This was my first experience with an electric smoker. It was interesting and much easier than I expected. The only caveat is that electric smokers are very expensive. I supposed convenience is the trade off with cost.

You will need

1 rack of ribs made of your animal of choosing
Something to cook it in (charcoal pit, electric smoker, oven)
Liberal amount of seasoning (I chose McCormick Grill Mates Smokehouse Maple)
Aluminum Foil
Patients

Step 1: Prepare the Meat

When preparing the meat, trim off any excess fat that you don't want. It is easier to do this now than it is after cooking. Try different cuts depending on your preference.

Step 2: Shake Shake Shake It Out

I mentioned that I used McCormick Grill Mates Smokehouse Maple to liberally season the meat. I prefer to cook with a dry rub and add wet sauce later if necessary. I massage the seasoning into the meat so it covers as much surface area as possible. Don't skimp on the seasoning or your meat will be very very boring. Total party foul.

Step 3: Preheat Your Heat Source

Since I used an electric smoker, those will be the directions I will mention. Many of these ideas work for most heat sources. Since I am super lazy, aluminum foil is place beneath the rack to catch the grease for the grease bucket. The electric smoker has its own specific way to pre warm. Refer to your user manual for specifics. After the electric smoker reached the desired temp of 375 degrees, we are ready to cook.

Step 4: Wait, Then Wait a Little Longer

I had the rack in for about 3 hours before I checked on it. Refer to your electric smoker manual for cooking times but keep in mind they might need tweaking. I took the cooked meat out and tried to cut and it was very very tough. I wrapped it in aluminum foil and placed it on the top rack to cook for another couple of hours. It clocked in about 5 hours total, but next time I would like it to cook longer in the oven. See that crazy pineapple? Check out what I did with it here Pineapple Oven??

Step 5: Eat Up!

After cooking for around 5 hours it is time to cut up the ribs. Use a serrated sharp knife to separate the ribs. They had an amazing smoky flavor to them. No one wanted bar-b-que sauce, which I will take as a compliment! This was a fun cook out and I learned a lot. You never know what you might like unless you try it.

I hope you enjoyed this Instructable. If you would like to follow more of what I do, then check out my website www.CurtosNoir.com to keep up with all that I do. Cheers