How Long To Smoke Ribs At 275°F (+ Why It’s The Best)

Smoked ribs don’t need too long, but they need long enough. 

The truest statement that couldn’t be vaguer on how long ribs actually need to smoke!

So let’s clear things up.

Here’s the best temperature for smoking all types of pork ribs, how long you can expect your ribs to take at 275°F, and how to flawlessly execute the 2-2-1 method when smoking ribs at 275°F.

Buckle up and start your smokers.

It’s important to note that not all ribs are made equal. But, all ribs CAN be made equally delicious!

Today we’re looking at smoked pork ribs, as opposed to beef ribs.

Within the realm of cuts of pork ribs, you’ve got your classic spare ribs, coming from the underside of the pig’s breast. 

Next up there’s baby back ribs, another absolute classic. Baby back ribs, as the name suggests, are smaller in width (hence the “baby”), and come from the section of the rib that connects to the backbone (hence the “back”). 

Although not as commonly found, St Louis. ribs are not to be overlooked. These bad boy ribs are typically meatier, normally cut from the underside of the belly.

Naturally, each different cut of pork ribs has slightly different smoking times and ways to prepare them. But, in general, they can all be smoked the same way, and can all become equally delicious.

What Is The Best Temperature For Smoking Ribs?


We’re not going to get into the juicy details until we’ve covered exactly what the best temperatures are for smoking ribs and why it’s key to the smoking process.

The key to any good low-and-slow barbecue is low temperatures and some patience.

Over the course of the smoking process, the fat and connective tissue that holds the meat together breaks down, becoming tender, succulent, and full of flavor. 

Plus the lower the temperatures, the longer the smoke will be able to adhere and penetrate into the ribs, adding the delectable flavor that we’re all far too addicted to.

So, to get the best out of this smoking process, the best temperature for smoking ribs is between 225°F and 275°F.

Any lower and things just won’t go anywhere. Any higher and you risk your ribs cooking too fast, not allowing time for the fat and connective tissue to break down, and not enough smoke flavor to really penetrate the meat.

Tender, But Not Fall-Off-The-Bone

Probably one of the biggest misconceptions about cooking any type of pork rib is the old myth that the meat needs to fall off the bone.

Now look, there’s nothing wrong with fall-off-the-bone tender ribs, but championship ribs are prized on their ability to pull off the bone when you bite them, but not fall off!

So, keeping this in mind, you don’t need to smoke your pork ribs to oblivion. This is also why it’s unnecessary to brine your ribs before smoking them too.

Just enough for the low and slow cooking process to take effect, tenderizing and juicifying the ribs to perfection, leaving you with the perfect bite!

How Long To Smoke Ribs At 275°F?

By now your smokers should be up to temp, your smoke should be softly rolling out of your vents, and your ribs should be smoking in all their glory. 

So how long are these ribs going to take!?

Although you should always follow the tenderness and internal temperature of your ribs rather than a strict time frame, it’s always nice to have some kind of time reference, right?


So, from the minute you put your ribs on the smoker at 275°F you can expect the whole cooking process to take between 4-5 hours.

Obviously, this 4-5 hour time guide can differ depending on the size of the pork ribs, what types of ribs you’re smoking, and whether you’re wrapping them in foil or butcher’s paper for part of the cook too.

Still, it’s good to know what to expect so you can prepare the rest of your feast and plan accordingly.

How Long To Smoke Spare Ribs At 275°F

Classic spare ribs have a decent meat to bone ratio and tend to be the larger cut of pork ribs compared to baby back and St Louis varieties.

Normally people will smoke spare ribs using the 3-2-1 method, totaling 6 hours. However, more often than not this can actually OVERCOOK and OVERSMOKE the ribs.

Smoking spare ribs at 275°F to perfection realistically takes 4-5 hours, which is why the 2-2-1 method normally turns out superior!

How Long To Smoke Baby Back Ribs At 275°F

Given baby back ribs are normally a good 25% shorter than your classic spare ribs, they only tend to take 3-4 hours in the smoker at 275°F.

Smoking baby back ribs for 2 hours, followed by 1 hour wrapped and 1 hour un-rested and basted (2-1-1 method) normally results in some of the most deliciously tender and moreish ribs you can get.

How Long To Smoke St. Louis Ribs At 275°F

Being some of the meatiest of pork ribs, St Louis ribs do tend to take a bit longer than baby back ribs, and a touch longer than spare ribs.

Normally St. Louis ribs will take between 4-5 hours at 275°F, depending on when you decide to wrap them, as this certainly speeds up the cooking process.

St. Louis ribs come out wonderfully using the 2-2-1 method too!

When To Wrap Ribs When Smoking At 275°F?

To wrap, or not to wrap. One of the biggest debates in smoking ribs history.

Although it’s not absolutely necessary to wrap your ribs when smoking them, here’s why it works wonders when you’re smoking them at 275°F.

Wrapping ribs in foil or butcher’s paper seals in the juices, stops convectional cooling, and allows the ribs to rise in temperature much quicker.

Plus, by placing the rib’s bone side up, you can use the wrapping phase as an opportunity to add stock, butter, juice, sugar, or anything else that you want to infuse into the ribs.

So, not only does it shave time off of the cooking process, but it also ensures the conditions stay moist, avoids ending up with tough, dry ribs, and helps develop extra flavor at the same time.

When smoking your ribs at 275°F you should aim to wrap them after they’ve had a total of 2 – 2 and a half hours of smoking time.

Then, after an hour or two, when you can see the visible peel back of the meat on the bone you can take off the wrap, add a baste, and let it caramelize on the heat for the remaining 30 minutes to an hour of the cook.

Using the 2-2-1 Method at 275°F

We’ve all heard of the 3-2-1 method for smoking ribs, but what about the 2-2-1?

Yes, yes, 3-2-1 rolls off the tongue much more naturally than 2-2-1, but believe me you’re not missing that extra ‘1’ when you’re smoking your ribs at 275°F – or even for 225°F for that matter!

The 2-2-1 method for smoking ribs at 275°F goes as follows:

  1. 2 hours, uncovered in the smoker. Developing a light crust and absorbing some delicious smoky flavor.
  2. 2 hours wrapped in butcher’s paper or aluminum foil, optionally adding butter, stock, or juice. Locking in that moisture and allowing the ribs to rise in temperature without conventional cooling and loss of moisture.
  3. 1 hour unwrapped, basted or spritzed with your favorite mix to caramelize and finish off the ribs.

The 2-2-1 method is completely failsafe, and the result will find you going back for seconds, thirds, fourths… you get the picture.

When Are Pork Ribs Considered Done?

Although the USDA recommends you cook pork ribs to at least 145°F to be considered food safe, the reality is that they would still be very tough.

In traditional barbecue, smoked pork ribs are smoked up to 190-205°F.  This allows them to fully reach their tender and juicy potential.

Other tests of doneness include checking the peel back of meat from the bone (1-2 inches). Now that’s some shrinkage I can get behind.

As well as this, you can test for tenderness but inserting a toothpick or probe in between the bones and feeling the resistance. 

Remember, you’ll want to rest your pork ribs for at least 10 minutes to help their juices settle and redistribute!

In Short

To sum things up, the best temperature range to smoke ribs is 225°F to 275°F.

This allows sufficient time for all the fat and connective tissue to break down, turning a typically tough meat tender.

Smoking pork ribs at 275°F takes between 4-5 hours depending on the size and type of ribs you’re smoking.

You’ll want to wrap your ribs after roughly 2 hours of cooking time to lock in that moisture and help the cooking process move along.

Ditch the 3-2-1 method when smoking ribs at 275°F and go with a 2-2-1 or even 2-1-1 process for an incredible result.

Be sure to save a bite for me!

If you’re looking for alternative flavors to try, check out the best woods for smoking ribs and the best alternative sauces for smoked ribs too!

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