Introduction
Barbecuing ribs can be a fun and delicious way to bring people together for a tasty meal. However, knowing how long to barbecue ribs can be tricky since cook times can vary based on the type and size of ribs, as well as your preferred level of doneness. Understanding the basics will help you barbecue ribs to tender, fall-off-the-bone perfection.
In this comprehensive guide, we will cover everything you need to know about how long to barbecue different types of ribs. We’ll discuss approximate cook times, tips for ensuring properly cooked ribs, how to tell when they’re done, and plenty of advice for maximizing flavor during the barbecue process. With the knowledge provided here, you’ll be able to confidently barbecue exceptional, competition-worthy racks of ribs. Let’s get started!
Approximate BBQ Times for Different Types of Ribs
The time required to barbecue ribs to perfection depends largely on the cut and size of the ribs. Here are approximates times for the most common types:
Baby Back Ribs
Description: Baby back ribs (also known as loin back ribs or back ribs) are cut from the upper rib section near the spine. They have more tender meat and leaner fat than spare ribs.
Cook Time: 2-4 hours
Doneness: Tender and juicy but still holding shape
Tips: Often benefit from wrapping in foil at some point during cooking. Watch closely near the end of cooking time.
Spare Ribs
Description: Spare ribs (also known as side ribs) are cut from the belly and lower rib section of the pig. They contain more connective tissue and fat than baby back ribs.
Cook Time: 4-7 hours
Doneness: Very tender and falling off the bone
Tips: Long, slow cooking time is needed to properly break down connective tissues. Wrapping in foil helps speed up cooking.
Country-style Ribs
Description: Country-style ribs are cut from the upper portion of the shoulder near the pork loin. They contain both light and dark meat.
Cook Time: 3-5 hours
Doneness: Tender with some tug to the meat
Tips: Benefit from braising or parboiling before grilling to help tenderize.
St. Louis Cut Ribs
Description: St. Louis cut ribs have the sternum bone and cartilage removed for a rectangular appearance. They are trimmed spare ribs.
Cook Time: 4-6 hours
Doneness: Very tender and falling off the bone
Tips: The bone and cartilage removal allows for more even cooking than full spare ribs.
As you can see, approximate cook times can range quite a bit based on the rib type. Cook times also vary based on the temperature of the grill and whether indirect or direct heat is used. But these estimates provide a good starting point for knowing how long you can expect the barbecue process to take.
How to Tell When Ribs Are Done Barbecuing
It can be challenging to know precisely when your barbecue ribs are perfectly cooked. Here are some tips for determining doneness:
- Check for visible moisture – Ribs are likely underdone if you see a lot of oily moisture on the surface. Well-done ribs look dry with pulling back meat.
- Do a bend test – Grab a rib with tongs and see how much it bends before breaking. The more tender it is, the more fully cooked it will be.
- Check for bone wiggle – Try picking up a rib in the middle with tongs or fingers. It should wiggle easily when ready.
- Check internal temp – Insert a meat thermometer into the thickest part of the ribs. When it reaches 190-205°F, they will be fully cooked and tender.
- Do a toothpick or skewer test – Stick a toothpick or thin skewer into the meatiest area. It should slide in and out smoothly when ribs are properly cooked.
- Try the tug test – Use tongs to tug at a bone. It should come cleanly out of the cooked meat if ready.
Keep in mind that the level of doneness is a personal preference. Some people like fall-off-the-bone ribs, while others prefer a firmer bite. Cook to your desired tenderness, testing frequently near the end of the barbecue time.
Tips for Maximizing Flavor
Achieving the perfect level of barbecue doneness is important, but flavor is key when cooking ribs. Here are some top tips for getting the most flavor out of your ribs on the grill:
- Rub it up – For maximum flavor, coat both sides of the ribs with a dry rub at least 30 minutes before cooking. Spice rubs add tons of extra flavor.
- Go low and slow – Barbecuing with indirect heat around 225-250°F allows the connective tissues to break down fully for tender, juicy meat.
- Mop it up – Use a barbecue mop to coat the ribs in sauce periodically as they cook. It adds great caramelized flavor.
- Wrap it up – Wrapping ribs in foil during a portion of the cook time allows moisture and flavor to circulate inside for more tender meat.
- Flip occasionally – Flipping ribs every 30-60 minutes balances out cooking and prevents burning.
- Watch the ends – The thin ends of racks can burn easily. Fold or cut them under to prevent this.
- Let rest before cutting – Allow ribs to rest for 10-15 minutes before slicing to seal in the juices.
- Brush on sauce at the end – Coat both sides with barbecue sauce during the last 10-15 minutes once cooked through.
Follow these tips and your ribs will come off the grill juicy, full of smoky barbecue flavor, and cooked to the perfect level of doneness.
Frequently Asked Questions About How Long to Cook Ribs
How long should I smoke baby back ribs?
For tender baby back ribs with some bite, smoke for 2-4 hours at 225-250°F, checking often in the last 30 minutes. For fall-off-the-bone ribs, smoke baby backs for around 3-4 hours.
How can I tell when my ribs are done on the grill?
Check for ribs pulling back from the bones, a temperature of 190-205°F, easy bending, and poking tests that slide through smoothly. Visible moisture means they likely need more time.
Why do my ribs get tough when I grill them?
If ribs get tough and chewy when grilling, the temperature is likely too hot. Grill ribs over indirect heat around 250°F to allow connective tissues to break down into tenderness.
Can I grill ribs from frozen?
It’s best to thaw ribs fully in the refrigerator before grilling. Grilling frozen ribs risks unsafe temperatures and uneven cooking. Partially thawed ribs may cook unevenly as well.
Should ribs be cooked fat side up or down?
There is debate around this! Some prefer fat side up to allow rendered fat to baste the ribs as they cook. Others say fat side down allows gravity to pull moisture into the meat. Both work fine.
How can I speed up cooking ribs in the oven?
To cook ribs faster in the oven, use a rack in a roasting pan so air circulates around them. Cook at 300°F and wrap in foil after a few hours to cook through. Ovens can shorten the cook time.
Conclusion
Mastering the art of how long to barbecue ribs takes some practice, but the skills learned will pay off in incredibly delicious, tender and juicy ribs everyone will love. Approximate cook times vary based on rib type and conditions, so optimize for your specific needs. Check for doneness frequently as ribs near completion. And maximize flavor using rubs, sauce and smoke to bring that authentic barbecue taste. In no time, you’ll be an ace at grilling incredible barbecue ribs.