Barbecued ribs are a classic summertime favorite for good reason – when done right, they are finger-licking good! If you want to learn how to make tender, juicy, fall-off-the-bone barbecue ribs at home, you’ve come to the right place. We will walk through everything you need to know, from choosing the right ribs, prep work, dry rubs and bbq sauces, to cooking methods like smoking, grilling, baking, and instant pot ribs. With a little patience and our tips, you’ll be an expert backyard bbq rib pitmaster in no time!
Choosing the Best Ribs for BBQ
The first step in bbq ribs is choosing what type of ribs to cook. Here are the most common options:
Pork Ribs
- Baby back ribs – From the upper rib cage near the spine; most tender and lean.
- Spare ribs – From belly side of rib cage; fattier with more connective tissue.
- Country-style ribs – Meatier, from the rib end of pork loin.
- St. Louis ribs – Spare ribs with rib tips removed for rectangular shape.
Beef Ribs
- Short ribs – From rib section close to belly; usually braised.
- Back ribs – Large ribs from ribeye section; very flavorful.
- Dino ribs – Huge, meaty ribs from plate section.
For excellent barbecue ribs, we recommend pork spare ribs or baby back ribs. Pork ribs have the right fat-to-meat ratio and contain lots of collagen that breaks down into tender gelatin when slow cooked. Beef back ribs are also a good choice for their big beefy flavor.
Preparing Ribs Before Cooking
Proper prep work helps you achieve the most tender and flavorful finished ribs:
- Remove membrane – The thin silverskin membrane on the back of the ribs inhibits smoke absorption and moisture. Pull it off with a butter knife.
- Trim excess fat – Leave about 1/4 inch of fat for moisture. Trim off any hard excess.
- Rinse and pat dry – Quickly rinse ribs under cool water and pat very dry with paper towels.
- Apply rub – Generously season both sides of the ribs with dry spice rub (recipes below).
- Refrigerate 1-2 hours – Let ribs sit coated in rub to help flavor penetrate meat.
Make Your Own Dry Rub
A flavorful dry rub sprinkled over the ribs before cooking adds tons of flavor. Use these spice rub recipes:
Basic Barbecue Rub
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
Memphis Style Rub
- 1/4 cup brown sugar
- 3 tablespoons paprika
- 2 tablespoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons mustard powder
- 1 teaspoon celery salt
- 1/2 teaspoon ground cumin
Mix ingredients together well in a small bowl. Generously coat entire surface of ribs with rub. Refrigerate 1-2 hours before cooking.
BBQ Sauce Options
While dry rub adds great flavor, no bbq ribs are complete without a finger-licking sauce brushed on towards the end of cooking. Pick your fave:
- Classic KC Style – Tomato based, sweet & tangy.
- Memphis Style – Tomato based with mustard.
- Texas Style – Tomato based with molasses.
- South Carolina Style – Mustard based, tangy.
- Alabama White Sauce – Mayonnaise based, tangy.
We recommend making your sauce from scratch for maximum flavor. But high quality store-bought sauce is a convenient shortcut.
How to Smoke Ribs on a Smoker
For authentic barbecue flavor, smoking the ribs slowly over low indirect heat is ideal. Here’s how:
Set Up Your Smoker
Use a charcoal or wood pellet smoker. Bring smoker to 225-250°F. Use wood chunks like hickory, pecan, applewood for flavor.
Place Ribs in Smoker
Remove membrane. Apply rub generously. Place ribs directly on grate meaty side up, or in a rib rack.
Smoke Ribs Low and Slow
Maintain smoker temp at 225-250°F. Smoke for 4-6 hours until an instant read thermometer inserted between bones reads 185°F.
Wrap Ribs in Foil (Optional)
Some wrap ribs “Texas crutch” style in foil after a few hours smoking to power through stall.
Finish Ribs with Sauce
During last 30-60 mins, brush ribs with bbq sauce. Remove when thermometer reads 195°F for fall-off-the-bone tender.
Smoking yields the most even, moist heat and imparts delicious smoky flavor. For homemade smoked flavor without a real smoker, try the oven smoking method below.
How to Make Smoked Ribs in the Oven
You can mimic bbq smoked ribs in the oven with a few tricks:
Heat Oven to 250°F
Bring oven to low 250°F. Place a disposable foil pan filled with wood chips on bottom oven rack.
Prep Ribs
Remove membrane, trim excess fat. Apply dry rub over entire surface.
Place on Wire Rack
Set ribs meaty side up on a wire oven rack placed over a foil lined baking sheet.
Add Smoke
When oven reaches temperature, use tongs to carefully add more wood chips to foil pan in oven. Close oven door quickly.
Cook Low and Slow
Cook ribs for 4-6 hours, until an instant read thermometer reads 185°F when inserted between bones.
Finish with Sauce
Brush bbq sauce on during last 30 mins of cooking. Cook until 195°F for fall-off-the-bone tender ribs.
The smoking wood chips in the oven give a subtle smoky flavor similar to a real smoker!
How to Grill Perfect Ribs
You can also make tender, tasty grilled bbq ribs on a gas or charcoal grill. Follow these steps:
Prep Ribs
Remove membrane, trim excess fat. Apply rub over entire surface of ribs. Allow to sit for 1-2 hours.
Use Indirect Heat
If using charcoal grill, bank coals to one side. If using gas grill, turn off burner on one side.
Place Ribs on Cool Side
Put ribs meaty side up on grate over unlit burner/coals. Add some wood chips.
Grill Low and Slow
Cover grill and cook for 2-3 hours at low heat 225-250°F, flipping ribs halfway through.
Finish Over Direct Heat
Move ribs directly over heat last 10-15 mins, brushing with bbq sauce. Cook until 195°F.
The initial low and slow cooking breaks down tissue while finishing over high heat caramelizes the outside.
How to Bake Ribs in the Oven
For oven baked ribs:
Prep Ribs
Remove membrane, apply rub generously. Let sit 1-2 hours.
Cook Covered at 250°F
Place ribs meat side up in a baking dish. Cover tightly with foil. Bake 2-3 hours.
Finish Uncovered
Remove foil, brush ribs with sauce. Bake 30 mins more until tender.
Baking gives similar moist, tender results to grilling or smoking. Finishing uncovered lets sauce caramelize.
Instant Pot Rib Recipes
You can also make juicy bbq ribs quickly using an Instant Pot or other multicooker.
Memphis Style Instant Pot Ribs
Cook ribs in Instant Pot pressure cooker mode for 25 mins with 1 cup broth. Finish ribs under broiler with sauce.
Instant Pot Fall-Off-the-Bone Ribs
Pressure cook ribs 25 mins in Instant Pot with apple cider, liquid smoke, herbs. Bake after pressure cooking.
The pressurized moist heat of the Instant Pot tenderizes ribs fast. Finish ribs under the broiler or on the grill with sauce.
How Long to Cook Ribs (Timing Guide)
Use these general time guidelines for perfectly cooked ribs:
- Smoking: 5-6 hours typical at 225°F
- Grilling: 2-3 hours indirect at 225°F plus 10-15 mins direct
- Baking: 2-3 hours covered at 250°F plus 30 mins uncovered
- Instant Pot: 25 mins pressure cooking plus broiling
An instant read thermometer should reach 185°F for tender ribs (195°F for fall-off-the-bone).
How to Tell When Ribs are Done
It can be tricky to judge doneness for ribs. Here are some tips:
- Use instant read thermometer – Should read 185°F (195°F for fall-off-the-bone).
- Check for bone exposure – Meat should have shrunk back slightly from ends of bones.
- Twist and look for cracking – Bones should twist with light cracking of meat between them.
- Probe tenderness – Meat should be very tender when probed with fork.
- Do bend test – Ribs should bend evenly along bones without breaking.
- Check juiciness – Meat should be very moist and juicy when bit into.
Common Rib Cooking Mistakes
Avoid these rib cooking blunders:
- Not removing membrane – Leaves ribs rubbery.
- Underseasoning – Generous amounts of rub builds flavor.
- Skipping dry time – Letting ribs rest coated in rub improves seasoning penetration.
- Cooking over direct heat – Maintain even low indirect heat to prevent burning.
- Cooking at high temp – Low and slow is key for tender ribs.
- Brushing on sauce too early – Apply during last 30 mins to prevent burning.
- Cutting ribs immediately – Let rest 5-10 mins before cutting for juicier meat.
Serving and Storing Leftover Ribs
A few final rib tips:
- Let ribs rest 5-10 mins before cutting into individual ribs.
- Slice along the bones into individual ribs.
- Serve with potato salad, coleslaw, cornbread for classic bbq sides.
- Refrigerate leftovers in airtight container up to 4 days.
- Reheat ribs wrapped in foil in a 300°F oven until warmed through.
- Ribs can be frozen up to 4 months for longer storage.
Now that you’re armed with all the right techniques, you’ll be impressing everyone with your mouthwatering barbecued ribs all summer long!
Frequently Asked Questions About Making BBQ Ribs
What is the easiest way to cook ribs?
The easiest methods for cooking tender, juicy ribs at home include baking and using an Instant Pot. Baking at a low 250°F covered then uncovered mimics barbecuing. Instant Pots can pressure cook ribs perfectly in just 25 mins.
What is the 3-2-1 method for ribs?
The 3-2-1 method is a popular technique for smoking ribs low and slow: Smoke ribs for 3 hours, wrap in foil for 2 hours, then finish unwrapped for 1 hour with bbq sauce. This method helps break down the connective tissue.
Should you remove membrane from ribs before cooking?
Yes, removing the thin silverskin membrane from the back of the ribs prior to seasoning and cooking helps the ribs better absorb smoke and seasoning. Use a butter knife to carefully peel it off.
Can you cook ribs from frozen?
It’s best to thaw ribs in the refrigerator before cooking to ensure they cook evenly. But in a pinch you can bake or smoke frozen ribs straight from the freezer – just add 15-30 mins to the cooking time.
How can you tell when ribs are done?
Check for tenderness when probing with a fork, look for meat shrinkage around the bones, and use an instant read thermometer to judge doneness – ribs are done between 185-195°F.
Why are my ribs tough and chewy?
If ribs are tough or chewy, the most likely culprit is cooking them over too high and direct a heat. Be sure to use indirect, low heat between 225-250°F and cook for long enough to break down the connective tissue.
Can you grill ribs without smoke?
Yes, you can make delicious grilled ribs without actual smoke flavor. The key is using a tasty spice rub and basting ribs with a flavorful bbq sauce during the last 10-15 minutes of grilling time.
How do you reheat bbq ribs?
The best way to reheat leftover bbq ribs is in the oven. Place them wrapped in foil in a 300°F oven for 15-20 minutes until heated through. This moist heat prevents them from drying out.
Can you smoke ribs on a gas grill?
While you can’t get quite the same smoke flavor, you can approximate smoking ribs on a gas grill. Use wood chips in a smoker box or foil pouch and grill over low indirect heat with the lid closed as much as possible.
Conclusion
Barbecuing tender, fall-off-the-bone ribs requires patience but is worth the wait. With the right cut of ribs, proper prep work like removing membrane and applying a spice rub, maintaining low indirect heat whether smoking, baking, grilling or using a multicooker, and brushing on sauce at the end, you are sure to achieve finger-licking results. Just remembering to cook low and slow. Leftover ribs reheat wonderfully for easy weekday meals. Once you master these tips for smoking, grilling or baking bbq ribs, you’ll gain confidence hosting backyard barbecues all summer long.