Ribs are a quintessential BBQ food that can be found on menus and backyard grills everywhere. When cooked properly, ribs are fall-off-the-bone tender and smoky perfection. However, undercooking can leave them tough and chewy, while overcooking causes them to dry out. So how long should you cook bbq ribs to achieve the ideal texture and flavor? Keep reading for a complete guide to determine the perfect bbq ribs cooking time.

What Are The Different Types of Ribs?

There are a few different cuts of ribs that are commonly used for barbecuing:

Baby Back Ribs

• Baby back ribs (also called loin ribs or back ribs) are cut from the top of the ribcage, near the spine.
• They have a oval shape with lots of meat between the bones.
• Baby back ribs have a tender, mild flavor since they come from a less exercised part of the hog.
• They usually take less time to cook than other rib types.

Spare Ribs

• Spare ribs (also referred to as side ribs or St. Louis-style) are taken from the belly and side of the pig.
• They are longer and narrower than baby back ribs, with more fat and connective tissue.
• Spare ribs have a stronger “porky” taste and chewier texture.
• They typically need prolonged cooking times to become tender. The term “St. Louis-style” means the ribs have been trimmed into uniform rectangles.

Beef Ribs

• Beef ribs come from cows and are available in both short plate ribs and back ribs.
• Plate ribs have more meat, while back ribs are larger but mostly bone.
• Beef ribs have a deep beefy flavor and take hours to cook tender. They should not be rushed.

Country-Style Ribs

• Country-style ribs are not actually ribs at all. They come from the blade end of the pork loin near the shoulder.
• They contain a mix of white and dark meat similar to pork chops.
• Country-style ribs are quick cooking and should not be cooked as long as true ribs.

What is The Best Way to Cook Ribs?

There are two classic techniques for cooking tender, mouthwatering ribs:

Oven or Grill

• Cook ribs uncovered in the oven or over indirect heat on a grill.
• This allows the ribs to slowly cook and tenderize in their own juices and rendered fat without burning.
• Oven ribs take between 2-4 hours at 225°F – 275°F. Grill times are comparable at a temperature of 225°F – 250°F.
• Use wood chips or chunks for extra smoke flavor.
• Oven and grilled ribs develop a nice caramelized bark on the outside.

Smoker

• A smoker cooks ribs for an extended time at low temps between 225°F and 275°F using indirect heat and aromatic wood smoke.
• Smoking yields exceptionally tender ribs with lots of woodsy flavor over 4-6 hours.
• Electric and offset charcoal smokers are ideal options for smoking ribs.
• The ribs do not need to be submerged in liquid in a smoker.

Both grilling/oven and smoker methods yield delicious ribs when cooked for the appropriate amount of time. Smoking produces more pronounced smoke flavor.

How Long Does it Take to Cook Ribs Based on Type?

The necessary cooking time can vary significantly depending on the cut of rib:

Baby Back Ribs

• Since they have less connective tissue, baby back ribs usually take 2-4 hours to become fork tender.
• Grill for 2-3 hours or bake at 250°F for 3-4 hours.
• Smoke baby backs for 3 hours at 225-250°F. Check for doneness after 2 hours.

Spare Ribs

• Spare ribs need 4-6 hours of cooking time to break down the collagen in the meat.
• Grill for about 4 hours or bake at 250°F for 5-6 hours.
• For smoking, cook for 5-6 hours at 225°F until probe tender.

Beef Ribs

• To become succulent and fall-off-the-bone tender, beef ribs require 5-7 hours of low and slow cooking.
• Grill for 6 hours or more or bake at 250°F for up to 7 hours.
• Smoke beef ribs at 225°F for 6-8 hours depending on thickness.

Country-Style Ribs

• Since they are from the loin, country-style ribs only need 2-3 hours to become tender.
• Grill or bake at 250°F for 2-2.5 hours.
• Smoke for just 3 hours at 225°F. They can dry out quickly.

How Can You Tell When Ribs Are Done?

Because ribs require extended cooking times at low temperatures, it can be tricky to judge when they are finished. Here are some ways to test doneness:

• Temperature – Use an instant read thermometer inserted into the thickest part of the ribs. Pork ribs are done between 195°F – 205°F and beef ribs around 205°F.
• Tenderness – Stick a fork straight into the meat between the bones. If the tines slide in smoothly, the ribs are tender.
• Bone wiggle – Grab the center bone with tongs. If it twists and moves easily, the ribs are ready.
• Visual test – Look for the meat pulling away from the ends of the bones and light charring on the exterior.
• Toothpick – Poke a toothpick into the meat and it should slide in and out smoothly if the ribs are properly cooked.

Use 2-3 doneness indicators for the most accurate results. The thickest part of the slab needs to pass the tests.

What Mistakes Should Be Avoided When Cooking Ribs?

It’s easy to commit rib cooking mistakes, so watch out for these common issues:

• Undercooking – Not allowing enough time leads to tough, chewy ribs. Always cook for the full recommended time.
• Overcooking – Cooking too long dries out the meat. Use a thermometer and doneness tests to avoid.
• Uneven cooking – The ribs should cook evenly, not be raw in spots. Keep the temperature consistent.
• Burning – Direct heat and hot spots char ribs. Use indirect heat on a grill or oven.
• Smothering – Do not cover ribs or cook submerged in liquid. This steams rather than browns them.
• Cutting too early – Never cut slabs in halves or individual ribs until after they are cooked. This dries them out.
• Saucing too early – Apply bbq sauce only during the last 15-30 minutes or the sugars will burn.

Grilling Times and Temps for Perfect Ribs

Here are more specific grilling times and temperatures for flawless ribs by type:

Baby Back Ribs

• Grill at 225-250°F using indirect heat for 2-3 hours.
• After 2 hours, start checking for doneness every 30 minutes until finished.
• Apply sauce during last 15-30 mins if desired.

Spare Ribs

• Grill at 225-250°F using indirect heat for about 4 hours.
• After 3 hours, begin checking for doneness every 30-45 mins until done.
• Brush with sauce only during final 15-30 mins as desired.

Beef Ribs

• Grill at 225-250°F using indirect heat for at least 6 hours.
• After 5 hours, check hourly for doneness until ribs pass tenderness tests.
• Add sauce only during the last 20-30 mins if using.

Country-Style Ribs

• Grill at 225-250°F using indirect heat for 2-2.5 hours.
• Check tenderness at 2 hours and finish cooking if needed.
• Apply sauce just during the final 10-15 mins.

Stay vigilant and keep the grill temp steady for perfectly cooked ribs every time. Use an oven or smoker for comparable results.

6 FAQs About How Long to Cook Ribs

1. Should Ribs Be Wrapped While Cooking?

There is debate about whether or not to wrap ribs during the cooking process. Wrapping helps tenderize the meat faster in its own steam. However, it can also make the bark soggy. If you do wrap, wait until after 2-3 hours when the bark has formed. Use foil or butcher paper and return to the heat for 1-2 hours until tender.

2. How Long Can Pre-Cooked Ribs be Reheated?

Fully cooked ribs that have been refrigerated can be quickly reheated in the oven or on the grill to serve. Place them in a 225 ̊F oven or over indirect heat for 45 mins to 1 hour until hot. Brush with sauce at the end. Reheating too long dries them out.

3. Should Ribs be Cooked Fat Side Up or Down?

It’s actually best to place ribs meat side down on the grill or in the oven. This allows the fat to slowly render and baste the meat rather than dripping off. The meat gets perfectly browned and moist. Flip once halfway through cooking.

4. How Long Do Leftover Ribs Last in the Fridge?

Cooked ribs will keep for 3-4 days refrigerated. Make sure they reach an internal temperature of 165°F when reheating. Discard any ribs that smell bad or seem slimy. The sauce can go bad before the meat.

5. Can Uncooked Ribs be Refrigerated and Cooked Later?

Yes, raw ribs can be refrigerated for 1-2 days before cooking. Remove the membrane first and apply a rub. Allow the ribs to sit at room temperature for 30 minutes before putting them in the oven, smoker, or grill.

6. What Wood is Best For Smoking Ribs?

Apple, cherry, pecan, hickory, oak, and mesquite woods all impart great flavor when smoking ribs. Avoid soft woods like pine that can make the meat taste bitter. A mixture of woods is ideal for a complex, layered smoke essence.

Mastering the Perfect BBQ Ribs

Cooking tender, fall-off-the-bone ribs with maximum flavor is an art. The key is allowing ample time for the connective tissue to break down at a low temperature between 225-250°F. Resist rushing the process or taking shortcuts. Proper prep like removing the membrane also ensures success.

While baby backs cook faster, spare ribs and beef ribs deliver the most authentic barbecue experience. Pick your preferred wood type for optimal smoke infusion in a smoker. And stick to the recommended grill or oven duration for each cut. Use a few doneness indicators to determine the ribs are ready rather than relying just on total cook time.

Amazing ribs are a labor of love and patience. Allowing them to slowly cook undisturbed results in the characteristic pink smoke ring and unforgettable flavor that makes ribs a barbecue star.

Summary of How to Cook Ribs to Perfection

Cooking tasty, fall-off-the-bone ribs requires time and technique. Here are the keys:

• Choose the right rib type. Baby backs, spares, beef, and country-style differ in cook times.
• Apply a spice rub for flavor and remove the membrane first.
• Use indirect heat on a grill, in the oven, or smoker at 225-250°F.
• Cook for the recommended duration per rib type, between 2-7 hours.
• Avoid peeking, steaming, direct heat, and sauce until the end.
• Check for doneness using tenderness, temp, bone wiggle, and appearance.
• Let ribs rest 5-10 minutes before cutting and serving.

With the proper prep, temperature, and cooking times, you’ll master barbecue ribs worth bragging about. Patience and practice lead to fork-tender perfection.