If the roast is the
king then rib is the queen when it comes to smoking in an electric smoker. We
should know first about the different types of meat ribs available in the
market to be smoked. These different rib cuts include the spare ribs, baby back
ribs, and the St. Louis spare ribs. The
preference while selecting the best ribs cut is given to the one which is
much tender and leaner. Baby back is that special type which most of the meat
lovers prefer and comes out to be a real delight out of the smoker and pleases
one and all in the family. The spare ribs are also preferred and are prepared
with the trimming of the breastbone area. The rib attained after this trimming
is known as the famous St. Louis cut.
Preparation and Prerequisites:
Best smoking results could be achieved with the precise
smoking time only when we are done with our best preparation. The prep time is quick, once you choose
your preferred ribs type and the rack is ready then flip it over and there you
will see a very shiny thin membrane layer that partially covers the bones. This
membrane is tough and should be removed. For this purpose, insert a butter
knife right in between the membrane and the bone. Use your fingers than to separate it and pull them off from the
ribs. One bine should be trimmed from the larger end and a couple of bones
should be trimmed from the smaller end. This will help you in getting a very
consistent rack size for smoking. At this time you will also add a dry rub or a marinade. If you choose a liquid marinate such as apple juice or apple cider vinegar then it is preferred to refrigerate for about 24 hours, if possible. If it is your first time smoking a rack of ribs then browse a ribs recipe to make it easier on yourself.
The simple 3 – 2 – 1 method for smoking ribs:
This is the most popular smoking process, yet the simplest method to cook ribs in a very desirable manner. The 3 – 2 – 1 method relates to three different phases of smoking ribs and it is explained below for your convenience:
- 3 hours should be allowed for smoking while the ribs should then be unwrapped and temperature to ensure the internal temperature of the electric smoker should be 225 degrees Fahrenheit.
- 2 hours should then be allowed for smoking again, but this time the ribs should be wrapped tightly into an aluminum foil. Make sure, that you allow some liquid as well inside, which ideally should be the apple cider.
- 1 hour should then be given for another round of smoking. During this last hour the ribs this time should be again unwrapped. Further, the temperature of your electric smoker should be kept high as well this time and it could go over 300 degrees F. This last phase of smoking also demands you to go for a very generous baste with a spray bottle for even coverage some barbecue sauce.
As we can see above that the 3 – 2 – 1 method totally
requires a total time of 6 hours of cooking time and at varying temperatures at phase 1 and phase 3
of cooking. The end result is that the ribs will be extremely tender and easily
chewable. The ribs could be easily shredded and will fall off the bone, which is what most of us like.
The above method has proved to be fail-proof and has been
tried by many expert chefs and also by many people at home. There were some
rumors that this is a controversial method for cooking smoked ribs. But, in reality, that is not true. It is an authentic
method which promises to give you desirable results only if you carefully follow the given directions.
You should also wary
about using the woodchips in moderation. Smoke in excess could possibly
overcook your recipe. Apple wood is best along with cherry woodchips, but only when
used in moderate quantity to give it the perfect smoke flavor.
Moreover, for much better, tastier, juicier and crispier
results, it is recommended to allow the smoked ribs to rest for 30 minutes to come to about room temperature or so, after the smoking is complete. Once done, then you can serve it with BBQ
sauce or any other sauce or topping as per your liking and a side of baked beans.