Smoking Ribs Electric Smoker

Smoking Ribs Electric Smoker

Summertime is right around the corner, which means cookouts and get-togethers with family and friends. If you’re looking for a tasty addition to your next cookout, try smoking ribs in an electric smoker. 

Smoked ribs are always a hit with guests, and they’re easy to make using an electric smoker. In this blog post, we’ll share a recipe for smokers ribs that you can use at your next cookout. Stay tuned for more summertime cooking ideas!
Smoking Ribs Electric Smoker

What Is Electric Smoker?

Electric smokers are just like their propane or charcoal-fired counterparts, except the heat is generated entirely with electricity. Electric smokers use electric heating elements to provide the heat, which they usually dissipate through stainless steel or aluminum tubes in an enclosed area to hold the food and smoke.

Some people will argue that electric smokers cannot produce enough heat to make a proper barbecue. This isn’t entirely true. In fact, some electric smokers can get hot enough for proper barbecue. The problem is that they usually do not hold the heat very well, which leads to changes in cooking temperature and longer cooking times.

Step-By-Step Guide: How To Make The Electric Smoker Ribs?

What You Need:

  • Set of rack ribs (beef, pork, both work great) (about 4lbs)
  • 1 lemon’s juice (optional)
  • Rub (to sprinkle on ribs before smoking them; I prefer using ” Mrs. Dash Table Blend ” for beef and ” Reverend Ray’s Hellfire and Damnation ” for pork)
  • Real wood chips (can use any type of real wood, I prefer using a combination of hickory and cherry with beef ribs, apple and cherry with pork ribs)
  • Aluminum foil (optional)
  • An electric smoker or an old oven that can be turned into a smoker.

Step-By-Step Guide: Smoking Ribs Electric Smoker

Step 1 – Prepare the Ribs: 

If your set of racks are in a Cryovac package, remove from package from both sides. Remove transparent film from back side by peeling off at one corner using your nails.

Fill container for holding water about 3/4 full. Add juice from 1 lemon to water. Place beef rack into container making sure the meat is completely submerged in liquid. Place pork ribs next to beef in container. If necessary, cut pork racks down so they fit into the container. Place back of rack under meat so bone side is up. Close lid tightly and put away for 1 hour or up to 6 hours (longer than 6 hours will start to cure the ribs). Remove rack from brine mixture after time is up and pat dry with paper towels before applying rub. 

Step 2 – Apply rub: 

Sprinkle on desired amount of rub onto each side making sure not to rub it in too much, just enough that you can’t see any meat showing through when finished applying the spices. [Optional step: You can also add a light coat of Mrs. Dash Table Blend onto one side if you want to season the meat while smoking.]

Step 3 – Let ribs sit for about 20-30 minutes before putting them in the smoker.

Step 4 – Prepare Smoker: 

Electric smokers are pre-set so all you have to do is plug it in and leave open, just make sure you don’t put water directly into the drip pan. Oven smokers will require a bit more work but can be done by following these directions.

Remove lid from electric smoker, set temp to 180 degrees F, close door. Plug in electric smoker or turn on oven smoker lights if using an old oven. Open top vent 1/3 of way and place wood chips inside chamber (can also use the chip tray that comes with most electric smokers). Leave bottom vent opened 100% throughout the entire cooking process.

Step 5 – Smoking: 

Beef racks should cook for about 1-1/2 hours and pork should cook for about 2 hours. If you like, after an hour of smoking place foil over top of ribs (foiling will help add more moisture to the meat while smoking).

Place one beef rack fat side up onto wire rack in center of electric smoker or oven smoker. Make sure not to put it directly on the heat source (electric smokers automatically come with a wire rack inside; if using old oven make sure there is a metal pan under ribs and set temp to 225 F). Check every 15 minutes making sure not to open smoker too much allowing humidity to escape. After 90 minutes check ribs for doneness by pulling on one of the bones slightly. If the meat begins to tear it’s time to wrap them up. Beef should be done after 1-1/2 hours whereas pork should start checking around 90 minutes since they are smaller racks.

Step 6 – Wrapping: 

Place aluminum foil over ribs making sure to leave no part exposed, take care that edges of foil are wrapped tightly underneath ribs so juices do not escape. Place back into smoker or oven and cook for an additional 30 minutes. Open lid and remove from heat source (smoker) and use a paper towel to wipe away any moisture inside drip pan before putting back in smoker with ribs still uncovered for another half hour. At this point you can either turn the heat down to 110 degrees F for another half hour or you can remove from smoker and let sit for about 30 minutes until the meat reaches desired tenderness.

Step 7 – Serving: 

Once ribs are ready, it’s time to serve them up. If you used a rub with a lot of sugar in it, make sure to lightly sprinkle as much as possible onto ribs before serving. Slice into 1/2-inch strips and enjoy!

Step-By-Step Guide: Smoking Ribs Electric Smoker Using The 3-2-1 Method?

– Alright, this is my version of 3-2-1 method in electric smoker

– I know some people will say you can’t use the 3-2-1 on an electric but…. I’ve done it many times and they always come out great [if not better].

Step One: Preparation [the night before]

The night before cooking your ribs, prepare your ribs with a light coat of yellow mustard (some rub). You’ll want to place them in a container so they don’t turn into a mess. Cover them and place them in the fridge overnight. This allows the meat to take in some salt and for moisture to develop inside the meat fibers.   

*IMPORTANT*

– On your smoker, make sure to use the plate setter (the little pan that goes on the bottom grate) because this helps cook indirect by trapping heat and moisture. It also prevents scorching of juices. Just line it with foil for easy cleanup later.

Step Two: Preparing Your Ribs Before Cooking [1 Hour Before]

Ok, now you’re ready for cooking! Take your ribs out of the fridge and place them on top of some paper towels (for dryness). You can give them another light coat of mustard if you’d like but I usually don’t find it necessary. Let them sit there while you prepare everything else so they come to room temperature and dry out a bit. They will also take in some smoke flavor at this time as well.

These ribs were prepped the night before with yellow mustard and refrigerated overnight.

Now, place your wood chips or pellets on top of your electric heating element (make sure to leave the little holes open so air can come through). Turn it on LOW/MEDIUM heat and let those chips start smoldering. Place your water pan inside the smoker and fill it with hot water. Put all your ribs into the smoker and close that bad boy up!

Step Three: Cooking Your Ribs [2 Hours]

Your ribs should be cooking on low/medium heat for the first two hours. This is the time to check your water pan and refill if necessary. You can also mop your ribs once or twice during this first part of the cook (I mop after every hour). You will want to open and close your smoker every 15 minutes so you may want to get a wireless thermometer to alert you when it reaches an internal temperature of around 195 F – 205 F. At this point, things are looking good but there’s still work left to be done…

Step Four: Wrapping Your Ribs [1 Hour]

With about 1 hour left in the cook, take your foil out and start assembling everything together. Place all your ribs on the foil one by one with some brown sugar/liquid smoke mixture at the bottom. Pour all of that over each rack and then wrap them up really tight! You should also get your baste ready because this part is important. Remove half of the water pan from smoker (discard) and replace it with apple juice or something sweet. This will help thicken your sauce when it caramelizes inside the foil packet.

Step Five: Finishing The Sauce [15 Minutes]

(Basting again the last 15 minutes) Once you have wrapped up all your racks, brush them with some thick sauce. Place them back in the smoker for another 15 minutes or so (or until your sauce is caramelized). Take them out of foil and baste one last time.

That’s it! Just place them on a cooling rack to cool down for 5-10 minutes, cut into slices and serve. Amazing with some baked beans!

Sauced up ribs….my favorite!:) Please remember that these times are approximate and will vary depending on how hot/cold your smoker runs. I usually make sure my ribs come out close to 160 F internal temperature before foiling (so they don’t dry out too much).

The Best Kind Of Ribs To Smoke

The best kind of ribs to smoke are baby back ribs. The reason is simple: they have a high meat-to-bone ratio and low fat content. They also contain less collagen than spareribs and this makes them the more tender type of rib to smoke, something highly desirable in mouthwatering ribs. Baby backs can be cooked up into delicious smoked barbecue with an intense smoky flavor that will give your guests a memorable experience that they’ll never forget!

FACT: There’s no such thing as “the best kind of ribs”. All pork rib cuts (including boston butt) come from the belly section of a pig. There’s only one type of cut – the “pork cut”, which includes all different types of pork ribs, pork chops, pork loins, etc.

Regardless of the cut you choose, follow these simple guidelines for perfect barbecue baby back ribs…

FACT: Baby Back Ribs are actually “loin back ribs”. They come from the same section of meat as spareribs (chops and steaks), but they have more bone than their “sparerib” cousins. The reason they are called “baby backs” is because baby pigs have less developed bones in this area. It’s also easier to eat baby-back ribs without getting your face covered with grease – that’s why it’s one of my favorite cuts!

Let me say that I’ll never understand how anybody could call something like spareribs “baby backs”. It’s like calling a piece of beef “baby cow” – they’re both cuts of meat, but they are in no way the same thing.

Baby Back Ribs vs Spareribs

The main difference is that spareribs contain more bone and less meat than baby back ribs (which makes them harder to eat).

Another difference between baby back ribs & spareribs is in their preparation. Spareribs must be split before cooking, while baby-back ribs cook better when they are whole. This is because baby-back ribs have bones that run lengthwise along the pork rib rack instead of crosswise, so you can’t just cut your slab into individual ribs without removing the surrounding membrane first. Because spareribs have a lot of meat on the bones and are easy to split, you can just cut them in half across the bone.

The price difference is significant as well: baby back ribs will always cost more than spareribs because they contain less fat and bone. In my experience, baby back ribs also seem to be leaner – something that results from their natural structure with long bones instead of short cross-bones inside the rack.

FACT: Rib racks come in two shapes: “St. Louis style” spareribs (cut in a way that leaves a lot of gristle & flap meat) or “Kansas City Style” Baby Back Rips (barely separated by a bit strip of cartilage). Both types are great for smoking, but Kansas City Style baby backs are way more tender and delicious.

Types Of Wood Used To Smoke Ribs For Electric Smoker

There are many types of woods that can be used when smoking meat; each kind has its own distinct aroma and that affect your food during cooking. Some of the most commonly used types are mesquite, apple, hickory, pecan, alder, maple, cherry and birch.

Each type of wood has its own distinct flavor which is imparted on the food being cooked in an electric smoker with wood chips or chunks. The flavors are also attributed to the amount of heat they create when burned. A good analogy would be that every kind of wood is like adding another seasoning to your meat during smoking.

So before you start cooking with electric smokers for ribs, it is extremely important to understand about some factors. First of all you need to determine if your guests want smoky or non-smoky ribs; this can make a huge difference in terms of what type of wood you need to use. Second, you must take into account the time of day and night; if it’s a summer afternoon then lighter-flavored woods such as maple and fruitwoods should be used while at night or in winter heavier flavors like hickory, mesquite or pecan should be used for smoking ribs.

Thirdly, the type of food being grilled really makes a difference when deciding on which wood chips to use. If you are grilling fish using an electric smoker with wood chips, it’s best not to use any strong flavored wood as they might overpower the flavor of the dish itself. However if you are cooking chicken or other meats such as beef ribs, stronger flavored can be chosen based on the manner of food.

Fourthly, you must take into account the specific taste you are trying to create when using an electric smoker with wood chips. Some types of wood are more suitable for smoky flavored foods while some are perfect for non-smoked dishes. For example fruitwoods such as pecan and apple are great for imparting a mildly sweet flavor to the meat but aren’t appropriate if smokiness is what you want in your dish. Mesquite on the other hand creates strong flavor that has spicier elements along with a stronger smokey taste to it which can be used in both smoking and grilling applications.

Fifth, weather conditions before grilling is about to begin are extremely important. If it is a sunny afternoon outside then using alder or birch wood chips in the smoker can be highly effective to bring down the temperature around your area. If it is a cloudy day, maple and applewood would be perfect for smoking ribs.

Sixth, knowing about different woods used for grilling in detail is important before making any decision on what type of wood to use when cooking with electric smokers. For example cherrywood has been popularly known as being superior when compared to other types of wood such as hickory which has minimal smoky flavor and is best suited for pork dishes. In order to determine which type of wood you should use based on the above factors, read through our guide below:

Applewood Smoked Ribs: Although applewood imparts a mild sweet flavor to meat, it is more of a quick-cooking wood. So if you want ribs that don’t require long hours in the smoker then going for this type of wood would be best suited. At the same time, because of its mild flavor it isn’t appropriate for smoked dishes.

Cherrywood Smoked Ribs: Cherrywood provides a mildly sweet and fruity flavor to meats while also imparting a deep red color on them. Thus cherrywood can be used when grilling or smoking ribs. It works great for longer cooking times allowing the smoke to penetrate deep into the meat while retaining all the juices inside due to lower heat produced by this type of wood chips.

Hickory Smoked Ribs: Hickory is one of the most popularly used woods when it comes to smoking ribs. As a matter of fact, it has been used for centuries in order to add flavor and taste to pork ribs. If you have a smoker with wood chips then going for this type of wood can be highly effective in imparting a smoky taste to your meat along with a strong nutty flavor.

Maplewood Smoked Ribs: Maplewood is known to give a sweet and mild smokey flavor making it perfect for chicken or other meats that need low-heat cooking periods. In addition, Maplewood creates very little ash which means you won’t have any leftover residue from the wood sitting on your food.

Oakwood Smoked Ribs: Oak is known for creating a mild and sweet flavor to meats while also producing high amounts of heat which can be useful when it comes to fast cooking times. In addition, because of its light flavor it can be combined with other types of woods in order to create different flavors all together.

Pecanwood Smoked Ribs: Pecan gives a very unique and traditional type of flavor (similar to that which you would get from hickory) and is most suitable when used on pork ribs. As mentioned earlier, pecan produces low ash so there won’t be any residue leftovers after the smoker has consumed all the wood chips.

Walnut wood Smoked Ribs: Although walnut wood is suitable for smoking ribs, it requires low-heat cooking whereas most ribs require high heat. Thus, when using this wood you should keep in mind not to overdo the temperature so that your food doesn’t become dry and well done.

Step-By-Step Guide: How To Clean The Electric Smoker For The First Time?

Cleanliness is next to godliness. You wouldn’t want to eat something that isn’t clean, would you? And same goes for the electric smoker; it must be cleaned properly before and after smoking food.

Cleaning your electric smoker regularly will help ensure better tasting food in the future because no bacteria or residue will remain inside the smoker.

And a clean electric smoker ensures a longer life span of the unit as well as preventing corrosion of heating elements, grease on drip pan and grills, etc.

How To Clean The Electric Smoker For The First Time?

Before going into details of various steps involved in cleaning the electric smoker… why not first understand 

WHAT IS NEEDED FOR CLEANING ELECTRIC SMOKER:

  • Disposable aluminum foil pan
  • Bristle brush
  • Dish soap and water
  • Sponge or cloths for cleaning surface areas
  • Old newspapers to keep grill grates in place while drying off [to be explained later]
  • Paper towels [These can be reused. Make sure they are not wet when thrown out.]
  • Baking soda [Only if burnt food is stuck to the unit] 

Step-By-Step Guide: Cleaning The Electric Smoker For The First Time?

Now, let us get to actual steps of how to clean electric smoker: 

  1. Remove all the food from inside the smoker and also take out the disposable aluminum pan that was used for catching excess liquid/grease from food [Remember to wash this pan with dish soap and water before using it again. This is extremely important to prevent foul smell!]
  2. Unplug the unit from power source if electric smoker uses electricity for heating. If it’s propane, then go ahead and disconnect the gas line.
  3. Remove all the components of your electric smoker that can be cleaned in a dishwasher, such as drip pan, racks, grates etc. Wash them in a dishwasher or by hand if you want [Do not use abrasive scrubber pads or brushes on surfaces of heating element.]
  4. Once all components are cleaned… empty out any remaining water from inside the smoker if you used water. Take out an old newspaper and lay it out on a flat surface. Now place the cleansed components of smoker on this newspaper in such a way that each component is not touching another part.
  5. Use a bristle brush to clean all the surfaces including walls, cooking racks etc. This helps remove excess grease and burnt food stuck onto surfaces or racks of electric smoker. 
  6. If there are any remaining stains… scrub them with baking soda mixed with water [Remember this mixture does NOT go into the dishwasher!]
  7. Finally… wipe off all smudges using paper towel dampened with warm water, then dry it all over again with paper towel until everything has dried up completely.
  8. Once unit is completely dry, reassemble it back together.

That’s all! You are now ready to smoke food in your clean electric smoker.

Step-By-Step Guide: How To Pre-Season The Electric Smoker?

Pre-seasoning your electric smoker will get it ready for the meats that you plan to smoke. It’s a great way to create flavor and protection from rust, too! If you’ve never pre-seasoned an electric smoker before, here is a quick guide on how to do it.

  1. Make sure that there is no water in the water pan. This is an important first step because if there is water in the pan, it will begin to rust out your smoker as soon as you start pre-seasoning it!
  2. Turn on your electric smoker and allow some time for it to heat up (roughly 30 minutes). You want the smoker to be hot enough for the oil to “sear” onto your smoker, but not so hot that it starts smoking before you apply the oil.
  3. Apply a thin coat of cooking oil (canola or vegetable) onto all surfaces of your electric smoker with a folded paper towel or cloth. Your goal here is only to give the seasoning something to “bite into” – coating your entire surface with oil is unnecessary and it will make your smoker a little more difficult to clean.
  4. Turn off your electric smoker for about 30 minutes or until the cooking oil has completely dried onto the surface of the smoker. This allows the oil to “cure” into place.
  5. Repeat steps 2-4 two times, applying cooking oil each time before allowing it to dry. Once you have applied cooking oil 3 times, your pre-seasoned electric smoker is ready for use!

Note: If you plan on smoking meats that have a lot of sugar in them (like ribs), it’s recommended to repeat this entire process one extra time – this will give you an extra layer of protection from rusting due to condensation from these meats.

Also note: If you don’t have a pre-seasoned electric smoker, it’s okay to start using it as soon as the first coat of oil dries. Just understand that this means some of your meat will probably stick a little bit until you repeat the process all of the way through. However, if your smoker is not pre-seasoned, you will need to use a lot more oil than if your smoker was pre-seasoned and it may start to smoke very quickly (before the oil has properly dried in place).

Note: An even better version of this technique is often used in restaurant kitchens; instead of applying cooking oil with paper towels, meathead recommends using a silicone basting brush and applying the oil to your electric smoker with it. This gives you more control over the thickness of the oil and allows for better coverage.

Some other techniques meathead uses:

– Replace some of the cooking oil during pre-seasoning with truffle oil, wine, or beer! This will give even more flavor to your electric smoker.

– Let the cooking oil on your new electric smoker sit for a few days in a warm, dry place before using it. This will help season it better and remove any remaining moisture trapped in the pores of the metal/plastic.

Why use pre-seasoning?

Pre-seasoning is necessary when you want to create a protective layer of fat or oil onto a surface that normally doesn’t have one (such as an electric smoker). When this layer is left exposed, it can rust up very quickly from water or condensation that accumulates during the smoking process. In order to prevent this from happening, food-grade oils are deposited onto these surfaces. Pre-seasoned electric smokers are also pre-treated with anti-rust chemicals, too.

Why use cooking oil instead of vegetable oils?

Vegetable oils have a lower smoke point than cooking oil, which means that they break down at lower temperatures and produce more off-flavors when exposed to high heats. Cooking oil has a higher smoke point, so it works better for the seasoning process. It’s important to note that you should never cook on your electric smoker using vegetable/canola oil… always save this type of cooking for the stove top!

Some people don’t want their meats to taste like canola or vegetable oil, so they use truffle oil, wine or beer instead (be careful not to get these inside of your smoker, though!).

Note: Meathead also recommends using t-bone or strip steaks when pre-seasoning your electric smoker. These cuts have little intramuscular fat, so they are the easiest to season with. Other fatty cuts may be difficult to season because the cooking process breaks down some of their fats and you end up with a greasy exterior that doesn’t taste very good.

 

Smoking Ribs Electric Smoker FAQs

What Does Bark Mean When You Are Smoking Ribs?

Bark is the dark brown outside meat that you see on barbecued or smoked meats. This is also called “the crust” at times. The word bark itself implies that this outer layer is like the protective coat of an arboreal (tree dwelling) animal such as a dog might be. It’s actually made up of cooled-down tasty drippings, spices and rubs mixed together with some rendered fat. It is extremely flavorful and prized by BBQ aficionados everywhere.

Bark is not always formed on smoked meats, but when it does form it can be incredibly delicious! Bark usually forms faster when the ribs are unwrapped so if you want bark, leave them wrapped for a shorter cooking time or unwrap them after most of the cooking time has passed. A general rule-of-thumb is that if you have had your ribs in the smoker for at least 45 minutes then they are ready to be unwrapped for maximum bark formation.

How Do I Know When The Ribs Are Done?

If you are cooking ribs in an oven, then when they are done depends on how long it takes for them to reach the temperature when they are “fall-off-the-bone tender”. For my oven I have found that this is 165°F in the thickest part of the meat.

When I am smoking ribs at around 225°F degrees, then fall-of-the-bone tender is reached when your probe thermometer reads 185°F in the deepest part of the meat after about 5 hours. Of course these times can vary depending upon which rub you use and how much smoke flavor is in it.

What Makes Smoked Ribs Tender?

The main way to get tender ribs is by cooking them low and slow at around 225°F degrees for about 5 hours or so. Sometimes I even smoke my ribs unwrapped for the first half of the cooking time because I want all of the moisture in my smoker to evaporate, not be trapped inside under aluminum foil. Then if I am grilling them after smoking, then I will finish them off with a short amount of time with some sauce on each side or wrapped up in foil so they won’t dry out too much.

Do I Flip Ribs Over When I Am Smoking?

No! Never flip or turn ribs over when you are smoking them. This will disturb the layer of bark that has developed and can take hours to re-form.

Should I foil my ribs when smoking?

No! Never wrap ribs in foil while they are cooking either. This can steam the meat and affect the bark formation.

How Long Do Ribs Take To Smoke?

When I’m smoking pork spareribs at 225-240 degrees, then it takes around 3 hours per side (for four sides) to achieve tenderness when they when fall-off-the-bone when you tug on them with a fork or tongs. Baby back ribs only take about 2 hours per side however, because they are smaller bones. However, this is my opinion; I know many people who will “finish” their ribs in an oven if they believe that is the best way for them to reach the proper level of tenderness.

How High Should Smoke Be Inside Smoker?

The higher the smoke, the better. You can even set your smoker up to create more smoke if you are having trouble achieving enough. This also applies when grilling ribs instead of smoking them; make sure there is plenty of smoke coming out of your cooking chamber (at least 3-4 inches of smoke above the cooking grate) to get the maximum flavor intensity.

How Long Should Dry Rub Be On Ribs Before Smoking?

To start, I usually apply dry rub on both sides of the ribs and let them sit for a half hour before going into the smoker. This is a “pre-smoke” if you will. After about an hour in the smoker at 225°F degrees, it’s time to apply more rub on both sides of your ribs and return them to the smoke chamber for more cooking time. Only add sauce when you are ready to serve them after they have been smoked. It’s not necessary to add additional barbecue sauce during the actual smoking process because this can create a lot of steam inside your meat which will take hours or days to evaporate causing your bark to soften again.

Do I Have To Remove Silverskin On Ribs?

It is not necessary to remove the silverskin membrane found on ribs before you coat them with dry rub or barbecue sauce, but it can make for easier eating if you do so by cutting it away with a sharp knife.

Can I Use Liquid Smoke As A Flavoring?

Yes, you can use liquid smoke as a flavoring for ribs if you wish, but it is hard to get the right balance of smokiness and not have too much or too little. Just be aware that too much liquid smoke will destroy the taste of how good your ribs really are.

What Are Good Rib Marinades?

A good rib marinade should have an acid, oil, spices and salt or other ingredients that tenderize meat so it’s easier to eat. If you are using a stout beer as one of your main ingredients, then you will have a good rib marinade for sure!

How Long Can I Keep Smoked Ribs In The Refrigerator?

If you are not planning on eating the ribs immediately when they are done smoking, then it is best to let them sit in your refrigerator overnight or at least for several hours before putting them into an airtight container with a tight-fitting lid. This will make them easier to cut apart and they won’t fall apart when you go to pick them up.

How Long Do Ribs Take To Reheat In The Oven?

If you are planning on warming your ribs in an oven instead of smoking them again, you should allow 2 hours per pound at 300 degrees Fahrenheit to reheat them thoroughly. 

Can you smoke Ribs in a Water Smoker?

Yes, even water smokers can be used for smoking pork spareribs just like the ones I use every weekend now since my friend Brad told me about them and how much money I can save on fuel while getting better barbecue results than ever before. I never would have believed it until he showed me how easy it is to get perfect barbecue ribs every time if you know what you’re doing and use the right equipment.

Yes, you can smoke ribs in a water smoker!

Can You Smoke Pork Ribs In A Gas Grill?

It is possible to make smoked pork baby back ribs on your gas grill if you configure it properly with the right kinds of thermometers and other equipment. Just take your time when setting up the cooking chamber and follow these tips for advice about smoking pork spareribs.

Conclusion

There you have it, my friends. If you follow this article to the letter, then your first time smoker rib experience will be a good one for sure! I hope that everyone who reads this smokes ribs first before they do anything else because they are so simple to make and you can impress your family and friends with your cooking skills. Just make sure you don’t spend too much time talking and not enough time smoking because you can overcook ribs so easily if they go in the smoke chamber for hours and hours without any supervision.

Happy smoking, and happy grilling!

 

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