How Long to Cook Ribs: Oven, Grill and Smoker Times

Bake 2–4 pounds of pork ribs at 350°F (177°C) for about 1 1/2 to 2 hours, or until fork tender, says USDA FSIS. In a 225–250°F smoker, the National Pork Board lists 3–5 hours for baby back ribs and 5–7 hours for spareribs. Ribs are safe at 145°F (63°C) but turn tender at about 180–200°F, depending on the source.

How long to cook ribs?

Pork ribs take about 1 1/2 to 2 hours at 350°F in the oven or on a grill set up for indirect heat, and 3 to 7 hours in a smoker, depending on the cut. Ribs are a cut where safety and tenderness are far apart: they're safe to eat at 145°F, but the collagen that makes them chewy needs much higher temperatures and more time to soften. Use these times to plan, then judge doneness with a thermometer and the tests further down.

FSIS bases its times on meat that starts at refrigerator temperature (40°F). The National Pork Board adds that rib times vary with the thickness of the rack, so treat every number here as a starting estimate.

What are the different types of ribs?

Pork ribs come in four main cuts, and Iowa State University Extension explains how they differ:

• Baby back ribs (also called loin back ribs) sit at the top of the rib cage under the loin. Racks are short, about 2 pounds, lean and the most tender. They cook fastest.
• Spareribs come from lower on the rib cage. A rack has 11–13 bones, weighs 2 1/2–3 1/2 pounds and has more marbling and flavor.
• St. Louis-style ribs are spareribs trimmed of the breastbone and cartilage into a neat rectangle, so they brown evenly.
• Country-style ribs aren't true ribs. They come from the shoulder area and may contain part of the shoulder blade instead of a rib bone, and they're often sold boneless.

Iowa State notes that baby back, spare and St. Louis ribs are handled the same way, so a method for one usually works for the others; just expect baby backs to finish sooner. For chops, loin and shoulder, see pork cooking times.

How long to cook ribs in the oven?

At 350°F (177°C), oven-baked pork ribs take about 1 1/2 to 2 hours for 2–4 pounds, according to the FSIS roasting chart, which applies to back ribs, country-style ribs and spareribs. FSIS says to cook them until fork tender, not just until a set time passes.

How long to cook ribs in the oven at 250°F or 275°F?

USDA and the National Pork Board don't publish oven times for ribs below 350°F, so we won't give one. Low oven heat works the same way as a smoker: more time for collagen to melt, often for several hours. Check the internal temperature and tenderness rather than the clock, and see 275°F in Celsius if your oven is metric.

How long to cook country-style and boneless ribs?

Country-style ribs, bone-in or boneless, fall under the same FSIS line: about 1 1/2–2 hours at 350°F for 2–4 pounds, or 1 1/2–2 hours braised in liquid. Because they're shoulder meat, they're safe at 145°F but get more tender as they cook toward 180°F and above, as with pork shoulder.

How long to grill ribs?

Grill a 2–4 pound rack of pork ribs over indirect heat for about 1 1/2 to 2 hours, says FSIS. Indirect heat means the coals or lit burners are to one side and the ribs sit over the unlit side with the lid closed. FSIS suggests brushing on sauce only in the last 15 to 30 minutes so it doesn't burn.

How long to smoke ribs?

At 225–250°F (107–121°C), the National Pork Board lists 3–5 hours for loin back ribs and 5–7 hours for spareribs and St. Louis-style ribs. ThermoWorks gives a similar picture at 225°F: about 3–4 hours for baby backs and 5–6 hours for spareribs or St. Louis ribs. It also notes that at 325°F, baby backs can finish in about 90 minutes, but with more shrinkage and a tougher result.

FSIS recommends keeping a smoker between 225°F and 300°F throughout cooking. For wood, smoker setup and the stall, see our smoking meat temperatures guide.

How long to cook beef ribs?

In a smoker at 275°F (135°C), beef back ribs take about 3 hours to reach a tender 205°F (96°C), according to ThermoWorks, which calls the time a rough guide. Beef back ribs come from the rib primal, and the Beef Checkoff lists grilling, braising, broiling, smoking, pressure cooking and sous vide as suitable methods. Like pork ribs, they're safe at 145°F (63°C) with a 3-minute rest, but much more tender when cooked well past it. ThermoWorks probes the thickest meat between two bones and rests the ribs wrapped for about 20 minutes.

What temperature are ribs done?

Ribs are safe at 145°F (63°C) with a 3-minute rest, the USDA minimum for whole cuts of pork and beef, but they're tender at roughly 180–200°F (82–93°C). Sources describe that range a little differently:

To take the temperature, slide a thin probe between two bones near the middle of the rack, centered in the meat and not touching bone. ThermoWorks pairs the probe reading with a bite test, and FSIS's own test is simply "fork tender." Our rib temperature page and meat thermometer guide have more detail.

How to prepare ribs for cooking

Iowa State University Extension recommends pulling off the thin membrane (silverskin) on the bone side of the rack, which otherwise turns leathery and blocks seasoning and smoke. Season generously; many recipes rub the ribs several hours ahead. FSIS says to marinate in the refrigerator, not on the counter, and to boil any used marinade before brushing it on cooked meat.

Thaw frozen ribs in the fridge first if you can; a 2–4 pound rack needs about a day (see how to thaw ribs).

Questions people ask

Sources

• FoodSafety.gov: Meat and poultry roasting charts
• USDA FSIS: Fresh pork from farm to table
• USDA FSIS: Smoking meat and poultry
• National Pork Board: Smoking pork
• Iowa State University Extension AnswerLine: Know your pork ribs
• ThermoWorks: Smoked ribs guide
• ThermoWorks: Smoked beef ribs, temps and times
• Beef. It's What's for Dinner: Back ribs