Cooking ribs on the grill or smoker can be a delicious way to enjoy these meaty pork or beef treats. Getting the ribs just right requires knowing how long to bbq them so they become tender and flavorful without drying out. The cooking time can vary quite a bit depending on a few key factors.
Choosing Between Baby Back Ribs and Spare Ribs
There are two main types of pork ribs that are popular for grilling and smoking:
Baby Back Ribs
- Come from the upper rib section near the spine.
- Contain less fat than spare ribs.
- Have a oval-shaped rack with tapered ends.
- Usually include 11-13 bones per rack.
- More tender and leaner than spare ribs.
- Take less time to cook than spare ribs.
Spare Ribs
- Come from the belly or side section of the pig.
- Contain more fat and connective tissue.
- Have a more rectangular rack shape.
- Usually include 11-13 bones per rack.
- Need longer cooking times to break down connective tissues.
- More flavorful with a heavier, meatier texture.
So baby back ribs generally cook faster and spare ribs take longer to become tender. You’ll want to adjust the cooking time accordingly.
Key Factors That Affect Cooking Times
Several things impact just how long you’ll need to barbecue ribs to get ideal doneness:
Rack Size
- Full racks take longer since there is more meat.
- Individual ribs or rib portions cook faster.
Meat Thickness
- Thicker ribs around 1.5 inches or more need longer cooking.
- Thinner ribs under 1 inch thick don’t take as long.
Bone vs Boneless
- Bone-in ribs require more time to fully tenderize.
- Boneless ribs cook faster since collagen doesn’t need to break down.
Cooking Temperature
- Lower temps (225-250°F) lengthen the cook time.
- Higher heat (325°F+) reduces cooking time.
Indirect vs Direct Heat
- Indirect, offset heat takes longer for low’n’slow smoking.
- Direct grilling cuts the cooking time but can dry out the meat.
Rack Composition
- Full spare ribs need longer cooking than St. Louis style spare ribs which have had the brisket bone removed.
General Cooking Times for Ribs
As a general guide, these are typical barbecue times for ribs at 225°F:
- Baby back ribs: 4-5 hours
- Full spare ribs: 5-6 hours
- St. Louis cut spare ribs: 5-6 hours
- Beef short ribs: 5-6 hours
The times can range shorter or longer depending on the specific type, thickness, and cooking temperature.
For hotter grilling up to 325°F, cooking times can be reduced to:
- Baby back ribs: 2.5 – 3.5 hours
- Spare ribs: 3 – 4 hours
- St. Louis ribs: 3 – 4 hours
- Beef short ribs: 3.5 – 4.5 hours
How to Tell When Ribs Are Done
It can be tricky to know precisely when your slabs of ribs are fully cooked to tender, smoky perfection. Here are some ways to test doneness:
Meat Pulls Back from Bones
- As the ribs cook, the meat will shrink back slightly from the bones.
- Up to around 1/4″ – 1/2″ gap means they’re nearly done.
- If meat is very tight on the bones, they likely need more time.
Meat Cracks Appear
- Check for cracks in the meat between bones as it begins to tenderize.
- The wider the cracks, the more tender and done the ribs are.
Toothpick or Probe Insertion
- Test tenderness by sliding a toothpick or instant read thermometer probe into meat between bones.
- It should slide in with little resistance when ribs are properly smoked.
Internal Temp Reaches 195°-205°F
- Insert a digital meat thermometer into thickest meatiest areas between bones.
- Temperature range indicates tender, pull-off-the-bone ribs.
Meat Texture Changes
- Press on rib meat with tongs or spoon and check texture.
- Meat should start feeling tender when cooked.
Bone Mobility
- Try picking up slab with tongs in middle to check bone and meat flexibility.
- If bone rotates easily, then ribs are likely tender and ready.
Step-by-Step Guide for Smoking Ribs
Follow these tips for smoking flavorful, tender ribs on your grill or smoker:
1. Prepare the Ribs
- Select baby back or spare ribs and trim off any excess fat or membranes for more even cooking.
- Pat the ribs dry then rub down with seasoning like brown sugar, chili powder, garlic, salt and pepper.
- Let ribs sit for at least 30 minutes at room temperature for flavors to penetrate meat.
2. Set Up Grill for Indirect Cooking
- For electric smokers, preheat to 225°F-250°F. For charcoal or gas, setup a 2-zone fire for low indirect heat with a target temp of 225-250°F.
- Use wood chips, chunks or pellets for extra smoke like hickory, oak, pecan, etc.
3. Place Ribs on Cool Side of Grill
- Put seasoned ribs on grill grate over indirect heat, not directly over fire or heat source.
- Meat-side up to allow fat to baste as it renders.
4. Maintain Even Temperature
- Keep an eye on grill temp and adjust vents/dampers as needed to hold steady temps between 225-250°F.
- Add more charcoal or wood to maintain consistent low heat.
5. Flip and Rotate Ribs Occasionally
- Flip ribs every 45-60 minutes for even cooking on both sides.
- Also rotate racks on grate periodically for consistent exposure.
6. Wrap Ribs If Desired
- For extra moistness, wrap ribs tightly in foil after 2-3 hours of smoking.
- The foil steaming helps break down collagen faster.
7. Cook Until Ribs are Tender
- Cook for total of 4-6 hours depending on slab size and thickness.
- Use tenderness tests to determine precise doneness.
8. Unwrap and Sauce Ribs (Optional)
- Unwrap foiled ribs and coat with barbecue sauce during last 15-30 minutes.
- This allows sauce to caramelize but not burn.
9. Let Ribs Rest Before Serving
- Once cooked, transfer ribs to a cutting board and tent with foil.
- Let rest for 10-15 minutes before slicing into portions.
- Juices re-absorb for a moist, tender texture.
How Long to BBQ Ribs on Grill
When smoking ribs low and slow, cooking times can vary quite a bit. Follow these tips to help determine the ideal timeframe:
- Cook for the minimum estimated time based on rib type to start.
- Begin checking for doneness at around the 3-4 hour mark.
- Use tenderness and visual tests to monitor progress.
- Cook longer if needed until ribs pass tenderness tests.
- Total time can range from 4 hours for baby backs up to 6+ hours for big spare rib slabs.
- Adjust times up or down based on temperature, slab size, and personal taste preferences.
Troubleshooting Rib Doneness
Cooking ribs properly on a grill or smoker is part skill, part art. Here are some troubleshooting tips if your ribs turn out undercooked or overdone:
Ribs are Still Tough and Chewy
- Increase total cook time until ribs pass tenderness tests. Check every 30 mins after 4 hour mark.
- Use higher heat between 275-300°F to speed collagen breakdown.
- Try the Texas crutch method of wrapping in foil at stall phase around 160°F internal temp.
Ribs are Dry or Burnt
- Cook at lower temp like 225°F and spritz with apple juice or broth every hour.
- Wrap ribs in foil if they start drying out before done.
- Avoid direct heat which dehydrates surface.
Bark is Burnt But Inside Undercooked
- If bark blackens before ribs fully cook, wrap in foil to protect exterior.
- Cook longer with foil open slightly to allow smoke in.
Bones Sliding Out Too Easily
- Don’t cook ribs past 205°F internal temp or the meat can start deteriorating.
- Remove from heat once bones wiggle freely and meat is tender.
Frequently Asked Questions About BBQ Ribs
What is the best wood for smoking ribs?
Hickory, oak, pecan, apple, and cherry all pair well with pork ribs. For beef ribs, hickory and oak work nicely. Mesquite can overpower ribs with its strong flavor.
Should ribs be cooked fat side up or down?
Cook them fat side up first to allow drippings to baste the meat, then flip over halfway through. Fat side down helps form a nice crusty bark.
How can I make fall-off-the-bone tender ribs?
Cook low and slow, tightly wrap in foil to steam, and cook until meat pulls back from bones and reaches 195-205°F internally.
Why do my ribs stall around 150-170°F?
The collagen breakdown causes an evaporation stall. Wrapping in foil will push past this stage faster.
Can I grill ribs hot and fast?
Yes, you can cook ribs directly over higher heat around 325°F. They won’t be as tender but take only 2-3 hours.
How long do smoked ribs last in the fridge?
Cooked ribs will keep for 3-4 days refrigerated. Freeze any leftovers for 2-3 months. Reheat gently before serving.
Get Perfectly Smoked Ribs Every Time
Mastering ribs requires learning how long to bbq them on the grill or smoker. Pork and beef ribs can take 4-6+ hours depending on thickness, heat level, and type of slab. Focus on cooking low and slow, use tenderness checks to test doneness, and adjust times up or down to achieve your ideal texture. With the right time and temperature, you’ll turn out fork-tender barbecue ribs full of smoked meaty flavor.