Smoking ribs is an art form. It’s a time-consuming process that requires patience, attention to detail, and a whole lot of love. When done right, the results are mouth-watering, tender ribs that fall off the bone.
In this blog post, we’ll walk you through how to smoke babyback ribs in electric smoker step by step.
You can also check our articles on How to Make Perfectly Smoked Burgers, How to Make Juicy Smoked Beer Can Chicken in Electric Smoker, Easy to Make Smoked Ham Recipe, How to Smoke Cheese in a Electric Smoker, How to Choose Electric Heating Element for Smoker, and Soaking Wood Chips for Electric Smokers – Required or Not.
How to Smoke Babyback Ribs in Electric Smoker Step by Step?
Selecting the Meat
The first step is to select the meat. When it comes to smoking ribs, you want to make sure you’re starting with high-quality meat.
Look for ribs that have a nice marbling, are firm to the touch, and have a nice red-pink color. This indicates that they are fresh and ready to be smoked. If you don’t have access to fresh ribs, you can always use frozen ones.
Prep the Ribs
Once you’ve selected your meat, it’s time to prep the ribs. This involves trimming the rib length and removing the membrane. Let’s break down each of these steps in more detail.
Trim the Rib Length
The first thing you’ll want to do is trim the rib length. This ensures that the ribs will fit nicely in your electric smoker without overlapping or hanging off the sides. Using a sharp knife, carefully trim off any excess fat and meat until you’re left with evenly sized ribs that will fit snugly in your smoker.
How to Remove the Membrane
The next step is to remove the membrane from the ribs. The membrane is a thin layer of connective tissue that covers the bone side of the rack of ribs. It’s important to remove this before smoking because it can make the Ribs tough. There are two ways to remove the membrane: with a paring knife or by slipping it off with your fingers.
If you’re using a paring knife, slide the tip of the knife under the membrane and gently lift it until you have enough to grab onto it with your fingers.
Once you have a good grip on it, pull it off in one fell swoop. If you’re having trouble getting started, try poking a few holes in the membrane with your knife to loosen it up.
If you’re trying to slip it off with your fingers, simply slide one finger under the membrane and grip onto it. Then use your other hand to grab the end of it and pull it off in one smooth motion.
Apply the Rub
Once the membrane is off, it’s time to apply the rub. Rubs are a combination of spices and herbs that add depth of flavor and help to create a crispy, crunchy bark. Depending on the type of rub you’re using, apply it generously and evenly onto both sides of the ribs.
For best results, massage the rub into the ribs so that it has a chance to really sink in and flavor the meat. Let the ribs sit for at least 30 minutes to allow the rub to penetrate fully.
Preheat the Smoker
Before you can start smoking the ribs, you’ll need to preheat the smoker. Depending on your model of electric smoker, follow the manufacturer’s instructions for preheating the unit.
This usually involves filling the wood chip box with your desired type of wood chips and turning on the smoker to the proper temperature setting.
Smoke the Ribs
Once the smoker is preheated, place the ribs in it and close the lid. Let them smoke for about 4-5 hours, or until the internal temperature of the meat is between 190F-200F. You may need to add more wood chips to the wood chip box during this time in order to keep the smoke going.
Finish and Serve
Once the ribs have reached the desired temperature, remove them from the smoker and let them rest for 10-15 minutes. This will allow all of the juices to settle back into the meat and make it even more flavorful.
Once they have rested, you can serve them with your favorite barbecue sauce or simply enjoy them as they are—juicy, smoky, and oh-so-tender. Enjoy!
Smoking babyback Ribs 2-2-1 Method
If you’re looking for an even easier way to smoke babyback ribs, try the 2-2-1 method. This technique is perfect for anyone who wants to get tender, smoky ribs without spending all day tending to the smoker.
The first step in the 2-2-1 method is to smoke the ribs for two hours. This step is key to infusing the ribs with that signature smoky flavor. Be sure to use quality woodchips for this step; we recommend hickory or oak wood.
After two hours, it’s time to wrap the ribs in foil. This helps to trap in all the moisture and prevents the ribs from drying out. Wrap the foil tightly around the rack of ribs and return them to the smoker. Smoke the ribs for another hour.
Finally, it’s time to unwrap the ribs and brush on your favorite BBQ sauce. Return the ribs to the smoker and cook them uncovered for one more hour. This final step allows the sauce to caramelize and form a delicious crust on the ribs.
The Perfect Rubs and Sauces for Cooking Babyback Ribs in Electric Smoker
Here are some of our favorite rubs and sauces for cooking babyback ribs in electric smoker:
Rubs
If you’re new to smoking ribs or just looking to mix things up, these rubs are guaranteed to take your ribs to the next level.
Memphis Dry Rub
This rub is all about balance. With a perfect blend of sweet, salty, and tangy flavors, it’s sure to become a favorite. Just mix together 2 tablespoons of paprika, 1 tablespoon each of garlic powder and onion powder, 2 teaspoons of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of black pepper, 1/2 teaspoon each of cayenne pepper and brown sugar, and a pinch of salt.
Carolina Mustard Rub
This mustard-based rub is perfect for anyone who loves a little kick of heat. Just mix together 1/2 cup of yellow mustard, 1/4 cup of brown sugar, 2 tablespoons each of garlic powder and onion powder, 1 tablespoon of hot paprika, 1 teaspoon of ground cumin, and a pinch of salt.
Sauces
If you prefer to soak your ribs in a flavorful sauce, here are two of our favorites.
Texas Mop Sauce
This mop sauce is a classic Texas-style BBQ sauce. Just mix together 1 cup of apple cider vinegar, 1/2 cup of ketchup, 2 tablespoons each of Worcestershire sauce and mustard, 1 tablespoon each of brown sugar and garlic powder, 1 teaspoon of cayenne pepper, and a pinch of salt.
Kansas City Sauce
This sweet and tangy sauce is perfect for anyone who loves a classic BBQ flavor. Just mix together 1 cup of ketchup, 1/2 cup each of brown sugar and apple cider vinegar, 2 tablespoons each of Worcestershire sauce and molasses, 1 tablespoon of garlic powder, and a pinch of salt.
The Best Wood for Smoking Babyback Ribs in Electric Smoker
Here’s a look at some of the most popular woods for smoking babyback ribs in electric smoker.
Hickory Wood
Hickory is one of the most popular woods for smoking meat, and for a good reason. It imparts a strong flavor that pairs well with pork, and its thick smoke is perfect for low-and-slow cooks like ribs. Just be careful not to use too much hickory, as its bold flavor can quickly become overpowering.
Oak Wood
Oak is another great option for smoking ribs. It has a relatively mild flavor that will complement the taste of the pork without overwhelming it. Oak also produces a lot of smoke, which is ideal for long cooks like ribs.
Pecan Wood
Pecan wood falls somewhere between hickory and oak on the flavor spectrum. It’s a bit milder than hickory but stronger than oak, making it a good option if you’re looking for something in between. Pecan also produces plenty of smoke, so it’s ideal for smoking ribs.
Cherry Wood
Cherry wood is another good option for smoking ribs. It has a subtle sweetness that pairs well with pork, and it produces a decent amount of smoke without being too dense. Just be sure not to use too much cherry wood, as its sweetness can quickly become cloying.
How to Carve and Serve Smoked Babyback Ribs from your Electric Smoker?
Once you’ve smoked your babyback ribs to perfection, it’s time to carve and serve them. Here’s how to do it:
First, remove the slab of ribs from your electric smoker and let them rest for about 10 minutes. When you allow the juices to redistribute, it makes the ribs even more tender and flavorful.
Next, use a sharp knife to separate the ribs. Begin by slicing along the bone line, then carefully cut between each rib to separate them.
Then, arrange the ribs on a platter and serve them with your favorite BBQ sauce. If you like, you can sprinkle them with a bit of your rub or mop sauce as well.
Tips for Smoking Ribs for Beginners
Smoking ribs can be a tricky business, especially for beginners. Here are some tips to help you get started:
1. Choose the Right Wood: Pick the right wood for your smoker and ribs. Different woods impart different flavors, so do a bit of research to find out what pairs best with your ribs.
2. Use a Good Rub: Rubs help to flavor and tenderize the meat, so it’s important to choose one that will work well with your ribs.
3. Low and Slow: Ribs need to be cooked low and slow in order for the meat to become tender and flavorful. Set your smoker to 225°F and plan on cooking the ribs for at least 5 hours.
4. Monitor the Temperature: Check the internal temperature of the ribs often to make sure they don’t overcook. Aim for an internal temperature of between 190°F and 200°F.
Babyback Ribs in Electric Smoker FAQs
How long does it take to smoke babyback ribs in an electric smoker?
It usually takes between 4 and 6 hours to smoke babyback ribs in an electric smoker. The exact time will depend on the size of your ribs and the temperature of your smoker.
How long do babyback ribs take to smoke at 225?
At 225°F, babyback ribs typically take between 5 and 6 hours to smoke. For the juiciest and most tender ribs, it’s best to cook them at a low temperature for a longer time.
Should ribs be smoked at 225 or 250?
For the best results, it’s recommended to smoke ribs at 225°F. This temperature is low enough that the ribs won’t dry out and high enough that they will cook through in an appropriate amount of time.
What does bark mean when you are smoking ribs?
The bark is the crusty, flavorful outer layer that forms on smoked meats. It’s caused by a reaction between the smoke and the spices and sugars in the rub. Bark adds flavor and texture to your ribs, so it’s important to maintain a consistent temperature throughout the cook in order to achieve it.
Do you flip ribs over when you are smoking?
Yes, it’s important to flip the ribs over halfway through the cooking process in order to ensure even cooking. This also helps promote the formation of bark on both sides of the ribs.
What makes smoked ribs tender?
Low and slow cooking is the key to tender ribs. The low heat helps to break down the connective tissues in the meat, while the slow cooking gives the flavors time to mingle. Adding a rub also helps to tenderize and flavor the meat.
How long should dry rub be on ribs before smoking?
It’s best to apply the dry rub at least 8 hours before smoking and up to 24 hours. This gives the flavors from the rub time to penetrate the meat and helps to create a flavorful bark.
How many racks of babyback ribs should I buy to cook in my electric smoker?
It depends on how many people you plan to serve. Generally, one rack will feed two to three people. So, if you’re cooking for six people, you should buy two to three racks of babyback ribs.
Conclusion
Cooking ribs in an electric smoker can be a great way to add flavor and tenderness to your dish. With the right wood, rub, and technique, you can achieve delicious results every time.
We hope this article on how to make babyback ribs in electric smoker has been helpful. So grab your smoker and get ready to enjoy some flavorful babyback ribs!