How to Smoke Ribs, Best Temp for Long Smoked Method

Learn how to smoke ribs... The best temp for smoking ribs for that tender smokey flavor and fall off the bone meat!

Smoking spare ribs or pork ribs is the best way to infuse them with a smoky flavor and can't be replicated any other way... It transforms a rack of ribs into mouthwatering tender morsels!

Smoking ribs slow and low makes the flavors to develop gradually, for rib meat that's fall off the bone tender. Together the slow, gentle heat and smoke develop tantalizing flavors (and smells).

Serve these perfectly smoked ribs with BBQ Bacon Baked Beans, Loaded Potato Salad, or a Green Goddess Salad!

Smoked Ribs Secret Ingredient - Temperature Control

Correct temperature control is directly affects your finished smoked ribs.

If the temp is too high, the meat will dry out, and come tough. Too low, and you may undercook the ribs, and they'll be chewy.

But, if you maintain the right temperature, magic happens inside the smoker! The low and slow cooking process allows the ribs to slowly break down, rendering the fat and connective tissues, for tender and flavorful meat.

The optimal temperature range (225-250 degrees F) makes the ribs cook evenly, for the best texture.

The right temperature also plays a BIG role in infusing the ribs with smoky flavor. 225 degrees F allows the wood to smolder gently, releasing aromatic smoke that flavors the meat.

Cook Time & Temperatures for Type of Ribs 

It's important to know the best temp for smoking ribs to them tender and smoky! For Baby Back Ribs, Spare Ribs, or St. Louis Ribs the best cook temp is:

1. Low and Slow Method (225°F - 250°F) - Estimated Cooking Time: 5-6 hours 

2. Hot and Fast Method (275°F - 300°F) - Estimated Cooking Time: 4-5 hours

Dry Rub Recipe

Ingredients:

• ¼ cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (adjust according to desired heat level)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon mustard powder

Instructions

1. In a bowl, combine all the dry ingredients.
2. Mix well to ensure even distribution of flavors.
3. Prepare your ribs by removing the membrane on the bone side.
4. Pat the ribs dry with a paper towel to help the rub adhere better.
5. Generously apply the dry rub to all sides of your baby backs or ribs, pressing it into the meat to create a flavorful crust!
6. Let the ribs sit at room temperature for at least 30 minutes to allow the flavors to penetrate into the meat.

How to Smoke Ribs

1. Preheat your smoker to the desired temperature (refer to the earlier outlined temperature ranges for ribs above).
2. Place the ribs in the smoker, bone-side down, and let them cook until they reach the desired doneness, following the recommended smoking temperature and time guidelines.
3. During the smoking process, the rub will form a beautiful crust on the ribs, enhancing both flavor and appearance.
4. Once the ribs are cooked, remove them from the smoker and let them rest for a few minutes before slicing and serving.

Wrapping Ribs During Smoking Process

As ribs cook in the smoker, they go through a phase called the "stall" where the internal temperature plateaus. Wrapping the ribs in foil or butcher paper during this stage can help push through the stall and speed up the cooking process, resulting in more tender ribs!

Wrapping your ribs creates a sealed environment, they braise in their own juices, because it traps moisture. This prevents the ribs from drying out during the cooking process and helps them retain their juiciness.

Wrapping the ribs can reduce the overall cooking time by 1-2 hours.

How to Smoke Ribs with Wrap

Once your ribs have developed a nice dark smoke color (around the 2 and a half hour mark), Wrap ribs in aluminum foil or butcher paper.

1. Remove the ribs from the smoker and place them on a sheet of foil or butcher paper. Wrap them tightly, ensuring the seams are sealed to prevent moisture from escaping.
2. Return wrapped ribs to the smoker and continue cooking for 2-3 more hours, until they reach 190-200 degrees F.
3. Remove ribs from the smoker and carefully unwrap them from the foil or butcher paper.
4. Let the ribs rest for a few minutes before slicing and serving. Resting your ribs allows the juices to redistribute, resulting in more succulent and flavorful ribs.

Recipe Card

Tools For Smoked Ribs

1. A smoker is the primary tool for smoking ribs. There are different types of smokers available: charcoal smokers, an electric smoker, pellet smokers, or offset smokers. I love an old big chief smoker or Traeger smoker.
2. A meat thermometer (instant read thermometer) is crucial for monitoring the internal temperature of the ribs. A wireless probe thermometer that allows you to monitor the temperature without opening the smoker frequently.
3. Wood chips or chunks are used to produce smoke, imparting a smoky flavor to the ribs. Hickory, mesquite, apple, or cherry are all popular choices for smoking ribs. Soak your wood chips or chunks in water for about 30 minutes before adding them to the smoker. If you're using a charcoal smoker, you'll need charcoal briquettes or lump charcoal as your fuel source. Make sure to use high-quality charcoal for consistent heat and long burn times.
4. A water pan is a useful tool for maintaining moisture inside the smoker. Placing a filled water pan inside the smoker helps regulate temperature, creates a moist environment, and prevents the ribs from drying out during the cooking process.
5. Aluminum foil or butcher paper for wrapping the ribs during the cooking process. This technique, the "Texas crutch," speeds up the cooking time, increase tenderness, and retain moisture;)
6. A basting brush is handy for applying barbecue sauce or mops to the ribs during the cooking process.
7. Heat-resistant gloves or mitts protect your hands and arms while handling hot ribs or adjusting the smoker.
8. Grill Brushes and Cleaning Tools to clean your smoker before using it and prevent unpleasant flavors.

How to Smoke Ribs on a Charcoal Grill

Your step-by-step guide to regulate the temperature on a charcoal grill:

Prepare Charcoal 

Start by lighting the charcoal using a chimney starter. Once the charcoal has ashed over, and turned gray, carefully transfer it to one side of the grill. This creates a two-zone cooking setup!

Set up Grill

Place a drip pan filled with water or apple juice on the opposite side of the charcoal. (This helps create a buffer between the heat and the ribs, To prevent them from drying out.

Adjust Vents 

The bottom and top vents on your charcoal grill are key for controlling airflow and temperature. Start by partially closing the bottom vents to reduce the oxygen supply, and help lower the heat.

Preheat Grill

Preheat your grill with the lid closed for 10-15 minutes.

Monitor the Temperature

Use a grill thermometer or a probe thermometer to monitor the temperature inside the grill. You want to maintain a temperature range between 225°F and 250°F for cooking low and slow.

Adjust Vents

If the temperature is too low, open the bottom vents slightly to increase airflow and raise the heat.

If the temperature is too high, close the vents slightly to restrict airflow, and lower the heat!

Position Ribs

Once the grill has reached the desired temperature, place the ribs on the cooking grate over the drip pan, ensuring they are on the side opposite the charcoal. This allows the indirect heat to circulate around the ribs for even cooking. Follow the recipe instructions for this point as you continue to monitor the temperature of your grill.

MORE RECIPES

Smoked Chuck Roast Recipe

Smoked Pork Loin

Smoked Pulled Pork

Smoked Brisket

SOURCES

National Pork Board

FDA

USDA