Learn
How to Smoke Pork Ribs
We’ll show you how to smoke authentic baby back or spare ribs slowly over charcoal and wood. Ready for smoky, succulent perfection? Let’s get started!
What You’ll Need
Before starting, make sure you have everything on this list. As always, we recommend Kingsford® Original Charcoal Briquets and Kingsford™ BBQ Smoking Chips.
Fuel and Tools
- Kingsford® Original Charcoal Briquets
- A few handfuls of Kingsford™ BBQ Smoking Chips Hickory or Mesquite
- Grill or Smoker
- Grill Thermometer
- Drip Pan
- Lang-Handled Tongs or Long-Handled Metal Spatula
- Paper Towels
- Cloth
- Dinner Knife
Ingredients
- 2 Slabs of Ribs (Spare or Baby Back)
- 2 Tbsp. Dry Rub
- Glaze or Sauce (Optional)
- Water or Apple Juice
How to Prep
- Remove the skin-like membrane located on the bottom or “bone side” of the ribs.
-
Here’s How to Remove the Membrane of the Bone Side of Ribs Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.
- Evenly and liberally, sprinkle the ribs with a heaping tbsp. of rub per side.
- Pat the spices onto the ribs so they adhere to the meat. Don’t apply sugar-based sauces yet.
How to Prep
How to Build Your Fire
- For a kettle-type grill, use an indirect technique like The Charcoal Snake.
- Backyard smokers should be set up for a Long Smoke.
- For either method, using Kingsford™ BBQ Smoking Chips (Hickory or Mesquite), soak a few handfuls for about 30 minutes before placing on top of coals.
- To help moderate the grill temperature and add moisture, place a drip pan filled with water or apple juice directly under the meat.
How to Build Your Fire
Smoking Time & Temp
- Smoke at 225 to 250°F for 4 to 5 hours.
- Baste or mop the ribs occasionally, but don’t open the grill too often.
- Maintaining a steady temperature is important. Opening the grill causes wide temperature changes.
- If smoke starts to die down, add more wood chips.
- If you are using a sugar/tomato-based glaze or sauce, apply during the last half-hour to prevent the glaze/sauce from burning onto the ribs.
Smoking Time & Temp
The Finish
- It’s time to check for doneness. There are 3 simple ways to tell:
- 1. As the meat cooks, it shrinks and exposes the bone at the thinner end of the rib. When about ¼” of bone is exposed, the smoked ribs should be done.
- 2. When you pick up the middle of the slab and flex it, the meat will separate from the bone and not flex back (if it feels rubbery, it’s not done).
- 3. Cut a rib off and take a bite. The meat should pull off the bone with a slight tug but not fall off the bone.
- When it’s time for the ribs to come off the grill, let them rest and cool down for about 15 minutes before handling and slicing.
- To slice the ribs, cut between the bones using a sharp knife.
- Notice the smoke rings around the outer edges of the ribs. Don’t mistake this pink meat for being underdone ─ this is the signature of perfectly smoked BBQ pork ribs. Enjoy!
The Finish
Recipes
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