Ready to impress your friends and family with some delicious, mouth-watering smoked ribs? Look no further – this guide will show you everything you need to know to make perfect Masterbuilt smoked ribs every time.
Smoked ribs are a staple of any great cookout or BBQ, and with good reason – they’re absolutely delicious! The key to making amazing smoked ribs is in the preparation and cooking process. With a little bit of time and effort, you can easily turn out some of the best-tasting ribs that your guests will ever enjoy. Let’s get started!
You can also check our articles on Smoked Drumsticks: How to Make Chicken Drumsticks, How to Clean Masterbuilt Smoker, How to Get Bark on Brisket in Electric Smoker, How Long to Smoke a 6 Pound Brisket, How to Make Prime Rib in Electric Smoker, and How to Use Pit Boss Electric Smoker.
What Style of Ribs is Best?
There are different styles of ribs, and each one has its own unique flavor. The four most popular styles of ribs are:
Kansas City Style Ribs
As the name suggests, these ribs come from Kansas City. They are oven baked or grilled and then covered in a sweet and tangy BBQ sauce. The sauce is usually thick and sticky, which makes these ribs messy but delicious!
Memphis Style Ribs
These ribs are dry rubbed with a blend of spices and then slow-cooked over indirect heat. They are usually served without any BBQ sauce, as the rub provides all the flavor that these ribs need.
North and South Carolina Styles
These two styles of ribs are similar in that they are both covered in vinegar-based sauce. The main difference between the two is that the North Carolina sauce also has ketchup in it, whereas the South Carolina sauce does not.
Both of these sauces are thinner than the Kansas City-style sauce, so if you’re looking for something that’s less messy, then either of these two options would be a good choice.
Getting Started
Now that you know what style of ribs you want to make, it’s time to get started!
Good-to-have Accessories
There are a few things that you’ll need in order to make smoked ribs, but none of them are too expensive or difficult to find. You’ll need the following:
Plastic or Rubber Gloves
These will come in handy when you’re handling raw meat. You don’t want to risk getting any bacteria on your hands that could potentially make you sick, so it’s always better to be safe than sorry.
A Good Quality Meat Thermometer
This is an essential tool for making sure that your ribs are cooked to perfection. There’s nothing worse than overcooked or undercooked ribs, so a meat thermometer will help you avoid that catastrophe.
Grill Tongs
You’ll need these to flip the ribs over during cooking. Make sure to get a good-quality pair that won’t rust or break easily.
Disposable Aluminum Pans
These are great for catching any drippings from the meat while it’s cooking. You can usually find them at your local grocery store.
Squeeze Bottles
These are optional, but they can be helpful for applying sauces or rubs to the ribs. You can usually find them in the cooking aisle at your local store.
Cleaning the Electric Smoker the First Time
If you’ve never used an electric smoker before, then you’ll need to season it before using it. Seasoning the smoker will help to prevent rust and also help to give the meat a better flavor.
Pre-season the electric smoker
To season the smoker, you’ll need to:
1. Wash the inside of the smoker with warm, soapy water. Make sure to get rid of any residue that may be left behind from the manufacturing process.
2. Rinse the smoker out with clean water and then dry it completely.
3. Once the smoker is dry, apply a thin layer of cooking oil to all of the interior surfaces. You can use vegetable oil, canola oil, or even olive oil.
4. Turn the smoker on and set it to 275 degrees Fahrenheit. Let it run for about 3 hours.
5. After 3 hours, turn off the smoker and let it cool down completely.
You’re Ready to Start Smokin’ Ribs like a Pro!
Now that you’ve seasoned the smoker and gathered all of the necessary supplies, you’re ready to start smoking ribs like a pro!
Selecting the Meat
The first step is to select the type of ribs that you want to smoke. To help you decide, here are the things that you can consider:
Talk to the Butcher
If you have a good relationship with your local butcher, then they may be able to help you select the right type of ribs for your needs.
Avoid Vacuum-Sealed Ribs
Vacuum-sealed ribs are usually lower quality and may not have the same flavor as fresh ribs.
Meat, meat, meat
Ribs are all about the meat, so you want to make sure that you select ribs that have a good amount of meat on them.
Good Marbling
Marbling is the term used to describe the streaks of fat that run through the meat. Ribs with good marbling will be more tender and flavorful.
Types of Pork Ribs
Now that you know what to look for when selecting pork ribs, it’s time to learn about the different types of pork ribs that are available.
Spare Ribs
Spare ribs are taken from the belly side of the pig, and they’re usually larger and tougher than other types of pork ribs. They also have a higher fat content, which means they’re full of flavor. Because they’re tough, spare ribs benefit from longer cooking times so that they can break down and become tender. One of the most popular ways to cook spare ribs is by smoking them low and slow.
St. Louis Ribs
St. Louis ribs are similar to spare ribs, but they’ve been trimmed so that there’s less fat and bone. This gives them a more rectangular shape, which makes them easy to stack in the smoker or on the grill. Because they have less fat, St. Louis ribs can sometimes be less tender than spare ribs, but they make up for it in flavor.
Baby Back Ribs
Baby back ribs are taken from the loin area of the pig, which is right behind the shoulder blade. They’re called “baby” back ribs because they come from young pigs—adult pigs have larger loins, which produce a different cut of rib altogether.
Baby back ribs are leaner than other types of pork ribs, which means they can sometimes be less tender and flavorful. However, when cooked properly, they can be absolutely delicious. Baby back ribs are best cooked quickly over high heat so that they don’t dry out.
Prep the Ribs
Once you’ve selected the type of pork ribs that you want to smoke, it’s time to prepare them. This is a critical step in the smoking process, and it will help to ensure that your ribs turn out tender, juicy, and full of flavor.
How to Remove the Membrane?
The first step is to remove the membrane from the back of the ribs. The membrane is a thin, white layer of connective tissue that covers the bone side of the ribs. It’s not necessarily harmful to eat, but it can make the ribs tough and chewy. For that reason, it’s best to remove it before cooking.
Here’s how to do it:
1. Start by turning the ribs over so that the bone side is facing up.
2. Using a sharp knife, loosen the membrane from one end of the rib rack.
3. Once you have a small section loosened, grasp it with a paper towel and peel it off in one piece.
4. Repeat this process until the entire membrane has been removed.
Apply the Dry Rub
The next step is to apply a dry rub to the ribs. A dry rub is a mixture of spices that are rubbed into the meat before cooking. It’s a great way to add flavor to the ribs, and it can also help to create a nice crust on the outside of the meat.
To apply the dry rub, simply sprinkle it evenly over the ribs, using your hands to rub it in. Be sure to cover the entire surface of the meat, including the sides and ends. Once the ribs are coated with the dry rub, you can place them in the fridge so that the flavors can meld.
The Cooking Process for Electric Smoker Ribs
Now that the ribs are prepped and ready to go, it’s time to start smoking.
Preheat the Smoker
First, you’ll need to preheat your smoker. Most smokers will have instructions on how to do this, so be sure to consult your owner’s manual. Generally speaking, you’ll want to heat the smoker to between 225 and 250 degrees Fahrenheit.
Preheating the smoker is important because it will help to ensure that the ribs cook evenly. If the smoker is too cold, the ribs will take longer to cook, and they may not reach the desired level of doneness.
Add Wood Chips and Liquid to the Drip Pan
Once the smoker is preheated, it’s time to add wood chips and liquid to the drip pan. The wood chips will provide flavor, and the liquid will help to create smoke.
Most smokers will come with a drip pan, but if yours doesn’t, you can simply use an aluminum pan. You can use any type of wood that you like, but mesquite or hickory are good choices for pork.
Add only a small amount of wood chips to the pan—you don’t want to overload it, or you’ll end up with too much smoke. As for the liquid, you can use water, apple juice, or even beer.
Once you’ve added the wood chips and liquid to the drip pan, place it in the smoker.
To Soak or Not to Soak?
It’s not necessary to soak the wood chips before smoking, but some people prefer to do it. Soaking the wood chips can help to prevent them from burning too quickly, and it can also help to create more smoke.
If you do decide to soak the wood chips, be sure to drain them before adding them to the smoker.
Check the Smoke
Once you’ve added the wood chips and liquid to the smoker, it’s time to check the smoke. You should see a thin stream of smoke coming from the smoker, but it shouldn’t be too heavy. If it is, you may need to adjust the vents to let more air in.
If the smoke is too thin, you can add more wood chips to the smoker. Be sure to wait until the wood chips are fully smoked before adding more, or you’ll risk smothering the fire.
Smoke the Ribs
Now it’s time to actually smoke the ribs. Place the prepared rack of ribs in the smoker, making sure that they’re not touching each other. Adjust the vents so that the smoker maintains a temperature between 225 and 250 degrees Fahrenheit.
Let the ribs smoke for about 4 hours. Don’t open the smoker too often, as this can cause the temperature to fluctuate.
Don’t Skip the Mop Sauce
After 4 hours, it’s time to mop the ribs. Moping is simply a method of basting the meat with a liquid as it cooks. This helps to add flavor and moisture to the meat, and it can also create a nice crust on the outside.
Mop the ribs every 30 minutes for the next 2 hours. You can use any type of barbecue sauce that you like, or you can even make your own.
After 6 hours of smoking, you can remove the ribs from the smoker and cover it tightly with foil. Place them back in the smoker and let them cook for another 2 hours.
The Ribs are Done
After 8 hours of smoking, the ribs should be done. To check, insert a meat thermometer into the thickest part of the meat. The ribs are done when the thermometer registers 145 degrees Fahrenheit.
Once the ribs are done, remove them from the smoker and let them rest for about 10 minutes. Allowing the juices to settle will result in more tender ribs.
Sides to Serve with Smoked Ribs
If you’re looking for the perfect side dish to complement your smoked pork ribs, look no further! Here are some sides that are sure to please any crowd.
Baked Beans
There’s just something about smoked pork and baked beans that go together like peanut butter and jelly. For this dish, you’ll want to start with a base of navy beans.
Then add in some brown sugar, molasses, ketchup, mustard, Worcestershire sauce, and bacon. Mix it all together and bake in the oven until bubbly. Your guests will love digging into this sweet and savory side.
Coleslaw
A southern classic, coleslaw is the perfect balance of sweet and tangy. It’s also incredibly easy to make. Simply combine mayonnaise, vinegar, sugar, and salt in a bowl.
Then add in some shredded cabbage and carrots. Give it all a good mix, and voila! You’ve got a delicious side dish that will complement your ribs perfectly.
Corn on the Cob
Smoked pork ribs are delicious on their own, but they’re even better when paired with fresh corn on the cob. Simply boil the corn until tender, then slather on some butter and salt.
You could also add in other seasonings like chili powder or cumin for an extra kick of flavor. Grilled corn will also be a great option if you’re looking to keep things extra summery.
Grilled Vegetables
A healthy option for those looking to load up on veggies! Simply toss your favorite veggies (we recommend zucchini, squash, peppers, and mushrooms) with olive oil and grill until tender.
Season with salt & pepper to taste, then pile high on a platter next to your smoked pork ribs. Your guests will love being able to customize their own grill veggie skewers!
Masterbuilt Smoked Ribs FAQs
What does bark mean when you are smoking ribs?
The bark is the flavorful outer layer of the meat that develops during the smoking process. It is often a deep red or brown color, and it should be nice and crisp when you take the ribs out of the smoker.
The key to achieving the perfect bark is to cook the ribs slowly and at a low temperature. This allows the fat and juices to render out of the meat, creating a delicious crust that is packed with flavor.
Do you flip ribs over when you are smoking?
Some assert that flipping the ribs allows them to cook evenly, while others contend that flipping them causes the meat to lose its flavor. So, what is the answer? Ultimately, it comes down to personal preference.
Some pit masters swear by flipping their ribs, while others find that it dries out the meat. If you are new to smoking ribs, it may be best to start by cooking them without flipping them. Once you have a feel for the process, you can experiment with flipping them and see if it makes a difference in the taste of your finished product.
What makes smoked ribs tender?
One of the keys to making tender smoked ribs is to cook them slowly. For best results, cook the ribs at a low temperature for several hours. This helps to break down the tough collagen in the meat, making it more tender and flavorful.
Another important tip is to avoid overcooking the ribs. They should be cooked until they are tender, but not so long that they fall apart.
How long should dry rub be on ribs before smoking?
For best results, dry rub should be applied to ribs at least 30 minutes before smoking. This gives the spice blend time to permeate the meat and start developing flavor. If you’re short on time, you can apply the rub up to an hour before cooking.
However, for ribs that are truly packed with flavor, it’s best to let the dry rub sit overnight. This allows the spices to fully penetrate the meat, resulting in ribs that are extremely moist and flavorful.
Should I smoke my ribs at 225 or 250?
Most pit masters agree that smoking ribs at a low temperature (around 225 degrees) is the best way to achieve tender, flavorful ribs. However, if you are short on time, you can cook the ribs at a higher temperature (around 250 degrees). Just be sure to keep an eye on them, so they don’t overcook.
What is the 3 2 1 rule for ribs?
The 3 2 1 rule is a simple guide for smoking ribs that results in tender and juicy ribs every time. The rule is as follows:
3 hours of smoking at a low temperature (225 degrees)
2 hours wrapped in foil or butcher paper
1 hour uncovered (at 225 degrees)
This method produces ribs that are incredibly tender and packed with flavor. However, it should be noted that the 3 2 1 rule is just a guide. Depending on the type of smoker you are using and the size of the ribs, you may need to adjust the cooking times.
Conclusion
Smoking ribs is a process that takes time and patience. However, the end result is well worth the effort. By following the simple steps outlined above, you can smoke ribs that are tender, juicy, and packed with flavor. So fire up your smoker and get ready to enjoy some of the best ribs you’ve ever tasted!
We hope that you enjoyed this article on how to make Masterbuilt smoked ribs. And be sure to check out our other articles on smoking meats!