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 4 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 4 hours.
Be patient and enjoy the aroma coming from those ribs inside the smoker!
Step 3: Wrap ribs in foil and cook two hours
Remove the ribs and wrap each rack tightly in aluminum foil. Return to the smoker and cook for 2 more hours.
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!
YOU MIGHT BE INTERESTED TO KNOW…
Since this post was originally shared, we’ve continued perfecting our rib smoking skills and have developed a recipe for dry rub that we especially enjoy. You might want to check out our post on How to Make the BEST Electric Smoker Ribs that includes our recipe for sweet and smoky dry rub, mop sauce, and barbecue sauce, too!
Easy Smoked Baby Back Ribs Recipe
This Easy Smoked Baby Back Ribs recipe is certainly a great one if you’re just beginning to experiment with cooking in an electric smoker, and this recipe for EASY Homemade Barbecue Sauce is a yummy dipping sauce for those succulent ribs.
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EASY Smoked Baby Back Ribs
Meaty. Smoky. Juicy. Tender. And EASY! Cook delicious EASY Smoked Baby Back Ribs with just three simple steps in your electric smoker!
Ingredients
- 2-3 racks baby back ribs
- smokehouse maple seasoning
- seasoning salt
- olive oil
- hickory wood chips
Instructions
- 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 4 hours.
- Remove ribs from smoker and wrap tightly in aluminum foil. Return to the smoker and cook 2 more hours.
- Remove ribs from smoker and serve with barbecue sauce for dipping.
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Nutrition Information:
Yield:
6Serving Size:
1 ServingsAmount Per Serving: Calories: 546 Total Fat: 38g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 132mg Sodium: 550mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 37g
ABOUT SHEILA
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!
Marc Ball says
Been cooking ribs for a while in smokers. Going to use your recipe this weekend. I just realized that the olive oil will help keep the ribs moist. Letting them soak it in for 24 hours is a great idea. Thanks for your very nice looking blog. It’s not all congested with a hundred ads and things. I have that same smoker by Masterbuilt and love the thing! It’s Model 20070910. Great little smoker for the money.
Marc Ball
Puyallup, Washington
sheilathigpen says
Marc, thanks for the compliments! We love our smoker, too, and hope that you enjoy the ribs!
john mccormick says
I have a Masterbilt smoker like yours. I prefer my Hasty Bake but have the Masterbilt does a reasonable job and sure is easy. Only serious problem with the Masterbilt is that the racks are too narrow to accomodate a full side of ribs. It looks like you addressed that by cutting the racks in half. I would add that it helps to put a pan of water, beer or apple juice under the ribs.
Helps prevent drying out.Thanks for the tips
.
Jake says
Isnt there salt in that seasoning already?
sheilathigpen says
There is some salt in the maple seasoning, but more seasoning salt here acts as a tenderizer as well.
AndreaNH says
Thank you for the recipe.
Simple and easy, very well suited for rookies like me..
Ben says
What internal temp
sheilathigpen says
Ben, ribs should cook until they are tender. At an internal temperature of 145° F the ribs will be done, but may not be as tender as you like. If desired, once that temp has been reached, cook a little longer for tenderness.
Rick Bennett says
Was looking to try your recipe and noticed a typo concerning which wood to use. Is it Apple or Hickory? Your recipe is reflected below.
4.Follow manufacturer’s directions for your electric smoker. Soak apple chips in water and place in bottom of smoker
5.Preheat electric smoker to 225 degrees. Add hickory wood chips (follow your manufacturer’s directions).
sheilathigpen says
Rick, thanks for noticing my discrepancy — the recipe should have stated hickory chips and I’ve corrected it now. Hope you enjoy smoking some ribs this weekend!
Todd Smith says
Made this recipe yesterday for the 4th of July. Absolutely awesome!! I started using a smoker last year and this was the best thing to come out of it so far. Everyone loved the ribs and I made smoked Mac and cheese along with
Thanks for sharing the recipe
Todd Smith
sheilathigpen says
Todd, that’s awesome! We fired up the smoker and had ribs for our family’s July 4th celebration as well–good eatin’! I’m interested to hear more about that smoked mac ‘n cheese…sounds amazing!
Todd Smith says
Smoked Mac n Cheese
1 8oz package macaroni
1/4 cup butter
1/4 cup all purpose flour
1 tsp. Salt
1/4 tsp pepper
1/2 tsp dry mustard
2 cups milk
3 cups medium cheddar. (I used sharp) shredded and devided
Instructions
1. Prepare smoker using apple wood and bring temp to 300
2. Cook macaroni per package instructions drain and set aside
3. Melt butter in medium saucepan. Remove from heat
4. Store in flour,salt,pepper,and mustard. Stir until smooth
5. Gradually,whisk in milk. Stirring constantly,heat over medium heat until boiling. Reduce heat to low and cook one minute
6. Remove from heat and stir in two cups cheese
7. Stir in macaroni. Pour into a two court baking dish
8. Sprinkle top with remaining cheese
9. Smoke for approximately 45 minuets
Note
I was only cooking for 3 so did this small batch
I also cooked it the last hour with the ribs at 225 per your instructions. When I pulled the ribs I turned up the temp to 300 for about 10-15 min while I cut the ribs into pieces
I thought it turned out well and was so easy
Melissa says
Question – should the ribs be falling off the bone? I made this and the meat wasn’t. I am just curious how yours turns out. I prefer falling off the bone. I followed the recipe exactly. Thanks in advance!
sheilathigpen says
Melissa, at an internal temperature of 145° F the ribs will be done, but may not be as tender as you like. If desired, once that temp has been reached, cook a little longer for desired tenderness.
Choo Choo says
I like the 3-2-1 method
3 hours uncovered
2 hours wrapped in foil with apple juice
1 hour unwrapped smothered in Bbq sauce
I fill the wood chip once for entire smoking,but could add a little more for last hour if you like more smoke flavor
I use Apple..
Brian Brakke says
I will be trying your tips and tricks this weekend on a couple racks! Great simple easy to follow recipe. Thanks much in advance, as I anticipate no issues doing it “your” way!
Craig says
Curious why you remove and wrap in foil rather than letting the smoker maintain temperature and just keep smoking?
sheilathigpen says
Craig, wrapping in foil allows the ribs to steam, creating more tenderness.
Susan Dubose says
This was my first attempt at ribs. I followed the recipe to the letter. The ribs were moist and tender. Wonderful flavor ! Firm believer in your rub recipe!
sanchez says
The life seems so easier with an electric smoker. I love smoked back ribs, but still deciding to buy or not. After your recipe, I think I have to have one!
Oliva says
This makes my stomach growl! Looks delicious! Thank you so much for sharing this recipe.
Steve says
Trying your Rib recipe now, hoping for great results!!
I will let you know, thanks for sharing your recipe
Andrew says
Great simple recipe. Mine came out great except O should have been more generous with the rub. Very moist and tender.
Timbob says
the 3 2 1 method is a basic and foolproof method that works every time. Ribs shud be falling off the bone and tender. I do not take the time to soak them over nite and they still turn out wonderfull. the mac and cheese recipe is on masterbuilts web site along with a bunch other yummy recipes.
Kurt says
I have struggled with my attempts to smoke baby backs. I tried your method tonight and not only is it simple but they were the best ribs I’ve ever done. Thank you.
Frank Pullen says
3-2-1 method hands down is best, I like dry ribs so I skip the sauce step, as the man said fall of the bone, thx