How to Smoke Ribs Perfectly Every Time, According to Pros

This article was published in partnership with 5-hour ENERGY

Ribs are a unique cut of meat in that there’s really only one way to cook ( smoking low and slow until tender) and eat (by hand off the bone). Because under- and overdone ribs are equally disappointing, perfecting how long to smoke ribs is key. There's a wide range of methods and tricks—and, trust us—you'll want to master them all.

Compared to meaty cuts such as loin and pork butt , ribs don’t deliver a ton of food for how bulky they are. They’re also easier to screw up. Undercook ribs and they’re basically inedible, overcook them and you might end up with some jerky attached to bones. So, why bother?

“Ribs are great because they're interactive, messy finger food,” says BBQ enthusiast and content creator Jordan Morris . "There’s usually some heat—plus the salty, smoky, sweetness you expect from good barbecue.”

When done well, ribs are one of the most flavorful cuts of meat—thanks to render fats infused with spice rubs and sauces—delivering a satisfying chew right off the bone. When cooked properly, all the connective tissue and fats break down into a delicious liquid that basically bastes the meat.

Delivering well-executed, tender (but not mushy!) ribs from your smoker requires some time and technique, but the payoff is one of the most fun and flavorful cuts to share at home. Read on for tips from the pros on how to smoke ribs at home.

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How Long to Smoke Ribs

While you can cook ribs at the low temperatures required over a live fire, grill, or even in a home oven, most turn to a smoker for that distinctive ribs experience. On average, a full rack of ribs will take about six hours, while baby back ribs will average five.

The pros we spoke with like to stick to a temperature range of 225 to 300. There’s room for experimentation within this range, but going too low can drag out cook times and dry out your ribs while going too hot can make ribs tough and chewy.

“Ribs are finicky so you will want to keep an eye on the temperature of your smoker, without a watchful eye they can become tough and dry,” says Jack Yoss, VP of Culinary for Hai Hospitality .

Most chefs say ribs are done when the meat starts pulling away from the bone without completely falling off.

How Long to Smoke Ribs at 225

Morris says one of the most popular methods for home pitmasters is the “3-2-1” system, which smokes the ribs at 225 degrees for 3 hours naked, 2 hours wrapped in foil, and 1 hour naked again but glazed with sauce.

“Six hours feels long," Yoss says. "I’m aiming for 5. I like to do 3-1-1. Two hours in the foil can make the meat too mushy. More foil time makes the meat softer. I want tender.”

A foil wrap is called a “crutch” and can help prevent dried-out ribs, but Jed Hanson of PS Seasonings skips it altogether. “I love a heavy smoke on my ribs and sauce on the side. I don’t wrap my ribs because I don’t like letting them get to a fall-off-the-bone point,” he says. “Don’t let me tell you how to eat them, though! If you like really tender ribs with tons of sauce, go for it.”

Getting a good internal temperature reading on ribs can be harder than with thicker, meatier cuts, but using an instant-read digital thermometer can help. “The key here is to watch the internal temperature,” says Adonis Ouano Icalina, author and chef at Carnivore Style . “You want the ribs to reach around 190 degrees for that perfect balance of tender meat and pull-away-from-the-bone satisfaction.”

What Type of Ribs Should You Smoke?

“Ribs are all about bold flavors and crowd-pleasing appeal,” says chef Serge Krikorian, executive chef and managing partner at Vibrant Occasions Catering . “Whether you’re working with baby back or spare ribs, you get a great balance of meat and fat. They’re perfect for smoking and grilling.”

Pork ribs are most common, but you can also get beef back ribs, beef short ribs, or the Paleolithic-size beef plate ribs. Pork ribs confuse things by coming either as pork baby back ribs, pork spare ribs, or St. Louis-style ribs.

Beef short ribs and beef plate ribs usually get much different preparations, so to keep things simple, we’ll stay focused here on what most people mean by “barbecue ribs,” which is pork rib cuts or beef back ribs. Thankfully, the preparation for all of these cuts of ribs are essentially the same: responding well to low and slow heat, usually on a smoker.

Baby back pork ribs and beef back ribs are closer to the loin and have more tender meat on the bone than other rib cuts, but are shorter, hence the term “baby”. St. Louis and spare ribs are lower down on the ribcage, longer, and have more meat and fat between the bones. St. Louis style are essentially squared-off spare ribs that don’t have the rib tips.

Which ribs you choose comes down to personal preference. Morris usually goes for St. Louis-style ribs because “they have more fat and are more forgiving. Plus, if you do it right, they’re just as tender as baby back ribs.”

How to Smoke Ribs

1. Prep the Ribs

While the butcher does most of the hard work of getting ribs ready for the smoker, there’s one key step before seasoning and smoking: removing the membrane on the back of the ribs. This membrane, sometimes called silverskin, doesn’t easily break down even after hours of low and slow cooking and can create a tough, rubbery backside to your ribs.

To remove, flip the ribs over so the concave, less meaty side faces up. You can usually find an edge to the membrane and get a knife under it to start peeling it away, cutting as you pull up. If this doesn’t work for you, you can also press a knife down each of the bones to split the membrane and peel it off it pieces.

2. Use a Spice Rub

Once the meat is freed of the membrane it’s spice rub time. Rubbing the ribs first with some kind of binder such as mustard, apple juice, or even water is optional but ensures spices stick to the ribs.

“Nine out of 10 times, before applying the dry rub I use yellow mustard as a binder so all that yummy dry rub sticks to the ribr,” says Alejandro Najar, executive chef at The Butcher’s Cellar in Waco, TX. "I use a dry rub made up of brown sugar, salt, pepper, smoked paprika, mustard powder, chili powder, and onion powder. Then I let the ribs 'sweat' at room temp for about 25 minutes. This allows the salt to penetrate the pork and get the flavor deeper into the meat.”

Morris says not to obsess too much over the spice blend as long as you have some salt and sugar. Don't be afraid to simplify things by using commercial spice blends for ribs either.

Jed Hanson, executive chef of PS Seasoning says it’s hard to over-season ribs. “Use more seasoning than you think is necessary, because there’s nothing worse than bland ribs—and season the bone underside generously (this is the part you taste first when you bite in).”

3. Hit the Smoker

Follow the cooking steps outlined above on how long to smoke ribs!

4. Add Sauce

The 3-2-1 method calls for glazing ribs for the last hour of cooking and many folks like to let their BBQ sauce of choice get some char and absorb smoke. Sauces can also be applied at the very end and placed over direct heat on a grill. Another option is serving your ribs naked with sauce on the side for dipping and dredging to taste.

5. Cut and Serve!

Cutting ribs for serving can be a challenge for first-timers. Morris advises flipping ribs over so you can follow the bones, cutting between the ribs to leave meat on either side of the bone. If you like cooking ribs until they’re practically falling apart, you may want to cut your ribs earlier in the cooking process and finish them individually to avoid losing big pieces of meat off the ribs. As always, a sturdy, sharp knife is key.

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Smoked Pork Ribs Recipe

The American Royal World Series of Barbecue , held in Kansas City, Missouri, every October, is the nation’s largest BBQ contest. More than 500 teams competing, 270,000-plus people show up to taste-test, and one barbecuer is crowned grand champ.

This recipes comes from Tuffy Stone, head cook for team Cool Smoke , founder of Q Barbeque in Virginia, and a two-time competition winner.

For the Rub

• ½ cup light brown sugar
• ¼ cup sweet paprika
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp cayenne
• 1 tsp chipotle
• 1 tbsp kosher salt
• 1 tbsp ground black pepper
• 2 racks St. Louis-cut pork spare ribs (about 3 lbs each)

Instructions

1. Mix sugar, paprika, chili, onion and garlic powders, cayenne, chipotle, salt, and pepper in a bowl.
2. Apply generous coat of rub to ribs and let sit 1 hour.

For the Sauce

• 3 cups ketchup
• 1 cup dark brown sugar
• ¾ cup distilled white vinegar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tbsp medium chili powder
• 1 tbsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cayenne
• ½ tsp ground black pepper
• ¾ cup of water
• ½ cup honey
• 2 tsp apple cider vinegar
• ½ cup apple juice
• 8 tbsp unsalted butter, melted
• ¼ cup light brown sugar

Instructions

1. Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and ¾ cup water in a 4 quart saucepan and bring to a simmer over medium heat
2. Cook, stirring, until thickened, about 20 minutes.
3. Remove from heat, measure 1 cup into a bowl, and stir in ¼ cup honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use.)
4. Pour apple juice into a spray bottle; set aside.

Instructions for the Ribs

1. Prepare your smoker or grill. If using a grill, set it up on a two-zone method so you have both a direct and indirect cooking area. This can be achieved by turning off one of the burners on a gas grill or by putting lit coals on only one half of the bottom of a charcoal grill. If using a grill cooker, on the side of the grill that doesn’t have hot coal or on the side where the burner is off.
2. Place ribs, meat side up, on grill grate. Maintaining a temperature of 275 degrees (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature), cook, spraying with juice every 30 minutes, for 2 hours.
3. Remove ribs from grill; transfer to two large stacked sheets of foil. Drizzle butter, honey, and sugar evenly over both sides of ribs; position ribs meat side down and close foil around ribs.
4. Return to grill and cook for 2 hours or until tender. Internal temperature will be around 203 to 205 degrees. This can be checked with a skewer or a meat thermometer.
5. Carefully uncover the ribs and discard foil. Brush a thin coat of sauce on both sides of the ribs and return to grill/cooker. Cook for 15 minutes to set the sauce.
6. Serve with remaining sauce on the side.

Best Gear for Smoking Ribs

ThermoPro Twin Temp Spike Meat Thermometers

There’s nothing wrong with one of the many cheaper single probe meat thermometers available, but having a dual probe setup like ThermoPro Twin Temp Spike gives you a more balanced picture of your meat’s internal temperature. The Bluetooth functionality also lets you keep tabs from your phone up to 500 feet away.

New West KnifeWorks Yellowstone BBQ Knife

This American-made, oversized chef’s knife from New West KnifeWorks lets you split ribs without sawing or hacking for a nice, clean presentation. It also happens to be a beautiful addition to any kitchen arsenal.

PS Seasonings Memphis King BBQ Sauce

There are plenty of good barbecue sauces available, but they won’t be the ultra-cheap corn syrup ones on the grocery store shelf. This Memphis-style sauce from Memphis King is sweet, smoky, and tangy for glazing ribs directly or serving on the side.

Barebones Cowboy BBQ Grill Tongs

Wrangling ribs requires longer, sturdier tongs like these big boys from Barebones that can handle the weight and heat. Skip the rubber and grab these heavy-duty grill-ready tongs for manipulating and checking if your ribs are ready to come off.

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