How to Smoke Ribs. Ribs. Just like baseball and the 4th of July, smoked ribs are an American institution. Nothing beats a backyard barbecuing session with smoked ribs amongst friends and family. Thankfully, smoking ribs is an easy task. How to Smoke Ribs in an Electric Smoker. 1. Preheat your smoker. 2. Fill up the water pan with water and the smoker box with wood chips. Hickory and mesquite are both very popular woods chips for smoking ribs, but don't limit yourself. Try new wood as well as combinations. How Long To Smoke Ribs. Don’t you agree that there are very few things in life that can beat a rack of perfectly smoked barbecue ribs? Whether it is smoked pork ribs or smoked beef ribs, wet or dry rib rubs, the secret to smoking the perfect ribs is perfecting temperature and time. Then you wrap the spare ribs to get perfectly tender BBQ spare ribs. Then you apply a barbecue glaze at the end on your spare ribs and allow that to set. Once your spare ribs are done you have tender, sweet and spicy, juicy barbecue spare ribs that have been slow-smoked. Assuming you are talking about pork ribs, a popular answer would be six hours, 3+2+1. Three hours open to smoke, two hours wrapped in foil, one hour sauced. An appropriate smoking/cooking temperature is 200 - 250 degrees F. I prefer about 5 ho. Smoking ribs is a slow process and should never be rushed. Always cook the ribs low and slow at about 225-240 degrees F using your favorite hard wood such as pecan, cherry, hickory or mesquite. Are you trying to cook the most delicious smoked ribs? I will give you a full smoking guide and an detailed answer on How Long to Smoke Ribs for you to How Long To Smoke Ribs. Grilling never makes smoked ribs! Grilling and Smoking are only related in terms of heat and meat. Grilling is the use of high, direct, fast heat to cook food to the point of doneness, while low and slow BBQ heat is used to cook it to the point of tenderness. There are many right ways to prepare barbecue pork ribs, and they all are done in a smoker. You can wrap the ribs while cooking or leave them as-is (or do a combination), use a dry rub and a sauce or no sauce at all, and cook the ribs fully in the smoker for tenderness inside and outside, or finish cooking over a high heat for a crispy exterior.