Pork · smoking times
How long to smoke Spare ribs (St. Louis style)
At 250°F, plan on 4 to 5.5 hours in total, whatever the weight. Pull it at 195 to 203°F.
A rack of spare ribs takes about 4 to 5.5 hours at 250°F regardless of weight, since doneness depends on the thickness of the meat.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 5 to 6.5 hours |
| 250°F | 4 to 5.5 hours |
| 275°F | 3 to 4 hours |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 195 to 203°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 10 to 15 min |
Plan your start time
Tips for spare ribs
- Look for the meat to pull back about a quarter inch from the bone ends, and for the rack to bend and crack on its surface when you lift it with tongs.
- Probe between the bones: it should slide in with little resistance, around 195 to 203°F. Ribs are done by tenderness, not by a number.
- The 3-2-1 method (3 hours smoke, 2 wrapped, 1 glazed) is a common template at 225°F. Wrapped ribs get very tender; unwrapped ribs keep more bite.
Best wood
Hickory, Apple, Cherry, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.