I’m going to start a little series on smoking ribs with the Electric Smoker. I’ve had it for about a year and haven’t smoked anything but ribs since I got it.
So how long do you think it takes to cook a full rack of ribs in the electric smoker at 275°F?
The answer is a long time. It takes about 6 hours.
This is from my first attempt at cooking ribs in the electric smoker. I bought a full rack of baby back ribs from Costco.
In order to get the temperature up to 275°F, I started the electric smoker for 3 hours at 200°F. This was not enough, so I added another hour at 225°F. The meat didn’t even get warm, so I added another hour at 250°F.
By this point, I was starting to see some smoke coming out of the vents. So I added one more hour at 275°F.
At the end of all that, the meat was still just as raw as it had been when I started. It had taken me 5 hours to get the meat up to 275°F.
- Now Let’s Take A Look At The Steps Of How To Smoke Ribs At 275 In Electric Smoke?
Here are the ribs at the end of the process. They look pretty good, but they’re still raw.
After I took these pictures, I cut them up and put them in a baking dish with some seasoning. They were still not ready.
After about an hour in a 375° oven, they were finally done.
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Now Let’s Take A Look At The Steps Of How To Smoke Ribs At 275 In Electric Smoke?
I bought a new electric smoker and I’m not sure how long to cook ribs at 275 degrees in the smoker. What I learned about smoking ribs in an electric smoker. I’ve been doing this for a year and a half now and I figured I would share my wisdom.
I’m pretty sure this is the first time anyone has asked this question. It’s not really specific so it may be hard to answer, but I’ll do my best.
STEP 1: Don’t Waste Money On A Cheap Electric Smoker
There are two different types of electric smokers. The cheap ones are made of plastic, have a small capacity (3-4 pounds), and cost between $50- 2. The better ones are made of stainless steel and cost between $500-$ 3.
You don’t have to spend this kind of money on an electric smoker. I’ve done a lot of research and there are some great options for people who are just getting started. I’d recommend the Traeger Tailgater or the Big Green Egg. They are both good quality and will work well for you.
STEP 2: Get The Right Tools
There is a big difference between the tools you use to smoke meat and those you use to smoke ribs. Ribs are smoked at a much higher temperature than meat. So they need a different type of tool.
I’m a big fan of my Wood’s Propane Gas Grill because it has a built-in water pan that I can fill with hot water to keep the meat moist. It also comes with a built-in thermometer so I know exactly how it’s doing. You’ll also want a cheap digital thermometer like this one from Amazon. You could also get a cheap smoker box from Amazon or a cheap slow cooker.
STEP 3: Choose A Good Smoking Rack
A good smoking rack will help your ribs stay moist and will give you a little extra space for cooking. There are a few different types of racks. The first one is called a “meat rack” and it’s just what it sounds like. It’s basically a wire rack that is designed to hold meat.
It’s a good option if you want to smoke a whole brisket or something that will fit in it. If you plan on smoking smaller pieces of meat, like pork ribs or chicken breasts, you can use a “kamado rack”. A Kamado is a type of electric smoker.
They usually come with a built-in thermostat that allows you to set the temperature and use a thermometer. They’re also cheaper than a traditional electric smoker.
STEP 4: Set Up The Grill
It’s best to set up your electric smoker before you start smoking ribs. The last thing you want to do is spend hours setting up your smoker only to have it burn out on you. That’s why I recommend putting it together before starting.
You’ll need an insulated base, a heating element, and a water pan. To put it all together, take the lid off and remove the base from the top. Next, put the heating element on the bottom and attach it to the base with the screws provided. Next, put the base back in the lid and plug it in.
Make sure you don’t overfill the water pan or it won’t work. Also, make sure the lid has vents so that smoke can escape. Now, you’re ready to start smoking. If you don’t know how to fill the water pan, here’s a video that explains it.
STEP 5: Adjust The Thermostat
I always recommend keeping your meat at 275-300 degrees. This is the lowest temperature that will allow it to smoke at a reasonable rate. The only time I ever lower it is when I’m smoking small pieces of meat like pork ribs or chicken breasts.
There are many different types of smokers. Some can only smoke for a few hours, some can smoke for days. The more expensive ones tend to be able to keep the temperature steady for longer periods of time. If you’re unsure, check the manual that came with your electric smoker.
STEP 6: Smoke
For the most part, you don’t have to do anything special. It’s best to put your meat on the rack and wait. The one exception is if you plan on smoking larger pieces of meat like a whole brisket or pork butt.
You’ll want to make sure it’s on a separate cooking rack from the ribs. The reason for this is that it will take a little longer for the brisket to cook. Once it’s done, you can move it to the bottom of the smoker. This will keep your ribs from getting too hot.
STEP 7: Monitor The Temperature
The one thing I learned the hard way is to keep an eye on the temperature. If you’re smoking a whole brisket or something that’s going to take a while, you should be able to get away with leaving it unattended.
If you’re smoking smaller pieces of meat, it’s important to keep an eye on it every 15-20 minutes and adjust the heat accordingly. You can use an inexpensive digital thermometer to do this. Also, don’t let your meat get too cold. You don’t want to have to start over because you overcooked your meat. If you’re worried about it getting too cold, put some hot water in the water pan.
STEP 8: Wait Until It’s Done
If you’re new to smoking, you may be tempted to pull the meat out as soon as it looks done. That’s a bad idea because it will still be a little pink when you remove it from the smoker. If you plan on eating it right away, that’s fine.