I have always loved ribs in my Chargriller but since I can't use it in our harsh Illinois winters I asked Santa for a 30" MES. I have been trying several different methods to adapt my charcoal smoker recipes to my electric smoker and I think I finally got it right. I would like to share my recipe and see if any one else likes it.
First up is my rub:
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon brown sugar
1 1/2 teaspoon salt
1 1/2 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Wash the ribs and blot dry both sides. Remove the membrane on the back of the ribs
Coat both sides with the rub, massaging it into the meat well
Put the meat on a cutting board and let sit in the fridge for 3 hours.
Put water in the water pan, put dry hickory chips in the chip tray and preheat the smoker to 220 deg.
I use an external temp probe rather than the built in probe, it is easier to keep clean that way. Insert the probe into the thick part of the meat making sure you do not touch the bone.
Smoke the ribs until a temp of 160 deg is reached. It took mine about 2 hours. After the initial chips burn away use water soaked chips. Look for a medium smoke. When 160 deg is reached take the ribs out and lightly brush with "sweet baby rays" BBQ sauce. Not to much, you want to taste the meat, not the sauce.
Put the ribs on a cookie sheet and place under your oven broiler. Keep the probe in the meat, another reason to use a external probe rather than the built in one, and broil until the meat reaches 170 deg. Be careful not to burn the sauce, you just want to caramelize the sauce.
The finished product.
I get raves with this recipe. I hope you like it as well!!