Using an Electric Smoker: How to Smoke Ribs

When you want to get flavorful ribs but don’t know how to smoke ribs, the process can get challenging. The next time you want to serve juicy, mouth-watering ribs, you’ll want to have this recipe memorized. Here, we share the right way to prepare your ribs, along with the right cooking time and techniques for smoking ribs using an electric smoker. 

Choosing the Best Ribs to Smoke 

Before anything else, you need to start with the right cut of ribs; there are 3 types of ribs for you to choose from, which include St. Louis-style ribs, spare ribs, and baby back ribs. St. Louis-style ribs are an ideal choice since they are meatier with higher fat content, and baby back ribs are lean and small, while spare ribs are the most meaty and largest. 

There’s no need to spend a fortune on your ribs — a rack of ribs from your local butcher or Costco will be good enough. 

The Best Wood to Use for Ribs

To give your ribs the best smoke flavor, you will need to become familiar with the type of wood you use — these will have a big impact on the taste of your ribs. For instance, hickory or mesquite provides a bold smoky flavor, while applewood is milder and sweeter. 

How to Get the Best Electric Smoker Ribs

While many people prefer smoking their ribs on charcoal and pellet grills, this method uses an affordable electric smoker that delivers a solid smoky flavor and serious bark. 

Ingredients and Equipment

• Pork Ribs: The best cut for this would be St Louis ribs for their great shape
• BBQ Rub: You can either use your favorite BBQ rub, or you can whip up a fresh batch on your own
• BBQ Sauce: While this is optional, applying a few layers of your favorite BBQ sauce during the cooking process adds flavor
• Electric Smoker: There are many affordable options available in the market, but this will depend on your budget and preferences
• Heavy-Duty Aluminum Foil: Be sure to use heavy duty foil to ensure that bones don’t rip through 

Recipe and Directions 

• 2 Racks of Ribs: 1 spare rib rack and 1 rack of baby backs
• 2 cut lime halves
• 1/2 cup kosher salt
• 1 Tbsp pepper
• 1/2 cup paprika
• 1 tsp garlic salt
• 1/4 cup brown sugar
• 2 tsp cumin
• 1/2 cup barbecue sauce
• 1/3 cup mango nectar
• Optional: Hot sauce, chili powder, yellow mustard

1. Prepare your racks by rinsing and removing the silver skin from the bone side of ribs; removing this membrane from the back of the ribs will help the smoke penetrate the meat better. 
2. Next, trim the excess fat from your ribs to prevent any flare-ups. 
3. Now, take your dry rub and limes and rub them thoroughly around the meat to make sure it absorbs the spicy flavors of the rub. Be sure to go all around the edges as well, and then leave your ribs overnight to ensure they get as much flavor as possible. 
4. Set up your electric smoker by preheating it to 225 degrees Fahrenheit; some models come with two trays: one for a water pan and another for wood chips. This is typically seen in cabinet-style smokers such as Pit Boss or Masterbuilt. 
5. Fill up your water pan around ¾ of the way to provide more steam that will keep your ribs moist. Then add your wood chips around halfway up the smoke tray for a steady burn.
6. While your smoker heats up, be sure to allow the meat to sweat for around 30 minutes; this isn’t essential, but it will attract more smoke during the cooking process. 
7. Place ribs inside the smoker, bone side facing down; doing this will allow the fats to melt away while keeping them moist and tender. Close the lid and let your smoker handle the rest — monitor the temperature using a thermometer throughout the smoking process to ensure it cooks evenly. 
8. Keep the lid closed as much as possible, only opening it to spritz apple cider vinegar or a mixture of apple juice and water. After 3 hours, your ribs should have a nice bark and an internal temperature of 175°F; by this time, they will need to be wrapped. 
9. Be sure to use 2 pieces of heavy-duty foil, and pour a few pats of butter and some brown sugar if you want to get a sweeter taste from your ribs, before wrapping them up. 
10. Now it’s time to place your ribs back inside the smoker and allow them to finish smoking — once they reach an internal temperature of 190°F, unwrap and sauce them with your mango barbecue sauce. 

Conclusion

And that’s it! Now you have the best barbecue ribs and a recipe for rib racks that will give you perfect results every time, along with a homemade barbecue sauce that even the most demanding BBQ enthusiasts won’t be able to resist!

Sources 

• smokintex.com
• smokintex.com
• smokedbbqsource.com