If you’re a fan of barbecued ribs, you know the difference between a perfectly cooked rack and one that’s either undercooked or overdone. Therefore, it’s important to know the correct cooking time and temperature for fall-off-the-bone ribs. In this blog post, we’ll share how long to smoke ribs at 225 degrees Fahrenheit to achieve the perfect tenderness and flavor.
For smoking ribs at 225 F degrees, the cooking time can vary depending on the type of ribs and the desired tenderness. As a general rule, you can smoke baby back ribs for about 5-6 hours, and spare ribs for around 6-7 hours.
However, it’s important to use a meat thermometer to ensure that the internal temperature of the ribs reaches 195-203 degrees Fahrenheit for optimal tenderness. Remember to wrap the ribs in foil during the final hour of cooking to allow them to steam and become more tender.
How to Smoke Ribs at 225?
Step 1: Preparation
Before smoking your ribs, you need to ensure they are well prepared. Remove the membrane from the bone side of the ribs and then apply your favorite rub generously. This is a crucial step in ensuring the ribs remain moist throughout the smoking process. You can also baste the ribs with sauce in the final stages of cooking, but this isn’t necessary.
Step 2: Set Up Your Smoker
For smoking ribs at 225 degrees Fahrenheit, the best smoking woods to use include hickory, oak, fruit woods such as apple or cherry, mesquite, and maple. Preheat the smoker to 225°F and make sure to add a water pan to prevent dry meat. Once the smoker is up to temperature and the smoke is looking right, add the ribs to the smoker.
Step 3: Cook Time for Smoking Ribs
On average, smoking ribs at 225°F should take around 5-6 hours. This is because smoking at a low and slow temperature will allow the ribs to absorb the smoke, creating a complex, smoky flavor. However, each rib cut is different, and it can also depend on the thickness of the meat. Therefore, keep in mind that ribs are done when the meat shrinks from the ends of the bones by ¼ to ½ inch.
Step 4: Check The Temperature
Rather than relying on appearance, it is recommended to use a meat thermometer to check the internal temperature of the meat. Ribs are ready to come out of the smoker when the temperature reaches around 197°F to 203°F. This temperature range will mean the meat is not only cooked to perfection but juicy and tender, ready to be served.
Step 5: Rest the Ribs
After removing the ribs from the smoker, let them rest for around 10 – 15 minutes before slicing. This step will allow the juices to redistribute and solidify.
Smoking ribs at 225 degrees Fahrenheit is a traditional and widely popular way of creating delicious, flavorful ribs. Following the above steps will help achieve the perfect finish and tenderness your taste buds are craving. Remember, when the ribs start to pull away from the bones, the ribs are almost ready. Keep checking using your meat thermometer to ensure the proper temperature has been reached. Bon appétit!