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Last Meal Ribs: The Ultimate Pork Rib Guide

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

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Bacon ribs sliced and stacked
Moderate
4 hours 30 minutes
This item is for members only
  • Created by: Clint Cantwell
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fried ribs
Moderate
3.31 from 39 votes
  • Created by: Clint Cantwell
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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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A pork rib in cross section
Easy
2 hours 30 minutes
3.90 from 65 votes
  • Created by: Meathead
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rack of ribs and sauce on a cutting board.
Moderate
5 hours 30 minutes
4.76 from 1599 votes
  • Created by: Meathead
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Charlie Vergos Rendezvous
Easy
1 hour 30 minutes
4.03 from 96 votes
  • Created by: Meathead
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separated 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
Read more
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:

Cured Fatty Cut

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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