How Long to Cook Baby Back Ribs in a Electric Smoker

Learn step by step how to prepare perfectly smoked baby back ribs in an electric smoker!

We cover how to prep, season, smoke, wrap, and sauce your baby back ribs using the 3-2-1 Method in Whatsoever electric smoker such as a Masterbuilt, Bradley, Cuisinart, or Char-Broil.

Let'south go!

Baby Back Ribs vs. Pork Spare Ribs

Why do nosotros Dearest baby back ribs then much?

Well it may take to do with them being leaner and sometimes meatier than in that location sparerib counterparts, besides known every bit St. Louis Manner or St. Louis Cutting Ribs.

Left to Correct: Untrimmed Spare ribs, St. Louis Cut Ribs, Baby Back Ribs

Now, they both come up from the same rib, hogs don't take one set of baby dorsum ribs and another set of spare ribs.

Just, the baby backs are cut from the 1/three of that rib that is closer to the spine, or dorsum of the pig, in the aforementioned area as the spinalis muscle, or loin , where the pork chops are taken from.

In fact, a full size, untrimmed, bone-in pork chop would have a baby back rib attached to information technology!

Baby dorsum ribs share a lot of the same leaner whiter meat equally pork chops which is why they are and then succulent, simply likewise easier than spare ribs to over cook and dry out if not cooked properly.

Today we will become over:

1. How to keep these lean baby dorsum ribs moist while smoking them in your electric smoker.
2. How to wrap them so that they get autumn off the bone tender.
3. How to flavor and sauce them with some of the best products on the market.

How Many Racks of Baby Back Ribs Should I Buy to Cook in my Electrical Smoker?

If you are feeding a crowd, you may be trying to determine how many slabs of baby dorsum ribs yous need to cook in your electric smoker to feed everyone.

Virtually hungry adults can easily eat a half a slab which is most 6 ribs.

Take into consideration if you are too serving other proteins or a lot of heavy side dishes in which case folks may but take 3-4 ribs.

I great mode to fit a lot of ribs at once in your electric smoker is to use a Rib Rack.

You can stand 5 racks upright to fit on just 1 shelf of a typical electric smoker!

This frees y'all up to smoke your sides and veggies on the other shelves…or…merely cook more babe back ribs!

How to Prepare Baby Back Ribs for the Electric Smoker

Remove the Membrane

Once y'all accept removed your slabs of baby back ribs from the packaging, y'all will demand to remove the membrane on the dorsum of each rack.

This membrane not only keeps the seasonings from penetrating the meat, but makes the ribs harder to carve and seize with teeth into or "fall off the bone" every bit they like to say, and its well…just generally unappetizing to your guests.

Luckily, it's non hard to remove with a couple tricks used by BBQ professionals all over the world every twenty-four hours.

Start, slide a proficient sharp knife, preferably a good boning pocketknife like our favorite ane from Imarku, to become the membrane separated from one of the corners.

Next, once you tin can grab a picayune bit of the membrane, use a paper towel to grip information technology tight and pull downward to the other corner.

Sometimes it comes off in one big piece, other times you volition need to get dorsum and remove some pieces that didn't come off, merely using a paper towel is the best fashion to get a concord of this slippery membrane.

Once this membrane is removed, you are ready to season your infant back ribs.

Apply the Rub

Add Mustard or Oil to Bind

Believe it or not, one of the best ways to bind your rub to your meat is with plain one-time yellow mustard.

Trust united states of america.

And trust the thousands of BBQ competitors who have used information technology over the years. You won't gustation any mustard flavour once the cook is over and it holds the rub in place similar a champ.

Simply spread a thin layer of yellow mustard all over the forepart and back of your infant backs and then sprinkle your rub on after that.

If y'all are separating out your common salt from your rub, add together the salt first, and so the rub on peak of that so that the salt is closer to the surface of the meat.

If you lot truly have an aversion to using any kind of mustard , you lot tin also substitute a thin layer of any kind of cooking oil you wish.

But make certain to apply something as this volition help the rub adhere to the meat and not fall off equally you are handling information technology.

Permit the Rub Rest

One time you've practical your rub to the baby backs, don't throw them right in the electric smoker just however.

Give the rub about xx-xxx minutes to draw some moisture out of the meat and create a nice paste on the outside of the meat.

This pulled out moisture will absorb a lot of your fume flavor, and somewhen that moisture will make its style BACK into the meat as information technology rises in temperature pulling your succulent rub and captivated smoke with it into the meat and besides helping to create that coveted pink smoke ring .

The Best Rubs and Sauces for Cooking Baby Back Ribs in an Electric Smoker

Our Favorite Baby Back Rib Rub Brands

Request "What's the best rub for ribs?" is kind of like asking "What is the all-time car on the market?", or "Who was the best baseball thespian?"

Yous are bound to outset some opinionated discussions.

But similar all things BBQ, it comes downward to your personal preferences, dietary restrictions, the crowd you are cooking for, and really, just what you happen to be in the mood for that solar day.

If you don't want a lot of table salt, make your ain rub and cut back on the salt.  If y'all don't desire a lot of sugar, we've got a great proffer below for that too.

What nosotros CAN say is we've tried A LOT of rubs and sauces over the years, and these are our favorites beneath.

Blues Pig

Blues Sus scrofa products are widely used on the competition circuit, and for good reason.

Their original rub is very carbohydrate and paprika frontward, without a lot of spice, so if you are looking for a sweeter season for your infant backs, this is the way to go.

Three Little Pigs

Three Little Pigs is one of our personal favorites, and their Kansa City Championship rub will give you a flake more garlic, onion, and spice than Blues Sus scrofa volition.

We besides love information technology on chicken and turkey and it's a neat BBQ rub to use when y'all don't want everything to gustation like typical ho hum BBQ flavors.

Yous tin always mix it in with a more balanced rub like Blues Squealer if you just want to add a little spice and uniqueness.

Bad Byron'south Butt Rub

If you desire a quality rub without Whatever saccharide , we are big fans of Bad Byron'due south Butt Rub Seasoning.

Although we typically use it on cuts of beef and steaks where we are going for a more savory flavour, at that place is no real reason y'all can't apply it to your smoked baby back ribs if you are looking for big flavor without all the carbohydrate.

Homemade Rubs

Meathead's Memphis Dust

Nosotros are big fans of Meathead Goldwyn over at amazingribs.com, and are likewise in love with his Memphis Dust Rub recipe.

It's and then good, you don't even need sauce.

Now, Meathead doesn't put salt in any of his rub recipes but rather salts his meat separately first.

And so brand sure to accept that into consideration if you choose to set this classic rub for your infant back ribs.

Bootleg "In a Pinch" Rub

Sometimes, you forgot yous ran out of your favorite rub, or don't have all the ingredients on hand to make a complex 1 from scratch.

If you just want to get a skillful archetype BBQ rub on your baby back ribs before throwing them in the electric smoker, then we've got y'all covered with this simple rib rub recipe with seasonings virtually people accept on hand in the pantry:

• 1/2 Cup Dark Brownish Sugar
• one/4 Cup Paprika
• 1 Tbsp Fibroid Ground Black Pepper
• ane Tbsp Kosher Salt (Or one/2 Tbsp table salt, go piece of cake, you tin can always add more salt later)
• i Tbsp Chili Powder
• one/ii Tbsp Granulated Garlic or Garlic Powder (suit to sense of taste)
• 1/2 Tbsp Onion Powder (adapt to taste)
• ane Tsp Cayenne Pepper (optional)

Mix thoroughly, (using a re-usable plastic shaker works best), and then sprinkle direct on your ribs afterwards applying some mustard to bind as described above.

You can feel free to adjust each ingredient to your ain diet and sense of taste preferences.

Our Favorite Baby Back Rib Sauces

Blues Hog again wins the mean solar day here with their astonishing lineup of sauces.  While their rubs are cracking, their sauces are World CLASS .

Their Original BBQ Sauce is VERY thick, VERY sweet, and incredibly heavy on flavor, so a fiddling goes a LONG manner.

In fact, we really like to cut it with their Tennessee Ruddy Sauce, which is a thinner, more vinegar based sauce, that is our hands downward favorite sauce to utilize on our pulled pork as described here.

You can selection up both and mix them like we practise, or mix some Blues Hog Original in with one of your other favorites (we'd propose more than savory sauces to residue the sugar, like this 1 from Aaron Franklin.)

Kosmos also makes a great lineup of BBQ sauces that work great on baby back ribs, especially if you desire to try some more adventurous flavors such as their Peach Habanero or Honey Jalapeno.

The Best Wood for Smoking Baby Back Ribs in an Electric Smoker

You have a lot of options when it comes to choosing the right forest fries to smoke your babe dorsum ribs in an electric smoker.

And do make certain you lot are using wood chips, not pellets!  Save those pellets for the pellet grills and pellet tube smokers.

Mesquite and hickory will requite a very aggressive fume flavor to the lean baby back ribs, usually a piddling as well much if used solely on their ain rather than mixed with a milder fruitwood.

Pecan, apple tree, beech, alder, and cherry wood fries all give great results on baby backs when cooked in an electric smoker.

And since you will need to add more forest chips every thirty-40 minutes (unless you using something like the Masterbuilt Dull Smoker Zipper), y'all can alter upwardly which type f chips you lot add together each fourth dimension.

Typically, the majority of your smokey flavor will come up from what yous utilize earlier in the cook when the meat is still cool, so make sure to take that into consideration when layering your flavors.

Setting up an Electric Smoker for Baby Back Ribs: The Basics

For an in depth lesson, check out our full article on how to utilize wood chips in an electric smoker.

Fill the H2o Pan

If your smoker comes with a water pan, use hot water to fill the metal container provided and carefully place it at the bottom of the smoke chamber.

Do Not mix up your woods chip tray and your water pan.

Some models will have a designated space for the water, just if in that location isn't one, you tin can also choose to use an aluminum pie pan and place it on the bottom shelf of the smoker below where your food will cook to create the aforementioned consequence.

This will create a more moist environment which will not simply prevent your meat from drying out while information technology cooks, merely the moisture also helps facilitate smoke penetration into the meat.

Preheat the Smoker

Side by side, preheat your smoker by either adjusting the punch control to the required temperature or, on digital smokers, by using the upwardly and down arrow buttons to select your heat setting.

Note that information technology can take upward to 25 minutes for your electric smoker to attain the intended temperature.

For our smoked baby back ribs we desire to set the electrical smoker to 225°F.

Add together the Forest Chips

Depending on the model of smoker, you either accept a tray that must be removed from inside the chamber and filled, or a side loading door that allows yous add wood without opening the cooking chamber and disrupting the temperature.

All else existence equal the second option is preferable.

Check your smoker's instructions as some smokers recommend adding the chips before you preheat, and others recommend adding them merely AFTER the smoker has come to temperature.

Equally we've discussed time and time again, in that location is no demand to soak your wood chips in h2o before using them.

Smoke is created from smoldering the wood chips in a depression oxygen environs, Not from soaking them in water.

Then, close the loading tray door, allow the smoke begin to start, and then add your food to the cooking bedchamber and close the door.

Refill the Woods Fries

Now, as we mentioned, yous will need to refill the forest chips every 30-40 minutes as the smolder adequately quickly compared to wood chunks and wood pellets.

If yous are using a Masterbuilt Electric Smoker, bank check out their Slow Smoker Accompaniment Zipper.

It allows y'all to preload the wood chips, much like a pellet hopper on a pellet grill and smokes them more than slowly so that you don't need to constantly refill.

This works nifty for longer smokes like for pork butt and brisket.

Masterbuilt Irksome Smoker Accessory Zipper

• Continuous smoke when common cold smoking or hot smoking up to 275˚F
• Automatically heats wood fries with the push of a button
• Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
• Removable ash tray for easy cleanup

Rather Lookout man than Read?

Cheque out this dandy video from Smoke Trails BBQ outlining exactly how to smoke swell Baby Dorsum Ribs in a Masterbuilt Electrical Smoker using the 3 2 ane Method.

Otherwise read on beneath!

How to Smoke Infant Back Ribs in an Electric Smoker

Now that the baby dorsum ribs have been seasoned and the rub has rested and permeated the meat a fleck, all that'due south left to exercise is melt them!

With an electric smoker, this is the easy part!

Like nosotros described above, fill up your water pan, plough your electric smoker to 225°F, and add your wood chips and ribs one time the smoker is up to temperature.

What Temperature do you Cook Baby Back Ribs in an Electric Smoker?

We recommend initially setting up the smoker to cook at 225°F.

This seems to be the sweet spot where its low enough that the outside doesn't overcook merely also high enough that the baby backs don't cook for so long that they dry out.

If you choose to melt at a higher or lower temperature, make sure to adjust your times during each stage of The iii 2 1 Method outlined below.

Using The 3 ii 1 Method to Cook Baby Back Ribs on a Traeger Pellet Grill

A pop technique for smoking baby dorsum ribs is what's known as The 3 2 1 Method.

This refers to the following blocks of time:

• The First 3 Hours: Smoking the ribs
• The Side by side 2 Hours: Wrapping the ribs in foil and then that they steam and get tender and more "Fall off the Bone" style.
• The Last 1 60 minutes: Taking them out of the foil and putting them dorsum on the grill to business firm up and finally saucing them during the concluding 30 minutes.

Now, this is just a framework, and a mode of simplifying the process.  Empathise that in BBQ there are no absolutes.

You can keep your electric smoker pegged at 225°F throughout this whole procedure.

The First 3 Hours – Smoke

iii hours is a proffer. You may only need to smoke the baby ribs for 2 hours before wrapping.

The idea is to get a dainty smoke flavor on them and get them to turn a nice dark ruby-red and amber color without completely drying them out.

One way to keep them from drying out is to spritz them with some sort or flavorful juice, cola, or beer during this part of the melt.

Many BBQ pros like to use a mixture of 75% apple juice and 25% apple cider vinegar.  Some use ruby-red cola and swear by the sugar caramelizing on the surface.

One time you have a nice color of the ribs after virtually 1.5 to 2 hours, keep a close eye on them if you cook any longer.

Yous want to avoid burnt edges and large splits beyond the summit of the meat.

You tin can rotate them a bit during this time if perhaps the back of your electric smoker is hotter than the forepart.

If you are using rib racks, turn the infant back ribs over about one-half style through the cook to make sure they cook evenly.

The Next 2 Hours – Wrap

Again, 2 hours is a suggestion, and with baby backs, unlike their fattier sparerib counterparts, you probably won't need to wrap a full 2 hours.

Nosotros'd recommend wrapping just for one hr the commencement time you try this and see how they turn out.

The longer you wrap, the more the ribs will steam and get autumn off the bone tender .

But over do it and yous'll end up with a foil purse of bare bones and loose shredded pork.

And then wrap tightly for thirty-45 minutes and and so check every xv minutes until you see the meat pulling abroad from the ends of the bones.

This is usually a good indicator they are ready to come out of the foil.

Have fun with your ingredients inside the foil.

Many BBQ competitors use a combination Parkay squeeze butter, chocolate-brown carbohydrate, and honey to make a sweetness glazy bathroom for their baby back ribs in the foil.

Pro Tip: For more moist, fall off the bone meat, place the ribs upside down into your foil wrap of ingredients, wrap, and then place on the grill upside down this way.  And so turn them dorsum over right side up to firm up after when you remove form the foil in step 3.

The Final Hour – Firm and Sauce

It may take a few cooks for you to learn exactly how long to wrap your ribs based on how yous like them.

Once you are set up to remove them from the foil exist careful, the steam and liquid will be EXTREMELY HOT!

Make certain to salvage the juice to mix with your sauce!

Nosotros recommend a good pair of insulated meat handling gloves to easily pick up the hot rack of infant backs rather than trying to awkwardly use forks and tongs.

Insulated BBQ Gloves for Smokers, Fryers, Hot Nutrient, Water & Oil Proof Flame Retardant with Neoprene Blanket (14″)

• one, Rubber FOR BOTH Dry& Moisture Utilise▶ Premium flame resistant neoprene coated exterior protects your hands from called-for coal, hot grill, sparks，humid h2o and other oestrus sources. 14-inch length provides more protection in a higher place your wrist
• iii, OIL RESISTANT& EASY CLEANING▶ The chemic stable and liquid & steam resistant material makes it handy for grabbing meat and spraying sauce.Simply wash them in the sink with your gloves still on with hot h2o and soap when finishing your job.

For one, you don't want to burn down yourself, but y'all besides don't want to end up with a hot slippery slab of ribs on the footing.

Place the baby dorsum ribs back in the electric smoker unwrapped and right side up (or back in the rib rack) and give them nigh 30 minutes to house upwards a trivial earlier yous start putting on any sauce.

And so baste your favorite sauce (or philharmonic of sauces like Blues Hog Original and Tennessee Red mentioned above) on for the final thirty minutes.

This volition requite the sauce some fourth dimension to caramelize on the ribs a flake and stick to the meat.

You are welcome to crank the heat in your electric smoker here for the concluding 30 minutes up to 275-300°F but just brand sure not to fire the sugars in yous sauce.

How to Carve and Serve Smoked Baby Back Ribs from your Electric Smoker

When it comes to slicing up and serving your electric smoker smoked infant back ribs, you lot tin can stand them upright to come across the lines of the bones easier and cutting summit to bottom.

A good meat slicing knife makes all the difference and will proceed the baby backs from falling apart every bit you piece.

We specially like this meat slicing knife from Mairico.

We don't recommended cutting every rib upwardly individually before serving or they are more probable to dry out.

Depending how many guests you are serving, you tin either give each person their own ane/3 to 1/2 slab, or put them on a platter cut upward in 2-3 rib sections for people to take with tongs.

Want to review our five FAVORITE Meat Cutting knives of the past year? Check out this Complete Listing HERE!

Serve some extra sauce on the side for those who want information technology, and bask!

What Other Foods Tin can I Smoke in my Electric Smoker?

Looking for some more inspiration for things to smoke in that fancy electrical smoker?

Check out some of our favorite recipes below that tin easily be modified to be done in most electric smokers.

More Pork

• Pellet Smoked Baby Back Ribs
• Pellet Grill Smoked Pork Chops
• Smoked Fresh Ham with Dark Rum Citrus Glaze
• Spiral Sliced Smoked Hot Dogs
• Smoked Bratwurst with Beer Braised Onions
• Gas Grilled Bratwurst
• Pellet Grilled Bratwurst
• Roasted Hog in Your Backyard
• Traeger Smoked Pulled Pork
• Traeger 3-ii-1 Pork Ribs
• Electric Smoker Pork Butt
• Pit Dominate Pulled Pork

Poultry

• Spatchcocked Chicken on a Pellet Grill
• Smoked Turkey Breast with Cajun Butter Injection
• Pellet Grill Whole Thanksgiving Turkey
• Spatchcock Smoked Turkey on a Pellet Grill
• Easy Smoked Turkey Legs
• Trash Tin Turkey – OK, technically not made on a grill or smoker but ane of the well-nigh fun ways there is to melt a Turkey…at over 700 degrees in only ii hours!

Beef

• Smoked Prime number Rib on a Traeger Pellet Grill
• Perfect Smoked London Broil
• Smoked Ribeye Roast
• Hot and Fast Smoked Beefiness Brisket
• Smoked Corned Beef
• Smoked and Reverse Seared Ribeye Steaks
• Pellet Grilled Steak
• Perfect Grilled Hamburgers
• Smoked Eye of Circular Roast Beefiness
• Smoked Flank Steak
• Traeger Smoked Beef Tenderloin with Horseradish Cream

Seafood

• Honey Smoked Salmon
• Smoked Oysters in a Garlic White Wine Sauce
• Smoked Scallops with Lemon Butter Sauce
• Smoked Lobster Tails
• Honey Smoked Tilapia
• Perfect Smoked Halibut
• Smoked Mahi Mahi
• Smoked Swordfish Steaks
• Smoked Crab Legs with Cajun Clarified Butter
• Smoked Mackerel with Maple Balsamic Glaze

Lamb

• Smoked Leg of Lamb with Guinness Marinade
• Smoked Lamb Chops with a Balsamic Butter Sauce
• Smoked Rack of Lamb with Garlic and Rosemary or Smoker
• Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
• Smoked Lamb Shanks

Other Odds and Ends

• Smoked Gouda Cheese
• Smoked Asparagus
• Smoked Cauliflower
• Viscous Smoked Sugariness Potatoes
• Perfect Steamed Tamales
• Maple Bourbon Smoked Pineapple

Smoked Baby Back Ribs in an Electric Smoker

Acquire step by footstep how to smoke perfect baby back ribs in an electrical smoker using one of our favorite homemade rubs.

Learn how to prep, flavor, melt, and sauce your baby backs using the three 2 1 Method used widely in BBQ competitions

Whether you are using a Masterbuilt, Bradley, Char-Broil, or some other make nosotros've got you covered.

Prep Time 30 mins

Cook Fourth dimension 5 hrs

Total Time seven hrs 10 mins

Class Main Course

Cuisine American, Australian, barbecue, BBQ, Smoked

Servings 4 people

Calories 700 kcal

• Electrical Smoker such as a Masterbuilt

• 4-5 handfuls of Wood Chips (preferably fruitwood or oak)

• Empty Spray Bottle

• Rib Rack (optional)

• Aluminum Foil or Non-WAXED Pink Butchers Paper

• Heat Resistant BBQ Gloves

• Basting brush

• Meat Slicing Knife

• 2 Racks Baby Back Ribs
• two Tbsp Yellow Mustard
• ane cup Your Favorite BBQ Sauce such equally Blues Squealer

BBQ Rub

• 1 cup Dark Dark-brown Sugar
• ½ loving cup Paprika
• ii Tbsp Grade Ground Black Pepper
• two Tbsp Kosher Salt or i/2 Tbsp Table Salt
• 2 Tbsp Chili Pulverisation
• one Tbsp Granulated Garlic
• 1 Tbsp Onion Pulverization
• ii Tsp Cayenne Pulverization optional for heat

Spritz

• ½ cup Apple Juice
• ¼ cup Apple tree Cider Vinegar

Wrapping Seasonings (optional)

• 1 Cup Dark Chocolate-brown Saccharide
• 2 drizzles Dearest
• 2 drizzles Parkay Clasp butter
• 2 drizzles Tiger Sauce optional for heat

• Kickoff up the electric smoker, add your chosen forest chips to the loading tray, and set the temperature to 225°F.

  

Prepare the Ribs and Spritz

• Remove the membrane from the back each rack of baby back ribs using a knife to get it started in one corner, then grabbing on with a paper towel and pulling towards the contrary corner.

  

• Apply a thin layer of yellow mustard to the front and backs of each rack of ribs and rub to coat entirely.

• Utilise your favorite BBQ rub or mix the rub ingredients listed to a higher place together in a bowl or shaker.

  

• Apply a generous corporeality of rub to the fronts and backs of each slab of baby back ribs. Its ok to leave some rub leftover to apply more than throughout the cook if needed.

  

• Let the rub assault the ribs at room temperature for near 20-30 minutes before putting them in the electrical smoker.

• While the rub is setting, mix the apple juice and apple tree cider vinegar together in a spray canteen.

iii - Smoke the Ribs

• Once the electric smoker is making fume and up to 225°F, identify the ribs on the grates. Use a rib rack if preparing more than 3 racks of baby back ribs at one time.

  

• Close the door and allow the ribs melt for virtually 90 minutes. You can spritz gently as necessary to keep the meat moist if it begins to wait dry out.

• Every 20-30 minutes, check the wood chip tray and dump charred fries and replace with fresh Dry out wood chips as needed throughout this outset stage.

  

• Subsequently 90 minutes rotate the ribs if i side appears darker than the other and begin checking them about every 15-20 minutes.

• While they are smoking, you lot can ready your foil and wrapping ingedients.

2 - Wrap the Ribs

• Lay out 2 long pieces of heavy duty aluminum foil or Non-WAXED pink butchers paper on summit of each other on the counter, long plenty to double wrap the rack of ribs forepart and back with the two pieces. Echo with the other rack.

  

• Spread ½ cup of brown sugar on each gear up of aluminum foil, then drizzle some beloved, parkay squeeze butter, and Tiger Sauce on each. (this is optional).

• Place the baby back ribs face down into each pile of aluminum foil and ingredients.

• If you would rather not use the wrapping ingredients listed above, place the ribs in the foil confront and add a small amount of apple tree juice, soda, or beer to the aluminum foil to add some moisture.

• Wrap the ribs tightly in the double layer of aluminum foil or butchers paper and place back in the electric smoker and continue to cook at 225°F.

  

• Once the ribs are a nice dark amber color and peculiarly if you begin to come across any very nighttime burning on the bones or ends, usually effectually the 2.five 60 minutes mark, remove them from the electric smoker using tongs or rut resistant gloves.

1 - House and Sauce the Ribs

• Begin checking the ribs after about 45-60 minutes and every xv minutes afterwards that. Once yous see the meat pulling abroad from the ends of the bones and tenderizing, you tin take them out of the foil. This may only take 1 to 1.5 hours rather than ii.

• Carefully remove the ribs from the foil and relieve the juices in the foil to add to your sauce later. Identify the ribs dorsum in the electric smoker, confront up, and melt for most 30 more minutes at 225°F earlier saucing.

  

• While the ribs are cooking, fix your sauce by mixing your favorite sauce(s) together with some of the juices retained from the foil. Mix in a loving cup or bowl and set aside.

• After the baby backs have been back in the electric smoker unwrapped for nigh 30 minutes and firmed back up a little, gently castor the sauce on with a basting brush.

  

• Close the door and go along cooking for another 30 minutes to allow the sauce thicken and fix on the meat.

Etching and Serving

• Remove the ribs from the electric smoker and let them remainder for about fifteen minutes.

• Plough the ribs upright on their border so that you tin can more easily come across the ribs running along the bottom up and own.

• Using a good meat slicing knife cutting from top to bottom between the bones in the center of the racks to serve a half rack to each person. Or y'all can cut them into 2-3 rib portions on a serving platter to a larger oversupply.

  

• Include some sauce on the side for guests to add together extra if they desire and enjoy!

Video courtesy of Smoke Trails BBQ

Calories: 700 kcal

Keyword three-2-i Ribs, baby dorsum ribs, charcoal-broil, bbq, BBQ Rub, Bradley, Char-Broil, electric smoker, Masterbuilt, pork ribs, smoked ribs, Smoking

Let us know how it was!

shiverssaintin.blogspot.com

Source: https://www.madbackyard.com/how-to-smoke-baby-back-ribs-in-an-electric-smoker/

Share this post