Smoked Ribs Temp (What Temperatures to Smoke Ribs + Internal Temp)

Published by Izzy

on Mar 11, 2023

5 from 1 vote

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Not sure what’s the best temperature to smoke your ribs? Or what is the right internal temperature for smoked ribs? You’ve come to the right place. We’ll answer these questions, and in addition, we’ll cover how long to smoke ribs and tips for perfectly smoked ribs.

Smoking is one of the best ways to get juicy ribs with meat that falls off the bone. Learn all the tips you need whether you’ve got baby back ribs, spare ribs, St Louis-style ribs or even country-style ribs.

Fall-off-the-bone-delicious, smoked ribs are irresistible. For perfectly juicy and mouthwatering ribs, keep reading.

What Temperature Should Ribs Be Smoked At?

To ensure your ribs are juicy and tender, it’s important they cook slowly. The ideal cooking temperature for smoked ribs is between 225°F and 250°F.

The ribs won’t be as tender if they cook too quickly at higher heat. If the temperature is too low, the ribs may dry out as they cook.

Humidity is also important to keep in mind. If the humidity level is too high, it can slow down the cooking time, resulting in dry and tough ribs. If the humidity is too low, the ribs may not end up tender. The ideal humidity level of the smoker should be between 30% and 40%.

How Long to Smoke Ribs

The thickness of the ribs, smoking temperature, and humidity will all affect the cooking time. Thin ribs (about 1/2”) can be ready in about 3 hours. Thicker ribs (1”) can take up to 4 or 5 hours to cook.

Follow the guidelines in the chart below:

Type of Ribs	Smoking Time at 225°F	Smoking Time at 250°F
Baby Back Ribs	5 to 6 hours	4 to 5 hours
Spare Ribs / St Louis Ribs	4 to 5 hours	3 to 4 hours
Country Style Ribs	5 to 6 hours	4 to 5 hours
Beef Short Ribs/ Back Ribs	6 hours	3 to 5 hours (depending on thickness)

Best Smoked Ribs Internal Temp

According to the USDA, ribs are safely cooked when they reach an internal temperature of 145°F. Though safe to eat, they may not be as tender as you like at this temperature. The tissue doesn’t start to break down into gelatin until the internal temperature reaches about 165°F. For best results, remove ribs from the smoker at 190°F to 203°F.

Country-style, boneless ribs, on the other hand, are best cooked to an internal temperature of 145°F to 160°F.

Measuring the Internal Temp of Smoked Ribs

A wireless dual-probe thermometer is the most reliable way to check the internal temperature of smoked ribs. You can place the thermometer into the meat and leave it in there while it cooks. This type of thermometer can be set to beep when the desired internal temperature is reached.

An instant-read thermometer can also be handy for checking the internal temperature of ribs. You will have to open the smoker to measure the temperature. This can allow lots of heat to escape and can slow down your cooking process a little bit.

With either thermometer, place the probe into the thickest section, between two ribs for the most accurate reading.

Types Of Ribs

The most common rib types are pork ribs and beef ribs. Here are some of the more common cuts you’ll find:

Spare ribs: Spare ribs are the largest type of pork ribs. They have lots of meat on the bone. They are thick, juicy, and hearty. This cut comes from the lower rib cage, near the belly area.
St Louis ribs: These are pork spare ribs without the breastbone and cartilage. They have a rectangular shape.
Baby back ribs: Smaller yet thicker, these ribs have a little less fat. They come from the top of the rib cage and are also known as loin back ribs or back ribs.
Country-style ribs: These ribs do have a bone in them but not a rib bone. They have shoulder blade bones since this cut of meat comes from the shoulder area. This meat is fatty and flavorful.
Beef back ribs: This is the most common type of rib for smoking. They look similar to pork spare ribs.
Beef short ribs: Smaller and fattier, these ribs are flavorful.

Tips for the Best Smoked Ribs

Remove the membrane: To start, remove the thin membrane lining the back of the ribs. This doesn’t really break down during the cooking process and won’t be tender or easy to chew. Simply grab the corner and peel it back. The membrane peels off quite easily.
Smoke with a dry rub seasoning: Choose your favorite dry seasoning and rub it all over both sides of the ribs. This will add flavor and a crunchy texture.
Sauce ribs towards the end: Applying sauce too soon can prevent the crunchy “bark” texture from forming. Instead, add sauce over the ribs in the last hour of the cooking process.
Decide whether to wrap the ribs: You can wrap ribs in foil before placing them in the smoker if you like. This helps create steam and makes the ribs moist and less crispy. You can also wrap them in butcher paper if you still want them to remain a little bit crispy.
Plan enough time for smoking: Slow cooking at low heat is the secret to perfectly smoked ribs. Plan for the right amount of time to allow your ribs to cook perfectly.
Check doneness with a thermometer: To make sure your meat is safe to eat and perfectly smoked, always use a meat thermometer to check the internal temperature before serving.

FAQ

Should Ribs Be Smoked at 225°F or 250°F?

Some say ribs cook too quickly at 250°F and others say they cook too slowly at 225°F. In reality, ribs will cook perfectly well at either one of these temperatures. You can try out both to see if you have a personal preference for one over the other.

How Long Does It Take to Smoke Ribs at 225°F?

At 225°F, baby back ribs usually need about 5 to 6 hours to cook. Spare ribs may need 6 to 7 hours for best results. St. Louis-style spare ribs and beef short ribs can take up to 8 to 10 hours at 225°F (107°C).

How Long Does It Take to Smoke Ribs at 250°F?

At 250°F, you can get tender and delicious ribs in 3 to 4 hours. Of course, cooking time varies based on the type of ribs, thickness, and your preferences in terms of tenderness.

What is the 3 2 1 Rule for Smoking Ribs?

The 3-2-1 rule means ribs are supposed to cook for 3 hours directly on a pellet grill, 2 hours wrapped in foil, and 1 hour unwrapped and smothered in barbecue sauce.

What Is The Best Type Of Rib?

The answer to this really depends on your personal preference. Pork spare ribs are ideal if you want meaty ribs. If you prefer less fat, you may prefer St. Louis style instead. If you prefer a deeper flavor, beef ribs may be your best option.

How To Choose The Right Ribs For Smoking?

To get the best results in the smoker, look for ribs that are marbled when selecting your meat. Baby back ribs, spare ribs, and St. Louis ribs are all excellent cuts for smoking.

Can I Smoke Ribs Without Wrapping Them?

You can smoke ribs without wrapping them, especially if you like a crunchy “bark” crust on top. If you prefer your ribs to be more tender and moister, then you can go ahead and wrap them up.

Can I Smoke Ribs In An Electric Smoker?

You can use an electric smoker for ribs. They’re also easier to maintain and use.

Can I Use Any Type Of Wood For Smoking Ribs?

You can use any kind of wood for smoking though fruity woods (like apple or cherry) are a perfect complement to pork ribs. Hickory and mesquite are better for beef.

What Is The Best Wood For Smoking Ribs?

The most common options are hickory, oak, and cherry. Hickory and oak are strong so they give a deeply smoky flavor to the ribs. Cherry is a fruity wood that can give ribs a sweeter flavor.

Should I Soak My Wood Chips Before Smoking?

You do not need to soak wood chips before smoking your ribs, but it can help prevent the wood from burning too quickly. If you choose to soak them, place them in water for 30 minutes before use.

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