Since I was gifted a Masterbuilt Electric Smoker a couple of years ago, we've been slowly trying new recipes.  So far, the meat we've had the most success with is farm fresh ham, and here is the recipe for the best ham I've ever had.

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With Memorial weekend coming up, I wanted to try smoking ribs for the first time.  We snagged a three back of baby backs from Costco at about $33.00 and I spent about another $20 on various ingredients the recipe called for.

Costco Baby Back Ribs- Photo Credit: Joe Danger
Costco Baby Back Ribs- Photo Credit: Joe Danger
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I've cooked ribs before this smoking attempt, and they come out pretty damn good slow cooking in the oven and then finishing on a hot grill while slathering BBQ sauce on them again and again, searing it to the meat.  To me, that turns out pretty damn good.  For smoking them, I grabbed a recipe from Uncle Google that looked simple enough and had good reviews, then added my own tweaks to it.

First, pre-heat the smoker to 250 degrees and pat the ribs dry. Then lightly coat the ribs with Dijon mustard and whatever rub you like to use, and smoke them with a fruit wood for two hours.  For the rub, I used one of my favorite seasonings Slap Ya Mama Cajun Seasoning, and for the wood chips we opted for Oklahoma Joe's Cherry.

Ribs Smoked Two Hours- Photo Credit: Joe Danger
Ribs Smoked Two Hours- Photo Credit: Joe Danger
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After the two hours you remove the ribs, put a couple tablespoons of honey on them, and a couple of dabs of butter and then wrap tightly in aluminum foil.  Back in the smoker they go for another two hours.  Now it's time to open the smoker again, unwrap the top of the ribs and apply your favorite BBQ sauce, and continue to smoke for another half hour.

That's it for the cooking, now let them rest for about fifteen minutes and you'll have some pretty damn good ribs.  I will say, they aren't the best I've had but for a first run they had decent enough flavor and cooking them in the butter made them extra juicy and fall off the bone done.  I'll be experimenting more with this, and may actually try pulling them from the smoker at the 4 hour mark and then hitting them on the grill while slathering in sauce.

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