Yield: 8 servings
The BEST Electric Smoker Ribs
Rub ingredients, smoke, and time work together to create an amazing finish to these sweet and smoky ribs that are delicious, juicy, and fall-off-the-bone tender. Enjoy the process and get ready for some good eating!
Prep Time
4 hours
Cook Time
8 hours
Total Time
12 hours
Ingredients
- 2 - 3 Racks Pork Ribs
BBQ Rub
- 2 tablespoons salt
- 2 tablespoons dark brown sugar
- 2 tablespoons black pepper
- 2 tablespoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dry mustard
Mop Sauce
- 3 tablespoons unsalted butter
- 1 cup apple cider
- 3 tablespoons soy sauce
- 2 teaspoons Cholula Sauce
BBQ Sauce
- 1/2 cup apple cider vinegar
- 1 cup ketchup
- 4 tablespoons mustard
- 4 tablespoons dark brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon course ground pepper
- 3 tablespoons honey
- 1 teaspoon Worcestershire
- 2 tablespoons bourbon
Instructions
Prepare the Ribs
- Rinse, dry, and remove the membrane from the ribs.
- Combine all the rub ingredients and apply a thin layer on both sides each rack. Rub gently into the meat. Cover and refrigerate for 4 hours or overnight.
- Remove the ribs from the refrigerator and allow to set at room temperature for 30 minutes.
- Preheat the smoker to 250 degrees. Add water to the drip pan until it is half full. Fill the wood chip chamber with wood chips (hickory or apple).
- Place the racks of ribs in the smoker, close the door, and adjust the temperature to 225 degrees. Cook for 4 hours. Don't open the door or check the ribs again for 4 hours.
- In the meantime, prepare the mop sauce and barbecue sauce.
- After four hours, begin mopping the ribs every 30 minutes for the next 2 hours.
- Remove the ribs from the smoker and place in a deep aluminum pan. Cover tightly with aluminum foil and return to the smoker for 2 more hours.
Mop Sauce
- Melt butter in a small saucepan over medium heat. Add apple cider, soy sauce, and hot sauce and bring to a simmer. Keep warm nd use to baste/mop the ribs at the appropriate times.
BBQ Sauce
- Add all ingredients in to a medium saucepan and bring to a boil over medium high heat.
- Reduce heat to medium low and simmer for 45 minutes or until desired consistency.
Notes
- Before smoking, set the ribs out of the refrigerator for 30 minutes which will allow for more consistent cooking and penetration of the smoke.
- After a good bark has formed, mopping the ribs will ensure the ribs stay moist and tender during the remaining cooking time. Don't skip this step — you'll love the results!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 2859mgCarbohydrates: 31gFiber: 2gSugar: 24gProtein: 5g