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How long to smoke a rack of pork at 225?

Smoking a rack of pork ribs can take some time, but the end result is moist, fall-off-the-bone ribs with delicious smoked flavor. When smoking pork ribs at 225°F, the time will vary depending on a few factors.

Type of Ribs

The first factor is the type of ribs you are smoking. Pork ribs come in different cuts:

  • Baby back ribs – From the upper ribcage near the spine. More tender and smaller than spare ribs.
  • Spare ribs – From the belly side of the pig. Meatier and fattier with more connective tissue.
  • Country-style ribs – From the shoulder. Meaty like spare ribs but shaped like back ribs.
  • St. Louis-style ribs – Rectangular cut spare ribs with the cartilage and tips removed.

Since spare ribs and country-style ribs have more connective tissue, they will take longer to break down and tenderize than baby back ribs. You can expect the smoking times to be:

  • Baby back ribs: 4-5 hours
  • Spare ribs: 5-6 hours
  • Country-style ribs: 5-6 hours
  • St. Louis ribs: 5-6 hours

Rack Size

The size of the rack will also affect cook time. A larger, meatier rack will need more time than a smaller, trimmer rack. A typical rack size is:

  • Baby back ribs (1.5-2.5 lbs)
  • Spare ribs (3-4 lbs)

For example, a 3 pound rack of baby back ribs may take 5 hours while a 2 pound rack may only take 4 hours. Allow extra time for meatier racks.

Wood Choice

The type of wood used for smoking can impact cook time slightly. Some woods burn slightly hotter or faster than others. Woods like hickory, oak, pecan, and fruitwoods are good options for smoking ribs:

Wood Heat Output
Hickory Hot
Oak Hot
Pecan Mild
Fruitwoods (apple, cherry) Mild

The hotter woods like hickory may reduce cook time slightly compared to mild woods. But the overall difference is negligible.

Temperature Spikes

Maintaining a steady temperature of 225°F in your smoker is ideal. But occasional fluctuations up or down happen. If the temperature spikes higher, ribs will cook faster. If it drops lower, cook time will increase. Try to keep the temperature as close to 225°F as possible.

Opening the smoker to spritz or check doneness will also briefly raise the temperature. Minimize opening the smoker to prevent large temp spikes.

Altitude

Higher altitudes will increase cook times due to lower atmospheric pressure. At sea level, ribs cook at the standard times. But for every 1000 feet above sea level, increase cook time by about 5%.

For example, ribs cooking for 5 hours at sea level may take 5 hours and 15 minutes at 1000 ft. At 5000 ft, increase time to 6.5 hours. Use an altitude cooking calculator to determine adjusted time.

Bone Side Down

Placing ribs bone side down in the smoker can reduce cook time slightly. The bone conducts heat better than the meat for more even cooking. The bone side also protects the meat from direct heat.

Rub and Sauce

Spice rubs and sauces help flavor the meat but won’t significantly impact cook time. Rubs will caramelize and darken the bark’s appearance. Sauces are typically applied in the last 30-60 minutes once the ribs are nearly finished.

The 3-2-1 Method

A popular technique for smoking ribs is the 3-2-1 method. It improves tenderness and guarantees perfectly smoked ribs every time:

  • Smoke ribs for 3 hours
  • Wrap ribs in foil and cook for 2 hours
  • Unwrap and sauce ribs, cook for 1 final hour

This method breaks down connective tissue in the first 3 hour stage. The foil wrap tenderizes the ribs further and traps moisture. The final hour firms up the bark and glazes the sauce.

Signs of Doneness

Checking for doneness at the 5-6 hour mark is recommended. Signs ribs are done:

  • Meat has shrunk back 1⁄4 to 1⁄2 inch from the ends of the bones
  • Meat tears easily when twisted with tongs
  • Internal temperature of 195-205°F
  • Toothpick or probe slides easily between bones

The bones should loosen and the meat should be very tender when fully cooked. Use these visual and temperature cues to determine doneness instead of relying solely on time.

Resting

Once ribs are finished smoking, always allow them to rest for 15-30 minutes. This allows juices to redistribute through the meat for a moister texture.

Carryover Cooking

The internal temperature will continue rising 5-10°F during the resting time due to carryover cooking. So it’s best to remove ribs before they reach 205°F to prevent overcooking.

Serving

Slice ribs between bones for individual portions. Discard any unrendered fat sections. Ribs are delicious served on their own, with bbq sauce, coleslaw, beans, cornbread, and other classic sides.

Storage

Leftover smoked ribs will keep refrigerated for 3-4 days. Reheat gently in the oven or on the grill before serving again. Ribs also freeze well up to 2-3 months.

Tips

Follow these tips for perfectly smoked ribs every time:

  • Remove membrane from back of ribs for better smoke absorption
  • Season ribs generously with rub
  • Place bone side down in smoker
  • Maintain steady 225°F temperature
  • Wrap ribs at stall phase if needed
  • Check doneness with bone looseness and meat pull back
  • Allow ribs to rest before slicing

Conclusion

Smoking ribs low and slow at 225°F will produce tender, juicy results every time. For baby back ribs, plan on 4-5 hours, and 5-6 hours for spare, country-style, and St. Louis ribs. Monitor temperature, altitude, rack size, and doneness cues. Rest ribs before serving alongside classic bbq pairings. Your patience will be rewarded with finger-licking ribs!