If your 4th of July is all about barbecue, these smoked ribs are sure to wow your crowd.
Ah, smoked ribs – just the thought of them is enough to make your mouth water, isn’t it? There’s something undeniably special about the slow-cooked, smoky flavor that seeps into the tender meat, making it a favorite at backyard BBQs and gourmet restaurants alike.
But what does it take to create these delectable delights at home?
Whether you’re aiming to impress your guests at your next gathering or simply looking to treat yourself, you’ve come to the right place. This ultimate guide to smoked pork ribs will walk you through everything from selecting the right type of ribs to the secrets of smoking them to perfection.
Ready to embark on this flavor-filled journey? Let’s get started.
VIDEO: Watch How to Smoke Ribs
Quick Information
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Smoker Temp: 225°F (107°C)
- Meat Finish Temp: 180°F/82°C
- Recommended Meat Thermometer for Smoker: Typhur Sync
How Long to Smoke Ribs
The answer isn’t one-size-fits-all but depends on several factors, including the type of ribs, the smoker’s temperature, and the desired doneness. Generally, the rule of thumb is about 2 to 5 hours in the smoker. However, the best way to judge if your ribs are ready is not just by time but by texture and internal temperature. You’re aiming for an internal temperature of 180°F/82°C, where the meat is tender enough to pull apart easily.
To ensure your ribs reach the desired doneness, it’s crucial to use a smart wireless meat thermometer to know when the ribs are done.
The best wireless meat thermometer recommended is Typhur Sync, which allows you to monitor the temperature of your ribs in real-time without having to open the oven or grill. The most helpful thing is it will alert you when your food reaches the desired temperature.
If you don’t want to continuously monitor the smoker’s temperature, you can try this sous vide ribs recipe. Sous vide ensures precise temperature control. Set your ribs to cook perfectly without worrying about heat fluctuations affecting texture and flavor.
How to Smoke Ribs
Now, it’s time to get started.
Selecting the right ribs
First things first: not all ribs are created equal. The two main types you’ll encounter are Baby Back Ribs and Spare Ribs. Baby Backs are leaner, smaller, and cook a bit quicker, making them a great choice for those who prefer a meatier bite. Spare Ribs, on the other hand, are larger, fattier, and packed with flavor, ideal for those who love to gnaw off every last bit of meat from the bone. Whichever you choose, look for ribs with even marbling and a good meat-to-bone ratio for the best results.
Remove the membrane
The membrane is a thick, plastic-like covering on the bone side of the ribs. If you don’t remove it, the seasoning won’t penetrate as well, and after cooking, it can become tough and chewy.
Flip the ribs over to the bone side. You’ll see a shiny, almost plastic-looking layer covering the bones. This is the membrane you need to remove.
Starting at one end of the ribs, slide a dinner knife under the membrane, between the membrane and the bone. With a paper towel (which provides a better grip), grab the edge of the membrane you’ve loosened. Pull it away from the bones in a smooth, firm motion.
Marinated pork ribs
Prepare the rub first. Prepare a bowl, add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well. And now, spread a layer of yellow mustard over the pork ribs’ surface to help the rub adhere to the ribs. Evenly sprinkle the rub powder over both sides of the pork ribs. Alternatively, use your preferred rub powder.
Preheat the smoker to 225℉/107℃
Before smoking your ribs, it’s essential to get your smoker ready. Start by selecting your preferred type of wood; hickory and apple wood are excellent choices for pork ribs, providing a smoky or slightly sweet flavor.
Then, preheat your smoker to 225℉ (107℃). This low and slow approach is perfect for tenderizing the ribs and infusing them with flavor. Make sure to load your smoker with the chosen wood chips or pellets, and if it features a water pan, fill that up too to help keep the ribs moist during the cooking process. Once the smoker reaches the set temperature, you’re all set to begin smoking your ribs to perfection.
Monitor the internal temperature of ribs
Using the Typhur Sync smart wireless meat thermometer, you can easily get the notification when your ribs are ready to remove from the heat. Simply insert the probe into the center of the thickest portion of the meat, ensuring that the safety notch is fully inserted into the meat. Open the Typhur App on your phone, and select Pork > Roast > Ribs in the parameters list. Set the target temperature to 180℉/82°C. And then press the start button to begin the process. Place the pork ribs in the preheated smoker and securely close the lid.
You will be promptly notified once your food is ready to be removed from the smoker.
Best Side Dishes to Serve with Smoked Pork Ribs
Here are some classic and creative side dishes that pair wonderfully with smoked pork ribs, ensuring your BBQ is nothing short of spectacular.
Roasted Broccoli
Roasted broccoli is a fantastic side dish that brings a deliciously earthy and slightly nutty flavor to your table, making it a perfect accompaniment to smoked pork ribs. Its crisp edges and tender stalks provide a wonderful contrast in texture that can elevate any meal.
Elotes (Grilled Mexican Street Corn)
Grilling corn on the cob brings out its natural sweetness, which pairs wonderfully with the deep, smoky flavors of the ribs. Slather it in butter and sprinkle with salt, or get creative with toppings like cotija cheese, lime, and cilantro for a Mexican twist.
Printable Smoked Ribs Recipe
Smoked Pork Ribs
Video
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Brush
- Chef Knife
Ingredients
Barbecue Rub
- 36 g kosher salt
- 40 g black pepper
- 8 g garlic powder
- 8 g onion powder
- 20 g paprika powder
For the Ribs
- 1.4 kg pork ribs
- Yellow mustard as needed
- Barbecue sauce as needed
Instructions
- Preheat the smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
- Prepare the pork ribs. On the bony side, remove the membrane and any excess fat.
- Prepare the rub. Prepare a bowl, add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.
- Marinated Pork Ribs. Spread a layer of yellow mustard over the pork ribs' surface. Evenly sprinkle the rub powder over both sides of the pork ribs. Alternatively, use your preferred rub powder.
- Insert the probe. The probe should be inserted into the center of the thickest portion of the meat, ensuring that safety notch is fully inserted into the meat.
- Setting parameters. Select Pork >Roast >Ribs in the parameters list. Set the target temperature to 180℉/82°C. And then press the start button to begin the process.
- Add the Pork Ribs to the Smoker. Place the pork ribs in the preheated smoker and securely close the lid.
- You will be promptly notified once your food is ready to be removed from the smoker.
- Carefully remove the probe.
- Slice and serve!
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
