Do You Smoke Ribs Bone Up or Down?

When I embarked on my carnivore adventure a decade ago, I hardly had any idea about smoking ribs, much less about which side should face the grill first. I took the initiative to learn from a local pitmaster, and from then on, I understood which side of the rib produces optimal results.

If you’re still unsure whether to smoke your ribs bone-up or bone-down, continue reading for expert advice.

Quick Summary

Should You Smoke Ribs Bone Up or Down?

For the best results, smoke your ribs bone-down. This applies to baby back ribs, St. Louis-style ribs, and spare ribs. The key is to cook the ribs over indirect heat, with the bone side down on the grill grate. This positioning allows the bones to absorb more smoke, enhancing the flavor.

If you smoke ribs bone-up, the juices from the meat collect in the center of the rack, especially with baby back ribs, which have a natural concave shape. While this can help prevent flare-ups, the accumulation of juices can block the smoke from fully penetrating the meat.

How to Smoke Ribs Bone-Down?

Follow these simple steps to smoke your ribs side down.

1.  Get Your Ribs Out

• Take the rib rack out of the refrigerator an hour before cooking it on the grill or in the smoker [1]. This way, the ribs will cook more evenly.

2. Prepare the Mop Sauce

• Melt butter in a saucepan over medium heat. Add soy sauce, bourbon, and apple cider vinegar, and keep it warm until ready to use.

3. Mix the Rib Rub

• Combine kosher salt, black pepper, brown sugar, mustard, garlic powder, celery seed, paprika, and mustard in a bowl. Mix thoroughly, ensuring there are no lumps of brown sugar.

4. Prepare the Ribs

• Place the ribs on a cutting board and remove the membrane from the back of the rack by sliding a knife under it. Use pliers to pull the membrane off. If you're working with a large rack, repeat the process on the other side.

5. Apply the Rib Rub

• Generously rub the seasoning mixture all over the ribs, covering both sides. Allow the ribs to rest in the refrigerator for a while to absorb the flavors.

6. Preheat the Grill

• Heat the grill to between 325°F and 350°F. Brush the grill with oil to prevent sticking.

7. Smoke the Ribs

• Place the ribs bone-side down on the grill grates, uncovered. For baby back ribs, cook for about 2 hours at 180°F; for spare ribs, cook for about 3 hours. The ribs should absorb a good amount of smoky flavor during this time.

8. Coat with Sauce

• After about 45 minutes of smoking, apply your mop sauce to the ribs. Wrap the ribs tightly in foil to lock in moisture and flavors. If you prefer to add liquids while wrapping, place the ribs meat-side down.

9. Close the Grill

• Seal the grill's lid and continue smoking until the ribs turn a rich brown. The meat should be tender enough to fall off the bone but still intact enough to hold its shape.

10. Grill for a Finish

• For the final step, apply barbecue sauce to the ribs and place them directly over the flames for 1 to 3 minutes per side, just long enough for the sauce to bubble and turn a light brown color.

11. Check Doneness

• Use a meat thermometer to ensure the internal temperature of the ribs reaches 145°F. For fully cooked ribs, the temperature should rise to 195°F - 200°F. Baby back ribs generally need about 5 hours, while spare ribs need closer to 6 hours of smoking.
• After cooking, pick up the center of the ribs using tongs. The meat should be soft and separate easily from the bone.

12. Rest & Slice

• Let the ribs rest for 10-15 minutes before slicing. Slice the ribs bone-side up, as it's easier to see the ribs and ensure uniform cuts. However, be mindful not to lose too much sauce while cutting.

Related Articles: 

• Types of Ribs
• What Are Baby Back Ribs
• Pork Ribs Internal Temperature Chart

"While a little pink meat is acceptable, you will need to cook the ribs longer if there is a lot of pink meat or if the meat is resistant to easily separating from the bone."

- Derrick Riches, BBQ Expert & Writer

7 Tips for Smoking Perfect Ribs

Here are tips for smoking ribs meat:

1. Season Generously

• Before smoking ribs meat side up, generously coat them with a seasoning rub or spice paste and let them sit for 2 to 12 hours.

2. Use a Binder

• Apply a thin layer of any binder to each side of the ribs before applying the seasoning rub. A binder guarantees that the dry rub sticks throughout the cooking process. I love using yellow mustard and olive oil as a binder.

3. Cook Low and Slow

• The ideal temperature to cook the ribs is 225°F using indirect heat. Rib meat can be tough, so low and slow cooking guarantees tender ribs.
• You can turn up the heat to 250 or 275°F to shorten the cooking process but be careful not to go too high, or the ribs will cook too quickly.

4. Set a Timer

• It may be tempting to lift the lid occasionally to check on your ribs, but I recommend setting a timer and checking the meat's temperature within the last 30 minutes.
• Your ribs may cook unevenly if you frequently open the grill or smoker since you will release heat. Additionally, it's very challenging to judge when ribs are done by feel. Just be patient and don't open the lid unless you have to.

5. Use Indirect Heat

• Suppose you're using a gas grill for cooking the ribs, fire up one side of the middle part for larger grills. If the ribs cook too quickly, create a "cool zone" to regulate the hot temperature. Use a rake to move the coals to one side on a charcoal barbecue before placing the ribs.

6. Add Grill Marks

• You may always turn the rack over in the last 30 minutes if you want the meat to have noticeable grill marks. It won't matter if some of the liquids gather in the center at this time because the ribs will likely be covered in the sauce of your choosing. However, it could burn if the sauce is left in contact with the heat for too long.

7. Avoid Overcooking

• Don't leave the ribs on the heat until the meat falls off the bone. The meat will be too dry when the ribs are ready to be served if cooked for this long.

FAQs

References:

1. https://ask.usda.gov/s/article/Is-food-safe-if-left-out-overnight#/