Cooking ribs on a barbecue can lead to incredibly juicy, flavorful results – when done right. Perfectly smoked ribs take some patience and technique, but the payoff of tender, fall-off-the-bone meat with a smoky, sweet barbecue sauce is well worth it. In this comprehensive guide, we’ll share tips, techniques, and recipes to help you make competition-worthy ribs on your barbecue.
Getting Started with Ribs
Before you even heat up the grill, there are a few key things to know that will set you up for barbecue success:
Choosing the Right Rib Cut
There are a few different rib cuts to choose from:
- Baby back ribs – Taken from the upper rib cage near the spine. They have a oval-shaped rack with lots of narrow bones. Very tender and lean.
- Spare ribs – From the belly side of the pig. More fat and connective tissue. Need longer cooking time to get tender but have the most flavor.
- St. Louis-style ribs – Trimmed spare ribs. The cartilage tip is removed for a rectangular rack. Easier to cook than whole spare ribs.
- Beef ribs – Cut from the cow instead of pork. Usually need to be ordered specially from a butcher.
For beginners, baby back ribs or St. Louis-style ribs are good choices before moving to spare ribs.
Choosing Wood for Smoking
Adding wood smoke flavor is key for authentic barbecue ribs. The most common woods used are:
- Hickory – Strong, bacon-like flavor
- Mesquite – Intense, earthy taste
- Apple – Mildly sweet fruit smoke
- Cherry – Sweet and fruity
- Pecan – Nutty with mild smokiness
Try mixing woods like hickory and cherry to balance flavor. Avoid strong woods like mesquite for shorter cooks.
Tools You’ll Need
Having the right barbecue tools makes cooking ribs much easier:
- Tongs – Essential for turning and moving the racks. Look for a long reach and scalloped edges that grip.
- Basting brush – For coating the ribs with sauce. Silicone brushes withstand the heat.
- Spatula – Helpful for removing ribs from foil. Get one with a long, thin metal blade.
- Skewers – Useful for poking and prodding meat to test tenderness.
- Thermometer – Crucial for monitoring temp of grill and meat. Wireless models are convenient.
- Rib racks – Optional racks that stand ribs upright for more even cooking.
#1 Secret to Great Ribs
Mastering temperature control is key for ribs with a perfect texture. The collagen in the ribs needs long, low, and slow cooking to break down into gelatin and make the meat succulent.
- Slow – Barbecue ribs at 225-250°F
- Low – Keep a consistent, indirect heat on one side of the grill
- Long – Be patient! Ribs can take 4-6+ hours. Don’t rush.
With the right prep, tools, and technique, you’ll be ready to barbecue incredible ribs.
Step-by-Step Guide to Smoking Ribs
Follow this simple process for foolproof results:
1. Prep the Ribs
- Trim – Carefully trim off any loose shards of bone or unwanted fat.
- Peel membrane – Slide a spoon underneath to loosen the membrane then pull it off.
- Season – Coat both sides with a dry rub. Let sit while heating grill.
2. Heat up the Grill
- Use indirect heat with coals on one side and no heat on the other.
- Target temp of 225-250°F. Add more charcoal as needed.
- Try using wood chunks or chips for extra smoke – soak chips in water first.
3. Add the Ribs Meat-side Up
- Place the ribs directly on the grill grates over indirect heat.
- Try to avoid overlapping ribs for even cooking. Use a rib rack if needed.
4. Flip and Cook for 1-2 Hours
- Allow ribs to cook undisturbed for the first hour.
- Flip over and cook for another 1-2 hours meat-side down.
5. Wrap Ribs in Foil
- Take ribs off heat and wrap tightly in heavy duty aluminum foil.
- Add 1⁄2 cup apple juice or other liquid inside the foil packs.
6. Return Foil Packs to the Grill
- Place packs over indirect heat again.
- Cook for another 1-2 hours. Liquid steams the ribs.
7. Unwrap and Sauce
- Carefully open packs (steam will escape).
- Coat ribs with desired barbecue sauce.
- Put back on grill meat-side up to caramelize sauce.
8. Finish and Rest Ribs
- Cook unwrapped for 30 mins to set sauce.
- Rest ribs for 10-15 mins before cutting and serving.
Patience and low ‘n slow cooking are the secrets to mouthwatering smoked ribs. Now that you know the basic process, it’s time for the fun part – picking your favorite ribs recipe and sauce combo!
Best Rubs and Sauces for Smoked Ribs
The choice of dry rub and barbecue sauce makes a big difference in the final flavor of ribs. Here are some excellent options to try:
Dry Rubs
A good dry rub adds spice, aroma, and crusty bark when seared onto the meat.
- Basic BBQ Rub – Brown sugar, chili powder, pepper, paprika, garlic powder, cumin, salt.
- Cajun Blackening Rub – Cayenne and other spices create intense heat.
- Memphis Dust – Cumin, oregano, garlic, paprika, brown sugar with some heat.
- Coffee Rub – Wake up your tastebuds with cayenne and ground coffee.
Make your own or use store-bought dry rubs. Apply a heavy coating before smoking.
Barbecue Sauces
Sauce provides shiny glaze and balances smoky flavor during the last stages of cooking.
- KC Classic – Tomato-based with molasses and vinegar. Sweet and tangy.
- Texas-Style – Black pepper, some heat, and little or no tomato flavor.
- Honey Bourbon – Sweetened with honey and kicked up with bourbon.
- Alabama White – Mayonnaise-based white sauce. Creamy and tangy.
Try regional sauces or experiment with fruit-infused and spicy blends. Brush on a few coats during the last 30 mins.
Extra Flavor Ideas
- Infuse wood smoke – Hickory, apple, mesquite, etc.
- Sprinkle brown sugar just before saucing.
- Squeeze fresh orange, lemon, or lime juice.
- Drizzle with honey for stickiness.
- Layer slices of butter or garlic cloves.
- Sprinkle cayenne pepper or crushed red pepper flakes.
Don’t be afraid to think outside the box for unique flavor combos in your rubs and sauces. Your ribs can handle it!
Mastering the Doneness of Ribs
It can be tricky to nail the perfect level of doneness for ribs. Here are some tips for success:
Check Temperature
Use an instant read meat thermometer poked into the thickest part of the racks away from bone:
- 165°-170°F = Well done
- 160°F = Medium well
- 150°-155°F = Perfectly tender
Do the Bend Test
- Grab the slab with tongs in the center.
- Gently bend – if ribs crack or break, they need more time.
- Ideal bend is 90 degrees with meat starting to split but not fully breaking.
Check for Resistance
- Poke ribs all over using skewers or a meat fork.
- Properly smoked ribs will have little resistance or easily “probe tender”.
- Raw spots that still seem tough need more smoking time.
Pay Attention to Pull-Back
- Look for rib bones starting to protrude as meat shrinks.
- Cleanly exposed bones 1⁄4 – 1⁄2 inch is ideal.
- Little or no pull-back means ribs need more time.
It takes practicing these techniques to learn exactly when your ribs are done. Perfecting the bend, probing, and pull back tests leads to amazing results.
Troubleshooting Common Rib Problems
Even experienced barbecue masters run into some issues occasionally when smoking ribs. Here’s how to troubleshoot the problems:
Rib Meat is Tough and Chewy
- Cause – Collagen didn’t break down fully. Needed more indirect heat time.
- Fix – Re-smoke at ~250°F for 1-2 more hours until tender.
Ribs are Dry and Tasteless
- Cause – Cooked unevenly. Hot spots dried out meat.
- Fix – Check grill temp. Use water pan. Cook low and slow.
Burnt or Bitter Smoke Flavor
- Cause – Too much wood smoke too quickly.
- Fix – Use less wood. Milder woods. Longer soaking of wood chips before use.
Ribs Stuck to Grill Grates
- Cause – Not enough oil on grates before cooking.
- Fix – Oil grates well before preheating. Use non-stick spray, olive oil, or carefully release.
Bark is Soggy and Won’t Set
- Cause – Brushed with sauce too early.
- Fix – Only sauce for last 30 mins once bark forms.
With the right technique, tools, and problem-solving skills, you’ll be able to smoke amazing fall-off-the-bone tender ribs every time.
Frequently Asked Questions About Making Ribs on a BBQ
Get answers to all your most common questions about smoking ribs:
How Long Does It Take to Smoke Ribs?
- Baby back ribs – 4-5 hours
- St. Louis ribs – 5-6 hours
- Spare ribs – 6+ hours
Always use indirect heat around 225-250°F and allow for plenty of time. Rushing the process leads to tough results.
What Wood is Best for Smoking Ribs?
Medium smoke flavor woods like hickory, apple, cherry, or pecan work well either alone or blended. Avoid very strong mesquite for shorter rib smokes.
Should Ribs be Smoked Fat-side Up or Down?
There’s debate, but most experts recommend starting fat-side up for protection during initial smoking. Flip once bark forms. Finish fat-side down to render drippings over meat.
How Do You Keep Ribs Moist?
- Cook low and slow
- Spritz with apple juice/cider vinegar
- Wrap in foil with liquid for steam
- Finish cooking at higher heat
- Avoid peeking too much
Should I Remove the Membrane from Ribs?
Yes, removing the thin membrane or “silver skin” on the back of the rack allows smoke and rub to fully penetrate meat. Use a knife to loosen, then pull off with hands.
How Can You Tell When Ribs are Done?
Check for:
- Meat pulling back from bones 1⁄4-1⁄2 inch
- Bones protruding visibly
- Little resistance when poking all over with a skewer
- Slight cracking when bending rack
How Do You Reheat Leftover Ribs?
- In the oven at 300°F for 1 hour
- On the grill, wrapped in foil
- In sauce or au jus on the stovetop
- Chopped up in baked beans or chili
Leftover smoked ribs deserve a delicious second act!
Mastering ribs takes practice using the right techniques. With this guide’s tips for prep, temperature control, doneness tests, and troubleshooting, you’ll be able to achieve competition-worthy ribs off your own barbecue in no time.
Conclusion
Smoking melt-in-your-mouth tender, juicy ribs may seem intimidating for beginners, but have patience and stick to good techniques. Choosing the right ribs cut, wood, tools, rub, and sauce will set you up for finger-licking success. Control temperature precisely with indirect, low heat around 250°F and allow for plenty of time – up to 6+ hours for spare ribs. Know what to look for when checking doneness like bone pull-back and correct bend and flex. Troubleshoot issues like toughness or soggy bark. With the insights in this guide, your next barbecue ribs will be scrumptious. Smoking ribs is extremely rewarding, so fire up the grill and get ready for your best ribs yet. Your patience will pay off in delicious dividends.