Best Internal Temp for Smoked Ribs (+ How to Smoke Perfect Ribs)
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.
Servings: 6
Ingredients
- 2 racks baby back ribs
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons mustard powder
- 1-2 teaspoons coarse salt to taste
- 2 teaspoons black pepper freshly ground
- 1/3 cup brown sugar packed
- 1/2 cup apple cider vinegar
- 1/2 cup BBQ sauce
Instructions
- Preheat your smoker for indirect smoking with a temperature of 225°F.
- Pat dry the ribs with paper towels to remove excess moisture. Next, remove the membrane from the underside by slide a knife tip beneath to separate it from the meat. Then grasp with paper towel and pull it off.
- In a small bowl, mix the paprika, garlic powder, mustard, salt, pepper and brown sugar.
- Rub the ribs on all sides with the seasoning mixture. Then place them bone side down in the smoker to smoke for 3 hours.
- Remove the ribs from the smoker. Place each rack on a large piece of aluminum foil. Pour about 1/2 cup of cider vinegar around each rack. Then carefully wrap the ribs as tight as possible without puncturing the foil.
- Using oven mitts, carefully place the wrapped ribs back into the smoker for 2 hours more.
- Remove the ribs to a work surface and unwrap them. Brush with the leftover liquid followed by the BBQ sauce.
- Place the ribs back into the smoker for a final hour, or until the sauce has set, about 1 hour
- Remove the ribs and cut into pieces to serve.