Smoking Ribs - The "Everything You Need to Know" Guide

Smoking ribs is one of my favorite outdoor activities . I prefer spare ribs but the baby backs and country style are very good as well. Read on below for my complete tutorial on smoking ribs.

I think some folk have the idea that ribs are hard to smoke and get right but after reading this and following a few tips which I am going to show you I think you will find out that it is actually not that bad.

The Basics of Smoking Ribs

Meat selection is probably the most important aspect and should be handled very carefully. This will be covered on another page so I will not reiterate all the details here and now.

Ribs can be marinated in the fridge overnight or you can do like me and just put on a good dry rub minutes before smoking them. It is all a matter of preference however the one thing that I feel is highly important is removing the membrane or fell. Smoking ribs is to impart flavor as well as to cook the meat... Removing this membrane allows the smoke to penetrate the meat and give the meat more flavor.

Remove the Membrane before Smoking Ribs

To remove the membrane you simply lay the rack on a hard surface with the bone side up and starting at the corners you will see a thin plastic looking substance...starting at the corner use a fork or something sharp to get it started then use a paper towel to grab it and pull it off in one clean sweep. OK...well I admit it really is not that easy but with a little practice you can get quite proficient at it.

I plan to post some pictures of this process soon so it will be easier to understand what I am talking about. Until then feel free to send me an email if you absolutely cannot figure out something and I will try to go into more detail on an individual basis.

Low and Slow is the key to Ribs

Smoking ribs is a slow process and should never be rushed. Always cook the ribs low and slow as in 230 degrees or less for at least 6 hours. The ribs must be allowed to reach around 170 degrees if they are to be tender.

Rib Rubs and Sauces

It is a real shame that I have to mention this... NEVER PRE-BOIL RIBS. Boiling will make the ribs tender but they will be short a whole lot of flavor and it will require more barbecue sauce than you can imagine to make them even begin to taste decent.

In reality if the ribs require sauce to taste good then the cook needs more practice smoking ribs. I do not serve sauce on my ribs and I definitely do not baste the ribs with sauce while they are smoking. I serve sauce on the side. Nothing wrong with sauce but it should be a compliment to the meat not a replacement for lack of flavor.

I use a dry rub which I massage into the meat about an hour before smoking and that is the extent of extra flavoring. Seldom does anyone ever ask me for sauce and If they do I gladly give them some.

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Some Final Rib Tips

Once again... I always use a Taylor Probe Thermometer which allows me to know the temperature of the meat when I am smoking ribs so I will not have to open the door to check it every little bit.

When the meat is brought in I recommend waiting for ten minutes or so to let the meat rest and to allow the juices to move from the center back to the entire slab before slicing.

Learn about all of the various types of ribs by clicking on the following links:

• Rib Types I
• Rib Types II

Here are our favorite spare rib recipes:

1. Apple Smoked Spare Rib Recipe
2. Memphis Style Barbecue Rib Recipe