Electric Smoker Ribs Recipe
Sweet and Savory, with a Kick of Heat
Ingredients
- 1 Rack Baby Back Ribs
Rib Rub
- 1/4 Cup White Sugar
- 1/4 Cup Dark Brown Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1/4 tsp Ground Cloves only grind the flower, not the stem
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Cayenne
- 1 tbsp Paprika
- 1 tbsp Freshly Ground Black Pepper fine grind
- 1 tbsp Chili Powder
Wrap Liquid
- 1/3 Cup Apple Juice
Instructions
- Take ribs out of packaging and pat dry with paper towel. Remove membrane, or cross-hatch with a knife.
- Combine dry rub ingredients in a spice grinder and then liberally apply to the meat side and bone side of the ribs.
- Allow rub to sweat into the meat for 10-15 minutes so that it sticks.
- Set electric smoker to 250F.
- Once at 250F, put your ribs on the grill grates and close the door.
- Add 5 cherry wood chips to the smoker. Every 45-60 minutes add another 5 wood chips until you wrap.
- Once at 175F internal, or when the bark is set, wrap with aluminum foil or butcher paper. If using foil, add 1/3 cup of apple juice to the wrap.
- Put the ribs back on the smoker. Ensure that they're meat side down in the wrap.
- Wait until the ribs reach tenderness. This typically occurs at 190-205F internal. I prefer to bend the ribs with tongs. Simply count 5 ribs from the side and then bend the ribs at the 5th rib. If they bend at a 45 degree angle, they're done. If you prefer fall off the bone ribs, smoke them until they're ~212F internal.
- Once at tenderness, sauce with your favorite bbq sauce. If you like the ribs wet, simply apply the sauce, rest for 15 minutes and then slice. If you like the sauce tacked up, sauce them then return to the smoker for 10-15 minutes, then rest for 15 minutes, then slice.
Notes
If you like using probe thermometers, probe the thickest part of the meat.
If you don't like any of the ingredients in the rub, feel free to omit.