How to Smoke Ribs in an Electric Smoker

electric smoker ribs on a wood butcher block

How to Smoke Ribs in an Electric Smoker

Classic juicy, tender pork ribs cooked in the electric smoker.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 5

Total Time 5 30

Servings

Calories 783kcal

Author Jordan Hanger

Ingredients

1 rack St Louis cut ribs
1 tsp Smoke Kitchen Honey Garlic Rub
1 tbsp Smoke Kitchen Pit Master's Pick
3 tbsp butter
2 tbsp honey
¼ cup BBQ Sauce

Instructions

Trim your ribs and remove the membrane from the back.
Season with bbq rub making sure to get the edges and both sides.
Add wood chips to your smoker and fill the water pan, then heat your smoker to 225°F.
Place the ribs in your smoker and smoke them until the bark is set and the internal temp of the meat is about 175°F.
On two sheets of aluminum foil place a few pats of butter along with a nice drizzle of honey, put your ribs on top, meat side down, and place back into your smoker for up to 2 more hours or until the internal temperature reaches 195°F.
Unwrap the ribs from the foil, place them meat side up and brush on bbq sauce. Then turn the temperature up to 275°F for 20 more minutes.
Remove ribs from the smoker, let them rest for a few minutes and slice between each bone to serve.

Notes

Choose the type of rib that you prefer or experiment with each to find your favorite.

How do I remove the membrane from the ribs? Check out our article here on how to remove the membrane.

What type of wood should I use? 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.

Nutrition