Milton GreenawayEvery one loves a good smoked barbeque. Yes smoking your barbeques making it tenderer and let the rub of spices you used on your meat penetrate to the very insides of it. Making your meats more succulent and burst with flavors. Another thing that smoking meats do is add a delicious aroma of a particular wood you used for smoking your food.
Baby Back Ribs are barbeque staples that requires smoking to make it fall off its bone. It is a classic favorite that everyone loves. Tender and Succulent. Definitely one of the best electric smoker recipes.
Follow the procedure of the best electric smoker recipes.
Here is the ingredients needed for a Classic Smoked Baby Back Ribs.
- 2 racks (2-4 pounds each) Pork Baby Back Ribs (You can also use lamb or beef)
- 2 teaspoons black pepper (freshly ground)
- ¼ tablespoons salt
- ¼ cup brown sugar
- 2 tablespoon chili powder
- 2 teaspoons onion powder
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 apple quartered
- Hickory chips (suggested wood for smoking)
After gathering all the ingredients here is the procedure to start building that deliciously flavorful Baby Back Ribs.
Start by preparing your meat. Remove the membrane from your meat first. It will affect your tenderness of your ribs when you leave it. To do this, use the pointed end of your small knife and insert it very underneath the membrane carefully. Do not cut too deep into the meat you want to lift the membrane up slightly just enough to get your finger underneath and then carefully work across the slab trying not to tear it. Now that you have pulled the membrane enough pull it all the way off and throw it to the trash bin. Follow this to have the best electric smoker recipes.
Now, after you have removed the membrane of your ribs you can now apply a good quality dry rub to your Baby Back Ribs. This will give you the flavor you need in your Baby back ribs. Set this aside in the refrigerator for a minimum of 30 minutes .
Preheat your electric smoker.
Once the grill reaches 250 degrees Fahrenheit, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, wrapped in an aluminum foil, meat-side up. Close the grill and let smoke 1 hour.
Now prepare your baste solution that you will mop on your ribs every hour, by doing this you are making sure that your ribs won’t be dry. This will keep your meat moist during the whole duration of the cooking process. You will mop the meat every hour to keep it moist.
- 16 oz Vegetable Oil
- 16 oz Cider Vinegar
- 32 oz water
- 1 cup of dry rub
- 2 TBS Worcestershire
- 2 TBS Soy Sauce
You might need to add some wood chip on your smoker every hour during your basting. After 3 hours your ribs should be almost done, you have two options in how you will finish your ribs, Dry Ribs of Wet Ribs.
For Dry Ribs, You simply need to baste your ribs once more, dust more dry rub on the top and let your ribs sit on the smoker unwrapped for 25 – 30 minutes
For Wet Ribs, Gently brush on your finishing sauce, do these on both sides, and have your finishing sauce to bake on your ribs for about an hour.