Smoked BBQ Ribs in a Digital Electric Smoker

Smoked BBQ Ribs In a Digital Electric Smoker

30 mins
5 hrs

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.


For the Ribs

  • 2 racks St. Louis style pork ribs, about 3 pounds each
  • wood chips

For the Rub

  • 1 cup brown sugar
  • 1 cup chili powder
  • 1 tablespoon cracked black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground mustard
  • 2 tablespoons kosher salt
  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar


Step 1 Of 8
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.
Combine the brown sugar, chili powder, pepper, paprika, ground mustard and salt in a small bowl. Rub the ribs 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.
Remove the ribs from the refrigerator 30 minutes before smoking. 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.
Hot Tip
Whiskey, hickory, apple or mesquite wood chips are suggested.
Meanwhile, combine the apple juice and remaining vinegar in a small spray bottle. Shake.
Once the smoker is preheated, set the temperature to 250°F. Placing the ribs in the smoker meat-side up, spray the ribs with apple juice mixture. Close the door and smoke for 1 hour.
Flip the ribs meat-side down. Spray with the apple juice mixture. Close the door and smoke for an additional hour. Repeat this process every hour for 2 to 3 more hours. Replenish wood chips as necessary. Total smoke time is approximately 5 hours or until the ribs reach an internal temperature of 180-190°F.
Remove ribs from smoker and let rest 15 to 20 minutes before carving.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Suggested for this recipe
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