Smoked Ribs on DIY Smoker #1
This recipe is my first set of ribs on an incomplete electric smoker but complete enough to test. I am excited because no worries about a store-bought electric smoker catching fire again and I don’t have to tend to fire I don’t have time for tinkering. These were done at 225 for 4 hours and came out great. The outside temperature was about 90, and the flex was about 10 degrees. The unit turns off at 225, so the heat will start to drop, and the unit will turn back on (in these conditions) at 215. Then rinse and repeat on its own. These were cooked at 220 instead of 225. When you add wood chips the temperature will spike up. Get the lid back on, and they will peter out.
Servings 3
Calories 1055kcal
Ingredients
Red Bean Parts
- 1 lb dry red beans
- 43.5 oz chicken broth
- ½ cup onion (chopped )
- 2 tsp salt
- 1 tsp pepper
- 2 tbs bacon grease (from collards below or olive oil)
Collards Parts
- 1.5 lb collard greens (fresh)
- ½ cup onion (chopped )
- 1 lb bacon (chopped )
- 4 tsp garlic (chopped)
- 1 tsp salt
- 1 tsp pepper
Instructions
Rib Build
- Before ribs get your bacon laid on a foil covered cookie sheet and bake at 350 for 20 minutes
- Get your electric pit set up and roll’n to 225 degrees
- Sprinkle Sowflakes all over ribs and rub in meat.
- Place ribs on smokers cool side bone down.
- Set your time for 4 hours and go back inside to do work.
- I actually check the smoker every hour by making sure no breakers have popped (display is on). I don’t open the pit unless I’m showing off. It’s tough by I try...
Red Bean Build
- In a pot on medium low add half the bacon grease to coat bottom.
- Drop in chopped onion and salt and pepper dash.
- Cook til translucent-ish.
- Drop in 1 cup of dried beans.
- Pour chicken broth in until it is about ½ covering the beans.
- Stir and bring to rolling boil for 3 minutes.
- Drop temperature to medium low or simmer and let it rip.
- Times will vary when done but start checking at 1 hour then every 30 minutes until tender. You may have to add water or chicken broth is you have some left over.
- I like them extra tender and these are sort of a refried consistency.
- When done strain off water in a bowl.
- Put the beans in their own bowl and take a potato masher to them.
- Get them to a texture you like or don’t mash them at all will work too.
- Mash getting dry? Pour some of the water you saved in it.
- This is a meal in itself. Throw some of your favorite plant on it for garnish or taste.
Collard Build
- Clean the crap out of your greens. They have sand on them and will ruin the experience.
- Clean your greens one more time 😉
- Most people will pull the stem up the leaf or cut it out all together.
- Since I cook them down pretty good I just cut 4” off the end in one swoop.
- Chop them up in editable pieces when limp.
- In a medium heat large pot add the rest of bacon grease.
- Drop in onions, garlic, bacon and dash of salt and pepper.
- Stir till translucent.
- Drop in chopped up collards and stir or fold to get covered in your bacon magic.
- Heat up until your greens are wilted the way you like.
- You’ll want to time this so the ribs are ready with veggies. I started working on the veggies when the ribs had been in the smoker for 3 hours and it was almost perfect timing.
- You know what to do! Enjoy amigo!
Notes
These can be done in oven but have to be on a dish or cookie sheet to catch dripping and do not attempt to smoke inside.
© Texas Butter®
➕ Nutrition
Nutrition Facts
Smoked Ribs on DIY Smoker #1
Amount Per Serving (355 g)
Calories 1055
Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 24g150%
Cholesterol 108mg36%
Sodium 5493mg239%
Potassium 1888mg54%
Carbohydrates 63g21%
Fiber 22g92%
Sugar 7g8%
Protein 42g84%
Vitamin A 11785IU236%
Vitamin C 119.5mg145%
Calcium 642mg64%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.
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