How to Smoke Ribs in an Electric Smoker

Think you can’t get juicy, competition-worthy ribs with an electric smoker? Think again. With the right prep and some technique tweaks, you can smoke ribs so tender and flavorful they’ll fool even the most loyal offset purist.

Looking for more electric smoker recipes? Try our pulled pork, brisket, or chicken breast next time.

The BEST electric smoker ribs

I’ve smoked ribs over charcoal and on high-end pellet grills, but this method using a basic $200 electric smoker still turns out ribs with legit bark and solid smoke flavor.

This recipe is a slight modification of my popular 3-2-1 ribs. Instead of unwrapping for a full hour at the end, I’ve found that just 20 minutes at a higher temp is enough to set the sauce and get the perfect finish. It saves time without sacrificing tenderness or that sticky, caramelized glaze.

Electric smokers don’t have fire to wrangle or high-end tech, but with the right ribs, rub, and a few simple techniques, you can smoke ribs that hold their own against anything from your local BBQ joint.

What you need for smoking ribs on an electric smoker

• Pork ribs – I used St Louis cut ribs which have a great shape
• BBQ rub – You can use your favorite pork-based BBQ rub, or whip up a batch of our ultimate rib rub.
• BBQ sauce – Optional, but I like to apply a few layers of BBQ sauce at the end of the cooking process
• Heavy-duty foil – I really like using the heavy duty stuff to wrap ribs because the bones can be sharp enough to pierce regular foil.
• Electric smoker – I’m using a cheap Cuisinart COS 330 to show you that any smoker will work.

Selecting the best ribs for smoking

You need to start with the best ingredients to make the best ribs. There are three types of ribs you can choose from, baby back ribs, St. Louis-style ribs, and spare ribs.

Baby back ribs are small and lean, while St. Louis-style ribs are meatier and have a higher fat content. Spare ribs are the largest and meatiest of the three.

Choose your preferred type, or experiment with each to find your favorite.

In this case, I used St Louis Style ribs from Snake River Farms. I like the way they taste, and most of the time, you can get them pre-trimmed like the ones I used for this recipe. 

You don’t need to spend an arm and a leg on ribs. A rack of ribs from Costco will do just fine.

What kind of wood should you use for ribs? 

The wood chips are what create the smoke flavor, and the type of wood you use will impact the flavor of your ribs.

For example, mesquite or hickory wood chips create a bold, smoky flavor, while applewood chips create a sweet, mild flavor.

I used pecan wood chips as I love the way it flavors pork. It’s not too strong and has enough punch to give you a noticeable taste. 

Some people will tell you to soak your wood chips in water, but I disagree. Soaking your wood chips only delays the amount of time it takes for them to start smoking and the type of smoke, soaked wood chips produces isn’t as clean as those that haven’t been soaked. 

How to make smoked ribs in an electric smoker 

1. Prep your ribs

Before you start smoking your ribs, there are a few steps you need to take to ensure they turn out well.

Start by removing the membrane from the back of the ribs, which will help the smoke and seasoning penetrate the meat more effectively.

Then, trim any excess fat off the ribs to avoid any flare-ups. 

Now it’s time to season with a dry rub.

Apply an even layer of rub on both sides and let the meat sweat for 30 minutes while your smoker heats up. This isn’t essentially but a wet surface attracts more smoke.

2. Set up the electric smoker

To set up your electric smoker, start by preheating it to 225°F.

I’m using a Cuisinart COS 330. This model has two trays on the bottom. One is to use as a water pan and one is for wood chips. This method will work for all cabinet style electric smokers, whether you have a Masterbuilt or a Pit Boss.

Fill up the water pan about 3/4 of the way, which will help provide extra steam to keep your ribs moist.

Add your wood chips to the smoke tray, filling it about halfway for a steady burn without overloading.

After 10-15 minutes, your smoker should be up to temperature, and your wood chips should start to produce smoke. 

3. Smoking the Ribs

Place the ribs in the smoker with the bone side facing down. This allows the fat to melt away from the meat, keeping it tender and moist.

Close the front lid and let the smoker do its job.

It’s essential to monitor the temperature of the smoker throughout the smoking process to ensure the ribs cook evenly. 

During this part of the cooking, keep the door closed as much as possible and only open it to add more wood chips or to spritz with a mixture of water and apple juice (or apple cider vinegar) if the meat looks dried out.

I added fresh wood chips every 30-40 minutes.

After around 3 hours, your meat should have a nice bark, you’re looking for an internal temperature of 175°F, and it’s ready to wrap.

I like to overlap two pieces of heavy-duty foil and place a few pats of butter and a nice drizzle of honey on top. Some people also use brown sugar, but I tend to skip that part as I don’t like my ribs overly sweet. 

If you don’t have heavy-duty foil, use a few extra layers to make sure the bones don’t rip through.

Place the rib’s meat side down on top of the butter and honey, wrap them tightly, and then place them back on the smoker to finish.

When the bones are sticking out of the ribs, and they have an internal temperature of around 190°F, it’s time to unwrap and sauce them. 

At this point, I flip the ribs meat side up, lay them on top of the foil, and brush on a few layers of BBQ sauce. If you don’t have any sauce on hand you can just use some of the liquid from the foil.

Then I turn the smoker to 275°F and let the sauce tack up on the meat for about 20 minutes. 

After the sauce has stuck onto the ribs and you have a nice glaze, carefully remove them from the smoker and onto a cutting board. 

Let them rest for a few minutes before cutting into them.