If you’re a fan of tender, juicy, and flavorful pork ribs, then smoking them is the way to go.
Smoking ribs is an art form that requires patience, attention to detail, and a good smoker. But fear not, even if you’re a beginner, smoking ribs is not as difficult as it may seem.
In this article, we’ll cover two different methods for smoking pork ribs: the classic timeline method and the popular 321 method. Whether you prefer your ribs saucy or falling off the bone, we’ve got you covered.
So grab your smoker and let’s get started on creating some mouth-watering smoked pork ribs!
How To Smoke Pork Ribs In Smoker?
Method 1: Classic Timeline Method
Preheat your smoker to 225 degrees F. While the smoker is heating up, trim the ribs and remove the membrane from the back side of the rack. Brush a light coat of mustard on both sides and season liberally with a dry rub. Refrigerate for 30 minutes, placing ribs on the pit.
Once the smoker is heated up, place the ribs on the smoker and don’t open the door for two hours. This is the time when the ribs will absorb the most smoke.
After two hours, check the ribs to see if a bark has developed. If your rub has adhered to the meat, gently mop or spray your ribs for the first time. Cook for another hour.
Mop ribs for a second time and check temperature. If you’re happy with the color and the meat has an internal temperature of 160-170 degrees F, then you can wrap it in foil or butcher paper.
Lay the ribs down on the foil or butcher paper bone side up. Place a few pats of butter on the rack, then drizzle about a tablespoon of honey and a light sprinkle of additional dry rub. Wrap the ribs up tight and return them to the smoker. Continue smoking for another hour. If you would like, you can raise the temperature as high as 275 degrees F to speed up the cooking process because the meat is protected by foil or butcher paper.
Gently unwrap and probe the meat. Generally, ribs are ready to eat at an internal temperature of 200-210 degrees F, depending on personal preference. More important than the temperature, use the probe thermometer to test for tenderness. Poke the meat in between the bones to see if the ribs are tender. The probe should go into the meat with very little tension. If the meat still seems tough, wrap the ribs back up and continue cooking for another 30-60 minutes and check again.
Once the ribs are tender, you may serve them dry or sauce them. If saucing, unwrap the foil and fold it over to create a tray to hold the juices so you can sauce the top. Brush on a thin layer of sauce and smoke for another 30 minutes. You can sauce a few times depending on how saucy you like your ribs. Allow time for the sauce to adhere to the meat before slicing the ribs.
When cutting the ribs, it’s easier to turn the rack upside down so you can see the bones better and make clean cuts. You may lose a little sauce, but you can always baste a little extra on top when you turn them over.
Method 2: 321 Method
Preheat your smoker to 180-200 degrees F. While it’s heating up, prepare your ribs by removing the membrane from the back side of each rack and seasoning both sides liberally with Sweet Rub or Rib Rub.
Smoke your seasoned ribs for 3 hours over low heat with heavy smoke exposure using fruit woods like apple or cherry or other hardwoods like hickory and alder.
After 3 hours of smoking, foil your ribs with a liquid of your choosing (apple cider, dark brown sugar, and butter work well) and cook at 225-250 degrees F for 2 more hours until there’s great retraction of meat from bones (bones should be exposed on end at least 1/4 to 1/2 an inch).
Baste your ribs in your favorite BBQ sauce (like Everything BBQ Sauce or Apple Jalapeno BBQ Sauce) and return them to grill for final hour to finish setting sauce.
Remove from smoker and rest for 10-15 minutes before slicing into individual ribs and serving!
Choosing The Right Ribs
When it comes to smoking pork ribs, choosing the right type of ribs is crucial to achieving the best results. There are two main types of pork ribs: baby back ribs and spare ribs.
Baby back ribs are smaller and leaner than spare ribs, making them a popular choice for those who prefer a meatier rib. They are cut from the upper part of the pig’s ribcage and are typically more expensive than spare ribs.
Spare ribs, on the other hand, are larger and fattier than baby back ribs. They come from the lower part of the pig’s ribcage and have more meat between the bones. Spare ribs tend to be less expensive than baby back ribs and are often preferred by those who want a more traditional, hearty BBQ experience.
When selecting your ribs, look for racks that are evenly sized with good marbling and a bright pink color. Avoid any racks that have a grayish tint or a strong odor.
Whether you choose baby back or spare ribs, it’s important to remove the membrane from the back of the rack before smoking. This tough layer can prevent smoke and seasoning from penetrating the meat, resulting in less flavorful and tender ribs.
Preparing The Ribs For Smoking
Before you start smoking your pork ribs, there are a few steps you need to take to ensure they turn out perfectly. First, preheat your smoker to 225 degrees Fahrenheit. While the smoker is heating up, prepare your ribs by trimming off any excess fat and removing the membrane from the back side of the rack. This can be done easily with a paper towel.
Next, coat both sides of the ribs with Dijon mustard. This will help the dry rub adhere to the meat and add a nice flavor. After coating with mustard, apply your dry rub to both sides of the rack.
Once your ribs are seasoned, let them come to room temperature while your smoker continues to heat up. This will allow the meat to absorb more smoke and develop a nice bark. You can even place them in the refrigerator for about 30 minutes or in the freezer for 10 minutes.
When your smoker is heated up, place the ribs on the smoker bone side down and don’t open the door for two hours. This is when the ribs will absorb the most smoke. After two hours, check if a bark has developed and mop or spray your ribs for the first time if necessary.
Continue cooking for another hour and mop for a second time. Check the temperature and if it’s between 160-170 degrees Fahrenheit and you’re happy with the color, wrap your ribs in foil or butcher paper.
Place a few pats of butter on the rack, drizzle about a tablespoon of honey and sprinkle some additional dry rub before wrapping it up tight and returning it to the smoker. Smoke for another hour or until tender (generally when internal temperature reaches 200-210 degrees Fahrenheit).
Once tender, you can serve them dry or sauce them by brushing on a thin layer of sauce and smoking for another 30 minutes. Allow time for the sauce to adhere to the meat before slicing and serving. Remember to turn the rack upside down when cutting for easier access to bones.
Setting Up Your Smoker
Before you start smoking your pork ribs, it’s crucial to set up your smoker properly. Here are the steps to follow:
1. Preheat your smoker to the desired temperature of 225-250 degrees F. Use a good digital thermometer to accurately track the temperature fluctuations as coals burn down, airflow is adjusted, and fuel is added.
2. While the smoker is heating up, prepare your ribs by trimming them and removing the membrane from the back side of the rack. Brush a light coat of mustard on both sides and season liberally with a dry rub. Refrigerate for 30 minutes, placing ribs on the pit.
3. Most smokers have both an intake baffle near the firebox and a chimney baffle at the chimney. Open both baffles before adding fuel to the smoker.
4. Dump the coals into the firebox and wait until the smoker grill reaches your desired temperature before adding the meat to the smoker.
5. Be sure to keep the smoker and firebox doors closed as much as possible since opening it triggers temperature fluctuations and allows heat (and smoke) to escape.
6. Adjust the intake baffle to start controlling the heat by gradually closing it halfway or more until the temp stabilizes in the 225-250°F range on the hot side of the smoker. Keep the chimney baffle wide open.
7. Add wood chunks to create smoke flavour. Usually, large chunks of wood instead of chips are recommended because they smoulder more slowly and consistently.
8. Add moisture to the smoke by either placing a metal rack over the coals in the firebox and adding a water pan on the grate or spritzing your meat with a bit of water or apple juice.
9. Once you have set up your smoker properly, you can place your seasoned ribs on it and follow one of the cooking methods mentioned above.
By following these steps, you’ll have a perfectly set up smoker, which will help you achieve tender, juicy, and flavourful pork ribs every time you smoke them.
The Classic Timeline Method
One of the most popular methods for smoking pork ribs in a smoker is the classic timeline method. This method involves preheating your smoker to 225 degrees F, trimming the ribs, and removing the membrane from the back side of the rack. Once you have done this, brush a light coat of mustard on both sides of the ribs and season liberally with a dry rub. Refrigerate for 30 minutes, placing ribs on the pit.
After the smoker has heated up, place the ribs on the smoker and don’t open the door for two hours. This is the time when the ribs will absorb the most smoke. After two hours, check the ribs to see if a bark has developed. If your rub has adhered to the meat, gently mop or spray your ribs for the first time and cook for another hour.
Mop ribs for a second time and check temperature. If you’re happy with the color and the meat has an internal temperature of 160-170 degrees F, then you can wrap it in foil or butcher paper. Lay the ribs down on the foil or butcher paper bone side up. Place a few pats of butter on the rack, then drizzle about a tablespoon of honey and a light sprinkle of additional dry rub. Wrap the ribs up tight and return them to the smoker. Continue smoking for another hour. If you would like, you can raise the temperature as high as 275 degrees F to speed up the cooking process because the meat is protected by foil or butcher paper.
Gently unwrap and probe the meat. Generally, ribs are ready to eat at an internal temperature of 200-210 degrees F, depending on personal preference. More important than the temperature, use the probe thermometer to test for tenderness. Poke the meat in between the bones to see if the ribs are tender. The probe should go into the meat with very little tension. If the meat still seems tough, wrap the ribs back up and continue cooking for another 30-60 minutes and check again.
Once your ribs are tender, you may serve them dry or sauce them. If saucing, unwrap the foil and fold it over to create a tray to hold the juices so you can sauce the top. Brush on a thin layer of sauce and smoke for another 30 minutes. You can sauce a few times depending on how saucy you like your ribs. Allow time for the sauce to adhere to the meat before slicing into individual ribs and serving.
The 321 Method
The 321 Method is a popular technique used to cook pork ribs in a smoker. This method involves smoking the ribs for 3 hours, wrapping them in foil with liquid for 2 hours, and then saucing them for the final 1 hour. While this method is simple and easy to follow, it may not be the best way to smoke ribs as it can overcook and oversmoke the meat.
To use the 321 Method, preheat your smoker to 180-200 degrees F and prepare your ribs by removing the membrane from the back side of each rack and seasoning both sides liberally with Sweet Rub or Rib Rub. Smoke your seasoned ribs for 3 hours over low heat with heavy smoke exposure using fruit woods like apple or cherry or other hardwoods like hickory and alder.
After 3 hours of smoking, foil your ribs with a liquid of your choosing (apple cider, dark brown sugar, and butter work well) and cook at 225-250 degrees F for 2 more hours until there’s great retraction of meat from bones (bones should be exposed on end at least 1/4 to 1/2 an inch). This will help to keep the meat moist and tender.
Baste your ribs in your favorite BBQ sauce (like Everything BBQ Sauce or Apple Jalapeno BBQ Sauce) and return them to grill for final hour to finish setting sauce. During this final hour, you can cook the ribs unwrapped and coated in BBQ sauce until they are caramelized and have a nice glaze on top.
Once the ribs are done, remove them from the smoker and let them rest for 10-15 minutes before slicing into individual ribs and serving. The 321 Method is a great way to smoke pork ribs in a smoker, but it’s important to adjust the cooking time based on personal preference to avoid overcooking or oversmoking the meat.
Checking For Doneness
Checking for doneness is crucial when smoking pork ribs in a smoker. There are several methods to determine if your ribs are cooked to perfection.
The first method is to use a probe thermometer to check the internal temperature of the meat. Pork ribs are ready to eat when they reach an internal temperature of 200-210 degrees F. However, the temperature is not the only indicator of doneness. You can also test for tenderness by poking the meat between the bones with a probe. If the probe goes into the meat with little resistance, then your ribs are tender and ready to be served.
Another visual method is to look for bone pull-back. When your ribs are finished cooking, you’ll notice that the meat has pulled back between the bones and about 1/2 inch of the bones will be exposed. However, this method is not always accurate as it can be exaggerated or understated based on what type of ribs you are cooking and how they were prepared.
A third method is to do a bend test. When ribs are done cooking, they’re flexible but don’t fall apart. To check, hold the rack from the end with a pair of tongs. The other end should bend towards the ground, and cracks may form in the crust.
Lastly, you can do a toothpick test. Stick a toothpick or small BBQ skewer down between two bones. If the ribs are done, the skewer will go through with little resistance.
It’s important to note that these methods should be used in combination with each other to ensure your pork ribs are cooked perfectly. With practice and experience, you’ll be able to tell if your rib rack is done cooking by feeling them in your hands. They will drape over your hands if held in the middle and wiggle if you hold them from the ends.
