender, flavorful, and super easy for beginners.