How long does it take to cold smoke ribs?

Cold smoking ribs usually takes 6 to 8 hours , depending on the thickness of the meat and your smoker’s airflow. This slow process allows the smoke to deeply infuse the ribs with flavor without cooking them. For maximum taste, it’s best to finish them later in an oven or on the grill.

What is the cold smoke method?

The cold smoke method involves exposing food to smoke at low temperatures—typically under 90°F (32°C)—for several hours. It's used to flavor foods like cheese, fish, and ribs without cooking them. Cold smoking requires careful temperature control and is often followed by a separate cooking step for safety.

Is it OK to eat cold ribs?

Not if they’re only cold smoked. Cold smoked ribs are not fully cooked , so they must be finished in the oven or on the grill before they are safe to eat. If ribs are already fully cooked and stored properly, eating them cold is safe, though reheating is often preferred for flavor and texture.

Is cold smoking meat safe?

Yes, cold smoking meat is safe —as long as you follow food safety guidelines. Keep the smoke chamber below 90°F, limit exposure time, refrigerate immediately after smoking, and always finish-cook the meat to a safe internal temperature (190°F–200°F for ribs). This ensures any harmful bacteria are killed.

Cold Smoked Ribs – The Best BBQ Method You’ll Ever Try!

Description

Cold smoked ribs are the ultimate BBQ move for bold, wood-fired flavor and unbeatable tenderness. This guide takes you from prep to plate with all the steps to master this low-and-slow smoke technique.

Ingredients

Scale

2 racks baby back ribs
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
½ tsp mustard powder
½ cup apple juice (for finishing)
1 cup BBQ sauce (your favorite or homemade)

Instructions

Trim the ribs and remove the silver skin.
Pat dry and apply the dry rub evenly.
Let ribs dry brine uncovered in the fridge for 6–12 hours.
Set up your cold smoke generator with hickory or cherry wood chips.
Cool the chamber below 90°F using ice trays if needed.
Smoke the ribs at 70–80°F for 6–8 hours.
Wrap the ribs tightly and refrigerate up to 24 hours.
Place in a foil pack with apple juice and bake at 275°F for 2.5 hours.
Brush with BBQ sauce and grill over direct heat for 5–10 minutes per side to finish.

Notes

Cold smoking adds deep smoky flavor but doesn’t cook the ribs. Always finish cooking to an internal temp of 190°F–200°F for safe and tender results.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: BBQ & Grilling
Method: Cold Smoking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 550
Sugar: 12g
Sodium: 720mg
Fat: 35g
Saturated Fat: 13g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 42g
Cholesterol: 125mg

Keywords: cold smoked ribs, BBQ ribs, smoked pork, grilling, low and slow, smoked meat