Think about it! When you’re capable of smoking a slab of ribs, then it’s not a big thing to cook the entire hog. It’s time to put out all the classics, from wet to dry ribs, and even chicken, then get ready for a beginner’s lesson with your best electric smoker. If you master it, then feel free to smoke anything your friends and family want – in the backyard of your house. Here’s how:

PREPARATION

 Smoke meat slowly and steadily, all day long

Don’t think that it’s only a cliché, especially when barbecue or the outdoor cooking is something you must be patient enough and having fun with. Well, this will take you awhile, so don’t be surprised at how necessary it is to set aside the day. For those who want to master their BBQ techniques, this thing is the first ever step to the next move!

Bring home the right ribs

Select slabs with great meat coverage over the bones and no other area of surface fat. And you might want to avoid getting ribs that appear frozen or have been frozen before. At times, it’s hard to tell how fresh these ribs really are. For baby back ribs, they’re surely easier to choose than Spare ribs since all you’ve got to do here is to guarantee that you’ve chosen slabs of a proper size with less trimming needed. Try to avoid ribs that a bit off-colored and seemingly dried out.

Choose the right wood

In terms of wood, it’s best recommended to search for apple, cherry, oak, hickory and please prevent yourself from getting the one from mesquite. This wood might have a bit pungent flavor! One more important thing to get noted: Sap woods won’t be like pine, which means they can ruin food, not to mention how toxic they possibly are!

Set the coals

It’s going to be a bad idea to use lighter fluid or charcoal impregnated with lighter fluid. Instead, avail the good-quality briquettes, if not, use the lump charcoal. Besides, a vital part of smoking meat with your best electric smoker (Check out the 10 best electric smoker reviews) is to maintain an arsenal of lit coals to keep your smoker at a constant temperature. So we suggest you to use a chimney starter in this case. Once getting these coals ready, you merely add raw coals to it without having to set the fire again.

Use the rub wisely

It’s all about your rub this time! You don’t have to brine since it could increase the risk of causing the ribs a bit salty. So when you decide to cook it slow and low, then you tell us how to let the collagen inside the rib do its job – it forms a silky texture that can “wow” your whole friends.

Here’s how:

• ½ cup of Kosher salt,
• ½ cup of brown sugar,
• 1 tablespoon of black pepper,
• 1 tablespoon of lemon pepper,
• 2 teaspoon of crushed red pepper.

Mix all those sweet, spicy and salty goodness and then rub your ribs with it.

Keep it not too hot or cold

Right after setting the smoke to 250 degrees, replace the grate and then put the ribs on the opposite side of your coals, put the grill’s lid on and ensure it to be open damper above the meat. It’s alright to add heat, but it can be hard to take it away, so the best temperature here is around 220 degrees. Though it’s not a flawless science, you can still sit there and observe it! Add coals every 30 and 45 minutes, which is the essential point of a barbeque.

Open the lid after 4 hours later

The meat will pull back from bones slightly, then use an oven mitt, lay hand flat to place one of these slabs of ribs on the mitt. If the ends of them bounce once you’re moving the hand up and down, then the ribs will need more time – maybe one more hour! On the other hand, holding them up makes the slab split apart in the middle, then you’ve just overcooked them. Smoking with the electric smoker is all about making a silky texture – so you can tell if collagen has completed its mission by the jiggle of the meat. Once they’re done, prepare your barbecue sauce and glaze the ribs over. Now you can place them on a platter to cut them into 2s or 3s for your hungriest friends and family members. Happy cooking with your electric smoker!