How to Smoke Ribs in an Electric Smoker

How to Smoke Ribs in an Electric Smoker

The advent of electric smokers has made life easier by enabling meat enthusiasts to harvest much out of their hobby. Now question is, how to smoke ribs in an electric smoker? Smoking ribs is no hassle any more. The best electric smokers have all it takes to enrich both the process and the end results of our smoking adventure.

Inasmuch as it might seem an easy task, having basic tips on how to smoke ribs makes it perfect. Similarly, you might just have fulfilled your dream of having a new smoker the other day. It is now your time to get much out of it. We are here to give you a nice start-up.


This is complete guide on how to smoke ribs using any model of electric smoker. Whether you are a home-based smoker or a restaurant owner, it gives you great opportunity to transform your smoking experience. Read on and watch out for the results.

Pre-smoking activities:

Prior to the actual smoking, you will obviously need to have your meat/ribs. You might have been preserving it under refrigeration or you might just have bought it a few moments ago. Or even if it is home-slaughtered, all right, what you need is to get it ready for smoking.

If your ribs have been under refrigeration, take out and keep them under at room temperature few a few minutes. Thoroughly rinse your meat and ensure it is clean and relatively dry, free of excess moisture. Inspect your meat closely to ascertain that all components are edible and safe.

You can remove the outer fat but not the fat between the bones. Start with the rub and ensure that it thoroughly penetrates into the meat. Bear in mind that rib smoking that does not begin with a rub might not give forth the desired results. 

For this reason, you need to remove the membrane to allow for efficient penetration of the smoke and the rub.

If the membrane is too slippery to be removed by whichever tool you are using, try a sharper knife. At this point, your ribs will be ready for smoking. Ensure that the amount to be smoked is enough for you and can also fit into your specific smoker. Prepare and make ready all the necessary ingredients for the best favor of your desire.

Key Ingredients to Smoke Ribs in an Electric Smoker:

Once you have got everything ready and in place for smoking, it is time to revisit your list of ingredients. Basically the following ingredients are key and worth having if you have to achieve the best smoked ribs:

  • 1/4 cup sweet paprika or 1 tablespoon paprika.
  • 2 racks each weighing approximately 3 pounds.
  • 1/4 cup packed light or dark brown sugar.
  • 1/4 cup kosher or sea salt.
  • 1 halved lemon.
  • 1 tablespoon chilli powder.
  • 1 teaspoon mustard powder.
  • 2 teaspoons ground cumin.
  • 1 quartered apple.
  • 3 tablespoons of ground (cayenne) pepper.
  • 1 tablespoon apple cider vinegar.
  • One tablespoon of garlic powder.
  • 2 tablespoons Worcestershire sauce.
  • Vegetable oil (for brushing).
  • 1 cup cider or apple juice.
  • 1 tablespoon of dried onion flakes.

Tips: Read here to know how an old electric smoker works.


Key Points to consider:

The above ingredients are meant to achieve a unique delicacy of smoked ribs. Even if you don’t have all of them at once, your recipe is still complete. It all depends on your preferences. However, the above recipe is meant to carry your rib smoking experience to a greater height.

To reap much out of your smoking, mix all the ingredients into a dusty mass. Then you can apply it on your meat. This way, you will achieve an extremely superb taste you have never experienced in the past.

Having the above recipe without the knowledge of what exactly should be done might not be very helpful. The real procedure of smoking is what matters. For this reason, we shall get you through the entire smoking procedure to see what is actually involved.

Ultimately, the results you will obtain are likely to turn out as too heavenly to be contemplated as real world possibilities.

Smoking Procedure:

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    Allow the temperature to reach 250 degrees Fahrenheit.
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    Apply some vegetable oil over the grates and rest the ribs over the cooler grates. Let the meat side face upside.
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    Spray the upper side of your ribs using the apple juice mixture.
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    Close up the grill, ensuring that the smoking temperature is maintained at 250 degrees F. Meat thermometer is a perfect device to control temperature.
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    Allow it to smoke for one hour.
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    Add fresh wood chips and flip the ribs to turn the meat side down. At this point, you can spray with the apple juice mixture. Using mop sauce without tomatoes or sugar allows you to avoid burn. Turn over the spare beef ribs so that one side is sufficiently applied with sauce.
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    Test the retraction of the meat ribs see if they reveal the done edge. Ensure they stretch by approximately half an inch. You can also try tearing apart the rib section. Do so by grabbing the smoked meat. If they retract from meat, then you are done.
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    In the course of smoking, you are free to experiment different approaches. As long as you understand what you are looking for, creativity is more encouraged.

Basically, the above described procedure is the ultimate gateway to your successful rib smoking.

Important points to consider while smoking ribs:

It is important to bear in mind that the quality of smoking depends, to a greater extend with the smokers expertise. As a beginner, it can be challenging to produce the best quality smoked ribs. However, as you progress, you will gradually perfect. Ultimately, yours will be a paradise of great delicacy.

If you think your ribs are not sufficiently smoked following the above procedure, you can always repeat.

The size or amount of ribs smoked will depend on the capacity of your smoker. Therefore, then larger the smoker, the larger amount of ribs you can smoke.

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Theresa Lori

Hi, I'm Theresa. My passion for grilling delicacy gradually built during the time I was living with my parents. My family members especially my mother was a great fan of grilled dishes to and from the love of food. I started preparing smoked food with my mom. This bonding helped me to know more and more about to smoke, grill what always I share on So, in two words you can call me a BBQ lover.

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