Preparing delicious ribs takes time, care, and the right techniques. When done properly, ribs can be the star of your next BBQ. Follow this guide to learn tips from grill masters on choosing, preparing, seasoning, cooking, saucing, and serving finger-lickin’ good ribs.

Choosing the Best Ribs for BBQ

Selecting the right ribs is the first step to BBQ success. Here are the most popular options:

Baby Back Ribs

Baby back ribs come from the upper rack of the ribcage near the spine. They have a oval shape with lots of lean meat between the bones.

Pros:

• More tender and lean than spare ribs
• Often more expensive
• Cook faster than spare ribs

Cons:

• Less fat means they can dry out if overcooked
• Smaller than spare ribs

Spare Ribs

Spare ribs are cut from the belly side of the pig below the back ribs. They are longer and fattier with more connective tissue.

Pros:

• More fat means more flavor
• Larger racks than baby backs
• Often cheaper than baby backs

Cons:

• Need longer cooking times
• Can be tougher with more bone

St. Louis Ribs

St. Louis ribs are trimmed spare ribs with the sternum bone, cartilage, and tips removed. This makes them rectangular.

Pros:

• Rectangular shape stacks better on the grill
• Leaner with more meat than full spare ribs
• Often sold pre-trimmed for convenience

Cons:

• Trimming removes some flavorful fat
• Harder to find than baby backs or spare ribs

Beef Ribs

Beef ribs come from the ribs of a cow. They are larger and fattier than pork ribs.

Pros:

• Big, beefy flavor
• Juicy with generous marbling
• Impressive presentation

Cons:

• Usually more expensive than pork
• Require very long cooking times
• Can be harder to find

Once you decide on the type of rib, look for ribs with:

• A nice meat-to-bone ratio (not too fatty or lean)
• Shiny, plump appearance with no drying or discoloration
• Flexible bones that don’t appear cracked
• Thick layers of meat between bones
• Good marbling of fat throughout

Avoid ribs that are dried out, slimy, or have an off smell.

Prepping Ribs Before Seasoning

Take these steps to get your ribs ready for rubs and sauces:

Remove the Membrane

Ribs have a thin, papery membrane on the back that can get tough when cooked. Removing it allows seasonings and smoke to better penetrate the meat.

To remove:

• Lift a corner of the membrane and slide a butter knife under it.
• Grab the freed edge and peel off slowly.
• Trim any remaining bits with a knife.

Rinse and Pat Dry

Give the ribs a quick rinse under cold water and pat dry with paper towels. Drying ensures rubs and sauces stick better.

Trim Excess Fat

Trim thick layers of hard fat along the edges for more even cooking. Leave a thin layer for moisture.

Cut or Separate Ribs

For easier handling, use a knife to cut racks into halves or individual ribs.

Let Sit at Room Temp

Letting ribs sit at room temp for 30-60 minutes makes for better smoke absorption later.

Now they’re ready for your favorite rubs and sauces!

How to Make a Dry Rub for Ribs

Making your own dry rub allows you to add signature flavors. Most rubs contain 4 elements:

Sweet

• Brown sugar
• White sugar
• Honey
• Maple syrup

Heat

• Chili powder
• Cayenne
• Crushed red pepper
• Paprika
• Black pepper

Savory

• Salt
• Onion powder
• Garlic powder
• Mustard powder

Smokey

• Smoked paprika
• Ground chipotle
• Cumin
• Coriander

Experiment with amounts to achieve balance. Avoid too much salt. Apply rub generously just before cooking.

Here’s a recommended recipe:

Memphis Dry Rub

• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

How to Make a Basic Barbecue Sauce for Ribs

While dry rub adds flavor, barbecue sauce coats ribs with sticky sweetness. Make your own or use store-bought.

An easy homemade sauce contains:

• Ketchup or tomato sauce for tangy sweetness
• Molasses, brown sugar, or honey for rich caramelized flavor
• Vinegar for acidity
• Spices like mustard powder, chili powder, paprika, garlic, and onion
• Butter or oil for richness

Combine ingredients and simmer until thickened. Brush on during the last 10-30 minutes of grilling or bake ribs with sauce for a sticky finish.

Try this yummy recipe:

Classic BBQ Sauce

• 1 cup ketchup
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon maple syrup
• 1/2 cup water
• 2 tablespoons butter

Choosing the Best Cooking Method

You can make mouthwatering ribs using various techniques:

Grill Over Direct Heat

Get smoky barbecue flavor by cooking ribs directly over a hot grill. Use medium heat and flip occasionally. Baste with sauce at the end. Allows charring.

Grill Over Indirect Heat

For tender, fall-off-the-bone ribs, grill them offset from the heat source. Maintain 225-250°F using vents. Add smoke wood chips. Good for larger cuts.

Oven Bake

Bake ribs in the oven at a low temp like 275°F, basting with sauce periodically. Great for cold weather. Use a baking sheet lined with foil.

Smoke Low and Slow

For the ultimate ribs, smoke them for hours in a smoker or grill with wood chunks. Keep temp at 225°F. Allows fat to render slowly.

Pressure Cook

A pressure cooker like the Instant Pot can make ribs tender in a fraction of the time. Cook for 15-30 minutes then finish on a grill or under the broiler.

Slow Cooker

Let a slow cooker do the work. Cook 6-8 hours on low. Finish under the broiler. Keep an eye on moisture levels.

Step-by-Step Instructions for Smoking Ribs

Smoking results in tender, succulent ribs with deep, rich flavor. Follow these steps:

1. Prepare the Ribs

• Choose ribs and remove membrane
• Trim excess fat
• Apply dry rub generously
• Let ribs sit at room temp for 30-60 minutes

2. Prep the Smoker

• If using charcoal, ignite a full chimney of briquettes
• Add wood chunks or chips (try hickory, pecan, applewood)
• Pour coals into smoker and wait until temperature reaches 225-250°F
• Add water pan or soak wood to create moisture

3. Add the Ribs

• Place ribs meaty side up on racks, leaving space between
• Maintain temperature between 225-250°F
• Replace wood chunks after a few hours for more smoke

4. Spritz and Flip

• Every 45-60 minutes, spray ribs with apple juice or broth to moisten
• Flip ribs halfway through for even cooking

5. Wrap (Optional)

• For very tender ribs, wrap in foil after 3-4 hours
• Add moisture like apple juice or beer before sealing
• Return to smoker for 1-2 hours

6. Sauce and Finish

• Unwrap ribs if using foil
• Brush with barbecue sauce during last 15-30 minutes
• Cook until ribs are very tender when pierced
• Remove ribs and let rest 5-10 minutes before cutting

The low, slow smoking and steaming renders fat and connects tissue, giving that melt-in-your-mouth texture.

How Long to Smoke Ribs

Smoking times depend on the type and size of the ribs:

• Baby back ribs – Smoke for 4-5 hours at 225°F until tender
• Spare ribs – Smoke for 5-6 hours since they are meatier
• Beef ribs – Smoke extra long, up to 8-10 hours due to their size
• Meatier racks – Cook longer than leaner ribs
• Larger racks – Add 1-2 hours for heavy racks

Test doneness by poking ribs with a fork. They should slide in easily and the meat should peel back from the bone.

How to Tell When Ribs Are Done

It takes skill to determine when ribs are perfectly cooked. Here are tips for gauging doneness:

• Temperature – Use a meat thermometer. Ribs are done at 195°-205°F.
• Tenderness – Meat should pull cleanly off the bones.
• Bone wiggle – Bones should twist easily when picked up.
• Toothpick test – Stick a toothpick into meat and it should slide in smoothly.
• Look – Meat will shrink back slightly from ends of bones when ready.
• Feel – Ribs should feel tender when pressed between fingers.

The bones, meat, sauce, and bark should all be where you want them. Pull ribs off at your ideal moment.

How to Know if You Overcooked Your Ribs

It’s easy to overdo it with ribs. Signs of overcooking include:

• Burnt or blackened bark/crust
• Dry, shriveled, or cracked meat
• Meat split and fallen off bones
• Bones loose and falling out
• Hard, chewy, or crispy texture
• Loss of moisture/dry meat
• Difficult to bite through meat

You can salvage slightly overcooked ribs by cutting into individual bones and saucing them well. But excessive overcooking will result in irreparable dryness.

Serving Suggestions for Finger Lickin’ Ribs

Ribs are the main event, but good sides make the meal. Serve with:

Classic BBQ Pairings

• Corn on the cob
• Baked beans
• Coleslaw
• Potato salad
• Mac and cheese
• Cornbread

Fresh Sides

• Collard greens
• Green salad
• Roasted vegetables
• Grilled squash

Starchy Sides

• Cornbread
• Garlic mashed potatoes
• Baked sweet potatoes
• Pasta salad

Sauces and Dips

• Additional barbecue sauce
• Buttermilk ranch
• Bleu cheese dressing
• Hummus
• Guacamole

And don’t forget napkins, wet wipes, and plenty of cold beers or lemonade! Enjoy the fruits of your smoking labor.

Storing and Reheating Leftover Ribs

With all the time required to smoke ribs, you’ll want to savor the leftovers. Here are some tips:

Storage

• Allow ribs to cool completely before refrigerating.
• Place leftovers in airtight containers or re-wrap in foil.
• Refrigerate for 3-4 days or freeze for 2-3 months.

Reheating

• Always reheat fully to 165°F.
• Microwave: Heat on medium power in 30 second increments.
• Oven: Bake at 300°F for 10-15 minutes if refrigerated; 20-30 minutes if frozen.
• Grill: Quickly grill leftovers for 5-10 minutes to add flavor.
• Stir carefully to avoid meat falling off bones.
• Add extra sauce or moisture as needed.

Avoid

• Overdrying – reheat with steam or sauce.
• Rubber texture – don’t over-microwave.
• Unsafe temps – confirm internal temp.

Now you’re ready for more mouthwatering ribs off the grill! Use this guide for rib success at your next cookout. Let the feasting begin.

Frequently Asked Questions About Preparing Ribs for BBQ

Cooking tender, juicy ribs may seem daunting, but having the right information helps. Here are answers to common questions about preparing ribs for unforgettable barbecues.

What is the best cut of ribs for BBQ?

Baby back ribs and St. Louis style spare ribs are generally considered the best cuts for barbecuing. They contain a good ratio of meat to bone and fat to lean. This ensures ribs that are flavorful, tender and moist when cooked low and slow.

Should you remove the membrane from ribs before cooking?

Yes, removing the membrane before seasoning and cooking ribs is recommended. The papery membrane won’t break down during cooking. Removing it allows better absorption of spice rubs and smoke flavor into the meat.

What is the ideal thickness for pork ribs?

Look for ribs that are around 1.5 inches thick for the best results. Thinner ribs can dry out more easily. Thicker ribs may not cook through fully. 1 to 1.5 inches provides ample meat without being overly fatty or hard to bite through when cooked.

Can you cook ribs from frozen?

It’s best to thaw ribs fully before cooking to ensure they cook evenly. The center can remain underdone if the outside gets overcooked. Thaw frozen ribs overnight in the fridge still wrapped. Leave extra time if cooking ribs directly from frozen state.

Should ribs be cooked with meat side up or down?

Cooking ribs meat side up allows maximum smoke absorption and avoids pooling of juices. The bone side can shield the meat if placed down. Flip the ribs halfway through for even exposure.

How much time does smoking ribs take per pound?

A good estimate is 1.5 – 2 hours smoked per pound of ribs at 225°F. So a typical full rack of 2-2.5 lbs will take 4-5 hours. Cook time also varies based on thickness. Check doneness using tenderness and a toothpick rather than just going by time.

Should ribs be cooked covered or uncovered?

Cooking ribs uncovered is generally best, especially when smoking or grilling. This exposes all surfaces to smoke and heat. Covered smoking can make ribs turn out steamed. You can cook foil wrapped ribs for portion of time to tenderize and retain moisture.

Is it okay to cut ribs in half or individual bones?

Yes, cutting ribs into halves or individual bones makes them easier to maneuver and serve. Cut before cooking. Just be sure to leave a small section intact for easy handling when first placing on grill. Remove once they have firmed up after initial cooking.

How can you firm up ribs after smoking?

After smoking until tender, ribs can be firmer before serving by quickly grilling directly over high heat for just 1-2 minutes per side. This firms the exterior bark while keeping interior moist. Chill in fridge for 30 minutes before grilling to further firm.

Conclusion

When prepared with care and the proper technique, ribs can be transformed from a tough, fatty cut into the succulent star of your cookout. The most important steps are choosing meaty, well-marbled racks, removing the membrane, seasoning boldly with a flavorful rub, maintaining low heat, and smoking or cooking over indirect heat for an extended period to break down connective tissues. Stay patient and let ribs reach the peak of mouthwatering tenderness. Master these methods for brag-worthy ribs worth licking your fingers over.

Saucing, chopping, and serving ribs with plenty of napkins and cold beverages completes the perfect barbecue meal. Ribs bring people together in celebration of smoky, finger-food bliss. Now get outside and fire up the grill – a ribs feast awaits!