Meaty. Smoky. Juicy. Tender. And EASY! Cook delicious EASY Smoked Baby Back Ribs with just three simple steps in your electric smoker!
My hubby got a new toy last year—an electric smoker—and we’re all enjoying his outdoor cooking adventures. We’ve sampled smoked turkey for Thanksgiving, smoked chicken wings for football season, smoked beef jerky, and now smoked ribs!
After a full week in the office, we love getting outside so this time of year you’ll find us grilling—and now smoking—several times a week. Today, I’m sharing a simple three-step Easy Smoked Baby Back Ribs recipe for the electric smoker.
Besides the meat, all you need is olive oil, seasoning salt, and a good maple or applewood flavored grill rub like Grill Mates Smokehouse Maple.
Step 1: Marinate the ribs
Trim the fat from the ribs (if necessary) and rub 1 tablespoon of olive oil all over each rack of ribs.
Sprinkle the ribs liberally with seasoning rub and salt, about a 2-to-1 ratio, on both sides.
Wrap each rack tightly in plastic wrap and refrigerate for 24 hours, or overnight.
Step 2: Smoke ribs for 3 hours
Set the smoker to 225 degrees. Add soaked hickory wood chips in the bottom of the smoker (follow your manufacturer’s instructions). Unwrap the ribs and place evenly on the racks of your electric smoker. Close the door and cook for three hours.
Be patient and enjoy the aroma coming from those ribs inside the smoker!
Step 3: Wrap ribs in foil and cook one hour
Remove the ribs and wrap each rack tightly in aluminum foil. Return to the smoker and cook for one more hour.
Remove the ribs and cut into sections with one or two bones each and serve with your favorite barbecue sauce for dipping. Follow these easy steps and experiment with different sauces and rubs to find your favorite combination. Enjoy cooking outdoors, friends!
EASY Smoked Baby Back Ribs
- 2-3 racks baby back ribs
- smokehouse maple seasoning
- seasoning salt
- olive oil
- hickory wood chips
- The day before:
- Rub each rack of baby back ribs with about a tablespoon of olive oil on both sides. Liberally sprinkle with smokehouse maple seasoning and seasoning salt. (The ratio of seasoning to salt should be 2:1.) Wrap tightly in plastic wrap and refrigerate for 24 hours.
- Smoking day:
- Follow manufacturer's directions for your electric smoker. Soak hickory chips in water and place in bottom of smoker
- Preheat electric smoker to 225 degrees. Add hickory wood chips (follow your manufacturer's directions).
- Unwrap ribs and place evening on racks in smoker. Cook for 3 hours.
- Remove ribs from smoker and wrap tightly in aluminum foil. Return to the smoker and cook one more hour.
- Remove ribs from smoker and serve with barbecue sauce for dipping.