Smoking ribs on an electric smoker. Advice?

Smoke for 2 hours @ 225. Wrap in foil and let them go for another 2 hours or so. Unwrap, and let go for one final hour, mopping/saucing a few times. If you're pre-set smoker temp is higher or lower than 225, adjust your cooking times a little.

Buy some hardwood chips. Put them in a disposable pie pan. Put the pie pan on the heating element to create smoke. If the thing burns down, buy a proper smoker.

quote:

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yes, junk that mother *$*&#er and get a weber smokey mountain.

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Spoken out of ignorance.

I have this ELECTRIC smoker.



Cost me about $80 at Academy. It works perfectly.

It stays at a constant 225 the whole time. All you have to do is add wood chunks. I buy a bag of the hickory and soak the wood overnight so they don't catch fire.

I've cooked Brisket, Ribs, Whole Ham, Turkey, Chicken, Sausage, Beans, etc... on my smoker. Never had one problem with it.

For ribs, i have a rub i use, from Steven Reichland's BBQ Bible. And just coat the ribs with the rub, and let it sit overnight in the fridge. Then but them on for about 4 hours, and they are done. I fill up the water pan with cheap red wine and water.

The only complaint, is i could use more room. There are 2 racks, but the smoker is circular, so getting something big in there is difficult.

For christmas a couple years ago i put a whole turkey on the bottom rack, and a whole ham on the top rack. Came out great, but a little too smokey (i kept adding too many wood chunks).

But it is very easy to use. Just plug it in and walk away.