Ribs 101: how to cook baby back ribs at home

Our ribs come off the smoker on Thursdays and Sundays, and they’re baby backs. Here’s what sets them apart and how to cook your own.

Baby backs vs side ribs

Baby back ribs come from the top of the rib cage, where it meets the backbone under the loin. They’re short and curved, with meat on top of the bones as well as between them. Lean and tender, and quicker to cook.

Side ribs, also called spareribs, come from further down toward the belly. They’re longer and flatter, with more fat and connective tissue, so they need more time. A St. Louis cut is a side rib trimmed into a neat rectangle.

How much to get

About 1 lb (450 g) bone-in per hungry adult, a little less if there are plenty of sides. A full rack of baby backs usually weighs around 1½ to 2 lb (680 to 900 g), so half a rack each is a good start. Our smoked ribs are $17.99 a pound, priced by weight (September 2026 menu).

Reheating our smoked ribs

They’re fully cooked, so you’re only warming them. Wrap them in foil with a splash of apple juice or water and heat them at 250°F (120°C) until the thickest part reads 74°C (165°F), about 20 to 30 minutes. Unwrap, brush with sauce and slide them under the broiler for 2 to 3 minutes. There’s more in our reheating guide.

Raw ribs in the oven

No smoker? You can still make good ribs.

1. Pull the membrane. On the bone side there’s a thin, shiny skin. Work a butter knife under it at one end, grip it with paper towel and peel it off.
2. Rub them. Mix 2 tablespoons brown sugar, 1 tablespoon paprika, 2 teaspoons salt, 1 teaspoon each of black pepper, garlic powder and onion powder, and a pinch of cayenne. That’s enough for two racks. Rub it on the night before if you can, and keep the ribs in the fridge.
3. Wrap and bake. Wrap each rack tightly in foil, meat side up, and bake at 275°F (135°C) for 2½ to 3 hours.
4. Check them. They’re ready when the meat has pulled back from the bone ends and a toothpick slides between the bones with almost no resistance.
5. Sauce and finish. Unwrap, brush with barbecue sauce and broil, or grill over high heat, for 3 to 5 minutes until sticky. Don’t walk away.

Health Canada’s safe internal temperature for pork is 71°C (160°F). Ribs pass that long before they’re tender. They get there around 90°C (195°F) and up, when the connective tissue finally gives.

Smoker basics

• Heat: hold 225 to 250°F (107 to 120°C).
• Wood: apple and cherry are mild, hickory is stronger. You want thin, bluish smoke, not thick white clouds.
• Time: baby backs usually take 4 to 5 hours, depending on your smoker and the weather.
• Wrapping: optional. Wrapping in foil partway through, with a splash of apple juice, speeds things up and softens the bark.
• Sauce: in the last 30 minutes, not before. Sugar burns.

To know when they’re done, use the bend test. Pick up the rack with tongs about a third of the way from one end. If it sags until the surface cracks and it nearly breaks, they’re ready. If it stays stiff, give it more time.

Put cooked ribs on a clean platter, not the one that carried them out raw.

Or let us do it

We make ribs in limited quantities, and when they’re gone, they’re gone. Call 519-846-8600 or DM us on Instagram to put your name on a rack for Thursday or Sunday.