Barbecued pork ribs are a classic summertime favorite for good reason – their finger-licking, fall-off-the-bone goodness pairs perfectly with warm weather and time spent gathered around the grill. But achieving competition-worthy ribs requires patience and precision when it comes to cook times. Here’s what you need to know about how long it takes to barbecue pork ribs to tender, mouthwatering perfection.
Selecting the Right Rack of Ribs
The first key factor in determining your rib cook time is choosing the right cut. Pork ribs are sold in a range of different cuts, including:
- Baby back ribs – Taken from the loin near the spine, these are the most tender and lean. They have the shortest cook time.
- Spare ribs – From the belly and side of the pig, these are fattier with more connective tissue. They take longer to cook.
- Country-style ribs – Cut from the shoulder near the loin, these are meatier like spare ribs but slightly shorter.
- St. Louis-style ribs – The ends are trimmed off spare ribs to create a rectangular rack. Same long cook time as spare ribs.
St. Louis, spare, and country-style ribs will all need extended time over indirect heat to break down the collagen in the meat. Baby backs cook faster since they are naturally more tender.
The 2-2-1 Method for Perfect Ribs Every Time
The most popular technique backyard barbecue chefs use for cooking ribs is the 2-2-1 method. This involves:
- 2 hours unwrapped – Seasoned ribs go on the grill over indirect heat. This allows the meat to cook slowly while absorbing smoke flavor.
- 2 hours wrapped – The ribs get wrapped tightly in foil or parchment paper and braised in their juices and steam. This accelerates tenderizing.
- 1 hour unwrapped again – Unwrap and let the ribs finish cooking and get slathered in barbecue sauce to set.
With the 2-2-1 method, you can expect approximately 5 hours total cook time for ribs. This timing can vary slightly depending on thickness of the rack and your grill temperature.
Cook Times by Rib Type
Here are more specific cook time estimates based on the cut of rib:
Baby Back Ribs
- 1st 2 hours unwrapped at 225-250°F
- 1-1.5 hours wrapped at 250°F
- 30-45 mins unwrapped with sauce
Total Time: 3.5 – 4.5 hours
Baby backs need less time in the braising stage since they are naturally tender.
Spare Ribs
- 2 hours unwrapped at 225-250°F
- 2 hours wrapped at 250°F
- 1 hour unwrapped with sauce
Total Time: 5 – 5.5 hours
With more collagen and fat, spare ribs do best with the full 2 hours wrapped.
Country-Style Ribs
- 2 hours unwrapped at 225-250°F
- 1.5-2 hours wrapped at 250°F
- 30-45 mins unwrapped with sauce
Total Time: 4 – 4.5 hours
The meaty country-style ribs fall between spare and baby back. Wrap time can be adjusted based on thickness.
St. Louis-Style Ribs
Follow times for spare ribs. The ends are just trimmed off for a tidy presentation.
Total Time: 5 – 5.5 hours
Doneness Tests for Perfectly Cooked Ribs
It can be tricky to judge precisely when ribs are done, but these tips will help:
- Check for pull-back of meat from the bones at least halfway through cook time.
- Meat should tear easily when tested with a fork.
- Look for an internal temperature of 195-205°F. Use a meat thermometer to check near the bones.
- Pick up the slab with tongs – the rack should have good bend and flex without breaking.
And never rely just on total cook time. Factors like grill temperature, rib thickness, and how well sealed the foil wrap can all affect required cooking length. Always use doneness tests too for best results.
Common Pitfalls to Avoid
It’s easy to end up with dried out, tough, or burnt ribs if you aren’t careful:
✘ Don’t rush it – be patient and stick to lower heat for most of the cook time.
✘ Watch for flare-ups if cooking over direct heat.
✘ Make sure meat side is down in the foil, not up.
✘ Don’t unwrap too early – ribs won’t be fully tenderized.
✘ Adding sauce too soon can burn and get bitter tasting.
Grilling Times If Not Using the 2-2-1 Method
While the 2-2-1 technique is foolproof, you can also cook ribs using other methods. Approximate grilling times in these cases are:
- Indirect heat entire time – 5-7 hours
- Direct heat – 4-5 hours, need to avoid burning by cooking over very low heat
- Oven roasted – 4-6 hours at 225-275°F
- Slow cooker – 8+ hours on low
The overall cook times aren’t drastically different across methods. The key is keeping the temperature low and slow regardless.
Points to Remember for Perfectly Cooked Ribs
To summarize, follow these tips for ribs done right every time:
- Select the right rib type – baby backs for fast cook time or spare/St. Louis for fall-off-the bone texture.
- Use the 2-2-1 method or adjust for your desired technique.
- Keep temperature at a low 225-250°F.
- Check for doneness after at least 4 hours.
- Allow at least 5 hours for spare, St. Louis or country-style ribs.
- Don’t rush the braising stage – ribs need time wrapped to get tender.
- Add sauce only in the last phase after unwrapping.
With the right cut of ribs and plenty of patience as they slowly smoke to tender perfection, you’ll be rewarded with fingers covered in sticky barbecue sauce and ribs that are practically falling off the bone – backyard barbecue heaven!
Frequently Asked Questions
What is the 2-2-1 method for cooking ribs?
The 2-2-1 method involves cooking the ribs for 2 hours unwrapped, 2 hours wrapped in foil, and 1 final hour unwrapped again to finish. This technique helps ribs cook low and slow while also braising them in their own juices for maximum tenderness.
Should I wrap ribs in foil or not?
Wrapping ribs in foil or parchment paper during part of the cook time is highly recommended. The steam helps break down collagen and braise the meat so it gets fall-off-the-bone tender. Unwrap at the end to firm them back up.
How can I tell when my ribs are done?
Check for meat pulling back from the bones by at least 1⁄2 inch, try poking the meat with a fork to test tenderness, and use an instant read thermometer to check for 195-205°F near the bones. Ribs are done when they pass the bend test too.
At what temp should I smoke ribs?
Keep your smoker or grill between 225-250°F for nearly all of the cook time when making ribs. The low, slow heat is essential for breaking down tough connective tissues. High heat will cause the exterior to burn.
Can I speed up cooking ribs in the oven?
Oven roasting ribs takes 4-6 hours. There aren’t good shortcuts unfortunately. You need several hours for the collagen to fully render at around 225°F oven temperature. Patience leads to the most tender, fall-off-the-bone texture.
Conclusion
Perfectly barbecued ribs require patience to yield the ultimate tender, fall-off-the-bone results. While baby back ribs may cook slightly quicker, for most rib types plan on dedicating a full 5-6 hours from prep to finish. Low, indirect heat around 225-250°F for most of the cook time is essential, as is wrapping for portion of the cook to braise. Follow the doneness tests, avoid burning the exterior, and stick to the 2-2-1 method or similar extended cook times for ribs that are lip-smackingly delicious. For rib connoisseurs, the wait is well worth it!