Hickory Smoked Ribs On The Electric Smoker
Вставка
- Опубліковано 21 сер 2024
- It’s a trip down memory lane today, preparing a rack of St. Louis Pork Ribs on the kind of smoker I started out on--the Char-Broil Electric. And with a simple rub and a regular barbecue sauce, I get some amazing results using methods I’ve honed over the years.
Rib Rub Ingredients
½ cup Brown Sugar
2 tsp Granulated Garlic
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1 tsp Paprika
Subscribe To My Channel: www.youtube.co...
============
Items Used This And Other Videos (* Affiliate Links - See Below)
All Items In My Amazon Store: www.amazon.com...
Char-Broil Deluxe Digital Electric Smoker 725 sq in: amzn.to/2Y5OOUK
Comfort Grip Tongs: amzn.to/2QDAPls
Large Cutting Board: amzn.to/2GDduNB
Nitrile Gloves: amzn.to/2F2G9Jd
(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One: alnk.to/87WyKjP
ThermoWorks SQUARE Dot: alnk.to/6mMYWhI
ThermoWorks Smoke X: alnk.to/deuxc6U
ThermoWorks Smoke: alnk.to/60XsYAX
ThermoWorks ThermaPop: alnk.to/aeVEwbI
ThermoWorks TimeStack: alnk.to/4qIE9hc
ThermoWorks Surface Thermapen: alnk.to/2Fz4l8f
Thermoworks Hi-Temp Brush: alnk.to/dLeO8zL
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon SL2: amzn.to/2NV9ZoM
Viltrox Light Kit: amzn.to/2XiWXVt
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/...
Thank you so much for your support!
============
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here: teespring.com/...
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#cooking #grilling #ribs
My first memories of smoked spare ribs was from my step mom's old Brinkmann electric. They were fabulous! Thanks for the memories!
One of my favorite things about Ry is that he often cooks on smokers that actual home guys use on a regular basis. Yea, he uses an offset, but a beautifully modded Oklahoma Joe - not some $3K beast that isn't practical for a small families needs/wants. You can make excellent BBQ if you are patient and know how to use your gear, it doesn't require blowing small car money on your setup.
Yep, method beats equipment :)
Did a lot of searching for smoked ribs and this one is by far the best. Thanks Ry.
Glad you enjoyed it 😊
After struggling with my OJ Highlander.......mostly fire management issue's, i've decided to sell it + try an electric smoker.
Too much oversmoked meat!
As many people have said, an off-set is a full time job!
Even pre-heating the logs or sticks does not seem to matter.
So i'm done with it!
Even the propane people say are a pain in the butt!
I look forward to getting an electric.
Thankyou for all your video's .
Very approachable. Please dont stop.
It's always nice to do things the old way, to look back. My first experience with smoking was with a comercial electric smoker 20 briskets at a time. Then I built my first stick burner from a well head scrap. I have been 'Qing ever since 40+ years. Briskets were cheap cost less than hamburger meat. Some time hard to find. Quality, quanity, how we cook, trim and season all for the better. UA-cam and people like you showing off 😁 and sharing. Thank Ry keep it up.
Thanks so much. It’s a great passion to have :)
I'm with you on the hickory. Great cook. Basic rub, simple BBQ sauce, an a simple electric smoker, but delicious results.
Man that some pull back very impressive .38 years ago I used a little chief electric smoker mostly on fish.Thank's for the video
Yeah I was even surprised by the pullback. Doesn't always happen that way :)
Tried these today. First time smoking ribs and they were delicious. I can't wait to cook them again.
I love hickory smoked ribs. Nice simple sweet rub. That was also a nice touch thinning out the sauce with ACV.
Yeah it adds just a bit of tang to an ordinary sauce :)
I like Tang!
I love me some hickory smoked ribs! It's good to someone keep things simple every now and then! Great cook Ry!
Thanks!
Thank you for these simple instructions. We just bought a smoker recently. My husband tried to cook a brisket and it was a disaster! I think he’s going to have to develop some patience! I am going to buy some ribs today and we will follow your instructions this time.
Smoker of some 25 years weber kettle (thanks to you) WSM NBBD, ecb. Had to move to town house. No open flames. So gotta use electric first time. Please give more videos on electric smokers. Thanks.
Just got an electric smoker and never made ribs in my life. I watched this video and followed what you did to a tee and they turned out amazing. Thank you for sharing how you do it. Side note I used sweet baby Ray's honey barbecue sauce for the final glaze at the end.
Awesome! Love that sauce 👍
Continued success Ry, always a pleasure to watch your chilled out BBQ videos. Reminds me... got 3 baby back racks in the freezer... Friday is Weber time!
Nice! Rib weekend coming up :)
Doing this a 2nd time today.
Electric smoker with Hickory chips last time and followed your video. Ribs came out excellent. Sauced half with Stubbs and dry the other half. Both were great.
Just got my first smoker today. Excited to try my first batch of ribs very soon.
Great ribs Ry! Thanks for another great down to earth video. You’re one of my favorite channels on here now!
Thank you :)
You've been taking a few trips down memory lane. I remember your throwback vid to your childhood with the charred ribs that your father used to make. Good times!
It's fun to do a throwback every once in a while :)
Very Nice RY...and once again, thanks for your passion and dedication to our ' Sport' :-) ..... Much appreciated.
Retro-Ribs on the charbroil, oh ya! Very nice cook Ry. I have the same tape residue on my smoker vents. Thanks for the tip of taping over the vents to keep the bugs out when storing a smoker.
Gotta fight the critters :)
Masterbuilt, made right here in my hometown!!! Tks Ry!
Thanks Ry
You're very welcome :)
Giving this ago
Cooking for staffers tomorrow, hoping they will be impressed
I remember seeing you smoke on the electric smoker for the first time that’s the day I became a subscriber you’ve been rocking it ever since great job
Thank you :)
Set it and forget it..You got to love it..
Now that's about as easy as it gets, and probably close to as good as it gets. Delicious looking ribs Ry.. Glad you did this one. I had someone asking me about electric smokers. I don't have one, so I shared this one with them to go watch. Thanks
Thanks!
I like smoking with hickory wood. two types of ribs I love to cook is pork baby back ribs and St Louis style ribs
Love those both :)
Looks finger licking good...well done Ry
Thanks!
Doing these today in my Masterbuilt electric. Gotta have smoked ribs for the Daytona 500 !!!
Hi Fantastic cook today on those ribs never use an electric smoker before.
Great vid Rye!! My first smoked ribs were baby backs ,cut into small portions, on my little chief electric. I thought they would be the end all, be all best I could ever do!! Thanks for the memories!
It was fun to go back to the old days :)
Another awesome video
Thanks!
Greetings from Germany! Your videos are looking super tasty! Will definitely give them a try.
Thank you!
There's something about dialing it back to simple sometimes and those ribs looked great Ry! Have a great week!
Thanks! You have a wonderful week, too :)
Hands down best rub! Tried others and seemed to keep coming back to this one, thanks Ry!
great video Ry, love to go old school myself now and then..
Another great video Ry. Thanks or sharing.
Thank you :)
Just perfect as always Ry.
Looks fantastic. No NASA hat this time, first thing I noticed.
WOW... these ribs look delicious!!!
Not enough like buttons so I pushed the like button a couple of hundred times 👍👍👍👍👍👍👍👍👍👍👍👍
Knocked it out of the park, Ry!
Thank you much :)
Great video! I started out with the same smoker.
Yeah, it's also nice to use as an outdoor oven when summer kicks the heat up inside :)
Hey RY those are cooked to perfection! Great video! Jeez now I'm hungry 😂😂😂
Thanks!
It's back! You need to try celery seed to see if it gives it a smoke ring
Awesome ribs.
Great looking ribs!
Looks good
Thank you :)
Lovely! Thank you!
Looks fantastic Ry, I really need to get a smoker.
Hey Ry...Funny story, I've been watching your videos for maybe 6-10 months now...I use a lot of your recipes. I always thought, "why does this guy look familiar"? Then it came to me, I own/have read a couple of your books....simple simon...which was turned in the movie Mercury Rising with Bruce Willis! Hope I didn't just give your cover away! Big fan Ry...
Hey that's cool! Nah, I'm pretty open about that :)
Something to be said about the set it and forget it method, when I'm knee deep in snow and it's bitter cold out, my electric smoker is my go to smoker
Yeah I still use mine when it’s time for a little convenience :)
Great looking ribs my friend!
Thank you!
Just got one of them bradley digitals, will be trying this, it looks delicious!
Loved the video trying ot forsure
amazing video!
this guy is like the bob ross of bbq
Hi Ry, I just got a Masterbuilt 30 inch smoker. Can't wait to try it out. I was wondering if you could do some videos on how to do a combination smoking and finishing in the oven.
I'm going to be doing something just like that soon :)
Looks yummy
you find the rub seasoning sticks sufficiently without mustard under coat? Great looking ribs Ry! love the videos!
I usually find there's enough moisture on the surface of the meat so I don't use binders :)
Great video Thanks .....watching this I need a new smoker LOL
I could have swore I heard you say in the past that you really liked hickory with beef...I think you really like hickory...lol
Have I mentioned I like hickory? ;)
Wow those look - De-lish. Do you like that smoker still? Paul
I have owned a crude electric smoker for many years and am thinking of moving to a more modern one. Is there anything that you would avoid cooking on an electric smoker? What accessories would you recommend?
Unless the smoker is wide enough I wouldn’t do a brisket on it. It can certainly be done but my size electrics just can’t hold a good size brisket without having to break it down. As for accessories, I’d definitely have a separate remote digital thermometer :)
Just a note that a Harry Soo video showed him doing a brisket with a brick holding it up in the middle, so it would fit on his smoker. He said it didn't hurt anything, so you might consider this. I'm going to try it on my Pit Boss electric sometime.
3:49 - masterbult electric..... 4:19, 4:38 char broil electric..
I have both. It can get confusing sometimes :)
@@CookingWithRy which one Is the better smoker?
@@edwardwade92 They are both equally good. I do prefer the wood chip box on the Char Broil :)
Hey Mr.Ry I new to smoking meat I was thinking of getting the Oklahoma Joe for a beginner or should I start out electric any suggestions great looking ribs mouth was watering 👍
My personal opinion is electric, but many disagree with me :)
@@CookingWithRy Thanks Mr.Ry til next video 👍
Start with electric. You set it and forget it!! Otherwise, with the "Joe", you have to watch temp and wood often.
@@jimdandy6396 thanks sir good knowledge
@@CookingWithRy Two words. Weber Kettle!😂
Hi Ry, Thanks for sharing. I followed the instruction. Same ribs and same preparation. It came out delicious but not tender enough. I can eat it, no problem, but it didn't fall off the bone. Not sure why. The 225F degree is from your internal temp? I key in 225F on the control panel of my electric smoker. Maybe this is an issue? Also, how do you control the smoke-venting? Appreciated if you can provide some suggestions. Thank you!
For more tenderness you may want to go a bit longer. On the electric I have there's no direct control for smoke venting :)
@@CookingWithRy Thank you, Ry!
I have tried ribs so many times on my electric smoker. Can't get that fall off the bone like I want. Always a bit tough. Don't know what I'm doing wrong.
I did a half rack a couple weeks ago and all the darn bones fell out, bummer!
This was close to that :)
Excuse my ignorance Ry, I’m English. But what makes St Louis Ribs “St Louis”?
St. Louis is a full rack of Pork spare ribs with the rib tips removed so you have a squared off rack :)
Nice, what type of scissors are those?
Hello, love the videos I've been using a Char-Broil electric smoker looks like yours, the meat always turns out tender and pretty good, but the only issue I'm having is every time I do it I keep getting this bitter taste, I know on a traditional smoker you let the thick white smoke clear up and you want a thin Blue smoke but with this electric smoker it seems like you get a short burst of white smoke and then after that it dies down to almost nothing, I've read things that say electric smokers seem to smolder the chips and you don't get as clean of a burn and that's just the way it is as compared to a pellet one that burns clean and even the whole time, or an offset where you control the dampeners to get the desired smoke, I was just wondering if you had any tips or tricks I've done it where I preheated it with the wood chips per the instructions with the smoker, and I've also tried heating it first and then adding the wood chips and the meat at the same time but it's the same result, I've tried the milder chips even like cherry or pecan.
I've never really noticed that with the electrics I have. I don't do anything special, just follow the directions for each smoker. Are you using a particular brand of chips all the time? If so, maybe try another to see if you notice a difference.
@@CookingWithRy the ones I've used are Western BBQ products brand that you commonly find in the grocery store, I could experiment and try a different brand
@@mrmike8756 I've used those before.
have you ever tried making Korean BBQ pork jerky
No, but that sounds delicious :)
what kind of BBQ sauce do you use? In the third part.
Hi Ry, did you put a water tray in the smoker?
I usually just add some water to the grease catcher.
Cooking With Ry ok, thanks..
Does anyone load the food with the chips, and then set the temp? I lose too much heat when I preheat my Cuisinart
I'm new to cooking ribs and cannot seem to ever successfully do the bend test, anyone happen to have a rough estimate on how long after the meat reaches about 190 that you must continue to cook to get your ribs most tender?
It's not about time, unfortunately. Many factors affect tenderness. The classic 3-2-1 method would suggest about 6 hours, but most ribs take anywhere from 4-6 hours, with a few exceptions. When a temperature probe slides easily through the rib meat between the bones, that generally indicates doneness :)
@@CookingWithRy Thanks maybe the probe test will work better for me. Thanks again and love the cooking videos Ry, you have got me fully hooked on smoking :)
Hello, great video! Thank you for sharing… I have one question though do you keep the damper for smoke fully closed fully opened or halfway? I want to start smoking also, but not sure on that?
The Char Broil electric model I have has no adjustable dampers. It's fully open all the time :)
@@CookingWithRy Thank you for your response. I have Master Built electric smoker and there is adjustable damper. Would you recommend keeping it open, closed or halfway open when smoking rack of ribs? I am sorry I am very newbie to this.
What is the song at the beginning of your videos. It sounds like the dead.
What gloves do you use?
Is just me or americans really overcooked the meat? Dry meat it's not bad per se, but some juice is better.
Ribs aren't tender until a certain temperature breaks the connective tissue down. These were loaded with juice.
Can you send me that recipe please hickory rub thank
The recipe is in the video.
better before the sauce.