How Long to Cook Ribs at 250 in Smoker

Ribs are a classic barbecue staple: succulent, smoky, and full of flavor. But how long should you cook ribs in a smoker at 250°F?

The answer depends on the thickness of your ribs and whether or not they have been pre-cooked. If the ribs are 2-3 inches thick and uncooked, it will take about 4 hours to reach an internal temperature of 185°F. Precooked ribs may take as little as 1 hour to reach the same temperature.

No matter what kind of ribs you’re cooking, it’s important to keep track of time and temperature for food safety reasons.

So what is the best way to ensure that your ribs are cooked correctly?

In this article, we will provide advice on how long to cook ribs at 250°F in a smoker so that they come out perfectly every time!

How Long to Cook Ribs at 250 in Smoker

Cooking ribs is an art that requires patience, skill, and attention to detail. Smoking ribs adds a unique flavor profile that is impossible to replicate through other cooking methods.

However, it can be challenging to determine how long to cook ribs at 250 in smoker without overcooking or undercooking them. In this guide, we will provide you with a step-by-step rib recipe on how to smoke slow-cooked ribs and achieve the perfect doneness every time.

Preparing the Ribs

Before smoking your ribs, it’s crucial to prepare them properly. Start by removing the membrane from the back of the rack of ribs using a knife or a paper towel. This will allow for better seasoning and smoke penetration.

Next, apply your favorite dry rubs generously all over the meaty side of the rack of ribs. Dry rubs are an essential part of low and slow cooking since they add flavor while helping form a nice bark on the outside of your meat.

Preheating The Smoker

Once your ribs have been seasoned with dry rubs, preheat your smoker at 250°F(120°C). As you wait for it to reach its target temperature, soak wood chips in water for at least thirty minutes before adding them into the smoker box or directly onto hot coals if you’re using charcoal.

Smoking the Ribs for 3-4 Hours

Place racks of seasoned ribs onto grates inside your smoker using meat thermometer probes inserted into their thickest parts without touching any bones or gristle.

Smoke your ribs for three hours at 250°F(120°C) until they develop a deep mahogany color and form an outer bark layer on top while still juicy beneath its surface layer.

Adding Wood & Checking Temperature Regularly

As you cook your BBQ ribs low and slow for two hours more, it’s essential to check the wood chips at least every forty-five minutes to ensure they are smoking and adding flavor throughout the cooking process.

This step is crucial since wood chips will only smoke for a limited time before turning into charcoal that can create unpleasant tasting smoke.

It’s also important to monitor your grill temperature using a meat thermometer regularly. If you notice any significant changes in temperature, adjust accordingly by opening or closing vents or adding more charcoal if necessary.

Wrapping the Ribs After 4 Hours of Smoking

After four hours of cooking, wrap each rack of slow-cooked ribs tightly in aluminum foil with several pats of butter added inside. The butter will help keep the meat moist and tender while cooking it further.

Finishing The Ribs In The Oven or Wrapped on Grill For 1 Hour at 350 Degrees

Finish your wrapped racks of smoked ribs by placing them in an oven preheated to 350°F(180°C) or back onto the grill for one hour until they reach an internal temperature range of 195°F-205°F (90°C-95°C). Cooking them wrapped ensures that they cook faster, remain moist and tender even when cooked longer than usual.

Testing The Doneness Of The Ribs Before Serving

The final step is testing your BBQ ribs for doneness before serving them on plates with sides like coleslaw, baked beans, cornbread, and macaroni salad.

Using a meat thermometer probe inserted into its thickest part between two bones without touching any gristle will confirm if the meat has reached a safe internal temperature between 195°F-205°F (90°C-95°C), which ensures it’s fully cooked without being overdone.

Storing Leftovers Properly

If you have any leftover BBQ ribs after cooking low and slow, store them in airtight containers inside your refrigerator for up to three days or freeze them for up to six months. Reheat them in an oven or microwave with a little bit of water or sauce to restore their tenderness and moisture.

In conclusion, cooking ribs low and slow on your smoker will produce some of the best-tasting ribs you’ll ever have. By following these steps, you can master the art of smoking ribs and prepare them to perfection every time. Remember to use dry rubs, add wood chips regularly, monitor grill temperature with a meat thermometer, and test the doneness before serving for the best results. Enjoy your delicious smoked ribs and eat up!