How Long to Smoke Ribs at 250\u00b0 F? (Expert Timing Guide)<\/a><\/li>\n<\/ul>\n\n\n\nUse Yellow Mustard<\/h3>\n\n\n\n Before you apply the rub, apply a thin layer of yellow mustard to either side of the ribs. Then, sprinkle on the rub.<\/p>\n\n\n\n
The mustard helps the ingredients stick.<\/p>\n\n\n\n
Arrange the Rib Rack<\/h3>\n\n\n\n It\u2019s time to put your newfound information to good use. Place the rib racks bone side facing towards the heat source, on the indirect side of the grill.<\/p>\n\n\n\n
Close the lid and smoke.<\/p>\n\n\n\n
Smoke the Ribs Uncovered<\/h3>\n\n\n\n For the first section of the smoking process, the ribs are cooked uncovered. Cook at 225\u00b0F for 2 hours for baby back ribs and 3 hours for spares, rib tips, and St. Louis ribs.<\/p>\n\n\n\n
You\u2019re infusing those ribs with the elegant flavor of smoke as they cook.<\/p>\n\n\n\n
Wrap the Ribs<\/h3>\n\n\n\n After 2 or 3 hours, it’s time to take the ribs out of the smoker. <\/p>\n\n\n\n
Tear off a large sheet of aluminum foil – about twice the length of the rack. Place the ribs in the middle of the foil.<\/p>\n\n\n\n
At this point, you can drizzle some honey, butter, or even some chili sauce over the ribs<\/strong>. Beer, wine, and apple cider are other popular options. The added moisture will tenderize the ribs.<\/p>\n\n\n\nWrap the foil tightly, creating crimped seams. It needs to be tight so that none of the moisture escapes out.<\/p>\n\n\n\n
Place the ribs back in the smoker.<\/p>\n\n\n\n
Smoke Wrapped<\/h3>\n\n\n\n Smoke the wrapped ribs for 2 hours. This cooking time applies to all types of ribs.<\/p>\n\n\n\n
Take the ribs out of the smoker.<\/p>\n\n\n\n
Smoke Unwrapped<\/h3>\n\n\n\n Unwrap the ribs and apply a thin layer of BBQ sauce on both sides if you\u2019re saucing. Less is more when it comes to sauce – you want that rich pork flavor to shine through, along with the hardwood smoke flavor. You can always serve the ribs with additional sauce.<\/p>\n\n\n\n
Place back in the smoker and cook for another hour. Once again, this applies to all types of ribs.<\/p>\n\n\n\n
Keep the ribs on the indirect side, away from the heat source.<\/p>\n\n\n
\n
<\/figure><\/div>\n\n\nCheck Doneness<\/h3>\n\n\n\n Baby backs are usually done after 5 hours, while spares, St. Louis cut, and rib tips take 6 hours. There are a couple of other indicators of doneness for ribs:<\/p>\n\n\n\n
When pricked in the center with tongs, the ribs should bend and crack on the top. A toothpick or temperature probe should glide in with almost no resistance, like a hot knife going through warm butter. <\/p>\n\n\n\n
A lot of BBQers say you can\u2019t temp ribs because they\u2019re so bony, but I think that\u2019s hogwash. I temp mine and usually pull them around 203\u00b0F. Just keep the probe away from the bone for an accurate reading.<\/p>\n\n\n\n
If the ribs aren’t done yet, place them back in the smoker until they are.<\/p>\n\n\n\n
Wrapping It Up<\/h2>\n\n\n\n Place the side with the bones towards the heat source. Remember, ribs are forgiving – if you\u2019ve already started your cook with the meat side facing the heat, relax! Your ribs will still be finger-licking good. But they\u2019ll be better next time.<\/p>\n\n\n\n
Now that you know this trick to perfectly smoked meat, you will be able to impress family members and guests alike!<\/p>\n","protected":false},"excerpt":{"rendered":"
When smoking ribs, place the bone side towards the heat source of your oven, grill, or smoker. This prevents them from drying out and will produce ultra-tender, finger-licking ribs. Ribs are my Achilles\u2019 heel. I\u2019ve been known to take down an entire slab in one sitting. I\u2019ve cooked more ribs than I can count, and […]<\/p>\n","protected":false},"author":2,"featured_media":16240,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/9300"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=9300"}],"version-history":[{"count":17,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/9300\/revisions"}],"predecessor-version":[{"id":19803,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/9300\/revisions\/19803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/16240"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=9300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=9300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=9300"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=9300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}