Smoked Ribs with Rib Rub in Electric Smoker Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 packages - loin back ribs (baby back ribs), about 3 racks of ribs
  • Rib Rub
  • 2 tablespoons - brown sugar
  • 1 tablespoons - paprika
  • 1 tablespoons - black pepper
  • 1 tablespoons - salt
  • 1 teaspoons - garlic powder
  • 1/2 teaspoons - cayenne pepper
  • 1/2 teaspoons - cumin
  • 1/2 teaspoons - onion powder
  • 1/2 teaspoons - chili powder
  • 1/4 teaspoons - ground mustard
  • - apple juice or apple cider vinegar
  • Directions:

    For Rub:

    Mix together all rub ingredients in a large bowl, adding more brown sugar if you prefer a sweeter rub. Set aside one heaping tablespoon of the rub to be used later.

    Trim thin membrane from back of ribs using a sharp knife and a good grip with hand wrapped in a paper towel, pulling the membrane off the back with some tugging and help from a paring or boning knife.

    Season all sides of ribs liberally with spice mix, wrap in foil and/or saran wrap and refrigerate for 8 to 12 hours before smoking.

    Preheat electric smoker to 225 degrees F. Fill water pan with water and place wood chips in smoker box (hickory, cherry, apple, and pecan woods work well for ribs).

    Place ribs directly on racks for 3 hours at 225 degrees F.

    Remove ribs from racks and tightly wrap with aluminum foil, pouring about 2 tablespoons of apple juice (or wine or beer) into packet before closing it up (this will enhance the steaming process and help tenderize the ribs). Place back in smoker for 2 hours.

    Remove ribs and coat them with BBQ sauce; place ribs directly onto racks in smoker again for 1 more hour.

    Brief Description

    Loin Back Ribs rubbed down and rested overnight before cooking in the smoker for the day, using 3-2-1 method of cooking.

    Main Ingredient:

    loin back ribs (baby back ribs)

    Category:  Pork

    Cuisine:  BBQ

    Prep Time: 10 hour(s)
    Cook Time: 6 hour(s)



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    Posted On:

    September 3, 2018

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