Dang! These Smoked Rib Recipes Are Great! Enjoy Some Smoky Ribs Today! (2024)

FAQs

How do you smoke ribs so they are tender? ›

Get those ribs on your smoker and let them cook for at least 4 hours before you open the lid and start checking on your ribs. No spritzing, no wrapping, no saucing, NO PEEKING! Continue to smoke until they reach an internal temperature of 200-205 degrees F and are tender when you bend them. Rest.

BAKED: Remove the ribs from the package and place them on a baking tray. Preheat the oven to 220°/240°C in fan mode. Once the temperature is reached, place the ribs in the oven and bake them until brown for 15/20 minutes, turning them halfway through cooking.

Start by placing your ribs directly on the grill grates of the smoker for 3 hours to infuse the meat with that good, smoky flavor. 2 hours wrapped. Next up, wrap those smoky ribs in foil (usually with brown sugar, apple cider, butter, and other goodies) for 2 hours to add more flavor and keep that rib meat juicy.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy.

Wrapping the meat in foil will limit the amount of smoke on the surface of the meat thus yielding a better color and flavor on the final product. It also adds moisture and speeds up cooking time. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees.

One thing is certain about ribs and pork: If you overcook them, they do become dry and tough. There is something very important to learn with the “low and slow” cooking method employed here. Food is ready when it's ready.

If you went to charcoal grill route for smoking or you don't want to use the grill again, you can also do this step in the oven at 375 degrees, about 10 minutes of baking will do the trick. Slice and serve the ribs. Let the ribs rest on a cutting board for 10 minutes.

Then they're wrapped and put back in the smoker for another 2 hours. This ensures that they are fully cooked and tender. What is the smoked ribs temperature? The smoked ribs temperature when done is anywhere from 175-180 degrees Fahrenheit, up to 200 degrees Fahrenheit.

Do you put water in the water pan when smoking ribs? ›

Place ribs meat side up (or on their side if using a rack) in your smoker/grill. If your BBQ doesn't have a water pan, it is suggested to place a pan of water or apple juice in with the ribs. Smoke for 3 hours at around 210-225 degrees.

The whole point of smoking ribs is to give them as much time as possible to improve their texture and absorb maximum smoke. A dry rub will help with that.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

We're looking to hit an internal temperature of around 230°F (110°C) and continue cooking for a few hours until meat is tender enough to fall apart when a fork is inserted (about 2-3 hours depending on size of chuck and type of smoker).

Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone.

Place ribs directly on cooking rack; cover entire baking sheet with heavy duty foil, folding edges underneath pan to seal. Bake ribs for 8 hours without opening door. Remove ribs from oven; let stand, covered, for at least 30 minutes to allow juices to settle. Remove foil; brush ribs with commercial BBQ sauce.