10 Tips for Mastering Ribs

Chef Ray Sheehan shares techniques on how to make perfect pork ribs. Plus, how the BBQ community is working to help victims of Hurricane Helene.

This week’s guest article is written by Ray Sheehan, an award-winning chef, grill master, and cookbook author. He frequently contributes to National Barbecue News and the Baseball and BBQ Podcast. Ray also has a line of all-natural sauces and rubs made in small batches, using premium ingredients, and handcrafted to produce big flavors, which are available here. If you want to write a guest article for The Smoke Sheet, please get in touch.

When it comes to barbecue, ribs are among the most sought-after dishes. While cooking top-notch pork ribs may be easy for some, those new to smoking or with only moderate experience may find the process daunting.

After all, smoking ribs is an art form that requires patience, precision, and some culinary know-how. Following the ten techniques and tips outlined in this guide, you can achieve perfectly smoked ribs that will impress your friends, family, and maybe even a BBQ judge.

Ray Sheehan is a barbecue expert and author who loves ribs. (Photo by Sean Ludwig)

Select the Right Meat
Choose the highest-quality ribs you can afford. Look for racks with a good amount of marbling (white flecks of fat). This will ensure the ribs stay moist and flavorful during the smoking process. For competition, look for racks with straight bones, as these make for more even cuts and better presentation to the judges.

Trim Your Ribs
Set up your workstation and cutting board in a large enough area to handle the number of ribs you are cooking. Once the ribs are out of the packaging, pat them dry with a paper towel and lay them on the cutting board with the meat side up. Use a knife to square up the ribs and remove any loose or hanging fat.

Remove the Membrane
Before seasoning, remove the thin membrane from the back of the ribs. This will help the smoke and spice to penetrate the meat and help to ensure a tender bite. To remove the membrane: Find where the membrane or silver skin starts at one end of the rack. Use a dull knife, a spoon, or a pair of catfish skinners to slide under the skin and carefully pull it away from the bone.

Barbecue legend Tuffy Stone seasons ribs during a demonstration. (Photo by Ray Sheehan)

Season and/or Marinate the Ribs

When it comes to barbecue, a good dry rub is one element that can take your ribs to the next level. A dry rub is a mixture of herbs, spices, and other seasonings applied directly to the meat before cooking. It adds flavor, enhances the texture, and creates a delicious crust on the ribs. 

To apply a dry rub, start by generously coating both sides of the ribs with a binder such as mustard, a neutral oil, siracha, or hot sauce, then an even layer of the spice mixture. The amount of dry rub needed will depend on personal preference and the size of the rack of ribs. 

Marinating ribs is another way to infuse them with flavor and tenderness. Marinating involves soaking the ribs in a seasoned liquid mixture for a specific period, allowing the flavors to penetrate the meat. Always keep meats in the refrigerator as they marinate, and never reuse a marinade that’s been in contact with raw meat unless you boil it briskly for three minutes to kill any bacteria. Strain the boiled marinade before using.

Choose the Right Wood
Traditional woods like hickory, oak, and mesquite are best for pork and beef ribs. However, pork also matches well with woods that are sweet and fruity in flavor, like apple, pecan, cherry, and maple. Flavor profiles usually come down to personal preference, so cook with the wood you enjoy and is native to your area.

Mopping your ribs while they are cooking will help them not dry out. (Photo by Sean Ludwig)

By Order of the Magic Mop
Mopping your ribs throughout the cooking process will avoid drying them out and build layers of flavor. Mop sauces contain little or no sugar, so you can apply them without burning. Don’t have a mop? Place your mopping liquid in a spray bottle and spritz the ribs as they cook.

Another way to prevent your ribs from drying out is to place a small aluminum pan filled with water in your cooker to keep them moist during cooking. Position the pan over indirect heat so the water doesn’t evaporate too fast.

Wrap… If You Want To
If you choose to wrap your ribs, the primary options are butcher paper and aluminum foil. Butcher paper allows the ribs to breathe while retaining moisture, resulting in a textured bark. Aluminum foil creates a tighter seal, trapping moisture and producing a more tender result. 

Saucing your ribs while cooking can create a delicious caramelized coating. (Photo by Sean Ludwig)

Sauce or Not?
As the ribs approach the end of the cooking process, you can start building a beautiful glaze by applying a layer of BBQ sauce. While not necessary, this step will create an irresistible, finger-licking, caramelized coating on the ribs.

Test For Doneness
There are various ways to tell if the ribs that you have been cooking for hours are done to a proper tenderness. Pay attention to visual indicators such as meat shrinkage and bone exposure. As the ribs cook, the meat will start to pull back from the bones, exposing more of the bone itself. This is a good sign that the ribs are nearing doneness.

Check to see if the ribs are done by using the toothpick test. Start by inserting a toothpick or skewer into the thickest part of the ribs. If the toothpick slides in and out with ease, the ribs are ready. If there's any resistance, they need a bit more time. Another method is the bend test. Gently pick up a rack of ribs and try to bend them. If the ribs bend easily and the meat starts to crack and separate from the bone, they're likely done. If the ribs are still stiff and resistant to bending, they need a bit more time.

Using visual and touch-based tests can be helpful, however the most reliable way to determine the doneness of your ribs is to use a meat thermometer. The USDA recommends an internal temperature of 145°F for pork, but for ribs, you'll want to aim for a slightly higher range of 195°F to 203°F. This higher temperature range helps to break down the tough connective tissue in the ribs, resulting in that tender meat we all love. 

Wow your friends with some delicious ribs. (Photo by Sean Ludwig)

Rest, Slice, and Serve
Rest the ribs for 10 to 15 minutes. This will allow the temperature of the meat to come down a bit, giving the juices time to redistribute and preventing the meat from drying out. To slice the ribs into individual bones, flip the rack over onto the meat side and slice the meat between the bones. Transfer the ribs to a platter and serve with extra BBQ sauce on the side.

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Using these tips, your ribs will be better than ever. Your friends, family, and stomach will thank you later.

Ray Sheehan
Chef and Author

opbbqrelief

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The BBQ community has rallied to help victims impacted by devastating Hurricane Helene. Operation BBQ Relief, which prepares and serves meals to those in need, has set up operations in several sites in Florida and Georgia, with additional plans to help those in North Carolina and Tennessee. Donate here to help OBR continue its mission of feeding disaster victims.

The Hurricane also impacted our friends at Barbecue News Magazine, greatly damaging their town in Georgia. “It is expected to be two weeks before the city has electricity and a month before we have electricity in the county,” owners Kell and Janet Phelps wrote on social media. “So bare with us. We are feeding folks and doing what we can to help our neighbors and community.”