Skip to content

Login Here | Not a member? Join Now

Learn to Smoke Meat with Jeff Phillips
  • Start Here
  • Recipes
    • All Recipes
    • Beef
    • Pork
    • Poultry
    • Chicken
    • Turkey
    • Seafood
    • Fish
    • Lamb
    • Appetizers
    • Sides
    • Vegetables
    • Desserts
  • Learn
    • All Learning Guides
    • Smoker Guides
    • Smoking Wood Guide
    • Temperature Control
    • Smoking Times & Temps
    • Brisket Guide
    • Pork Butt Guide
    • Pork Ribs Guide
    • Chicken Guides
    • Jeff’s Videos
    • Product Reviews
  • Community
    • Forum Home
    • Latests Posts
    • Introduce Yourself
    • What Are You Cooking?
    • BBQ Q&A
  • Shop
    • Rubs and Sauces
    • Recipe eBooks
    • Master Formulas
    • Go Ad-Free
  • About
    • About Jeff
    • Contact

Login Here | Not a member? Join Now

Learn to Smoke Meat with Jeff Phillips
New to Smoking? Start Here
Get the Bundle
  • Start Here
  • Recipes
  • Learn to Smoke
  • Community
  • Store
  • Newsletter

Home » Barbecue How-To » Ribs

Ribs

Practical instructions for choosing, preparing, smoking and serving ribs.

  • How to Smoke Pork Ribs Without Wrapping

    How to Smoke Pork Ribs Without Wrapping

  • Common Smoked Pork Rib Problems and How to Fix Them

    Common Smoked Pork Rib Problems and How to Fix Them

  • Planning a Rib Cook: Portions, Resting and Holding

    Planning a Rib Cook: Portions, Resting and Holding

  • How to Season Pork Ribs Before Smoking

    How to Season Pork Ribs Before Smoking

  • How to Tell When Pork Ribs Are Done

    How to Tell When Pork Ribs Are Done

  • Should You Wrap Pork Ribs? Foil, Paper and No-Wrap Compared

    Should You Wrap Pork Ribs? Foil, Paper and No-Wrap Compared

  • How Long to Smoke Pork Ribs and What Temperature to Use

    How Long to Smoke Pork Ribs and What Temperature to Use

  • How to Remove the Membrane From Pork Ribs

    How to Remove the Membrane From Pork Ribs

  • Baby Back vs. Spare vs. St. Louis Ribs: Which Should You Buy?

    Baby Back vs. Spare vs. St. Louis Ribs: Which Should You Buy?

  • How to Trim Spare Ribs for Smoking

    How to Trim Spare Ribs for Smoking

  • How to Store and Reheat Smoked Pork Ribs

    How to Store and Reheat Smoked Pork Ribs

  • The Ultimate Guide to Smoking Pork Ribs: From Choosing the Cut to Serving

    The Ultimate Guide to Smoking Pork Ribs: From Choosing the Cut to Serving

Page navigation

1 2 Next PageNext

Hello, I’m Jeff.

I’ve been teaching backyard pitmasters how to smoke meat with confidence since 2004 through step by step recipes, practical tips, and real world experience.

Meet Jeff
Save This Article

Don’t Lose This Article

Enter your email and I’ll send a link to this article straight to your inbox so you can read it anytime.

Saving: this article
Article saved! Check your inbox shortly.

You’ll start getting my best articles, recipes and tips a couple of times each week. Unsubscribe anytime.

Join 2,500 Backyard Pitmasters

Ask questions, share your latest cooks, and learn from fellow barbecue enthusiasts in our free community.

Join the Community

Smoker Recipes Bundle

Master brisket, ribs, pork, chicken, turkey, sides, desserts, and more with 50 proven smoker recipes in two downloadable eBooks.

Save $5 with the Bundle

Website designed in Oklahoma

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube
  • Amazon

Resources

All How-to Articles
Time & Temp Chart (SAE)
Time & Temp Chart (Metric)
Temp Control Guide
About Jeff
Get Jeff’s Newsletter
Ask a Question
Smoking Meat Community
Smoker Guides
Smoking Wood Guide
Thanksgiving Hub

recipes & food

Recipe Roundups
All Recipes
Desserts
Smoked Meatloaf
Smoked Shrimp
Chicken Guide
Brisket Guide
Pork Butt Guide
Pork Ribs Guide
Turkey Guide

products

Jeff’s Books
Thin Blue Foods
ThermoWorks (aff)
Camp Chef (aff)
Amazon (aff)

legal

Privacy Policy

© 2026 Thin Blue LLC

Get the Smoking Wood Field Manual

A printable quick reference guide to help you choose the right wood every time you cook.

You’re in the Right Place.

Enter your email below and I’ll send you the Smoking Meat Starter Guide so you can avoid beginner mistakes and start cooking with confidence.

No spam. Just practical guidance from my backyard to yours.

Get the Brisket Field Manual

A printable brisket system that shows you:

  • The ideal 250 to 275 temperature strategy
  • How to handle the stall without panic
  • When brisket is truly done
  • A repeatable cook timeline
  • A printable cook log

Get the Pork Butt Field Manual

A printable pork butt timeline, tenderness guide, and cook log in one simple system.

  • Manage the stall with confidence
  • Cook to tenderness, not time
  • Track every cook with the log sheet
Scroll to top