Trim up each piece to about 4 inch long strips, and cut away any stray pieces of meat or fat hanging off of the pieces.

Place them on a foil lined cookie sheet or in a disposable pan and rub them down with the olive oil. Follow the olive oil up with your favorite bbq rub.

Setup your smoker to cook at 225 degrees.

After placing the pork ribs in your smoker, set up your Thermoworks Smoke to monitor the internal temp of one of the ribs.

Set an alarm on the Smoke to go off when the internal temp hits 155 degrees. It took my boneless country style pork ribs about 4 hours to hit this temp. Spritz the ribs with apple juice every hour until they get up to temp.

When the ribs hit 155, remove them from the smoker, and use tongs to place each of them in a large roasting dish or disposable pan.

Add a half cup of apple juice to the roaster, along with four one tablespoon pats of butter. Cover the pan tightly with aluminum foil, and return the ribs to your smoker. Push your smoke probe through the foil into one of the ribs, and set up the temp alarm to go off at 180 degrees.

Adjust the temp of your smoker to 275, and let those ribs cook. It will take about 60 minutes for them to come up to temp. When the smoke alarm goes off spot check them with your Thermapen, and if they are all up to temp, remove the ribs from the roasting pan and place them back on the grill rack and return to the smoker.

Brush each of the ribs with your favorite bbq sauce, and let them cook at 275 until the internal temp of the ribs hits 195.