How Long To Cook Ribs In Smoker

smoked pork ribs on butcher paper

Oh Smoked ribs, smoked ribs, smoked ribs. Can yous say information technology 3 times without having to wipe the drool from your chin?

If you were to depict the perfect rib, what would it exist like? Is it sticky, smoky, autumn-off-the-os tender? Yep, I also vote for all of those delicious descriptions, and they all happen to be what you get with this amazing smoked ribs recipe. Perfect for a party. Really, smoked ribs ARE the political party.

Today, we're smoking pork ribs. More specifically, pork spare ribs. And even more specifically, St. Louis-style pork spare ribs. St. Louis-mode ribs are cut from shut to the abdomen of the sus scrofa, and accept the tips removed. This makes for a very clean rectangular shape that cooks evenly. St. Louis-style spare ribs are usually ready for a rub and to caput to the smoker as shortly as you bring them home.

Smoking ribs can experience a flake complicated because of the frequent maintenance required. But, once you get started, information technology's a unproblematic routine. And really, is there anything you would rather be doing than hanging out by the smoker, drinking your favorite beverage, and tending to presently-to-exist perfect ribs? I didn't remember and so.

After using this guide to make amazing smoked ribs, you will experience like the expert the next time around.

Please apologize in advance to your neighbors who will exist smelling the amazing aromas venting from your smoker the entire day. There's something nigh smelling someone else'southward BBQ that can create some strong jealous feelings. The best mode to keep that from happening is to share some ribs with your new best friends. 🙂

And then become pick up a few slabs of St. Louis fashion spare ribs, and let'due south get to smoking ribs.

This recipe is based on Aaron Franklin's (affiliate) style for smoking spare ribs. Franklin is the Chef and possessor of ane of the most famous BBQ spots in the state, Franklin Charcoal-broil in Austin, Texas. Customers wait in line for hours to gustatory modality his famous smoked brisket, ribs, hotlinks and all the other central Texas BBQ hits.

I absolutely love the simplicity of his manner of BBQ, and how he is e'er able to adapt and arrange to dissimilar cooking conditions to brand the food taste great no thing what.

A little story before we get too deep into the smoke... I tested smoking these ribs twice in i week to brand sure it really worked. It had been quite a long time since I had cooked ribs, so I didn't want to ruin the political party if they didn't come out.

We invited our friends from Texas over; maybe not the best idea to invite people who actually know barbecue to try your ribs. Only what the heck, right? The worst and best thing that could happen is they provide some effective criticism to assistance make the adjacent batch be fifty-fifty ameliorate.

While we discussed different methods and frequency of spritzing, they said that everything was pretty spot on. Hither'southward what they said on their way out - "So umm, I totally didn't await those to exist that good." I'm going to accept that as a Texas approving.

What Type of Pork Ribs to Purchase

There are three main types of pork ribs; Spare ribs, St. Louis-fashion Ribs and Baby Back Ribs. There are two other cuts that are less common for smoking, and those are Land Style Pork Ribs and Flanked Short Ribs.

For this smoked ribs recipe, we're going with St. Louis-style Ribs!

Here's why I love St. Louis-way ribs: Look at these ribs (below). This is correct out of the parcel. They are beautifully compatible and rectangular with lots of meat and plenty of fatty because information technology is from close to the belly of the animate being. The biggest departure between regular spare ribs and St. Louis-style is the St. Louis style is trimmed of the tips or cartilage, so it has a cleaner shape. These spare ribs are ready to become without having to clean them up.

It'south ever a good idea to give your ribs a good rinse with common cold water just in instance there are some bone fragments left on the surface from the butcher. Pat them dry out with newspaper towels later on rinsing.

Tips for Ownership Ribs

Before nosotros can smoke 'em, we have to purchase the right ribs. In that location are a lot of pork rib options out at that place and it can be confusing. Non simply are in that location numerous cuts of pork ribs, but there are different terms like "enhanced" on some labels. This means the ribs have been injected with something (which nosotros don't actually know what) and it's best to just avoid these whenever possible. Non just do we not want to be consuming mystery ingredients, only these can drastically alter cooking times.

For everyday ribs that are high quality and very affordable, then there's merely one word that yous take to recall: Costco.

When yous want to splurge on something special or really like getting the best, then Snake River Farms has an amazing selection of Kurobuta Pork Ribs. Niman Ranch St. Louis Ribs are available from Perdue farms and delivered right to your door. (affiliate links).

What You lot Need for Smoking Ribs

Contains chapter links where I might receive a commission if you brand a purchase, at no additional cost to you. Thanks for your back up!

Spray canteen - this is for spritzing the ribs
Dry rub shaker (optional just this helps evenly sprinkle the dry out rub on all surfaces).
Heavy-duty aluminum foil - for wrapping the ribs subsequently they are smoked and have colour.
Apple and or cherry woods chunks. Utilize wood chunks instead of chips for long smokes like this.
Drip pan - The drip pan is filled with water and catches drippings along with giving moisture to the air to keep the meat from drying out.
Rib rack for stacking rib racks - this keeps your ribs vertical and then you can fit more than in the smoker.
Thermoworks Smoke Alarm 2 channel Thermometer to remotely monitor the internal temperature of the smoker.
Bar towels - Countless uses, but bar towels are the all-time way to option up and motion ribs in the smoker.
Kosher Salt (Diamond brand preferred)
Coarse black pepper - buy this stuff in bulk.
BBQ Sauce - Make your own or employ your favorite sweet and tangy sauce. It should exist thinned out earlier blanket the ribs.
Franklin BBQ Book for going deep into the smoking methodology.

How Long Does it Take to Fume Ribs?

It takes near 5 hours total to fume St. Louis-fashion pork spare ribs. About 3 hours of that is actual smoking, and the rest is cooking the ribs tightly wrapped in foil. Smoking times vary based on the temperature consistency of the fire.

The Best Wood for Smoking Ribs

Apple or Ruby-red wood chunks provide the best subtly sweet flavors for smoking pork ribs. Since this is a long fume, use wood chunks when smoking with a charcoal smoker. They will burn a lot longer and provide more fume without having to refuel.

Tips for Smoking Ribs

Go along it simple and don't overcomplicate things.
Rinse and dry out the ribs before adding the dry rub to clean off whatsoever potential bone fragments that could be leftover from the butcher.
Have a basic rub, and make it your own.
It'southward all about that fire - Maintaining the burn down to produce quality smoke and consistent temperature is fundamental to success. I highly recommend a remote temperature monitor. I use the Thermoworks Smoke Alert.
Don't apply tongs to handle the ribs on the grill. Instead, use a bar towel for lifting or moving the ribs. You don't want to damage that beautiful bawl that you lot accept worked so hard to achieve.
Lookout the color - For ribs, information technology's more than near the colour than a finished internal temperature to know when they are set up to be wrapped.
Later the ribs are wrapped, you tin either identify them back in the smoker to finish cooking, or yous can use an oven with the same temperature.

A Few Notes About Doneness

Because of the characteristics of the ribs, checking for doneness past temperature but doesn't work. It really has to be done by feel. Later on the ribs have smoked for close to iii hours, expect at the colour. If they are nice and dark-brown, then they are ready to wrap. It might be less than 3 hours depending on your smoker.

Overcooked ribs tin be virtually equally bad as undercooked ribs. While you want the ribs to come right off the os; totally falling off the bone without whatsoever aid isn't always a adept thing either.

Ingredients Needed for Smoking Ribs

You lot probably already accept most of the ingredients needed. Honestly, you could probably stick a rack of ribs correct in the smoker and follow this method without adding annihilation to them and they would plow out darn tasty. But... since over v hours goes into these babies; information technology's well worth adding a little extra effort.

The Ribs
These are St. Louis-style spare ribs, simply you tin as well utilize this method for regular spare ribs or fifty-fifty babe back ribs. Watch out for "enhanced" meats. This means they have been injected.

The Slather
what the heck is a slather? A slather is what yous coat the ribs with to aid the dry out rub stick. A slather can really exist anything from canola oil to mustard to even as elementary as water. Dry rubs stick less easily to ribs than other meats, and then a slather is a large help when it comes to the dry rub. For the ribs in this recipe, I used canola oil as the slather.

The Rub
Go with a simple 2:1 ratio of coarsely ground black pepper to Diamond kosher common salt. Then spice information technology up a flake with some paprika, cayenne pepper, chili powder or any you are feeling. Y'all can utilise my dry rub for ribs recipe, which is delicious!

Just avoid carbohydrate in the rib rub if you are cooking over direct heat (which I don't recommend anyway), every bit it tin can burn. The colour will come up from the rub, simply virtually of the flavor is going to come from the smoke, and that's a good affair.

* You will need most ¼ cup of rub per rack of ribs.

The Spritz
You tin use apple juice, apple cider, apple cider vinegar or any combination. I use apple cider vinegar and some water in a squirt canteen.

The BBQ sauce
A homemade barbecue sauce that'south on the sweeter and tangier side goes then well with smoked ribs. The sauce is put on the ribs after they become a nice colour on them.

I dearest to make my ain sauce, and it'due south way easier than yous might think. If yous don't make your sauce, Balderdash's-Centre Original BBQ Sauce (chapter) is a great choice. Information technology is a thicker BBQ sauce, so it's best to thin it out with some apple cider vinegar earlier coating the ribs. This will as well brighten the flavors and makes information technology even amend with the tang, IMO.

How to Fume Ribs

Slow and pretty low is the proper noun of the game. Ribs aren't something you want to rush. While it is totally possible to cook ribs in an instant pot or pressure cooker, then place them in the smoker; it's but not going to be the same equally ribs that have been in contact with alive fire smoke for half a day.

Prep and clean the ribs.
First the smoker and bring it to 275 degrees F. Place a drip pan filled with water in the smoker below the ribs and utilize apple or cherry-red wood chunks for smoke.
Use a slather and and so a dry out rub to all sides of the ribs.

4. Identify the ribs in the smoker. Spritz every 30 minutes or so to keep the ribs moist.

v. After about 3 hours, check the color. If they are nice and brownish, it's time to sauce them upwards.

6. To sauce the ribs; remove them from the smoker using a bar towel to handle and transfer to a sheet pan. Apply a coating of spritz, so glaze with BBQ sauce on all sides. Identify back in the smoker and cook for fifteen minutes more than per side with the sauce applied.

vii. Remove the ribs from the smoker and wrap each separately inside heavy-duty aluminum foil.

viii. Place the wrapped ribs back in the smoker and continue to cook for 1 ½ to ii hours, until they are completely tender.

9. Remove the ribs from the smoker and rest still wrapped in foil for almost xxx minutes before serving.

The 3-2-1 Method for Smoking Ribs

If at that place'southward annihilation simpler than 3-2-1, I desire to know most it. The 3-ii-1 method is a really popular method for smoking ribs that really simplifies the procedure, especially if it'south your first fourth dimension. Hither's the low down:

iii hours - in the smoker
2 hours - wrapped in foil
1 hr - in the smoker coated with BBQ sauce.

This is a nice simple culling method to the Franklin BBQ method that this recipe uses.

Cooking Timeline

Here's an example timeline for planning out your astonishing smoked ribs dinner. It's of import to always beginning before y'all think you lot need to, as things always have longer than expected.

Ribs in the smoker @ 12:thirty pm | 270 degrees F.
Sauce @ iii:15 pm
Out of the smoker at three:twoscore pm to wrap in foil
Back in the smoker/oven @ four:30 pm | 250 degrees F.
Out @ five:00 pm
Rested for 1 hour (though 30 minutes would have been plenty)
Dinner on the table @ 6:00 pm

Sides That Go Keen with Smoked Ribs

Creamy Coleslaw
Potato Salad
BBQ Baked Beans
Broiled Potatoes
More than Sweet & Tangy BBQ Sauce

More than Astonishing Smoker Recipes

Texas Mode Smoked Brisket
Smoked Pork Shoulder for pulled pork
Smoked Turkey
Smoked Chicken
Bacon-Wrapped Pork Tenderloin

View all BBQ and Smoker Recipes

This recipe is based on Franklin BBQ'south method from his book and famous eating place in Austin, TX.

smoked pork ribs on butcher paper

one full rack of pork spare ribs Cleaned
Slather Canola oil or mustard
¼ loving cup pork rib rub (run across below)
⅓ cup barbecue sauce

Rib Rub (Make virtually ¼ rub cup per rack)

two parts black pepper (coarse)
1 part Diamond Kosher Salt
whatever other spices you desire paprika, granulated garlic, granulated onion, cayenne, chili

Prep the ribs

Coat the rib rack in a slather, and then evenly coat with virtually ¼ loving cup dry out rub.
Prep the smoker to 275° F with a water drip pan and wood chunks.
Identify the ribs (meat side towards the hotter part of the smoker) in the smoker. Spritz about every 30 minutes, or whenever moisture needs to be added.
Smoke for about 3 hours. Bank check the colour. If they look beautifully browned, they are ready for sauce.
Remove the ribs from the smoker and place on a sail pan. Spritz all sides and apply a coating of bbq sauce on both sides of the rib rack. Place back in the smoker for some other 15 minutes, then flip for 15 more minutes.
Remove the ribs from the smoker and wrap tightly with aluminum foil or butcher paper.
Identify the wrapped ribs back in the smoker (or oven) and cook for about 1 ½ to 2 more hours, or until they reached desired tenderness.
Rest for about 30 minutes wrapped in the foil until serving.

The recipe is for a single rack of ribs, but it can easily exist scaled up (which I would highly recommend).
You tin use the uncomplicated 2:1 ratio of coarse basis pepper to kosher salt for the rub, or go with the full spice rub. Merely don't apply both or they will be over-seasoned.