Smoked pork ribs are one of the most popular meats in barbecue. Whether you prefer the fall-off-the-bone style or like your ribs with a little bite, smoked ribs are a barbecue delicacy. 

You just spent 4 to 5 hours smoking a perfect rack of ribs, and you’re ready to slice them and see how they taste. However, it’s essential to let them rest before slicing. I’ll explain why you want to let your ribs rest and how long you should rest them. 

How long do you need to rest pork ribs?

Now, some good news is that you don’t need to rest ribs as long as you would larger cuts of meat like a pork butt or a brisket. You should treat a rack of ribs similar to the way you would treat a steak when it comes to letting them rest.

At minimum, you want to let the ribs sit at room temperature for 10-15 minutes before slicing in, and there are a few reasons why:

1. Easier to slice – this is my main reason for letting the ribs rest for at least 10-15 minutes after they come off the smoker. When you smoke ribs, the internal temperature will be up over 200°F in most cases, which can make them difficult to slice. If you let the ribs cool down a bit, you eliminate the risk of the meat falling off the bone while slicing them. 

2. Moisture retention – when meat cooks, the muscle fibers contract as the temperature increases. When meat is upwards of 200°F internally, those muscle fibers need a minute to relax and cool down after cooking. As the muscle fibers loosen up during the rest, the moisture in the meat will redistribute throughout the entire rib, leaving you with more tender, juicy ribs.

3. Tacking up the sauce – now, you may not sauce your ribs every time you smoke a rack, but if you finish the ribs with sauce that is another reason to let them rest for a bit. As the sauce cools slightly, it will tack up and leave a nice, even layer of flavor on each rib.

What if you need to rest ribs for longer?

When it comes to barbecue, timing is never an exact science. There are times when meat cooks faster than you anticipated, and ribs are no exception. If you find yourself with a rack of ribs that’s done faster than you planned, but you’re not ready to serve them yet, you can always let them rest longer.

The best way to hold a rack of ribs that’s done early is to keep it in an insulated container. A Cambro is a great tool for resting meat and holding it at temperature, but you can also use a dry cooler lined with towels (faux cambro) to keep your meat warm.

You can rest your ribs in an insulated container for up to four hours prior to serving, and they should stay warm. However, I wouldn’t recommend going longer than 4 hours because the meat risks getting mushy if you rest it too long. 

How to reheat ribs

If your ribs get too cool during the resting period, you can always throw them back on the smoker or oven at a low temperature to warm them back up.

Set your smoker (or oven) to 175°F-200°F and place your ribs back on until they are warmed to your liking. 

Explore our rib guides

• Types of Pork Ribs
• How to Safely Defrost Ribs
• How to Remove the Membrane From Pork Ribs
• How to Trim Spare Ribs St. Louis Style
• How To Tell When Ribs Are Done