Barbecued ribs are a classic summertime favorite for good reason – the tender, fall-off-the-bone meat with a sweet and savory bbq glaze is simply irresistible. However, cooking ribs properly on the barbecue can be tricky. Undercook them and the meat will be tough and dry. Overcook them and the ribs end up mushy and losing their structural integrity. So how long should you cook ribs on a bbq?
The exact cook time needed will depend on a few key factors:
- The style and cut of ribs
- Whether you parboil the ribs first
- The temperature of the grill
- Whether you use indirect or direct heat
- How tender you want the ribs
Follow this guide to learn how long to cook various rib types on a bbq grill or smoker to achieve finger-lickin’ good results every time.
How Long to Cook Different Cuts of Ribs on BBQ
There are a few different cuts of pork and beef ribs that are commonly cooked on a barbecue:
Baby Back Ribs
- Cut from the upper rib near the spine.
- Most tender and lean cut of ribs.
- Usually 2-2.5 lbs rack.
- Cook time: 3-4 hours
St. Louis Style Ribs
- Cut from the spare rib area.
- Meatier with more marbling than baby backs.
- Usually 2.5-3.5 lbs rack.
- Cook time: 4-5 hours
Spare Ribs
- From belly side of rib section.
- Fattier with more cartilage.
- Usually 3-4 lbs rack.
- Cook time: 5-6 hours
Beef Short Ribs
- Cut crosswise across the bone.
- Very flavorful, tissues need longer to break down.
- Usually 4-5 lbs rack.
- Cook time: 5-6 hours
Beef Back Ribs
- Along the spine behind the chuck section.
- Leaner than short ribs.
- Usually 2-3 lbs rack.
- Cook time: 4-5 hours
As you can see, pork spare ribs and beef short ribs require the most time on the grill – up to 6 hours for fall-off-the-bone results. The meatier the cut, the longer the cook time needed.
Should You Parboil Ribs Before BBQing?
Many Competition BBQ Pitmasters swear by parboiling – or boiling – ribs for a short time before throwing them on the grill or smoker.
There are a few good reasons to parboil ribs:
- Softens connective tissues so ribs cook faster.
- Removes excess fat/grease.
- Seasonings penetrate meat better.
- Locks in moisture so ribs stay tender.
Parboiling helps ribs cook faster on the barbecue by up to 1-2 hours. The water starts breaking down the collagen in the ribs at around 180°F.
To parboil ribs:
- Bring pot of water to a boil. Add ribs and boil for 15-25 min.
- Remove ribs, pat dry and coat with rub or sauce.
- Discard water, it will be greasy. This removes fat.
- Move ribs to preheated barbecue.
Keep in mind parboiled ribs will have less pronounced smoke flavor. It’s a tradeoff for faster cook times. Go low and slow if you want maximum smoky essence.
How to Tell When Ribs are Done on the BBQ
Ribs can be a tad tricky to gauge doneness since meat near the bones cooks slower. Use these tips to test when they’re ready:
Temperature
Use an instant read thermometer poked into the thickest meatiest part – not touching bone. Temps to look for:
- Pork ribs – 205°F
- Beef ribs – 200-210°F
Tenderness
The classic way is the ‘bend test’. Grab rib with tongs in center and lift gently. It should start bending and cracks form in the meat.
For fall-off-the bone tenderness, the meat should crack cleanly along the bones. It should not droop or break off completely.
Toothpick Test
Insert a toothpick or skewer into the thickest part of the meat. It should slide in smoothly without resistance.
Appearance
Look for ribs that are caramelized on the outside with some charring/bark. Meat will pull back from the ends of the bones by up to 1⁄2 inch. Juices should run clear.
Use a combination of these doneness indicators to ensure your ribs are cooked properly without overdoing them.
How Long to Cook Ribs Using Indirect vs Direct Heat
Here are general guidelines for cook times using indirect and direct heat on a bbq:
Indirect Heat
Indirect cooking is key for low and slow ribs.
- Coals banked on sides, no heat directly under ribs.
- Temp kept between 225-275°F.
- For smoky flavor, use wood chips/chunks.
- Flip and rotate ribs every 1-1.5 hours.
- Add more coals as needed to maintain temp.
Cook times:
- Baby backs: 5-6 hours
- Spare ribs: 6-8 hours
- Beef ribs: 8-10 hours
Direct Heat
The high heat chars the outside while cooking the insides.
- Coals spread evenly under ribs.
- Cook at medium heat – 350-450°F.
- Flip ribs every 5-8 minutes.
- Brush with sauce during last 10-15 minutes.
Cook times:
- Baby backs: 1.5-2 hours
- Spare ribs: 2-3 hours
- Beef ribs: 2.5-3 hours
Direct heat yields ribs with nice caramelization but less fall-apart tenderness. Great for a quick weeknight meal.
Indirect, low and slow is ideal for ultimate melt-in-your mouth texture.
Grill Temperature for Ribs
Indirect: 225-275°F
Direct: 350-450°F
The temperature of your grill or smoker is key. Too low under 250°F and ribs will stall. Too high over 300°F and moisture evaporates quickly.
For tender juicy results, keep the temperature in the target range whether cooking direct or indirect.
Use a good quality bbq thermometer to monitor the grate temperature. Open the vents to raise temp and close vents to lower temp as needed.
ribs 5 Common Mistakes to Avoid
It happens to the best of us. You eagerly bite into a beautifully glazed rib only to find it underdone, dried out or burned. Here are some common missteps to avoid:
1. Not removing membranes
That papery silver skin membrane on the back of the ribs? Always remove it prior to cooking or it will contract and make ribs curl up. Use a knife to slice under and lift it off.
2. Cooking too hot
High temps over 300°F will cause moisture loss and dried out ribs. Stick to 225-275°F for tender juicy results.
3. Saucing too early
Sauce will burn if brushed on too soon. Apply during the last 15-30 minutes once caramelization and bark have developed.
4. Cutting ribs apart
Keep ribs in full racks, not individual bones which will burn easily. Cut into sections after cooking.
5. Not resting ribs
After grilling or smoking, let ribs rest for 10-15 minutes. This allows juices to redistribute evenly. Slice and serve.
Avoid these mistakes and you’ll be biting into competition-worthy ribs off your own barbecue in no time.
6 Tips for the Best Ribs Ever
Follow these pro tips and tricks for finger-lickin’ good ribs that even barbecue pitmasters would envy:
1. Trim excess fat
Trim thick hard fat from both sides to prevent grease flare ups. Leave just 1⁄4 inch.
2. Apply rub generously
Season ribs all over with a savory homemade or store-bought dry rub. Let sit while grill heats up.
3. Choose your wood chips
Soak wood chips in water for 30 minutes then add to coals for smoke. Hickory and applewood work well with pork. Mesquite pairs nicely with beef ribs.
4. Mop with liquid
A mop sauce helps keep ribs moist. Use apple juice, vinegar, broth or water. Mop every hour.
5. Wrap if stalled
If ribs stall and won’t come up to temp, wrap tightly in foil and continue cooking until tender.
6. Let ribs rest
Never slice into ribs straight off the grill! Letting them rest allows juices to redistribute so meat stays moist.
5 Amazing Ribs Recipes to Try
Take your ribs to the next level with these drool-worthy flavors:
Memphis Dry Rub
- 2 Tbsp paprika
- 2 Tbsp brown sugar
- 1 Tbsp garlic powder
- 1 Tbsp mustard powder
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
Thai Chili Glaze
- 1 cup chili sauce
- 1/4 cup brown sugar
- 3 Tbsp lime juice
- 2 Tbsp fish sauce
- 2 tsp grated ginger
Coffee BBQ Sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup coffee grounds
- 2 Tbsp apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 1 tsp chili powder
- 1 garlic clove, minced
Bacon Jalapeño Mix
- 8 slices bacon, cooked and crumbled
- 1 jalapeño, diced
- 1/4 cup brown sugar
- 2 Tbsp chili powder
Pineapple Salsa
- 1 cup pineapple tidbits
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Pinch of salt
Brush ribs with sauce mixtures during the last 10-15 minutes of grilling time for maximum flavor impact.
Frequently Asked Questions
Still have some questions about achieving perfectly barbecued ribs? Here are answers to some commonly asked queries:
How long will ribs take in an oven?
At 225°F-250°F, figure:
- Baby backs: 5-6 hours
- Spare ribs: 6-8 hours
- Beef ribs: 8-10 hours
Always use a meat thermometer for best accuracy.
Do you boil ribs before smoking?
Parboiling before smoking or grilling will reduce cook time by 1-2 hours. But ribs will have less pronounced smoky taste.
Can you cook frozen ribs on a grill?
Yes, it is safe to cook frozen ribs directly on a preheated grill, but thaw first for best results. Add 30 mins – 1 hour to total time.
Should ribs be cooked fat side up or down?
Cook ribs fat side up to allow rendering and prevent drying out. The fat bastes the ribs. Place meatier side down first.
How can you tell if ribs are done without a thermometer?
Check for tenderness when lifted with tongs, meat shrinking back from bones by 1/2 inch, and juices running clear.
Conclusion
Mastering ribs requires patience but the reward of succulent, fall-off-the-bone meat is so worth it. Now that you know exactly how long to cook different rib types on the barbecue and tricks for nailing them perfectly every time, you can become the neighborhood grill master.
Dazzle your family and friends at the next cookout with melt-in-your-mouth ribs using your newfound knowledge. The aroma of spice-rubbed ribs sizzling over a smoky fire while flavors meld is a true delight of summer.