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Spare ribs


Fire Starter
Joined Jan 1, 2016
Smoking a rack of spare ribs. What temp do I smoke at? What internal temp? And how long should it take?


Legendary Pitmaster
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Joined Jun 1, 2008
I do mine using the 3-2-1 method and smoke at 225-250 degrees.


Master of the Pit
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SMF Premier Member
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Joined Apr 12, 2013
The 3-2-1 method is tried and tested and is the one I use too. Do not worry about the internal temperature though, for ribs you know when they are done when you get about 1/4 to 1/2 inch pull pack of the meat on the rib bones. You can also use the toothpick test (a toothpick can be pushed through the meat with little to no resistance) or the bend test (lift up the ribs at one end and where the ribs bend the meat starts to crack).

The 3-2-1 method is not absolute though as the ribs are often ready before the full 6 hours. I usually find that I do not need the whole of the last hour.
Last edited:


SMF Hall of Fame Pitmaster
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Joined Jun 22, 2009
Personally I go by meat temp for ribs.

If you have a good therm with a thin probe, check them between the bones in the middle ribs.

We like 195 for the final IT, if you like your ribs FOTB tender then take them to 200-205.


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