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YOU ARE HERE >> AmazingRibs » Cuts of Meat » Pork Ribs

Last Meal Ribs: The Ultimate Pork Rib Guide

The BBQ classic. Learn how to get the perfect ‘clean bite’ every time.

Learn how to make tender, meaty pork ribs, from baby backs to St. Louis cut spare ribs.

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Bacon ribs sliced and stacked
Moderate
4 hours 30 minutes
This item is for members only
5 from 1 vote
  • Created by: Clint Cantwell
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Rib snacks plated.
Easy
2 hours
5 from 1 vote
  • Created by: Sterling Ball
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sliced peanut butter and jelly ribs.
Moderate
2 hours
5 from 1 vote
  • Created by: Sterling Ball
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Two deep fried ribs on a plate along with noodle salad and baked beans
Moderate
3.31 from 39 votes
  • Created by: Clint Cantwell
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yakitori ribs
Easy
2 hours 15 minutes
4.54 from 13 votes
  • Created by: Meathead
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A plate of pork chops with mustard sauce
40 minutes
3.21 from 114 votes
  • Created by: Meathead
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Sliced maple glazed ribs
Moderate
5 hours
4.24 from 130 votes
  • Created by: Meathead
Read more
A pork rib in cross section
Easy
2 hours 30 minutes
3.90 from 65 votes
  • Created by: Meathead
Read more
rack of ribs and sauce on a cutting board.
Moderate
5 hours 30 minutes
4.76 from 1600 votes
  • Created by: Meathead
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Competition pork rib on a white plate
5 hours
4.27 from 118 votes
  • Created by: Clint Cantwell
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Memphis dry rubbed ribs on a wood cutting board
Easy
1 hour 30 minutes
4.03 from 96 votes
  • Created by: Meathead
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Individual stovetop ribs
Moderate
2 hours
3.67 from 36 votes
  • Created by: Meathead
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hoisin ribs.
Easy
4 hours
This item is for members only
4.34 from 51 votes
  • Created by: Meathead
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A plate of ribs garnished with chopped scallions
Easy
1 hour
3.22 from 41 votes
  • Created by: Meathead
Read more

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FAQ

Remove the membrane?
Yes, pull it off for better smoke penetration and texture.
3 hrs smoke, 2 hrs wrap, 1 hr glaze; good for beginners but can be mushy.
Lift the slab; if it cracks across the top but doesn’t break, they are done.
When do I sauce?

Quick Facts

Type:

Best For:

Low-and-Slow Smoking

Temperature:

~195-203°F (90-95°C) / Bend Test

Texture:

Tender with a slight 'tug'—not mushy

Flavor Pairings:

Fruitwood (Apple/Cherry), Sweet Dry Rubs

Common Mistakes:

Aiming for 'Fall-off-the-bone' (which is overcooked).

Best Equipment:

Pellet Grill or Offset Smoker

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