Adjust the temp of your smoker to 275 and let those ribs cook.
How to smoke pork spare ribs in an electric smoker.
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Cook them for the duration of three hours.
You will know the ribs are cooked when the internal temperature is 175 180 degrees f.
When you finish with the preparation of the unit put the meat on the grate.
Start smoker on the smoke setting for 5 10 minutes.
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Step 3 after those three hours get the ribs out of the machine and wrap them in some aluminum foil.
Push your smoke probe through the foil into one of the ribs and set up the temp alarm to go off at 180 degrees.
Place the pan of ribs in the smoker for two additional hours.
Preheat your electric smoker to 225 f.
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 6 hours of smoking remove the ribs and place in a deep aluminum pan and cover tightly with aluminum foil.
After about 6 hours of smoking you ll have tender fall off the bone ribs.
Smoke the ribs meaty side up for 3 hours.
Set your smoker at 225f 110c and place the ribs bone side down into it.
You might want to use a mop sauce without sugar and tomatoes to avoid burn.
Simply set the smoker to 225 f and use the 3 2 1 method.
Cover the pan tightly with aluminum foil and return the ribs to your smoker.
It will take about 60 minutes for them to come up to temp.
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Leave smoker on at 225 f degrees and place ribs on foil sheets.
A perfect balance of sweet and spicy that does not overpower the wonderful taste of the ribs but rather complements it.
This is optional but it keeps the ribs moist.
After four hours of smoking mop or baste the ribs every 30 minutes for the next 2 hours.
While bone side up put down the spare ribs on the smoker.
Do it as tightly as you can in order to form an airtight seal.
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Increase heat to 225 f degrees.
Put some oil on the grate to prevent the meat from sticking to the surface.
This keeps the ribs moist and enhances the bark.
How to smoke ribs in an electric smoker easily smoke ribs in an electric smoker.
