Old Smokey Style Smoked Ribs


The day before the actual smoking, be sure to wash the ribs throughly, dry them, put the ribs in a plastic bag or glass tray with the marinade and marinade them overnight in the refrigerator.

Take the ribs out of the refrigerator about an hour or two before you want to start smoking and add the Rub.  The marinade will still be moist and will hold the rub in place.  

Once the rub has been applied, it's time to think about the best way to cook the ribs in the Old Smokey Electric Smoker.   Ribs are rectangular, and the OSES has circular grills.  You can stand the ribs on their side (as if they were in a rib rack) and they'll cook just fine.  Curl them to fit on the grill and they'll stand up.  Or tie them into a circle shape.  Most racks of ribs won't fit standing up on the top grill, so you may want to cut them into 2 pieces and layer them.    

Start the OSES on high and leave it that way for 30 minutes.   This gets the wood chips to "light" and release smoke.  After that you can dial it back to fit your time schedule.  It's OK to open the lid of the Old Smokey Electric Smoker, but you won't want to do it too often.   

Allow 2-3 hours depending on where you set the heat control.  A good way to tell if the ribs are ready is that the meat will start to pull away from the bone and be pretty loose in general. If it seems like the bone could be wiggled free pretty easily, you're done.