Makin' ribs on the smoker.

[AndyS]

I have a Smokin' Tex model 1100 electric smoker and have tried to wear it out. l did manage to use up one heating element and even tho it was past warranty they replaced it free because "That just doesn't happen . . ."

I'm doing St Louis style ribs along side a small portion of baby backs (large end).

I use the 3,2,1 method. Use your favorite rub, smoke at 225f for three hours, slather with BBQ sauce and wrap tightly in foil then smoke at 225 for two hours followed by unwrapping it adding more sauce and finishing open for an hour.

Another favorite and a staple in my house is Pork Shoulder. Heavy on the rub, maybe inject it with something and 225f for 14 hours. Love the electric, just load it with wood chunks and go to sleep. Wake in the morning and it's done!

[AllaN01Bear]

1. mmmm.

[CaliforniaPeggy]

2. Enjoy! It sounds scrumptious! n/t

[Major Nikon]

3. I have the exact same model

I've been using it regularly for almost 10 years with zero problems.

I still feel it's the perfect design for a smoker. It's very simple, but works perfectly without the need for water pans and it doesn't use proprietary pucks or pellets or anything you can't get locally. Wood chunks or chips both work great.

[rubbersole]

4. AndyS - if you are going to post this at lunchtime...

...you have to post your address. To be kind.

[trof]

5. So, for the 2 hour stint you're just baking?

Doesn't sound like there's any smoke happening.
Why not just do it in the oven?

[AndyS]

6. Almost all if not all of the smoke flavor comes in

the first hour. Besides, of a total of 6 hours only two are sealed in foil.

[Laura PourMeADrink]

7. Competition tip:. Last hour. Melted butter, brown sugar,

And cayenne. Wrap tightly.