BBQ Month: Week Two - Let's Smoke Some Ribs!

May 01, 2026

Welcome back to recteq for Week 2 of BBQ Month. This week, we’re all about Ribs on the grill, y’all, and we’ve got some incredible inspo ready to share. So grab a seat, serve yourself a helping of coleslaw, baked beans, and maybe some corn on the cob, and let’s get ready to talk Ribs.

BBQ Ribs will always be a crowd favorite, and there are plenty of opportunities for the recteq to shine. Perfect ribs might seem challenging, but with recteq’s consistent temps, award winning results are in the bag.

It’s time to sink your teeth into some incredible Rib recipes, plus find all our favorite tricks, tools, and inspo to make sure your results are phenomenal. Keep reading and get ready to become a BBQ expert when it comes to RIBS!

Question: “Which ribs do I choose?”

Answer: “St. Louis Style Ribs require a little more trimming and cutting. Baby Back Ribs are basically season and go. You can’t go wrong either way!” -Chef John

The Ultimate Rib Guide

Looking for a Step by Step Guide? Check out our Beginner’s Guide to Smoking Ribs on a recteq Wood Pellet Grill. When it’s time for Ribs, just let your BBQ HQ point you in the right direction. First off, don’t miss our entire Recipe Library stocked up with tasty Rib Content and be sure to stock up on napkins because these meals might just get a little messy.

Question: "Membrane on or off? What do the Pros say?"

Answer: “For Chef John, he’ll always remove the membrane for Competition Style Ribs, but for a casual backyard cook, all membranes remain intact. Both turn out great.”

“321 ribs really don't need the full “1” most of the time. After the two hours wrapped, unwrap and hit them with some sauce and let them go until tacky.”
-Dillen

The Classic BBQ Sides You Need

Nothing better than some classic BBQ sides - easy, delicious, and ready to serve up to a hungry crowd.

Question: What are 3-2-1 Ribs and what's so great about them?

Answer: For 321 Ribs simply smoke for 3 hours at 225ºF, place back on the smoker for 2 hours while wrapped, then unwrap and smoke for about an 1 hour or less, until they reach your desired texture. Add sauce in that final phase for best results.

Now that you’ve got the basics down, it’s time to test your wings! Go ahead and fill up the hopper, dial in those temps, choose your sauce, and get ready for the perfect rack of recteq ribs!

Think those Ribs are ready to eat? Look for these easy indicators!

Probe Tenderness – the probe goes in like butter
Bone Pull Back – ribs begin pulling away from the bone
Bend Test – ribs bend about 45º when lifted with tongs
Twist Test – bones twist inside the rack without much effort

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BBQ Month: Week Two - Let's Smoke Some Ribs!

Answer: “St. Louis Style Ribs require a little more trimming and cutting. Baby Back Ribs are basically season and go. You can’t go wrong either way!” -Chef John

The Ultimate Rib Guide

“321 ribs really don't need the full “1” most of the time. After the two hours wrapped, unwrap and hit them with some sauce and let them go until tacky.”
-Dillen

The Classic BBQ Sides You Need

More recteq articles

SUPPORT

Get Help

Get Social

BBQ Month: Week Two - Let's Smoke Some Ribs!

Answer: “St. Louis Style Ribs require a little more trimming and cutting. Baby Back Ribs are basically season and go. You can’t go wrong either way!” -Chef John

The Ultimate Rib Guide

“321 ribs really don't need the full “1” most of the time. After the two hours wrapped, unwrap and hit them with some sauce and let them go until tacky.”-Dillen

The Classic BBQ Sides You Need

More recteq articles

“321 ribs really don't need the full “1” most of the time. After the two hours wrapped, unwrap and hit them with some sauce and let them go until tacky.”
-Dillen