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 can seem intimidating for many backyard grillers. With so much conflicting advice online, it’s hard to know the right temperature and technique to use. Well, I’m here to set the record straight on how to smoke juicy, flavorful ribs without overcooking them.
Why Temperature Matters
Temperature control is crucial when smoking ribs. The goal is to cook the ribs low and slow at a consistent temperature between 225-250°F This allows time for the collagen in the ribs to break down into gelatin, making the meat tender It also gives the ribs prolonged exposure to smoke, infusing them with deep smoky flavor.
Cooking at too low of a temperature can lead to ribs taking forever to get tender and not taking on enough smoke. While too high of a temperature causes the ribs to cook unevenly and dry out. You want to find that sweet spot between 225-250°F for the ideal bite and smoke penetration.
The 225 vs 250 Debate
There is some debate around whether 225 or 250°F is better for ribs. My advice is not to get hung up on hitting an exact number. Focus more on holding a steady temperature in that range throughout the hours-long cook.
225°F is on the lower end and will mean a slower cook with a bit more smoke exposure. 250°F speeds the cooking process up slightly. For most backyard smokers, I recommend starting at 225°F and being willing to bump up to 250°F if needed to finish the ribs on time The most important thing is avoiding temperature swings.
Maximizing Smoke Flavor
The long, low cooking method gives the ribs prolonged smoke exposure. To maximize smoky flavor, use wood chunks rather than chips. Chunks provide sustained smoke release.
I like to use fruitwoods like apple, cherry, or pecan which give a milder smoke flavor that complements pork well. Hardswoods like hickory and mesquite can overpower ribs with their strong smoke taste.
Only use a few wood chunks at a time. You want thin, blue smoke. Thick, white smoke means the fire is burning too hot and can make the ribs taste bitter.
Step-By-Step Guide
Follow my guide below for smoking fall-off-the-bone tender, smokey ribs every time:
1. Prepare the Ribs
- Start by removing the thin membrane from the bone side of the ribs. This will make the ribs more tender.
- Trim off any excess fat or flap meat.
- Apply a dry rub generously on both sides. Refrigerate for at least 1-2 hours before smoking.
2. Set Up the Smoker
- If using charcoal, bank it to one side of the smoker in a pile, leaving the other side empty. This creates indirect heat.
- Add a couple apple, cherry, or pecan wood chunks buried into the charcoal. Do not soak wood.
- Heat smoker to 225-250°F before adding ribs.
3. Smoke the Ribs
- Place ribs meat side up on the empty side of smoker, away from direct heat.
- Maintain temperature between 225-250°F.
- Spritz ribs occasionally with a spray bottle filled with apple juice if desired.
- After first hour, flip ribs. Rotate if there are hot spots.
- Continue smoking for 4-5 hours total until meat starts to shrink back from the bones.
4. Wrap the Ribs
- Remove ribs from smoker once smoked for sufficient time.
- Wrap each rack tightly in foil along with a few tablespoons of juice, butter, or honey.
- Return foiled ribs to smoker for 1-2 hours. This steams them tender.
5. Finish on the Grill
- Unwrap ribs and place back on the grill meat side down over indirect heat.
- Glaze ribs with barbecue sauce and cook for another 15-30 minutes until sauce caramelizes.
- Remove ribs from smoker and let rest for 5-10 minutes before cutting and serving.
Signs Ribs Are Done
There are a few ways to test when ribs are ready to come off the smoker:
- The meat has shrunk back from the ends of the bones by at least 1⁄4 inch.
- The meat has good flexibility when bending the ribs.
- A toothpick or skewer slides easily through the meat when poked between the bones.
- The internal temperature taken in the thickest part of the meat reads 195-205°F.
The ribs should be tender with a little bit of tug but not falling completely off the bone. If you prefer fall-off-the-bone ribs, smoke for an additional 30-60 minutes.
Troubleshooting Rib Smoking Problems
Smoking ribs does take some practice. Here are some common problems and solutions:
Ribs are tough and chewy:
- Cooked at too high of heat. Stick between 225-250°F.
- Didn’t cook long enough. Plan for at least 4 hours unwrapped.
Ribs are dry:
- Cooked too long without foiling to tenderize. Wrap sooner next time.
- Smoker ran too hot. Keep temp low and don’t peek too much.
Ribs lack smoke flavor:
- Didn’t use enough wood. Add more chunks.
- Smoke was venting out of smoker too quickly. Adjust vents.
- Use stronger wood like hickory or mix woods.
Bitter, acrid smoke flavor:
- Smoke was too thick. Only use a few chunks at a time.
- Fire was burning too hot. Maintain proper temperature.
- Wood was smoldering, not burning clean.
Ribs finish early:
- Cook at a lower temp like 215-225°F next time.
- Wrap ribs in foil and hold in a cooler wrapped in towels until ready to serve.
Mastering Smoked Ribs Takes Practice
What are Pork Spare Ribs?
Pork spare ribs are the full rack of ribs on the lower/belly side of a pig. BBQ restaurants like spare ribs because they are more fatty than baby back ribs and have a lot of fat inside the muscles to keep them juicy while they smoke. St. Louis style ribs are a trimmed-down version of full spare ribs.
Sometimes it’s hard to find full spares in grocery stores, but if your store does have them, you can probably get them for a really low price per pound. Because they are so cheap, I often buy a lot of spare ribs when my store gets a big order. For more information on the various cuts of ribs, check out my full guide to smoked ribs.
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.
What Temperature Should I Cook My Ribs?
FAQ
What temperature are pork ribs done smoking?
How long does it take to smoke ribs at 225?
Are pork ribs done at 165?
What temperature should ribs be smoked?
Not only does temperature impact the texture, it also plays a BIG role in infusing the ribs with that smoky flavor. The right temperature allows the wood to smolder gently, releasing aromatic smoke that penetrates the meat. The best temperature for smoking ribs is between 225 degrees F – 250 degrees F.
How do you smoke pork ribs in a thermoworks smoker?
Setup your smoker to cook at 225 degrees. After placing the pork ribs in your smoker, set up your Thermoworks Smoke to monitor the internal temp of one of the ribs. Set an alarm on the Smoke to go off when the internal temp hits 155 degrees. It took my boneless country style pork ribs about 4 hours to hit this temp.
How long do you smoke ribs in a smoker?
Cover the pan tightly with aluminum foil, and return the ribs to your smoker. Push your smoke probe through the foil into one of the ribs, and set up the temp alarm to go off at 180 degrees. Adjust the temp of your smoker to 275, and let those ribs cook. It will take about 60 minutes for them to come up to temp.
What temperature should you smoke baby back ribs?
If you want succulent ribs with perfect texture, then 225-250 degrees is your go-to temperature. Our guide outlines the best methods for smoking baby back and spare ribs at 225 degrees. Since everything we smoke tends to stay in that temperature range, the primary variable is the type of ribs you use, followed by the type of smoker you are using.