Craving melt-in-your-mouth, smoked ribs? Look no further! I’m sharing all the pro tips to turn ribs into a BBQ masterpiece – complete with fall-off-the-bone smoky tenderness.
Smoking spare ribs or pork ribs is the best way to infuse them with a smoky flavor you just can’t get any other way… And it transforms a rack of ribs into mouthwatering tender morsels!
Smoking ribs slow and low lets the flavors to develop gradually, for rib meat that’s fall off the bone tender… The slow, gentle heat combined with the smoke develop tantalizing flavors (and smells).
I like to serve these smoked ribs with BBQ Bacon Baked Beans, Loaded Potato Salad, or a Bacon Broccoli Salad.
Secret Ingredient = Temperature Control
The right temperature control makes a huge difference in your finished smoked ribs. If the temp is too high, the meat will dry out, and become tough. If the temperature is too low, and you’ll undercook the ribs, and they’ll be chewy.
But, if you maintain the right temperature, (225 degrees F), magic happens inside the smoker! The low and slow smoking allows the ribs to cook slowly, breaking down and rendering the fat and connective tissues, for the most tender and flavorful meat!
Wrapping Ribs
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 helps push through the stall and speed up the cooking process.. Plus it holds in moisture and makes for 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. And you can add a bit more moisture with apple juice, or cider vinegar!
Wrapping the ribs can actually reduce the overall cooking time by 1-2 hours!
Cook Faster & More Tender
Once your ribs have developed a nice dark smoke color (around the 3 hour mark), Wrap ribs in aluminum foil or butcher paper, and add a half cup of apple juice to each packet of wrapped ribs… Make sure to seal them tight to help hold that steam inside.
- 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.
- Return wrapped ribs to the smoker and continue cooking for 2 more hours, until they reach 190-200 degrees F.
- Remove ribs from the smoker and carefully unwrap them from the foil or butcher paper.
- Smother those beauties in BBQ sauce, and return them to the smoker for 30-60 minutes.
- Remove to a cutting board, and let the ribs rest for 30 minutes before slicing and serving. Resting your ribs allows the juices to redistribute, resulting in more succulent and flavorful ribs.
Tools For Smoked Ribs
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.
A meat thermometer (instant read thermometer) is a non-negotiable for monitoring the internal temperature of the ribs! A wireless probe thermometer that allows you to monitor the temperature without opening the smoker frequently.
Wood chips or Pellets 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.
*Optional – 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.
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;)
A basting brush is handy for applying barbecue sauce or mops to the ribs during the cooking process.
Heat-resistant gloves or mitts protect your hands and arms while handling hot ribs or adjusting the smoker.
How to Smoke Ribs on a Charcoal Grill Step-by-Step
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 to 225 degrees F. 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 Smoked Meat Recipes
Slow Smoked Baby Back Ribs
Ingredients
- 1 rack baby back ribs or spare ribs
- 1/4 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 your tastes.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
Instructions
- In a bowl, combine all the dry ingredients & Mix well till everything is well combined.
- Prepare your ribs by removing the membrane on the bone side. See notes below.
- Pat the ribs dry with a paper towel to help the rub adhere better.
- Generously apply the dry rub to all sides of your baby backs or ribs, pressing it into the meat to create a flavorful crust!
- Let the ribs sit at room temperature for at least 30 minutes to allow the flavors to penetrate into the meat.
- Preheat your smoker to 225 degrees F.
- Place the ribs in the smoker, bone-side down, and let them smoke for 3 hours. Then remove them, wrap them in pink butcher paper (or aluminum foil) with apple juice and vinegar. Place them back in the smoker until they reach 190 degrees internal temperature. About 2 more hours.
- After ribs reach about 190 degrees internal temp, remove wrapping. Place on smoker and baste with BBQ sauce and smoke to 200 degrees internal temp. About 30-60 more minutes, or until they reach an internal temperature of 200 degrees F.
- Remove them from the smoker and let them rest for 30 minutes before slicing and serving.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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