How Long to Smoke Pork and Beef Ribs
When you read instructions on smoking ribs, you’ll get a variety of temperatures and times. What’s best?
Pit Masters agree that the ideal temperature for smoking ribs is between 225 and 250F. The first serves your ribs up smokier ribs, while the second’s done faster. So the battle is flavor vs. speed.
The Ideal Balance
One of the catchphrases in grilling is “low and slow.” But it’s not a hard and fast rule. If you cook ribs at a lower temperature, there is a chance of them being chewy. Meanwhile, if your smoker runs too hot, you end up with dry ribs. Compromise at 240f!
Smoking by the Hour
There is a “general 1:1 ratio when cooking ribs. One pound of baby back ribs takes one hour to smoke. If the rib slabs are larger, you’ll need more time. Beef ribs also take longer to cook because they’re bigger. Using indirect heat, smoking beef ribs takes about 5 hours.
Checking for Doneness
There are a couple of ways to check for doneness. The most accurate one uses a meat thermometer placed where the meat is thickets. When they reach 195-205F, they’re cooked and should have a satisfying umber brown exterior.
If you do not have a meat thermometer, slice a knife tip into the middle of the meat. If there is no resistance, they’re done.
Pork & Beef Ribs: Brief Comparison
- Beef ribs are primal. You need two hands and a lot of napkins.
- Pork ribs are smaller and a one-handed effort.
- Beef ribs have more fat, giving them extra flavor
- Pork ribs have a milder taste
- Of the two, pork ribs are easier on the budget
- The back ribs of both pork and beef take about the same time to cook.
- Beef ribs measure between 8-12 inches; pork ribs 3-6 inches.
- Always look for good marbling in either, which adds flavor and improves tenderness.
Pre Flavoring
Before you smoke your ribs, you can treat them with a yummy rub. Cuso Cuts has several all-natural rubs suited to pork and beef ribs.
Pork
Cuso’s Maple Bourbon Seasoning
Cuso’s Hot Honey Seasoning
Cuso’s Gravel Seasoning
Beef
Cuso’s Dirt® Seasoning
Cuso’s Tequila Lime Habanero Seasoning
Cuso’s Grass Seasoning
PitMaster’s Memo: Smoking Tips
- If you will glaze or sauce the ribs, do so in the last 30 minutes. Always keep some extra for dipping.
- The membrane on the ribs makes them chewy. Do not skip removing it.
- Brining can take place before smoking.
- Fruit woods are a good choice for smoking ribs
- Don’t get distracted. Give yourself plenty of time so you don’t have to rush. Watching your ribs can mean the difference between triumph and disappointment.
- If you turn the ribs upside down, you’ll see rib lines. Slice there.
- Spritz your ribs about every 45 minutes with nearly anything. Some use vinegar, but wine, beer, and juice work too.
Sides
Caprese salad
Greek Chickpea Salad
Grilled Green Beans
Grilled Bake Potatoes
Honey-lime grilled corn
Hush Puppies
Veggie Kabobs
From the Bar
Brown Ale
Cuso’s Key Lime Habanero Margarita
Cuso’s Maple Bourbon Old Fashioned
Ginger Beer
John Collins
Sangria
Strawberry Lemonade
Watermelon strawberry slushie
Zinfandel
