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Should Ribs Be Smoked With Bone Up or Bone Down?
The argument is split on the correct way to smoke ribs. It has been said that smoking with the bone up can increase moisture or staying power in the meat during cooking, but it doesn’t prevent rubs or sauces from sinking into the fatty portion of a rib. Smoking with the bone down can lead to a crisper, saltier crust on both sides of the slab. Meat pros will generally say you should smoke with the bone up in order to maintain moisture.
Those preferring the cracker-like texture that comes from smoking ribs with the bone down will swear by it. They say that not only is this method more efficient, but it also cuts down on flare-ups. But, we want to know, which way do you prefer to smoke ribs, bone up or bone down? Perhaps it’s not something that you think about or even notice. Do you have a preference on whether ribs are smoked with the bone side up or down?
Bone Up First Method:
Pat ribs dry with paper towels. Apply a thin layer of rub, if desired. Let them sit at room temperature while you go and prepare your smoker. Get the smoker ready to cook at an indirect temperature of 250 degrees F (121 degrees C). Smoke the meat for 2 1/2 – 3 hours, or until the ribs reach 160 degrees F (71 degrees C).
The bone up method is the most difficult and time-consuming, but it produces a better finished product in my opinion. However, you will haveto plan ahead to do this method properly. Start by preparing your smoker at 250 degrees F (121 degrees C). After you apply the rub and let dry, place the uncovered ribs on the smoker rack away from the heat source for 3 hours. If you are going for a large slab of ribs (4 – 5 inches/10.2 – 12.7 cm or more), you may need to let dry for an additional hour. If you are going for a slab of baby back ribs that is 2 1/2 – 3 inches (6.4 – 7.6 cm) thick, remove the ribs from the smoker after the first 2 1/2 hours. Brush with your favorite sauce if desired, and smoke for at least one more hour before serving.
Bone Down First Method:
Pat ribs dry with paper towels. Apply a thin layer of rub, if desired. Let them sit at room temperature while you go and prepare your smoker. Get the smoker ready to cook at a temperature of 250 degrees F (121 degrees C). When the smoker reaches the desired temperature, place the ribs on the smoker rack away from the heat source for 1 1/2 – 2 hours, or until it reaches 160 degrees F (71 degrees C).
Smoke the meat for 2 1/2 – 3 hours, or until the ribs reach 160 degrees F (71 degrees C). Increase temperature to 275-300 degrees F ( 135 to 149 degrees C ) and cook for 30-60 minutes, or until internal temperature reaches 175 degrees F (79 degrees C).
For an easier approach, you may rub down the ribs and then wrap them in plastic wrap. This will allow the meat to cook at an even temperature and maintain moisture. Once they are removed from the smoker, paint them with an Aunt Jemima or other sauce of your choice and allow to stand for 5 minutes before serving.
Either method will produce a fantastic end result. Personally, I use the bone down method as it is more time-efficient for me, but if you have time and want a perfectly smoked slab of baby back ribs with a perfectly crispy surface, use the bone up method and follow the instructions. For a perfect smoky baby back rib, the process is very similar to the technique used for smoking a pork loin. When you are ready to remove them from the smoker, slice along the natural seams of the ribs where you trimmed off any excess fat. This will allow the meat to pull out of the slab much easier.
PREPARING THE RIB SLAB
For the bone up method: use one of the following methods to remove the slab from your smoker:
Dry Rub both sides of the slab and let sit at room temperature for 30 minutes, or until the meat reaches 160 degrees F (71 degrees C). Add sauce of your choice, if desired, and smoke for 2 1/2 – 3 hours. For a large slab, smoke for 3 hours and 45 minutes. For a small slab, smoke for 3 hours and 15 minutes.
Use a slotted spoon to transfer the meat to a foil lined pan. Let stand for 10 minutes before removing from smoker. For larger slabs, cut into individual ribs and serve. For smaller slabs, simply slide off the rib tips onto serving platter and serve. Use your favorite sauce if desired, or leave plain if preferred.
For the bone down method: use one of the following methods to remove the slab from your smoker:
Dry Rub both sides of the slab, and let sit at room temperature for 30 minutes, or until it reaches 160 degrees F (71 degrees C). Add sauce of your choice, if desired, and smoke for 2 1/2 – 3 hours. For a large slab, smoke for 3 hours and 45 minutes. For a small slab, smoke for 3 hours and 15 minutes.
Use a slotted spoon to transfer the meat to a foil lined pan. Let stand for 10 minutes before removing from smoker. For larger slabs, cut into individual ribs and serve. For smaller slabs, simply slide off the rib tips onto serving platter and serve. Use your favorite sauce if desired, or leave plain if preferred.
This is the most difficult step in barbecuing baby back ribs. If you don’t get it right, it will ruin your dish. It is very important to maintain an even temperature throughout the cooking time, and it is a lot easier to maintain the temperature when using a smoker than when using a barbecue grill. If you still have difficulty with your set-up, chances are that your temperature needs adjusting. There are some options available on the market if your smoker provides insufficient heat control. Most department stores should have a variety of grill cooking accessories available.
Saucing the Ribs
Some people like to have a single main barbecue sauce on the ribs – I prefer to get creative. There are hundreds of BBQ sauces available, so it would be impossible to include them all. I am sure you can use your favorite recipe with success. Some people like a sweet sauce; others like a spicy sauce. There are any number of combinations that you can try, although my favorite is a mix of Jack Daniel’s and Jack Daniel’s Honey BBQ Sauce.
TIPS FOR MAKING THE PERFECT BARBECUED RIBS
1) Use only the best quality ribs for barbecuing.
2) Make sure your smoker is at the right temperature before putting on the meat.
3) Using tongs, turn the ribs every 45 minutes for even smoking.
4) Use a practice weight when smoking to keep an even temperature.
5) Smoke for at least 2 1/2 hours per pound of meat to achieve a tender and juicy rib.
6) Remove your ribs from the smoker and allow to stand before slicing or pulling to ensure a juicy, flavorful cut.
How to Remove the Fat from Baby Back Ribs
Below are some general tips on how to remove fat from baby back ribs as well as what other things you can do with them:
1) If your slab still has the membrane attached, here is a trick. Lay your slab down on one of it’s sides and expose the membrane. Using a sharp knife, cut in between the membrane and meat about halfway down the length of the slab. This will give you a much cleaner cut.
2) If your slab is a little bigger, then you can use the same method of cutting a slit in the membrane. This is more difficult but will produce a much cleaner cut.
3) This isn’t really necessary but the membrane will make cleanup and serving a lot easier if you smoke over apple wood or fruit wood. The smoke and fruit wood flavors pair nicely with barbecue sauce, which brings me to my next argument.
4) It’s not necessary to barbecue the slab over fruit wood or apple wood, but it is a very good idea. I have seen some people that put a little smoke box in their smokers specifically for this purpose. The smoke will add an extra layer of flavor to your meat.
5) Saucing is something you can do from start to finish. The ribs will not be overcooked and the sauce will give you a nice caramelized flavor.
6) If you are going to cut your ribs along the natural seams and allow it to pull apart, then keep in mind that the meat is still cooking at this time. Ideally, you do not want to go over 160 degrees F (71 degrees C) for your rib meat because this will dry out the meat. A lot of people know about smoking tender baby back ribs, but very few know how to cook them properly. There are a lot of steps to properly cooking baby back ribs.
7) If you are going to slice your slab into individual ribs and serve them, and if you would like to sauce them after cooking over an open flame, then keep in mind that the meat is still very tender at this point. It is important to take it off the grill while they are still juicy and make sure not to overcook them.
8) If you are going to sauce your ribs, then do it before placing them in the smoker or grill. Because the smoke has a tendency to harden up any sauces applied, it will not absorb well.
9) If you cut your slab up into individual bones, then don’t forget to apply sauce after they come out of the smoker or grill. It will help to preserve the moisture in the meat as well as add extra flavor.
10) You can also use a marinade or brine before you start smoking to achieve a better flavor. Brining makes ribs more tender and juicy.
11) If you are using wood chips, then it is important that they are soaked in water prior to adding them to your smoker. This will prevent them from sticking and burning out prematurely. It is not necessary to use wood chips in your smoker, but it does add an extra layer of flavor. You can also add liquid smoke for a similar effect.
12) It is possible to smoke your baby back ribs overnight if you are a light sleeper. The only thing you need is a reliable temperature gauge and some planning. If you have everything under control and make sure not to let them go over 160 degrees F (71 degrees C), then they should be perfect when you wake up in the morning.
Conclusion
Smoking ribs is like an art. It takes lots of practice and patience to perfect, with one main goal in mind: tender and juicy meat. The process can be challenging, but with the right preparations, equipment, and ingredients it can be a lot of fun as well.
We hope this information was helpful. Thank you reading.
