BBQ restaurants often serve smoked spare ribs because they are tasty, juicy, and easy to make. For the backyard, this recipe keeps things simple with a dry rub seasoning mix and a slow smoking method. Put these on mid-morning and you’ll have perfectly moist and tender ribs by dinnertime.
Smoking pork ribs may seem intimidating but with the right technique you can achieve competition-worthy ribs with deep smoky flavor and fall-off-the-bone tenderness. The key is understanding the stages of the smoking process and how long to smoke ribs at each stage.
The Principles of Smoking Ribs
Smoking ribs is a low and slow process, with temperatures ranging from 225°F to 275°F. There are three main stages:
Stage 1: Allowing the Smoke to Penetrate (2-3 hours)
In the first few hours, we want the thick smoke to penetrate the meat fully Keep the temperature on the lower end, around 225-250°F, and avoid opening the smoker Wood choices like hickory, oak, and pecan work well.
Stage 2: Breaking Down Collagen (2-3 hours)
Now we wrap the ribs in foil with some liquid like apple juice or beer. This braising stage tenderizes the ribs by converting the tough collagen into gelatin. The ribs baste in their own juices.
Stage 3: Caramelizing the Sauce (1 hour)
Unwrap the ribs and brush on your favorite BBQ sauce. The sugars will caramelize into a sticky glaze in the final hour.
Choosing the Right Ribs
For the best results, choose meaty, well-marbled spare ribs or St. Louis style ribs. Look for flex, with a little give when you bend them, indicating collagen that will break down. Avoid racks that are overly dry or stiff.
Baby back ribs have less fat and connective tissue so they tend to dry out with long smoking times. If using baby backs, reduce overall time by 1-2 hours.
Trimming and Preparing the Ribs
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Remove the thin membrane from the back of the ribs. This can be done by sliding a spoon or butter knife under it.
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Pull off any loose fat or flap meat.
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Trim away the rib tips, which often burn.
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Apply a dry rub generously on all sides. Let it sit for at least 30 minutes before smoking.
Maintaining Temperature and Smoke
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Use a digital thermometer with a probe through the grates near the ribs to monitor temp.
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Add a water pan or soak wood chips to prevent drying if needed.
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For electric smokers, load up on wood chips/chunks at the start for maximum smoke.
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Charcoal smokers may need to add fresh coals and wood periodically to maintain heat and thin blue smoke.
How Long to Smoke Ribs: Step-By-Step
Follow this timeline for perfectly smoked ribs every time.
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2 hours unwrapped at 225-250°F: Allow ribs to smoke uncovered for 2 hours, resisting the urge to peek or flip them.
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Spritz and flip: Quickly spritz with apple juice or water and flip ribs. Close smoker immediately.
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1 more hour unwrapped: Smoke uninterrupted for one more hour.
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Wrap in foil with liquid: Wrap ribs in foil with 1⁄2 cup of apple juice or beer.
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2-3 hours wrapped at 250°F: Let ribs braise in the foil until fork tender.
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Unwrap, sauce, and crispen: Unwrap ribs, brush with BBQ sauce, and smoke for 1 hour to set sauce.
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Rest and serve: Let ribs rest for 10-15 minutes before slicing and serving.
Step-By-Step Photos
Here is a visual guide to smoking competition-worthy ribs:
![Trimmed Pork Spare Ribs][]
Trim ribs before smoking. Source: The Spruce Eats![Apply Dry Rub][]
Rub the ribs thoroughly with dry rub.
Source: Desperately Seeking Crabcakes ![Smoking Ribs][]
Smoke the ribs for 2-3 hours uncovered.
Source: Apartment Therapy![Spritzing Ribs][]
Quickly spritz and flip ribs after a few hours.
Source: Traeger Grills![Wrapped Ribs][]
Wrap ribs tightly in foil to braise.
Source: Apartment Therapy![Saucing Ribs][]
Brush sauce on ribs and finish for 1 hour unwrapped.
Source: Traeger Grills
Ensuring Ribs are Done
Ribs can be tricky to test for doneness. Here are some tips:
- Use a meat thermometer, aim for 195-205°F in thickest section.
- Do the bend test. Ribs should start to crack but not fully break.
- Check for pullback of meat from the bones.
- Insert a fork, meat should shred easily.
Letting Ribs Rest
Never slice into ribs straight off the smoker! Letting them rest allows juices to reabsorb so the meat doesn’t dry out.
Rest for at least 10-15 minutes tented in foil before digging in. The ribs will continue to cook a bit more as they rest.
Serving Smoked Ribs
Once rested, slice ribs between the bones into individual ribs. Serve with traditional BBQ sides:
- Cornbread or rolls
- Coleslaw
- Baked beans
- Potato salad
- Mac and cheese
- Collard greens
Don’t be intimidated by smoking ribs. With the right technique and timing, you can achieve competition-worthy results right in your backyard smoker. Follow these guidelines for maximizing flavor and tenderness when smoking pork ribs.
How to Trim Spare Ribs
Trimming spare ribs is an important step in the smoking process. Spare ribs usually come in a vacuum pack straight from the factory. They need to be trimmed a bit at home before they are ready to go on the smoker. You can save the scraps to make stock or smoke them with the spare ribs for a snack that pitmasters like to eat in the afternoon.
- Begin by grabbing a high-quality sharp knife. First, square off the ends and cut off the “tail” where the meat gets thin and the bones are spread out.
- Get to the very top of the ribs, where they get really thick. You’ll feel a thick ridge of bone. Slide your knife tip between the bone and the meat. This bone needs to be taken out at an angle. You don’t have to do this step, but because the bones are so big, I usually just throw them away (along with the little bit of meat above them) after smoking anyway.
- Turn the ribs over and cut off the thin strip of meat that runs across them diagonally.
- Lift an edge of the membrane on the back of the ribs with a butter knife to remove it. Hold the ribs in one hand and the edge of the membrane in the other. Then slowly peel off the skin.
How to Smoke Spare Ribs
You can smoke spare ribs on whatever type of indirect smoke you have in your backyard. This is one of the simplest and clearest ways to smoke spare ribs, because sometimes simple is best. Here’s how to do it:
- Preheat your smoker to 250 degrees F. Use your favorite hardwood. I recommend fruit, hickory, or apple wood for these ribs.
- Trim. To trim your ribs and get them ready to smoke, do what was said above.
- Season. Season with something that has some heat, some sweetness, and a lot of salt. I’m putting together extra black pepper, Hey Grill Hey Rib Rub, and Hey Grill Hey Beef Rub.
- Smoke the ribs. You can’t spray, wrap, sauté, or peek at the ribs while they’re cooking. Put them on the smoker and let them smoke for at least 4 hours before you open the lid and start checking on them. When the ribs reach 200 to 205 degrees F, they are done.
- Rest then enjoy. When the ribs are done, take them off the smoker and let them rest for about 15 minutes. Then, cut them up and serve.
The Beginners Guide to Making the Perfect Smoked Ribs
FAQ
What is the 3:2:1 rule for smoking ribs?
How long does it take to smoke ribs at 225?
How long do pork ribs take in a smoker?
Is 3 hours long enough to smoke ribs?