Few things match a platter of perfectly smoked ribs slathered in a sweet, spicy, and tangy barbecue sauce.
Pork ribs come in two main types: Baby Back and Spareribs.
Baby Back Ribs are cut from the upper part of the pig’s rib cage, resulting in shorter, curved ribs and are smaller in length, with a shorter cook time. They have a milder flavor profile, making them more tender and perfect for soaking up the BBQ sauce. Pork Baby Backs are also the most common cut found at grocery stores.
Try It: 5 Ways to Cook Ribs from Food & Wine.
Pork Spareribs are larger, meatier, and fattier, giving them a richer flavor, and have more connective tissue, which makes them ideal for slow smoking. They are cut from the lower part of the pig’s rib cage, resulting in longer, flat ribs.
Popular with BBQ competition teams, Pork Spareribs are used to make rib tips and are a cheaper option than beef ribs.
Bon Appétit: How to Buy the Right Kind of Pork Ribs
What about beef?
Beef ribs offer a rich, beefy flavor and are known for their substantial size and meatiness, though they may require a longer cooking time to become tender.
There are primarily two types of beef ribs: Plate Ribs and Back Ribs. Beef Plate Ribs are known for their thick layer of meat and rich marbling, often referred to as “dino ribs” due to their larger size. These meaty ribs are cut from the beef plate, located below the ribeye.
Beef Back Ribs are cut from the rib section, closer to the spine. Beef Back Ribs have less meat than plate ribs, as much of the beef remains with the ribeye roast. However, they still offer good flavor and can be a lot less expensive.
Learn more about beef cut collections from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association.
Quick Tips for Smoking
Now that you know a bit about the cuts, it’s time to get smoking. Start with a dry rub or marinade for flavor, and smoke at around 225°F (107°C) for 4-6 hours, depending on rib size. Make sure to maintain a steady temperature and smoker conditions.
TIP: The “3-2-1” method works well — especially for spareribs. This involves smoking the ribs uncovered for three hours, then wrapping them in foil for two hours, and finally unwrapping them for the last hour. For baby back ribs, some reduce the initial smoking time to two hours.
Try It: Smokin Brothers‘ Smokin Baby Back Ribs Recipe
Add BBQ sauce about one hour from the end and consider the “bend test” to check for doneness (ribs should bend without breaking). Finally, use a meat thermometer to target an internal temperature of 190-195°F for best quality.
Top Off Your Ribs with Curley’s Famous Barbecue Sauce
Curley’s Famous Hickory Barbecue Sauce pairs well with beef and pork ribs. Sweet and tangy with apple cider vinegar, natural sugar, celery seed, sweet spices, and just a hint of hickory smoke. These classics are kosher, all-natural, gluten-free, and contain no high-fructose corn syrup.
Curley’s Famous is available at Walmart Grocery, Dillon’s, Made in KC, and other fine retailers in the Midwest. Six packs are available from the Curley’s Famous online store.
While low and slow cooking is a BBQ staple, pitmasters are grilling unconventional meats like bison, wild boar, and goat. 
BBQ trends are embracing a world of flavors. Expect to see more marinades, rubs, and sauces that draw inspiration from around the globe. Think Korean BBQ with spicy gochujang marinades, Caribbean jerk chicken, or Mediterranean grilled vegetables drizzled with za’atar-infused olive oil. These unique flavors add a fresh twist to classic grilling.
Just as side dishes are transitioning beyond coleslaw and beans, garnishes on barbecue cuisine add to the visual appeal of dishes, complement the flavors, and create a more memorable plate. Fresh herbs, edible flowers, and unexpected toppings like pickled vegetables or flavored oils add brightness to your BBQ dishes and elevate the overall dining experience.
Weber Grills has a great post about the USDA recommended internal temperatures when cooking meat! Check out their handy reference table below and 
