Ribeye steak is a beef lover’s dream with its tender, juicy meat and rich, beefy flavor. While this cut of steak is delicious when prepared in a variety of ways, ribeye achieves maximum flavor and tenderness when grilled or barbecued. But exactly how long should you grill ribeye to achieve that perfect medium-rare doneness? This ultimate guide will teach you everything you need to know to master grilling times for ribeye steaks so you can enjoy perfect barbecue ribeyes at home.

Factors that Affect Grilling Time for Ribeye

Achieving the ideal grill time for ribeye depends on several factors:

Thickness of the Steak

The thickness of your ribeye steak is the most important factor determining grill time. Thicker steaks require more time on the grill to reach doneness in the center while thinner steaks grill faster. A general rule of thumb is that ribeyes need about 5 minutes of direct grilling time per 1/2 inch of thickness.

For example:

• 1/2 inch thick ribeye: 5 minutes total grill time
• 1 inch thick ribeye: 10 minutes total grill time
• 1 1/2 inch thick ribeye: 15 minutes total grill time

When in doubt, use an instant read thermometer to check for doneness instead of relying on time alone.

Bone-In vs Boneless

Bone-in ribeye steaks take a bit longer to grill than boneless ribeyes of equal thickness. The bone insulates the meat next to it, slowing the cooking process. Add an extra 2-3 minutes to the grilling time for bone-in cuts.

Direct vs Indirect Heat

Grilling over direct high heat the entire time will cook ribeyes faster than using a combination of direct and indirect heat. Maintaining a cooler indirect zone on your grill makes it easier to achieve perfect doneness for thicker ribeyes.

Grill Temperature

Cooking over high heat above 500°F will grill ribeyes faster than using a lower temperature between 300-400°F. Monitor your grill thermometer and adjust the heat as needed to avoid overcooking.

Temperature of Meat Before Grilling

The temperature of the steak before it hits the grill also impacts cooking time. Fully thawed ribeyes grill faster than steaks put on the grill straight out of the fridge. Let meat rest at room temperature for 30 minutes to an hour before grilling for the most accurate estimates of done-ness.

By understanding what factors speed up or slow down grilling times, you can learn to estimate how long you need to achieve medium-rare or your desired doneness for any thickness ribeye.

Grilling Times for Ribeye Thickness

Follow these time guidelines based on thickness when grilling your ribeyes over direct high heat to get perfect doneness:

1/2 Inch Ribeye

5 minutes total grill time

• 2 minutes per side over direct high heat
• 1 minute per side over indirect heat

3/4 Inch Ribeye

7 minutes total grill time

• 3 minutes per side over direct high heat
• 1/2 minute per side over indirect heat

1 Inch Ribeye

10 minutes total grill time

• 4 minutes per side over direct high heat
• 1 minute per side over indirect heat

1 1/4 Inch Ribeye

12-14 minutes total grill time

• 4-5 minutes per side over direct high heat
• 2 minutes per side over indirect heat

1 1/2 Inch Ribeye

15 minutes total grill time

• 5 minutes per side over direct high heat
• 2-3 minutes per side over indirect heat

2 Inch Ribeye

18-20 minutes total grill time

• 6 minutes per side over direct high heat
• 3 minutes per side over indirect heat

As you can see, the general rule of 5 minutes per half inch thickness is a good starting point for estimating your ribeye grill times. Tweaking may be needed based on the other factors like temperature and bone-in vs boneless.

Using a fast and accurate instant read thermometer is the best way to test for perfect medium-rare doneness between 130-135°F. Let your ribeyes rest 5 minutes after grilling before slicing and serving them up hot and juicy!

Grilling Tips for Perfect Ribeyes

Follow these expert grilling tips for ribeye steaks that come out with a dark, flavorful sear on the outside and tender, pink interior:

1. Pat Steaks Dry

Dry meat sears and browns much better than wet surfaces. Blot ribeyes with paper towels right before grilling to remove excess moisture.

2. Season Generously with Salt

Salt enhances flavor and aids browning. Coat both sides of steaks with a light layer of kosher or sea salt just before grilling.

3. Preheat Grill Fully

Give your grill 10-15 minutes to heat up fully to your desired temp. Hot grates sear steaks better.

4. Sear Over Direct High Heat

Sear ribeyes over direct heat first to caramelize the outside and develop a flavorful crust. Use tongs to flip steaks rather than a fork to avoid losing juices.

5. Finish Over Indirect Heat

Move steaks over indirect heat on a gas grill or to the cooler side of a charcoal grill to finish cooking without burning the exterior.

6. Baste with Herb Butter

Boost flavor by brushing steaks with an herb butter as they finish grilling over indirect heat.

7. Let Rest Before Slicing

Allow ribeyes to rest 5 minutes before slicing to allow juices to redistribute for tender and juicy results. Don’t skip this important step!

8. Slice Thinly Against the Grain

Cut ribeye steaks across the grain in thin slices for maximum tenderness. Enjoy right away!

Ribeye Grilling Times For Doneness Levels

Ribeye steaks are at their best when grilled to medium-rare doneness between 130-135°F internally. But personal preference for more or less doneness varies.

Use these grill times as a guide for achieving different levels of doneness when cooking 1 inch thick ribeye steaks:

• Rare: 120°F – grill 4 minutes per side over direct heat (8 minutes total)
• Medium-Rare: 130-135°F – grill 4 minutes per side over direct heat plus 1 minute per side indirect heat (10 minutes total)
• Medium: 140°F – grill 5 minutes per side direct heat plus 1 1/2 minutes per side indirect heat (12 minutes total)
• Medium-Well: 150°F – grill 6 minutes per side direct heat plus 2 minutes per side indirect heat (14 minutes total)
• Well-Done: 160°F+ – grill 7 minutes per side over direct heat only (14 minutes total)

Ribeyes over 1 inch thick may need a grill time a couple minutes longer. Use an instant read thermometer to test for your preferred internal temperature.

Cooking ribeye beyond medium tends to result in a dry, tougher steak. For best results, skewing closer to rare or medium-rare is ideal.

Common Ribeye Grilling Mistakes to Avoid

It’s easy to overcook ribeyes if you aren’t careful. Follow these tips to avoid common grilling mistakes:

• Don’t grill steaks straight from the fridge – let meat rest at room temperature 30 minutes before grilling to prevent cooking times from being inaccurate.
• Don’t poke steaks with a fork- use tongs to flip instead for juicier results.
• Don’t move steaks over direct heat too often – only flip once during direct heat cooking to get the best sear.
• Don’t cut into steaks right away – carrying over cooking during resting ruins doneness. Wait 5 minutes before slicing.
• Don’t grill on dirty grates – oil and preheat grill grates thoroughly before cooking for optimal searing.
• Don’t grill steaks too close together – allow space between steaks for air flow so they cook evenly.
• Don’t use grill lids during direct heat cooking – lids are for indirect grilling only to prevent overcooking.

Avoiding these common mistakes helps you achieve grilling perfection for tender, juicy, mouthwatering ribeyes cooked just right every time. What are you waiting for? Go fire up that grill!

Frequently Asked Questions About Grilling Ribeye

Still have some questions about how to grill up the perfect ribeyes at home? These frequently asked grilling questions have got you covered:

What is the Best Thickness for Ribeye Steaks?

Between 1 and 1 1/2 inches thick is ideal for ribeyes. Ribeyes under 1 inch thin lack the marbling and juiciness of a thicker cut. Over 1 1/2 inches becomes tricky to grill evenly without over or undercooking.

Should You Grill Ribeye Bone-In or Boneless?

This comes down to personal preference. Bone-in ribeyes take a little longer to grill but offer extra flavor. Boneless ribeyes are easier to portion and eat. Choose whichever cut you prefer!

How Long Can I Marinate Ribeye for Grilling?

At least 30 minutes to overnight. Short marinating times impart subtle flavor. Longer overnight marinades allow the meat to soak up more flavor. Too long in highly acidic marinades can make meat mushy.

Should You Grill Ribeye at High or Low Temperature?

Use a high temperature between 450-550°F for the direct heat searing portion to develop a good crust. Then move steaks to indirect low heat around 250-350°F to finish cooking gently.

Is Ribeye Good for Grilling?

Ribeye is excellent for grilling! The marbling provides great flavor and tenderness. Ribeye’s rich meatiness stands up to smoky grilling flavor. Sear over high heat then finish gently for perfection!

What is the Best Way to Cook a Thick Ribeye?

For ribeyes over 1 1/2 inches thick, use reverse sear. Roast in the oven at 250°F until 10°F below desired doneness. Then sear hard over high heat just until done. This prevents overcooking.

Conclusion

Grilling ribeye to medium-rare perfection is simple when you understand what factors impact cooking times. Allow 5 minutes per half inch thickness of steak as a starting point. Tweak times based on cut, temperature, and grill heat level. Master ribeye grill times and you will enjoy tender, mouthwatering steaks all summer long. What could be better than that? Fire up the grill and enjoy your barbecue ribeyes tonight!

How Long To Smoke Ribs

Smoking ribs is a true craft that takes time to master, but the results are well worth the effort. When prepared properly, smoked ribs have a melt-in-your-mouth tenderness that pulls right off the bone, lightly kissed with wood smoke flavor. But exactly how long does it take to smoke ribs to barbecue perfection? This guide will breakdown everything you need to know about smoking times for different types of ribs.

Factors That Affect How Long To Smoke Ribs

Many variables impact just how long your ribs need in the smoker. Consider these factors as you estimate smoking times:

Type of Ribs

• Baby back ribs – More tender and smaller, require less time around 4-5 hours.
• Spare ribs – Meatier with more connective tissue, need longer 5-6 hour smoke times.

Thickness of Ribs

• Thicker rib slabs require more time to fully tenderize and smoke than thinner racks of ribs.

Bone-In vs. Boneless

• Boneless ribs cook faster than ribs with bones which shield meat and slow cooking.

Smoker Temperature

• Hot-and-fast smoking at 275°F cuts cook times but can dry ribs out.
• Low-and-slow smoking at 225°F takes longer but leaves ribs juicier.

Use of Wrap

• Wrapping ribs in foil halfway through traps moisture and speeds cooking by braising meat.

Type of Wood

• Stronger flavored woods like hickory infuse more smoke flavor in less time than mild fruit woods.

Smoking Times Based on Type of Rib

Use these general time guidelines as a starting point for smoking different cuts of ribs:

Baby Back Ribs

4 to 5 hours total smoke time

• Unwrapped: 5 hours
• Wrapped: 4 hours

St. Louis Style Spare Ribs

5 to 6 hours total smoke time

• Unwrapped: 6 hours
• Wrapped: 5 hours

Beef Short Ribs

5 to 6 hours total smoke time

• Unwrapped: 6 hours
• Wrapped: 5 hours

Pork Spareribs

5 to 6 hours total smoke time

• Unwrapped: 6 hours
• Wrapped: 5 hours

Country Style Ribs

4 to 5 hours total smoke time

• Unwrapped: 5 hours
• Wrapped: 4 hours

Monitor tenderness and adjust times up or down depending on how the ribs are progressing. Meat thermometers are ineffective with ribs since temperature does not indicate doneness. Use the bend test instead.

Step-By-Step Guide to Smoking Ribs

Follow this timeline for smoking fall-off-the-bone tender ribs:

1. Prep Ribs (30 minutes)

• Remove membrane
• Apply dry rub
• Allow to sit at room temperature during smoker preheat

2. Preheat Smoker (15 minutes)

• Bring smoker to 225-250°F
• Use preferred smoking wood like hickory, apple, pecan

3. Smoke Ribs (First 2-3 hours)

• Place ribs bone side down in smoker
• Maintain temp between 225-250°F
• No need to wrap or spritz yet

4. Wrap Ribs in Foil (Optional)

• Double wrap ribs in foil with moisture like apple juice or beer
• Helps tenderize and speeds cook time

5. Continue Smoking (Next 2-3 hours)

• Return foil-wrapped ribs to smoker
• Or keep smoking unwrapped if aiming for extra bark

6. Finish and Rest Ribs (1 hour)

• Unwrap if needed and coat with sauce
• Smoke until sauce sets, about 15-30 mins
• Rest 15-30 mins before slicing and serving

Use the Bend Test For Doneness

It’s hard to rely on times alone to gauge when ribs are done to tender perfection. Use the bend test instead:

• Gently lift up ribs with tongs or gloves
• Meat should start to split and crack along the bones
• Should bend without breaking in half

When ribs pass the bend test, they are ready to come off the smoker. Now just finish with sauce and enjoy your perfect smoked ribs!

Frequently Asked Questions About Smoking Ribs

Still hungry for more rib smoking info? These FAQs have you covered:

What is the Best Wood for Smoking Ribs?

Hickory and oak give the strongest smoke flavor. Fruit woods like apple, cherry, and pecan give milder sweetness. Use what you like best!

Is it Better to Smoke Ribs at High or Low Heat?

Low and slow around 225-250°F gives the most tender, juicy results. Higher heat speeds the cook but can cause dryness.

How Long do you Smoke Ribs at 275?

At 275°F, baby backs take about 3 hours and spare ribs 4 hours. Cook to tenderness not time.

How do you Keep Ribs Moist While Smoking?

Wrapping ribs in foil halfway through traps moisture. Also spritz with apple juice or other liquids to keep ribs from drying out when smoking unwrapped.

Can You Over Smoke Ribs?

Yes, too much time in the smoker can make ribs bitter and overly smoky. Go more by tenderness than prescribed times.

Conclusion

Smoking fall-off-the-bone tender, juicy ribs with kiss of wood smoke flavor is easier than you think when you know approximate smoking times. Baby backs take about 4-5 hours while spare ribs need 5-6 hours. Gauge doneness with the bend test rather than temperature. Adjust smoking times as needed based on thickness, heat level, and whether or not you wrap. Now get outside and master your own smoke skills until the ribs come out perfect every time.

How Long Does It Take to Smoke Brisket

Smoking brisket requires patience to transform a tough cut of meat into tender, mouthwatering barbecue. But exactly how long does it take to smoke a brisket perfectly? This guide covers everything you need to know about brisket smoking times so you can achieve barbecue perfection.

Factors That Affect Brisket Smoking Time

Many variables impact how long it takes to smoke a brisket. Consider the following factors as you estimate cooking time:

Size of the Brisket

• Whole packers take longer than trimmed flats
• Allow 1-1.5 hours per pound of uncooked brisket

Temperature of the Smoker

• Lower heat at 225°F means a longer smoke
• Higher heat at 275°F reduces cooking time

Use of a Wrap

• Wrapping halfway through speeds cooking
• Unwrapped briskets take longer

Type of Wood Used

• Strong smoke like hickory infuses flavor quickly
• Mild fruit woods require longer smoking times

Thickness of the Flat

• Thicker flats need more time to become tender
• Thinner flats cook faster

Take these factors into account as you calculate total smoking time for your briskets.

Smoking Time Guidelines Based on Size

Use these time ranges as a general guideline for smoking brisket:

5-7 lb. Brisket Flat

• Unwrapped: 10-14 hours
• Wrapped: 8-12 hours