![]() ![]() If the probe can sink a few millimetres into the rib flesh while still providing a little bit of resistance, then we’re looking good. We can check this by taking the end of our meat probe, and just nudge the ribs slightly. After 2 hours, have a brief check to make sure that the ribs are starting to turn tender. I do recommend checking the ribs a couple of times during this process to make sure that things are ticking along nicely. However because ribs don’t contain as much meat, we’re just going to measure the ambient temperature near the meat instead.Ĭlose the smoker door and leave to cook! Smoking time will depend on meat temperature and tenderness, but as a rough guide this should take somewhere between 4 to 6 hours. Quite often with smoking, we insert the probe into the meat. If you have a meat probe thermometer (and if you don’t, definitely get one!), place it on one of the racks holding your ribs. I also try to put them on my smoker’s middle racks, just to make sure that they’re getting the best cooking temperatures possible. I prefer to have each rib cut on a different rack as this tends to produce better heat coverage. I tend to only fill it by one-third to a half way full. This will help keep moisture in the smoker, but be careful here because it is easy to overdo. Place your smoker water pan in the chamber. Smoked ribs rest time full#You might have your own preference, but if you haven’t done this before then I recommend going with either hickory or pecan.Ĭheck out my full guide to the best wood for smoking ribs here. Prepare your smoker’s wood box, also called a smoker box, with your chosen wood. Most BBQ smoking involves a cooking temperature of 225☏ (107☌), and this method is no different.Įvery smoker is different, but allow your smoker 20-30 minutes to get a good even cooking temperature going. With your ribs having rested overnight, start up your smoker and bring it to temperature. Quite often we tend to cook right after applying a rub, but for electric smoking I prefer to allow these to sit overnight so that they can absorb as much flavor as possible.Įlectric smoking naturally doesn’t infuse meat with as much smoke as charcoal smoking, so it’s important to prepare your meat as best as possible to carry the flavors through. Once you’ve coated the ribs, put each cut in a ziploc bag and leave overnight in the refrigerator. Use your hands to firmly apply the rub to the ribs, and then flip them so you can apply the ribs to the other side. Now it’s time to apply the rub to the ribs.Ĭoat the top side of each piece of your ribs generously. Shake until the ingredients look evenly combined. Put the lid on the container and shake as thoroughly as possible. Make sure any visible clumps are broken down. Mix the ingredients together in a plastic container with a spoon or fork, and try to combine them as well as possible. Rubs are easy to make, and you can easily tweak them to suit your preferences. You can buy a store bought rib rub but I really recommend making it yourself. Mix in a sweet wood also with apple, pecan, cherry or maple for more flavoring.Like with any form of smoking, we’re going to start with a good rib rub. Wood Chips: some classic options for pork include: hickory, oak and mesquite.Sweet Rub: I love using my homemade Texas Sweet Rub, but you can use any rub you prefer.Instead of vinegar you could substitute apple cider, or apple juice, just dilute with water and add to a spray bottle. Vinegar: this is used to spritz the ribs to help maintain moisture and build on the bark during the smoking process.Other options would be to rub canola or vegetable oil over the meat before adding the rub. ![]() ![]() You won’t taste the mustard, I promise you.
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