Embarking on the journey to savor the most succulent, fall-off-the-bone ribs means venturing into the art of electric smoking. It’s a world where technology meets tradition, offering a symphony of flavors enhanced by the precision of modern innovations.
In this guide, Dinnerdude unveils the best way to cook ribs in electric smoker, ensuring every bite is a harmonious blend of smokiness and tenderness.
How to prepare to cook ribs in electric smoker
There are other rib cuts to choose from, but for the sake of simplicity, we’ll go with a St Louis 3lb cut of ribs today.
You can, of course, use something else, but I wanted to keep things simple for the sake of this recipe, so I chose a very little cut. This means we’ll have to clip the ribs.
To begin, we’ll remove the membrane from the ribs.
You can read my whole instruction on how to remove membrane from ribs here, but to summarize:
Sometimes the skin comes away easily in one go, but quite often it will come away in bits. Either way is fine! It can take a while, and is almost never as easy as it sounds.
Once you have gotten the membrane off, use some meat scissors to trim away any other excess fat or skirt.
If you’ve bought the smaller rib cut directly from a butcher then they may well have removed all of this already. However, if you’ve cut the ribs from full spare ribs yourself then you might notice a lot of leftover fat attached to the rack.
Sometimes the skin comes off easily in one piece, but it usually comes off in parts. It’s fine either way! It can take some time and is nearly never as simple as it sounds.
After you’ve removed the membrane, use meat scissors to trim away any excess fat or skirt.
If you purchased the smaller rib cut directly from a butcher, they may have already removed all of this. If you cut the ribs yourself from complete spare ribs, you may notice a lot of residual fat connected to the rack.
Best way to cook ribs in electric smoker
After letting your ribs rest overnight, it’s time to fire up the smoker. Get it to a stable 225°F, a universal temperature for smoking ribs. This might take around 20-30 minutes, giving you just enough time to prepare your wood box with a choice wood – hickory or pecan are always safe bets for their rich flavors.
Add a water pan in the chamber to keep the atmosphere moist but be wary of overfilling; one-third to half full is ample. Now, lay your ribs on the smoker racks, preferably the middle ones to ensure even cooking. If you have a meat probe thermometer, place it near the ribs to monitor the ambient temperature because ribs are a bit tricky to measure directly.
Close that smoker door and let the magic happen. In about 4 to 6 hours, those ribs should be a masterpiece of tenderness and flavor. But don’t just forget them; after the first 2 hours, give them a quick check. If they aren’t as tender as you’d like, wrap them in foil, toss in a splash of apple cider vinegar and water, and let them soak up that extra moisture and flavor.
As the ribs approach perfection, it’s time for the sauce. A good BBQ sauce, thinned slightly with apple cider vinegar, brushed generously over the ribs, will elevate the flavors. Put the sauced-up ribs back in the smoker, uncovered this time, for an additional 20-30 minutes.
When those bones start showing a significant pullback and the meat is tantalizingly tender, you know you’ve hit the jackpot. Remember, the Bend Test never lies. Use tongs to lift the ribs; the more they bend and crack, the more heavenly they’re going to taste.
Finally, let your masterpiece rest, tented in foil, for about 10-15 minutes before diving in. Slice them up, or serve a half-rack as is, and savor ribs that aren’t just ‘fall off the bone’, but a perfect union of tender meat and flavorful bone, each bite a testament to your smoking prowess.
Best electric smoker for cooking ribs
Royal Gourmet CC1830FC Charcoal Grill Offset Smoker
Adjustable charcoal pan allows precise temperature control.
The offset smoker adds a distinct flavor.
Durable construction ensures longevity. Easy to clean and maintain.
The smoker may take a bit of getting used to if you’re new to smoking meats.
Cover quality can be improved for enhanced protection
Setting up the Royal Gourmet is a breeze. The instructions are clear, and even if you’re not a seasoned grill master, you’ll find your way around it pretty easily.
Adjusting the heat is straightforward, thanks to the adjustable charcoal pan. You can elevate or lower it to control the temperature, giving you the precision you’d typically find in more expensive models.
The offset smoker is where the magic happens. If you’ve never smoked your meat before, you’re in for a treat. It adds an extra layer of flavor that makes every bite a culinary journey. The smoker is efficient and maintains a consistent temperature, ensuring that your meat is not just cooked but infused with a smoky aroma that is hard to replicate.
Built with quality materials, this grill is sturdy. It’s crafted to withstand the elements, so whether it’s stationed on a cozy patio or out in the open, rest assured it’s built to last. Cleanup is as easy as the setup. The oil-bristle brush included does a good job of getting rid of the residue, making maintenance hassle-free.
Masterbuilt MB20071117 Digital Electric Smoker
Consistent temperature for perfect smoking.
Generous space with four chrome-coated racks.
Built to last with easy maintenance.
Initial setup instructions can be a bit tricky for novices.
Not entirely weather-resistant and might need a cover for outdoor storage.
What stands out immediately is the smoker’s digital control panel. Even if you’re just dipping your toes into the smoking world, you won’t feel lost.
The controls are intuitive; with a few button presses, you’re set. The temperature, time, and even the smoke levels can be adjusted with ease, offering a level of control that’s usually reserved for professional chefs.
Now, let’s get down to the meat of the matter – the smoking experience. The consistency of the Masterbuilt MB20071117 is remarkable. In the annals of smokers we have tried, from charcoal to pellet, achieving a consistent temperature has often been a game of hit and miss.
But not with this Masterbuilt electric smoker. It holds the temperature steady, ensuring that your meats are smoked to perfection.
Space is ample. Whether you’re looking to smoke a couple of chickens for a family weekend or preparing multiple racks of ribs for a gathering, this smoker won’t buckle under pressure. The four chrome-coated racks are a testament to its capacity and durability.
In comparison with other smokers we’ve experienced, like the traditional charcoal ones, there’s a noticeable ease and convenience. There’s no fussing with charcoal or struggling to maintain the temperature. It’s all about setting your preferences and letting the smoker work its magic.
Constructed with durability in mind, this smoker is not just a pretty face. It’s robust, and the build quality is something you’ll appreciate, especially if you’ve had run-ins with flimsy smokers before. Cleaning and maintenance is a walk in the park, which ensures the smoker retains its quality performance over time.
Masterbuilt MB20070210 Analog Electric Smoker with 3 Smoking Racks
Maintains consistent temperature for even smoking.
Three spacious racks for versatile cooking options.
Easy to assemble and use, making it great for beginners.
The door thermometer may not be as precise as a digital readout.
Requires more hands-on monitoring compared to digital models.
As you revel in the heavenly aroma and flavors of your perfectly smoked ribs, remember that patience and precision are your best allies in this culinary journey.
Every nuance of the process, from the choice of wood chips to the exact temperature, culminates in a dish that’s both a feast for the eyes and a celebration for the palate. Here’s to many more delightful and savory smoking adventures, where each rib cooked to perfection is a testament to the artistry of electric smoking.