Smoke ribs how long

You just overcooked another rack of ribs like everyone else, including myself when I first started. The ribs are individually cut and the meat actually stays on the bone until you bite it off with your teeth. Now remember your 3 2 1 ribs and how gravity removed the meat from the bones for you. His Masterclass training program goes over ribs in great detail. The method makes you smoke the ribs for 3 hours, then wrap the ribs in foil and cook for 2 hours followed by one hour of cooking unwrapped and coated in BBQ sauce.

The method is simply cooked too long, especially during the second step in foil for 2 hours. You could call this I reduce the cooking time in the foil by 1. I also believe cooking the ribs for an hour after the foil cook is too long and dries out your ribs. Our method will make the most amazing ribs. Another popular method is the Smoked Ribs. The only difference with this smoked ribs recipe is that you reduce the initial 3 hour smoke time to 2 hours but you are still cooking the ribs in foil for 2 hours which is simply too long.

Pork baby back ribs will typically take about 3 hours of smoke time. This is enough time for the ribs to be thoroughly cooked and take on a smoky flavor. If the meat starts to crack by the bone, the ribs are done smoking. You can start the foil portion of the cook. When the smoking portion of the rib cook is complete, the ribs will be around F. That sounds very high but this is normal when smoking ribs. Since we are cooking at a low temperature of F and spritzing the ribs to keep the moisture level high, the ribs will not taste overdone.

You would be surprised what the actual smoke box temperature is compared to the built-in thermometer. Is smoked food bad for you? The short answer is, yes, but there is a lot to consider and we explain it in detail.

If you are a BBQ enthusiast, it is likely that you already understand the place that wood-smoked ribs have on the American BBQ landscape. The under rated pork tenderloin is an inexpensive meat option that when done right, can taste as good or better than a high end steak. I was a rib guy and was not pleased with the gelatinous texture of the completed ribs. Last night I made 2 racks following these instructions.

The ribs were perfect. Thank you for posting this technique. Glad to hear you enjoyed them. What perfect timing. I came across this article as my ribs are approaching their 3 hour mark. Gonna shift to your 3 — 0. Hi Ashay, Yes just keep the temp at F when you are saucing the ribs.

Cheers, Michael. This is it. This is the recipe. Tastes great too!! I was planning to do the method and found this while looking it up. My wife and I agreed these were the best ribs we have ever had, period.

Thanks for the positive comments Ben. Glad you enjoyed the recipe. Try out our brisket recipe sometime. Everybody at our get together was praising the ribs. Thanks for this recipe. I tried this method but with two racks came out perfect!!!! Soooo how does one compensate for three or four racks? Please lmk! Glad the ribs turned out for you.

We wrote the recipe for two racks, if you want to do four racks, simply double everything. Just make sure they can all fit in your smoker. If your smoker is right full with four racks, I would recommend moving the ribs around the smoker to ensure they are cooked evenly. My Traeger and Camp Chef pellet grills do have hot spots. Hope that helps. I did shorten up the last hour saucing by about 15 minutes but kept everything else the same. Sorry, I like the meat falling off the bone, as does pretty much everyone I know.

Thanks for commenting. I agree that a good amount of people like their ribs with the meat falling off the bone. Hi — My ribs are coming up on the initial 2 hour mark. But they will be done too early now. Can I let them rest in the foil for a couple hours before I put them back on the grill? Your best bet is to foil them and get them in your over or smoker at and hold them for a while.

The only question I have is why do you place your wrapped ribs bone side up? Just curious. I recommend wrapping the ribs meat side down for two reasons.

It gives the meat side a chance to cook in the butter and honey better. It takes on more flavor. It evens out the cook a little. The meat side is up most of the time during the cook, this evens things out a bit.

Hi Kurt, Sorry for the late reply. Theoretically they are done already but taking the ribs off the smoker to put in the foil for 45 minutes, back out of the smoker to remove the foil and back in again, drops the temp of the ribs and slows the cooking process. Remember I mentioned to check the ribs by doing the bounce test with the grill tongs? You like your ribs falling off the bone?

Follow this 3 2 1 Rib Method! These are your ribs after all. Sticky, sweet, tender, and oh so savory, 3 2 1 ribs are probably the most requested meal I receive for potlucks or family dinners.

I tend to fall back on these ribs for gatherings because I know that they will deliver that tender, flavorful porky flavor every time. And sometimes consistency is super important! Are you a rib fan like me? Images and information have been updated, but the delicious recipe remains the same.

Your email address will not be published. Join my members-only group, The Grill Squad, for full access to my master classes, podcasts, and so much more! Prep Time : 5 mins. Cook Time : 6 hrs. Total Time : 6 hrs 5 mins. Cooking ribs on a charcoal grill takes about three hours.

First, set up the grill for indirect cooking over low heat, about F. Once coals are blazing red, push them to one side and place a drip pan in center of grill. If your grill has a built-in drip pan, there's no need to add one. If using wood chips, scatter about one cup directly over the coals, then replace the top grate. Arrange ribs on the center of the grate, close the lid and cook for about three hours, or until ribs are tender.

Replenish the charcoal as needed to maintain a steady temperature, adding about 10 new coals every 45 minutes of cooking time. During the final 30 minutes of cooking time, brush several coats of barbecue sauce onto the ribs every 10 minutes. Cooking baby back ribs in an oven takes about three hours and it's a great method you can use all year long. First, preheat the oven to F. Wrap the dry-spiced ribs in foil and place the rack on a cookie sheet. Cook for about two hours and 30 minutes, or until the ribs are tender.

Remove ribs from the oven and raise the temperature to F. Open up the foil and brush the ribs with your favorite barbecue sauce. Return the rack to the oven and cook for an additional 30 to 40 minutes, brushing with additional coats of sauce every 10 minutes. IE 11 is not supported. For an optimal experience visit our site on another browser. Share this —. Follow today. More Brands. Marcus Samuelsson makes barbecue ribs served 3 ways June 29, By Carrie Parente.