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Smoking Ribs in an Electric Smoker
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4.75 from 4 votes

Smoking Ribs in an Electric Smoker

Smoking ribs with an electric smoker will enable you to make some of the most amazing ribs you have ever tasted. Although your ribs will need a lot of time to cook using the 3-2-1 method, your results will be more than worth the wait.

Prep Time1 hr
Cook Time4 hrs
Course: Main Course
Cuisine: American
Keyword: Smoking Ribs
Servings: 4
Calories: 233kcal

Equipment

  • ​Eight to ten cups of wood chips

Ingredients

  • Two racks of baby back ribs (approximately three pounds each)

  • One cup apple cider or juice

  • ​One-quarter cup brown sugar

  • One tablespoon apple cider vinegar

  • One tablespoon chili powder

  • One teaspoon mustard powder

  • One tablespoon paprika

  • Two teaspoons ground cumin

  • Kosher salt

  • Two tablespoons Worcester sauce

Instructions

  • Begin by cutting off any fat and the membrane so only the prime meat remains.

  • The membrane is the rubbery layer on the bottom of the ribs.

  • Take a shallow bowl and thoroughly mix your brown sugar, chili powder, two tablespoons of salt, cumin, paprika and mustard powder.

  • Rub your spice all over the ribs including the hard to reach areas like between the bones.

  • This will give your ribs the mouthwatering savory and sweet flavor.

  • Put your ribs in a big roasting pan.

  • Cover the pan and put it in your refrigerator for a minimum of two hours or overnight.

  • Soak your wood chips for at least one hour before smoking your ribs in an electric smoker.

  • Ten cups should be enough for your entire smoker. 

  • Thirty minutes before you are ready to start smoking your ribs, take them out of your refrigerator so they can reach room temperature.

  • Mix your apple cider vinegar, apple juice and Worcester sauce together.

  • Preheat your electric smoker to 275 degrees Fahrenheit.

  • Spray your vegetable oil on your grill to avoid a sticky mess and prevent your ribs from sticking.

  • Once your grill has reached the desired temperature, place your ribs into the smoker.

  • You will be using the 3-2-1 smoking process.

  • You will smoke your ribs right on the rack for three hours.

  • Do not forget to place your wood chips in your electric smoker.

  • Once the three hours have elapsed, take your ribs out of the smoker. Liberally spray them with the basting sauce you made.

  • You need to make sure your ribs are well coated.

  • To maximize the flavor, wrap your ribs in heavy-duty aluminum foil then put them right back into your electric smoker meat side down.

  • Let your ribs smoke for another two hours.

Nutrition

Serving: 113g | Calories: 233kcal