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Smoked Spare Ribs — Smoker at 250°F / 121°C, internal 200°F / 93°C

Essentialpork
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Smoker Temperature: 250°F / 121°C

Target Internal Temperature: 200°F / 93°C

Overview

Smoked Spare Ribs: smoke at 250°F (121°C) until internal reaches 200°F (93°C) for 6-7 hours. Spare ribs are larger and fattier than baby backs — need more time. 3-2-1 method or 3-2.5-0.5 for more bark. Trim St. Louis style for even cooking. Meatier with deeper flavor.

Key Details

  • Smoker Temperature: 250°F / 121°C
  • Target Internal Temperature: 200°F / 93°C
  • Smoking Time: 6-7 hours
  • Spare ribs are larger and fattier than baby backs — need more time. 3-2-1 method or 3-2.5-0.5 for more bark. Trim St. Louis style for even cooking. Meatier with deeper flavor.
  • Maintain clean thin blue smoke — thick white smoke creates bitter flavor

Why This Matters

  • Smoking low and slow breaks down collagen in tough cuts for tender results
  • Wood smoke adds complex flavor compounds not achievable with other methods
  • Temperature control is the most important skill in BBQ smoking
  • Internal temperature determines doneness — time is only a guideline

How To

  1. 1Preheat smoker to 250°F (121°C) with chosen wood
  2. 2Season or rub the meat and place in smoker
  3. 3Smoke for approximately 6-7 hours, maintaining steady temperature
  4. 4Monitor internal temperature — target 200°F (93°C)
  5. 5Spare ribs are larger and fattier than baby backs — need more time. 3-2-1 method or 3-2.5-0.5 for more bark. Trim St. Louis style for even cooking. Meatier with deeper flavor.

Tags

cooking-tempssmokingbbqsmokersmoked-spare-ribs

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Frequently Asked Questions

Smoker at 250°F (121°C), target internal of 200°F (93°C). Spare ribs are larger and fattier than baby backs — need more time. 3-2-1 method or 3-2.5-0.5 for more bark. Trim St. Louis style for even cooking. Meatier with deeper flavor.