Ribs are a barbeque favorite, but knowing how long to cook them can be tricky. Here is a complete guide to determining the ideal barbecue time for delicious, fall-off-the-bone ribs.
Introduction
Ribs are a classic barbecue dish that come in a variety of styles, like baby back, spare, and St. Louis. Barbecuing ribs allows you to infuse them with a delicious smoky flavor. However, ribs require long, slow cooking times to become properly tender. Knowing exactly how long to grill ribs can mean the difference between dry, chewy ribs and melt-in-your-mouth perfection.
In this article, we will explain the factors that determine BBQ rib cooking times. You will learn techniques to test doneness when barbecuing ribs. We will also suggest target cook times for different types of ribs. With this guide, you can master the grill and barbecue amazing, finger-licking ribs every time.
What Determines How Long to Cook Ribs?
Several factors affect just how long you need to barbecue ribs:
Type of Ribs
- Baby Back Ribs – More tender and smaller than spare ribs. Require slightly less time, usually around 4 hours.
- Spare Ribs – From lower rib cage and tougher. Need longer cook times, usually 5-6 hours.
- St. Louis Cut Ribs – Trimmed spare ribs. Leaner with more meat. Require about 5 hours.
The basic rule is that meatier ribs need more time to fully break down and get tender.
Thickness of Ribs
Thicker rib slabs require longer cooking than thin, boneless riblets. Aim to cook thick-cut ribs for at least 1 hour per inch of thickness.
Grill Temperature
Lower temperature (225-250°F): Ideal for smoking ribs “low and slow.” Needs more time but maximizes tenderness.
Higher temperature (300°F+): Cooks ribs faster but can dry out the meat if not careful. Best for finishing with sauces.
Bone Structure
Meat on the bone adds flavor but also increases cook time. Boneless ribs will be faster. Cook bone-in ribs 45 mins to 1 hour longer.
Cooking Method
- Indirect, smoked BBQ: Longer cook, infuses flavor
- Direct grilling: Higher heat, less time
- Braising: Tenderizes meat, reduces time
Keep these factors in mind as you estimate cook time for your ribs. Track doneness not just time.
How to Tell When Ribs are Done
Ribs can be tricky, doneness is about tenderness not just temperature. Here are useful ways to test when they’re ready:
Temperature
Use a meat thermometer, ribs are done at:
- 203°F for baby back ribs
- 195°F for spare and St. Louis ribs
Tenderness
- Bend Test – Pick up slab with tongs, meat should start to tear and curve.
- Toothpick Test – Insert a toothpick through the meat, it should slide through smoothly when done.
- Knife Test – A sharp knife should cut through meat easily, with little resistance.
Appearance
- Ribs should pull back from the ends of the bones about 1⁄4 to 1⁄2 inch.
- Meat should start to shrink back from bones.
- Sauce will start caramelizing on the exterior.
Time Tracking
As a general guide, start checking doneness and testing tenderness after:
- 4 hours for baby back ribs
- 5 hours for spares and St. Louis
But allow up to an extra hour, especially for thick, meaty cuts. Ribs are ready when tender and juicy.
Recommended BBQ Times for Different Rib Styles
Here are more specific cook time estimates based on the most common types of ribs:
Baby Back Ribs
- 2–2.5 lbs slab: ~4 hours
- 3–4 lb slab: ~4.5 hours
- Cook 4 hours indirect at 225–250°F
- Finish 15–30 mins saucing at higher heat
Spare Ribs
- 2–3 lb slab: ~5 hours
- 4–5 lb slab: ~6 hours
- Cook 5 hours indirect at 225°F
- Finish 30–60 mins over direct heat
St. Louis Cut Spare Ribs
- 2.5–3 lb slab: ~5 hours
- 4–5 lb slab: ~6 hours
- Cook 5 hours indirect at 250°F
- Finish 30 mins direct heat saucing
Add about 30–60 mins for extra thick ribs or meatier bone-in cuts. These BBQ times yield tender, fall-off-the-bone ribs without over-cooking.
7 Tips for Perfectly Barbecued Ribs Every Time
Follow these top tips next time you grill up a rack of savory, saucy ribs:
- Trim excess fat – For more even cooking. Leave just 1⁄4 inch.
- Remove membrane – Slip knife under to loosen and pull it off. Avoids shrinking or curling.
- Season generously – Rub both sides with spices, salt, pepper, brown sugar.
- Slow cook indirect heat – Use a 2-zone fire or smoker. Aim for 225-250°F.
- Maintain steady heat – Consistent low temperature ensures even cooking.
- Rotate and flip – Ensures all sides cook evenly, prevents burning.
- Glaze carefully – Brush with sauce in the final 15-30 mins once tender.
Frequently Asked Questions About Barbecuing Ribs
How long per pound do you cook ribs?
- Cook baby back ribs for about 1.5 hours per pound. Spare and St. Louis ribs take about 1.5-2 hours per pound.
Should ribs be fall off the bone?
- Ideal ribs have tender, moist meat that pulls cleanly off the bone with a gentle tug. Meat shouldn’t just slide off completely or crumble.
What is the 3-2-1 rib method?
- A popular technique: Smoke 3 hours, wrap in foil 2 hours, finish 1 hour saucing. Helps break down tissue and keeps moisture in.
Can you overcook ribs on a grill?
- Yes, ribs can dry out if cooked too long. Once tender, limit additional direct heat time. Over 6 hours they will likely dry out.
Should I wrap ribs in foil on a grill?
- Wrapping ribs in foil during cooking helps retain moisture. Unwrap for the last 30-60 mins to set sauce.
Cooking Times for Delicious Barbecued Ribs
Now that you know the internal and external signs that your ribs are ready, you can confidently grill the perfect tender yet slightly chewy barbecue ribs. Different cuts of ribs vary quite a bit in ideal cook times. Spare ribs or a thick, meaty rack may need 6 hours or more on a low smoking heat. Leaner back ribs may only need 4-5 hours max. Track both time and physical doneness indicators, and always allow a little extra time in your schedule. Properly smoking ribs is a low and slow process. With the proper prep and cook times, you’ll be rewarded with the best barbecue ribs of your life.