Long hold ribs

by | Feb 12, 2025 | BBQ

Long hold ribs
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The Ultimate Smoked Ribs Recipe: Tender, Juicy, and Packed with Flavor

Master the art of smoking ribs with this step-by-step guide, combining low-and-slow smoking with a long hold for unparalleled tenderness and depth of flavor. Whether you prefer baby back, spare, or St. Louis-style ribs, this method will elevate your barbecue game.

Why This Recipe Works

  • Low-and-Slow Cooking: Smoking at 250°F ensures deep flavor absorption and prevents drying out.
  • Ideal Finish Temperature: Removing ribs at 145°F maintains moisture and enhances their natural porky taste.
  • Extended Hold for Ultimate Tenderness: Holding ribs at 150°F for 18-20 hours tenderizes the meat and renders fat perfectly.
  • Even Flavor Distribution: A consistent rub application guarantees balanced seasoning across all ribs.
  • Wet vs. Dry Hold Experimentation: Discover subtle differences in texture and moisture, with a slight edge in juiciness from the wet hold method.
Long hold ribs

Introduction

Perfectly smoked ribs require patience and precision. This recipe blends time-tested techniques with a unique extended hold, ensuring fall-off-the-bone tenderness. Whether you’re a barbecue enthusiast or a seasoned pitmaster, this guide will help you achieve competition-level smoked ribs.

Step 1: Prepping the Ribs

Choose your preferred rib type—baby back, spare, or St. Louis-style. Trim any excess fat or cartilage for uniform cooking. Remove the membrane from the bone side to improve flavor absorption and texture.

Step 2: Applying the Dry Rub

Generously coat both sides of the ribs with your favorite rib rub. Ensure an even layer for optimal bark formation during smoking. Let the ribs rest at room temperature for 30 minutes.

Step 3: Setting Up the Smoker

Preheat your smoker to 250°F, using hickory or oak wood splits for a rich, smoky profile. Arrange the wood in a log cabin setup for steady combustion.

Step 4: Smoking the Ribs

Place the ribs bone-side down in the smoker. Maintain a steady temperature and let them smoke until they reach an internal temperature of 145°F, which usually takes around 2 hours.

Step 5: Wrapping & Holding

Once the ribs reach 145°F, tightly wrap them in foil. Hold at 150°F for 18-20 hours using either:

  • Dry Hold: Place in a warming chest.
  • Wet Hold: Submerge (in a sealed bag) using a sous-vide machine for enhanced juiciness.

Step 6: Final Touches

Unwrap the ribs and, if desired, brush them with barbecue sauce. Return them to the smoker for 5-10 minutes to caramelize the sauce and deepen the smoky essence.

Step 7: Serving

Slice between the bones and serve immediately. Enjoy your perfectly smoked, tender, and flavorful ribs!

Print

Long hold ribs

Keyword Long hold ribs
Prep Time 30 minutes
Cook Time 2 hours

Ingredients

  • 2 racks of baby back, spare, or St. Louis-style ribs
  • 1/4 cup of your favorite rib rub
  • Hickory or oak wood splits
  • Foil for wrapping
  • Barbecue sauce (optional)

Instructions

  • Trim the ribs and remove the membrane.
  • Apply an even coat of dry rub
  • Preheat smoker to 250°F.
  • Smoke ribs at 250°F until they reach an internal temperature of 145°F (approximately 2 hours)
  • Wrap in foil and hold at 150°F for 18-20 hours.
  • Optional: Brush with barbecue sauce and return to smoker for 5-10 minutes.
  • Slice and serve immediately.