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How to Smoke Ribs in Electric Smoker

smoked ribs recipes

Smoked ribs can be a delicious meal, and it takes minimal effort to make some good-quality ribs. With a good recipe and a good electric smoker, you’ll be smoking perfect ribs in no time. When you’re in doubt and want a perfect meal in affordable but yet with amazing cooking performance smoker, always look for Landman USA Smokey Mountain electric smoker recipes.

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Although smoking some ribs may seem relatively easy, there are many little tips and tricks you can you to improve the taste of your ribs. We all know good ribs recipes start with a rub. If you’re not sure how to smoke ribs in your electric smoker, feel free to use this recipe, you’ll be amazed when you see the results. The unique taste will stay in your mouth for days, and you’ll never cook any other ribs recipe.

The Preparation

Take the meat out of the refrigerator and let it rest at room temperature for at least an hour. Rinse the meat in cold water and dry it with some towels. Meanwhile, mix the ingredients thoroughly and apply them to the meat. Remove any excess fat and stuff you don’t want to eat. Remember not to remove the fat between the bones; that’s what keeps them moist and tasty. You just want to remove the fat that’s surrounding the good stuff.

Removing the membrane is a must in smoking ribs because it allows the smoke and the rub to penetrate the meat more thoroughly. Use something sharp and pointy like a knife or a screwdriver to remove the inner side of the membrane because it’s pretty slippery. After that, rinse again and pat dry with a towel.

smoked ribs in electric smoker

It’s time for the rub. This rub is pretty straightforward, but it provides an incredible taste. All of the flavors are unique and peculiar yet simple and available for everyone. And if you want to know if smoked meat is good for your health read this article.

The Ingredients

  • 1/4 cup dark brown sugar (packed)
  • 1/4 cup kosher or sea salt.
  • 1/4 cup sweet paprika
  • Three tablespoons of ground pepper
  • One tablespoon of garlic powder
  • One tablespoon of dried onion flakes (fresh will not work in this recipe)
  • One tablespoon of cayenne pepper

Mix the ingredients together to create a dry dust-like mass and apply it to the meat. It’s extremely simple, but you won’t believe when you taste it.

Smoke It

Preheat your smoker to 225 degrees Fahrenheit and get the meat ready. Put some oil on the grate to prevent the meat from sticking to the surface. When you finish with the preparation of the unit, put the meat on the grate. Make sure they don’t touch each other because you want to leave some free space in-between so that smoke can penetrate every side of the ribs.

Close the lid and try to maintain the temperature as steady as you can. Make sure you resist peeking because you’ll release a lot of smoke and the heat by removing the lid thus jeopardizing the taste. Check them for the first time in about 20 minutes to check if the temperature is holding.

 After that, let them cook for about two or three hours before checking them again. Then, check after every half an hour to mop and check the temperature.

The whole process lasts for about five to eight hours. Make sure you check the meat between the bones looking for 205 degrees Fahrenheit. The loose meat from the bone is the critical indicator that your meat is done. If you wish, you can baste the meat during the last hour of cooking; it’s up to you. After the ribs are cooked, wrap them in aluminum foil and let them rest for an hour.

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