How To Smoke Boneless Ribs In Electric Smoker

Regardless of whether your ribs are beef or pork when you cook ribs on the grill you can run the risk of overcooking them.

How to smoke boneless ribs in electric smoker.

However smoking ribs does take significantly longer to cook thoroughly as indirectly cooking meat uses the excess heat and smoke as opposed to the direct flame. Place the country ribs on the upper rack of your smoker. Simply set the smoker to 225 f and use the 3 2 1 method. After placing the pork ribs in your smoker set up your thermoworks smoke to monitor the internal temp of one of the ribs.

They do well in the smoker and offer a traditional rib cut that is appealing. I have some ribs in the freezer. Remove the wrapped ribs from the smoker. Allow them to smoke for one hour before basting for the first time.

Smoked boneless beef country style ribs are simply delicious eaten like a steak with a fork and knife or sliced thin for a sandwich etc. Easily smoke ribs in an electric smoker. Set an alarm on the smoke to go off when the internal temp hits 155 degrees. While bone side up put down the spare ribs on the smoker.

Wrap the ribs in an aluminum foil pouch. You will know the ribs are cooked when the internal temperature is 175 180 degrees f. Smoking your ribs like a pro. I have a electric masterbuilt smoker.

It took my boneless country style pork ribs about 4 hours to hit this temp. It took me a couple of tries to get it right because i chose the wrong ribs for the recipe. Let me know if you try this or any other recipe that i have written about and tell me how you liked it or if you made changes and how they worked out for you. Return to the smoker and continue to smoke these short ribs until the internal temperature reaches 205 210 degrees f.

To start with will be trying the 3 2 1 cooking. Since these ribs are relatively thin they don t need a heavy dose of smoke. Louis style ribs would be a good substitute. After the initial load of smoker wood has burned out add one more small load of chips.

Spritz the ribs with apple juice every hour until they get up to temp. Continue basting every half hour until the ribs are done. Add beef broth to the foil pouch with the ribs and seal tightly. I dragged out the smoker the next weekend to give it a try myself.

In smoking spare ribs the rule of thumb is to keep the smoker to 225 250 degrees f though 225 is said to be the best. After about 6 hours of smoking you ll have tender fall off the bone ribs. Hopefully will be getting out this week to thaw so maybe do next week. With a good recipe and a good electric smoker you ll be smoking perfect ribs in no time.

Smoked ribs can be a delicious meal and it takes minimal effort to make some good quality ribs.