225°F is your target for kettle ribs.

Yes, 225°F is the ideal temperature for smoking pork ribs on a kettle grill. Expect 4–6 hours total, but it depends on your method.

A kettle holds heat differently than a dedicated smoker. You’re managing a smaller fire, so you have to be more hands-on. 225°F gives you enough heat to render fat and collagen without drying out the meat, but low enough that you get good smoke flavor without burning the sugar in your rub.

For time: if you’re doing the 3-2-1 method (3 hours smoke, 2 hours wrapped, 1 hour sauced), start checking around the 5-hour mark. If you’re going straight unwrapped, expect closer to 6 hours. Always go by feel—ribs are done when the meat pulls back from the bone ends by about ¼ inch and a toothpick slides in like butter.

The real trick on a kettle is maintaining that temp. Use a good charcoal basket, set up a two-zone fire (coals on one side, ribs on the other), and babysit the vents. A wireless thermometer for the grate is not optional—it’s your best friend.

Don’t stress if it drifts to 240°F or 210°F. Keep it in the ballpark and you’ll be fine.