Smoked Ribs on DIY Smoker
This recipe details my first attempt at smoking ribs using a homemade electric smoker. It was a success, achieving great results without the fire tending of traditional smokers. The ribs were cooked at approximately 220°F for 4 hours, despite some temperature fluctuations due to the smoker's design.
This recipe details my first attempt at smoking ribs using a homemade electric smoker. It was a success, achieving great results without the fire tending of traditional smokers. The ribs were cooked at approximately 220°F for 4 hours, despite some temperature fluctuations due to the smoker's design.
- 1 tsp salt
- 2 tsp salt
- 1 tsp pepper
- 2 lb pork babyback ribs pack
- â¼ cup sowflakes
- 2 tbs rust (optional bbq sauce)
- 1 lb dry red beans
- 43.5 oz chicken broth
- â½ cup onion (chopped )
- 2 tbs bacon grease (from collards below or olive oi
- 1.5 lb collard greens (fresh)
- â½ cup onion (chopped ) (chopped )
- 1 lb bacon (chopped )
- 4 tsp garlic (chopped)
- Carbohydrate 71.4748133198653 g
- Cholesterol 286.371866666667 mg
- Fat 113.359994636364 g
- Fiber 22.3496481000106 g
- Protein 107.805382983165 g
- Saturated Fat 38.2839306333333 g
- Serving Size 1 1 Serving (1342g)
- Sodium 7735.7527 mg
- Sugar 49.1251652198548 g
- Trans Fat 12.6867843030303 g
- Calories 1721 calories
Step-by-step
- 1 tsp salt
- 2 tsp salt
- 1 tsp pepper
- 2 lb pork babyback ribs pack
- 1/4 cup sowflakes
- 2 tbs rust (optional bbq sauce)
- 1 lb dry red beans
- 43.5 oz chicken broth
- 1/2 cup onion (chopped )
- 2 tbs bacon grease (from collards below or olive oi
- 1.5 lb collard greens (fresh)
- 1/2 cup onion (chopped ) (chopped )
- 1 lb bacon (chopped )
- 4 tsp garlic (chopped)
Leaving ribs unattended in an uninsulated makeshift smoker is the fastest way to dry out the meat. Maintaining a steady 220 degrees Fahrenheit requires careful monitoring of heating elements, especially when temperature fluctuations occur due to thinner enclosure walls. Pork babyback ribs demand patience during the four-hour cooking window, where steady ambient heat renders intramuscular fat without scorching the exterior surface.
Managing Heat and Moisture
Electric setups lack the natural convection currents found in commercial offset barrels, meaning hot spots form easily near the heat source. Rotate the rack every sixty minutes to ensure even thermal distribution across the meat. Wrapping the ribs in heavy-duty aluminum foil after the second hour traps escaping steam, accelerating the tenderization process before the final unshielded browning phase.
- Refrigerate leftover cooked pork within two hours of removal from the heat source.
- Store securely in airtight containers for up to four days maximum.
- Reheat gently in a covered pan at 250 degrees Fahrenheit with a splash of broth to prevent moisture loss.
