Remove the membrane from the back of the ribs. Insert a paring knife under the membrane. Loosen the membrane with the knife. Grab the membrane with your fingers and slowly peel completely off.
The Char-Broil® Digital Electric Smoker is an easy smoker to use when smoking BBQ ribs. It manages heat, air and moisture so that your ribs are perfectly smoked, tender, juicy and ready to eat after five to six hours. Try this recipe by Chef Ben Vaughn for your next party or just a special meal for family or friends.
Combine the brown sugar, chili powder, pepper, paprika, ground mustard and 2 tablespoons salt in a small bowl. Rub the ribs completely with apple cider vinegar. After applying apple cider vinegar, rub the rubs with the spice mixture. Place in a large roasting pan. Cover and refrigerate for at least 2 hours. Refrigerating overnight is best.
Thirty minutes before smoking, remove the ribs from the refrigerator. Let stand at room temperature.
Add wood chips to the chip box and fill up the water pan to the suggested amount. Preheat your Digital Electric Smoker for 40 minutes.
Meanwhile, combine the apple juice and remaining vinegar in a small spray bottle. Shake.
Once the smoker is preheated, set the temperature to 250 degrees Fahrenheit. Placing the ribs in the smoker meat-side up, spray the ribs with your apple juice mixture. Close the smoker and let smoke 1 hour.
Flip the ribs meat-side down. Spray with the apple juice mixture. Close the smoker and smoke for an additional 1 hour. Repeat this process every hour for 2-3 more hours. Replenish wood chips as necessary. Smoke ribs for approximately 5 hours or until the ribs reach an ideal internal temperature of 180-190 degrees Fahrenheit.
Remove the ribs from the smoker and let rest 15-20 minutes before carving.