How to Smoke Baby Back Ribs in the Masterbuilt Electric Smoker (With Kosmo's Q BBQ Rib Glaze)

[@regularguysmokingfood]

I absolutely love your videos and all of the help you provide us. I just picked up a Masterbuilt 40” electric smoker. I was wondering if you ever tried using pellets to cold smoke with this smoker? I’m hoping to not need to buy another attachment to cold smoke. Thanks again and please keep cranking out the videos.

[@alexandriaobong6753]

Very informative video! My BFF just bought me a master built for my birthday and I’m binge watching your rib videos before I use it. Lol. Do you have a video on fall off the bone melt in your mouth ribs made in smoker?

[@SmokeTrailsBBQ]

Hi Alexandria. That's so exciting! I don't have a video like that yet but that's a great idea.

[@shanesmith1218]

Totally unrelated but I just bought my BFF the exact same smoker and I also would like to see such a video. Maybe it's not so unrelated after all...?

[@brandtmiles2373]

All you have to do for fall-off-the-bone tenderness is smoke em till they hit around 200⁰--205⁰F

[@Frosty_tha_Snowman]

Melt in your mouth and fall off the bone is tricky business - some people like them literally falling apart, but I find that there's usually a gross, pressure cooker like taste in the meat when it's cooked that far, which is considered too long. You really want them to be "pull off the bone" while the meat stays in tact. The meat shouldn't just literally pull apart, it should have some structure but be very easy to bite into and juicy and savory, but without being mush. That's what you want, and most recipes for ribs from renowned KZbinrs will try to lead you to that texture. That said, cooking times, temperature, and all kinds of other variables will make each cook unique, which is why it is an art that takes practice to master. Anyways, I'd look up a How to bbq right competition ribs recipe video to get a good description of what kind of bite you want in a rib. Good luck 🙂

[@brianholick8627]

Hey I've already asked if you know how to get ahold of someone to actually talk to. I have same problem you did . Element is good the wire connectors are good. The only thing it can be is the thermostat. So please any help would be great.

[@SpaceGravy]

Can I still get "fall off the bone" at 225?

[@SmokeTrailsBBQ]

If you cook it long enough yes

[@MikeRimkus_]

I just got a masterbuilt smoker. Noticed you were smoking when it was snowing. I live in Chicago. Do you think I can season and star cooking when it’s below freezing out?

[@SmokeTrailsBBQ]

Hi Mike, thanks for watching (and hopefully subscribing!). I live in Canada, so for half the year it's below freezing. I've seasoned my masterbuilt in negative temperatures and smoked meat in it when its -40 degrees out. Never had a problem. Just throw on some extra layers and start smoking!

[@MikeRimkus_]

@@SmokeTrailsBBQ Awesome. Definitely subscribed. Do you end up having things go longer when its cold out? Does the temperature stay pretty accurate?

[@SmokeTrailsBBQ]

@@MikeRimkus_ that's great! Thank you! No, it takes about the same time regardless of temperature outside.The masterbuilt electric smoker heats and cools on a cycle so its never really 100% accurate. Even if you set it to 225 degrees it's going to "average" around that temperature as it cools down to 220 then the element kicks on and it heats up to 240 and then shuts off and so on. So when you set it to a temperature its safe to assume the "Average" temperature your cooking at is about 10 degrees plus or minus that set temp. For example, at around 0 degrees outside my MES runs on an 8 minute cycle and averages 10 degrees higher than the set temp. The colder it gets, the faster it cools down after each heating cycle and so there are more frequent heating and cooling cycles. But in general the temperature holds pretty good in cold temperatures within 10 degrees of the set temp. One other thing to keep in mind is every time you add new wood chips the temp is going to spike by up to 20-50 degrees higher than your set temp because the burning chips create a lot of heat. Long story short, you'll get to know your smoker over time and how it holds temp. It helps to have an "ambient" temp probe in the chamber so you can see how the temperature inside is actually performing compared to what temp you set it to. Hope that helps.

[@morgangentle1515]

Anyone who buys an electric smoker or pellet smoker will notice reduced smoke ring , they burn different then charcoal briquettes, lump or charcoal lump or either or with wood chunks ,, you will get the same flavour just a lot cleaner ,, if doing ribs or brisket start on a charcoal grill until barked up , once barked wrap and put on electric till ready to eat for an easy finish I call it combo cooking you’ll get a knarly smoke ring big smoke flavour and finished off like a master chef

[@toddyell4440]

Steve, you let it rest covered or uncovered?

[@SmokeTrailsBBQ]

Covered

[@ohiohunter85]

Do you avoid using a binder?

[@johnlaar2515]

You gonna do a vid on MODDING? Mailbox? PID controller? My control system, MES 30 took a dive and looked for what to do. Found a super simple PID replacement at the same price as parts from Masterbuilt, and works better...Mailbox mod and a pellet tray take the MES to another level of easy-peasy..How about it?

[@SmokeTrailsBBQ]

Great idea John. I have done a video on the mailbox mod. I'll have to look into the PID modification

[@friartuck8172]

My internal temp doesn't stall but keeps going down after i take the ribs out of the wrap. Do you know why this happens?

[@SmokeTrailsBBQ]

Yes happens to me as well. Ensure the ribs are tender enough before unwrapping.

[@chrisbolton6844]

How do you make the mop sauce you use when you wrap the ribs.

[@SmokeTrailsBBQ]

Chris, 1/2 cup melted butter, 1 tbsp apple cider vinegar, 1tbsp worchestershire sauce. That's it!

[@jimmylee8459]

Great video I have just one problem there's NO WAY my family is going to let ribs stay in my home for 30mins untouch 😆🤣😁. They would VETO the cook off the island

[@SmokeTrailsBBQ]

Guard it with your tongs. *click* *click*

[@BaldGod]

Needed more time in the smoker. Not ready

[@Hhvymtl]

Where's the smoke ring

[@ohiohunter85]

Most electronic smokers don't leave the smoke ring.

[@brianholick8627]

Masterbuilt is leaving a very bad taste in my mouth. Can't get ahold of real person to help me take care of this. Masterbuilt sucks right now at this point

[@mjohnson3754]

What the heck?... that was a total waste of time. You prep two racks of ribs and only put one in the smoker. Great advice on placement of two racks.......

[@RonnFolk]

Never wrap your ribs in foil. Don't do it!

[@2011super]

Why

[@RonnFolk]

@@2011super Wrap in butcher paper next time you will know the difference then.

[@NotesFromTheOwlBox]

Wrapping is unnecessary, and so is adding extra liquid/sauce. If you pull them when they are done (never use a thermometer on ribs, just a toothpick) they will be perfectly juicy and tender all on their own.