The BEST Rib Method for the Masterbuilt Electric Smoker |
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Smoked these ribs at 250* hanging on meat hooks in the Masterbuilt 40" Digital Electric Smoker for a total of 6 hours spritzing hourly after the first 3 hours & then at the 5 & 1/2 Hour Mark I wrapped them in heavy duty extra wide aluminum foil & put them back in the smoker for an additional 30-minutes before sitting them on the counter still wrapped for about an hour before cutting & serving. They had a great smoky flavor with an awesome bark much like you would get in a barrel smoker or a stick burner. A must try method!
Links to Purchase Products Used in this Video:
Link to Purchase Meat Hooks: amzn.to/41P9mmt
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Link to Purchase Heavy Duty Extra Wide Aluminum Foil: amzn.to/41PaJS9
Link to Purchase a BBQ Spray Bottle: amzn.to/3ZSCrvc
Link to Purchase BBQ Gloves: amzn.to/3yp7q6z
Link to Purchase Baker's BBQ Competition Rub: www.bakersbbq.net
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Great idea Mr Mike. Never would have thought about hanging them. I never wanted to cut the racks in half.
Thank ya Brother! It’s a must try, it yields a great rib both in taste and texture 👍🏻
They looked like they came out great with a nice bark and all. Nice cook!
Yes sir they did! I was really impressed and pleased with the final product. Tasted real similar to ribs smoked in a barrel smoker or stick burner. Thanks for watching Brother 👍🏻!
Great Video. Those ribs looked good.
Thank you Brother!
Hi from the UK, great video, been wondering about hanging Vs other. Looking forward to using my Masterbuilt this weekend for my birthday with some ribs. You ribs look darker (char) then my attempts. Also how frequently do you add wood and for how long. Thank you.
Thanks for watching Tristan! I add wood every 30 minutes for about the first 2 hours. If not already please subscribe to my channel and like the video 👍🏻
@@BakersBBQ Thank you, amazing. Will do now!
Thank you my friend 👍🏻!
Can you cook a brisket on the top rack as you smoke the ribs hanging?
I never advise to put the longest cooking meat on top out of fear of cross contamination. Thanks for watching & happy Smokin!
@@BakersBBQ Unfortunately, I have family coming over and my beginner smoker can only fit so much at once. You make a great point about cross contamination. I didn't consider that. Could I get away with it if I use foil on the second rack as the same width of the brisket and place the brisket on the lowest shelf? So ribs on the first 2 racks with the brisket center on the lower?
@mitchbandalan9450 I always recommend that the meat on top be to a safe internal temp before placing raw meat below it unless they will be done at about the same time. You can always start your brisket earlier and once it’s at a safe internal temperature place your ribs in below it.
@@BakersBBQ Very true. I will do that. Thank you sir.
You’re welcome Brother! Let me know how they turn out 👍🏻
Cool, but I just use a rib rack same principle.