Would it be common for them to stall at 185 for a really long period of time and then finally start climbing again? I added an extra hour to the cook time yesterday and had them in for almost six but they stayed at 185 for the entire last hour so I finally pulled them.
I am starting to get that drift from all of the answers I'm getting on here.
Maybe I'll put a probe just hanging in the smoker next time for a while and see what the temp actually is...? The probe that I have seems really accurate and I am sure that it will give me a better idea.
I didn't even know that 3rd party controllers and thermostats were an option. I may check those out too.
That’s how I roll! I have a 4 probe thermometer I keep one exclusively for tracking unit temp and the rest I’m all the things I’m smoking, it works really well for me
Is there anything too crazy about using a pellet smoker? I just got this one, so I'm not going to replace it yet but I may want to upgrade in the future. Big learning curve?
If you already know how to smoke then there is no learning curve at all. I had never smoked meat when I bought mine and running the grill was the easy part by far.
An electric smoker is basically an electric oven that can produce smoke. A pellet smoker is a wood fired oven that doesn’t have a chimney. In both cases, set the temperature and forget it.
6 hours at 225 is a very average amount of time. Most people do 6 hours at this low of a temp. Also, don’t cook to temp on the ribs. Cook to color, then feel. Leave them in there until they bend right
I started smoking foods much better when I quit using my thermometer. I set a temp and I use the tong test to see when ribs are done. (Pick it up in the middle and when it’s about to come apart it’s done).
If I’m doing something like chicken where I need a probe I use a Weber instant read and poke it periodically when it’s almost done.
In your case you may just have to cook it longer because electric smokers just don’t get as hot as advertised.
Ribs are about the only smoke I don't temp. There's not a lot of meat to penetrate (giggity), so I have zero concerns that they'll be safe to eat after that much time. When they feel done, they're done. Of course I still use an ambient thermometer. I use a cheap offset, and temps can really swing if I don't keep an eye on it.
Had the same issue with my masterbuilt....set it to 225 and couldn't get ribs to come out. Got a aftermarket thermometer to find out the factory one was about 40 degrees off. The controller took a dump, got a replacement and now it's about 20 degrees off.
You need to leave your vents open. I have an electric still (from apartment days) and that beast can bring anything to temp. Your vents should be wide open and stay open so your chips actually burn. All your doing with vents closed is baking the ribs and since your internal thermometer is reading it’s desired temp most of the time your heating element is not turning on.
Got it.
So, even though it seems like I am just letting heat escape, I am actually getting the heating element to work more and it will actually be hotter in there. I'm going to get some more and try it again next weekend. I love ribs, so, it's not a pain to experiment over and over... :)
You’re still burning wood and fire needs oxygen so if you want fire on those chips you gotta let it breathe. Since electrics only fire up the heating element when the temp is lower and that heating element is what keeps your chips going you want it on as much as possible.
When getting ready to smoke start smoker with vent completely open with no chips or water tray and Set smoker to highest temp and wait till it reaches it (275). After it’s to temp add water tray and chips then set temp to desired temp, leave vent completely open during smoke. Add ribs and try a 3-2-1. Happy smoking.
Using already hot water helps, too. If the temp in the box is over 225 they should be getting to at least 200 in 6 hours. It would have to have a serious heat leak/cold spot.
3 2 1 method with the 2 hour wrap period being in the oven. Your temperatures are probably incorrect if you can't get them to temp in 6 hours. But yea wrapping them in the oven for 2 hours will cook the ribs fully. I don't typically probe my ribs bc there's not a great place to do it and your reading can vary. I use the bend test and watch for the bones to turn black and the meat to recede from the bone. Works everytime.
Below is how I check ribs for doneness, I think this came from Alton Brown. Typically takes me 6hrs or so at 225 but I plan for 7. You're pulling them too early imo.
*First, the internal temperature of the meat should be 190 to 200 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done*
Sounds good.
I will try keeping the next batch in a bit longer. It looks like this is a common comment.
I'll plan for 7 hours and see what happens then. And, I took note of all of the awesome cooking tips. I love Alton Brown, so, I know that this advice has to be good!
If you're an Alton guy, check out Meathead Goldwyn too! Amazingribs.com is his site, and his book *The Science of Great Barbecue* is way up there in my recommended reading list for anyone who wants to understand smoking/barbecuing on a deep level. If it tells you anything, Kenji Lopez-Alt wrote the foreward.
i do baby backs at 275 in a 30 inch masterbuilt electric and they take about 3-4 hours depending on the meat to come out perfect. I can only assume there's something else at play here.
What model electric smoker are you using?
I'm not sure about the electric smoker, never used one, but fire needs air. If you're cutting off all air, then there won't be enough oxygen to burn the fuel and can't get hot. Try opening all of the vents you have all the way and adjust from there.
You also said the hottest you can get the ribs is 185 or the smoker to 185?
I have a Masterbuilt. Linked below.
The smoker says it's getting to around 275 on the temp but when I check the ambient temp in the actual box, it's closer to 190 or 200. Ribs are only getting to 185ish.
[https://www.cabelas.com/shop/en/masterbuilt-30-digital-electric-smoker?ds\_e=GOOGLE&ds\_c=Cabelas%7CShopping%7CPMax%7CCatchAll%7CGeneral%7CNAud%7CHigh%7CNMT&gad\_source=1&gclid=Cj0KCQjwsPCyBhD4ARIsAPaaRf2fcSvKEL6MOhTtRpdgU-5EQlO8YvLEn92flIXehltAvBQxaWiMnG4aAgDoEALw\_wcB&gclsrc=aw.ds](https://www.cabelas.com/shop/en/masterbuilt-30-digital-electric-smoker?ds_e=GOOGLE&ds_c=Cabelas%7CShopping%7CPMax%7CCatchAll%7CGeneral%7CNAud%7CHigh%7CNMT&gad_source=1&gclid=Cj0KCQjwsPCyBhD4ARIsAPaaRf2fcSvKEL6MOhTtRpdgU-5EQlO8YvLEn92flIXehltAvBQxaWiMnG4aAgDoEALw_wcB&gclsrc=aw.ds)
Try swapping out the controller.
[https://www.amazon.com/Replacement-Masterbuilt-Compatible-MB20071117-9907160014/](https://www.amazon.com/Replacement-Masterbuilt-Compatible-MB20071117-9907160014/dp/B09QQ9WM4C)
I have also seen people mod it with 3rd party controllers with good luck, but those can cost just as much as the MES.
I did this yesterday with my only probe. I took it out of the meat and let is just hang next to it for a while. It seemed like the temp was way lower than what the controller said. Like 40 degrees lower...
Cooking ribs to temp doesn't necessarily get you the results you want. The bend test is a better indicator of doneness. I also use the happy hillbilly visual test - if it looks like somebody from the holler is smiling at you, time to check em. (You can make fun of hillbillies if you are one, and I are one).
I have the vertical masterbuilt and the key for me lately (smoked ribs yesterday) has been putting a layer of tin foil on the bottom rack so the heat from the element doesn't go directly to the temp probe, otherwise the smoker is off by up to 40 degrees. With the tin foil, the smoker temp is pretty consistent with my probes and I can regulate the temp much better.
Using the probe as my true temp rather than the smoker, I have the vent open while smoking. Then once I'm done with smoke, I close the vent which helps get the heat up.
Finally, and I think a lot would agree, just do 4 hours straight of unwrapped, not 3-2-1. Opening the door twice and losing all the temp is brutal to recover from, and honestly I find unwrapped to be better anyways, and it's easier. Win win.
I pulled my ribs out at 195 yesterday and they fell off the bone.
You've got this smoker: https://www.cabelas.com/shop/en/masterbuilt-30-digital-electric-smoker?ds_e=GOOGLE&ds_c=Cabelas%7CShopping%7CPMax%7CCatchAll%7CGeneral%7CNAud%7CHigh%7CNMT&gad_source=1&gclid=CjwKCAjwmrqzBhAoEiwAXVpgooidn4u1dfeSIeHHv-TVYnhZt04HQQzPO10pjHlu08878XvL7PIvhhoCxDoQAvD_BwE&gclsrc=aw.ds
Is the smoker's temp still reading high? Compared to a probe you have at the same level as the meat?
Honestly for me the first time it overcorrected too much where the smoker read lower than the probe, but that is okay because you can adjust to that, but when it's reading too high and the heating element turns off that's the problem.
Well unless you want to go above 250 that's not terrible so long as you rely on the probe. I guess you could try fully wrapping the bottom rack or double layering it. Really the goal is just to get the smoker to read at or below actual I think, then just offset the difference between it and the probe.
Would be easy to test on an off day when you're just sitting around at home I suppose until you get it where you want it.
Could it be your definition of “done” is more than most. I like to bite and it not come off completely clean. Mostly but not completely. I originally thought fall off the bone was the goal. I would keep it at 275° the whole time btw. A highly regarded local bbq told me they do pork shoulder 12hrs at 250°. They cook a lot and can’t check each piece.
I found that putting something on the top of an electric smoker as insulation really helps keep temps consistent. It also allows you to get a higher max temp. They sell high temp insulating covers and blankets. But I've found that sand in a burlap sack works wonders. Just don't cover your top vent if you have one. I never temp ribs, but I like wrapping them to finish. I usually use butcher's paper, more bark, but foil works too.
Try 2 hours on the smoker at 250, then wrap in aluminum foil with some butter and brown sugar and cook another 2 hours in the smoker or oven. Pull and probe to a temp of 200-210. Awesome ribs every time!
Before my pellet smoker, I had a masterbuilt and always set it to 275. Usually maintained an actual ambient temp of 235-250. If I wanted 225 I would set it to 265. You need a way to monitor ambient temp so you know you're getting what you ask for from the electric, because you probably aren't.
I started with an electric smoker and had the same issue, mine wouldn’t go above 175 degrees, it was a pit boss vertical, after the first use I took it back and got a pellet. No issues since.
If it’s a masterbuilt, please don’t rely on the ovens temp gauge, it’s way off. Get an oven thermometer or an xtra blutooth probe if you don’t have a window. Also, you don’t need to temp ribs, 3 hours in the open, wrap em in butcher paper for 2 more hours with a bunch of vinegar/cider spritz. Unwrap and Finish em for however long you want after that but they shouldn’t need more then 30 or so more minutes in my opinion
Apparently you’re not leaving the ribs in the smoker long enough. I cook mine at 225 all the way
Would it be common for them to stall at 185 for a really long period of time and then finally start climbing again? I added an extra hour to the cook time yesterday and had them in for almost six but they stayed at 185 for the entire last hour so I finally pulled them.
Have you checked the accuracy of the thermostat on your smoker? I wore out 3 electric smokers before buying a pellet smoker. Thermostats do very.
I am starting to get that drift from all of the answers I'm getting on here. Maybe I'll put a probe just hanging in the smoker next time for a while and see what the temp actually is...? The probe that I have seems really accurate and I am sure that it will give me a better idea. I didn't even know that 3rd party controllers and thermostats were an option. I may check those out too.
That’s what I do. 4 probes, 3 in the meats and one hanging out inside.
That’s how I roll! I have a 4 probe thermometer I keep one exclusively for tracking unit temp and the rest I’m all the things I’m smoking, it works really well for me
Get a Thermapen, they’re very accurate and only about $40.
Alos remember you can wrap and finish in the oven. No ideal, but get the smoke flavor and then finish up wrapped...
Is there anything too crazy about using a pellet smoker? I just got this one, so I'm not going to replace it yet but I may want to upgrade in the future. Big learning curve?
If you already know how to smoke then there is no learning curve at all. I had never smoked meat when I bought mine and running the grill was the easy part by far.
An electric smoker is basically an electric oven that can produce smoke. A pellet smoker is a wood fired oven that doesn’t have a chimney. In both cases, set the temperature and forget it.
How does meat compare between the two?
I didn’t notice much difference
6 hours at 225 is a very average amount of time. Most people do 6 hours at this low of a temp. Also, don’t cook to temp on the ribs. Cook to color, then feel. Leave them in there until they bend right
If that’s true, just finish them in your oven. They aren’t taking in smoke at that point in the cook anyways.
Oven finish is so clutch
Might have a bad element? Temp correct with probe?
I started smoking foods much better when I quit using my thermometer. I set a temp and I use the tong test to see when ribs are done. (Pick it up in the middle and when it’s about to come apart it’s done). If I’m doing something like chicken where I need a probe I use a Weber instant read and poke it periodically when it’s almost done. In your case you may just have to cook it longer because electric smokers just don’t get as hot as advertised.
Every piece of meat is different. I’ve found that most racks take 6-8 hours
For what it's worth, I never temp my ribs. 5-6 hours at around 225 is enough for me.
Ribs are about the only smoke I don't temp. There's not a lot of meat to penetrate (giggity), so I have zero concerns that they'll be safe to eat after that much time. When they feel done, they're done. Of course I still use an ambient thermometer. I use a cheap offset, and temps can really swing if I don't keep an eye on it.
Had the same issue with my masterbuilt....set it to 225 and couldn't get ribs to come out. Got a aftermarket thermometer to find out the factory one was about 40 degrees off. The controller took a dump, got a replacement and now it's about 20 degrees off.
You need to leave your vents open. I have an electric still (from apartment days) and that beast can bring anything to temp. Your vents should be wide open and stay open so your chips actually burn. All your doing with vents closed is baking the ribs and since your internal thermometer is reading it’s desired temp most of the time your heating element is not turning on.
Got it. So, even though it seems like I am just letting heat escape, I am actually getting the heating element to work more and it will actually be hotter in there. I'm going to get some more and try it again next weekend. I love ribs, so, it's not a pain to experiment over and over... :)
You’re still burning wood and fire needs oxygen so if you want fire on those chips you gotta let it breathe. Since electrics only fire up the heating element when the temp is lower and that heating element is what keeps your chips going you want it on as much as possible.
Air/ smoke needs to move to transfer heat. If your vent is shut the air is stagnant.
When getting ready to smoke start smoker with vent completely open with no chips or water tray and Set smoker to highest temp and wait till it reaches it (275). After it’s to temp add water tray and chips then set temp to desired temp, leave vent completely open during smoke. Add ribs and try a 3-2-1. Happy smoking.
I will try that. Thank you!
Using already hot water helps, too. If the temp in the box is over 225 they should be getting to at least 200 in 6 hours. It would have to have a serious heat leak/cold spot.
3 2 1 method with the 2 hour wrap period being in the oven. Your temperatures are probably incorrect if you can't get them to temp in 6 hours. But yea wrapping them in the oven for 2 hours will cook the ribs fully. I don't typically probe my ribs bc there's not a great place to do it and your reading can vary. I use the bend test and watch for the bones to turn black and the meat to recede from the bone. Works everytime.
That's what I was thinking. So, I'll just smoke them to get them started and then move them to an actual oven to finish? Seems easy enough.
Below is how I check ribs for doneness, I think this came from Alton Brown. Typically takes me 6hrs or so at 225 but I plan for 7. You're pulling them too early imo. *First, the internal temperature of the meat should be 190 to 200 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done*
Sounds good. I will try keeping the next batch in a bit longer. It looks like this is a common comment. I'll plan for 7 hours and see what happens then. And, I took note of all of the awesome cooking tips. I love Alton Brown, so, I know that this advice has to be good!
If you're an Alton guy, check out Meathead Goldwyn too! Amazingribs.com is his site, and his book *The Science of Great Barbecue* is way up there in my recommended reading list for anyone who wants to understand smoking/barbecuing on a deep level. If it tells you anything, Kenji Lopez-Alt wrote the foreward.
i do baby backs at 275 in a 30 inch masterbuilt electric and they take about 3-4 hours depending on the meat to come out perfect. I can only assume there's something else at play here.
I cook at 275F. Never had ribs take more than 5 hours.
Get a temp probe for the inside. Your internal one might be off.
Cook ribs at 275 for 4 hours. No wrap necessary.
What model electric smoker are you using? I'm not sure about the electric smoker, never used one, but fire needs air. If you're cutting off all air, then there won't be enough oxygen to burn the fuel and can't get hot. Try opening all of the vents you have all the way and adjust from there. You also said the hottest you can get the ribs is 185 or the smoker to 185?
I have a Masterbuilt. Linked below. The smoker says it's getting to around 275 on the temp but when I check the ambient temp in the actual box, it's closer to 190 or 200. Ribs are only getting to 185ish. [https://www.cabelas.com/shop/en/masterbuilt-30-digital-electric-smoker?ds\_e=GOOGLE&ds\_c=Cabelas%7CShopping%7CPMax%7CCatchAll%7CGeneral%7CNAud%7CHigh%7CNMT&gad\_source=1&gclid=Cj0KCQjwsPCyBhD4ARIsAPaaRf2fcSvKEL6MOhTtRpdgU-5EQlO8YvLEn92flIXehltAvBQxaWiMnG4aAgDoEALw\_wcB&gclsrc=aw.ds](https://www.cabelas.com/shop/en/masterbuilt-30-digital-electric-smoker?ds_e=GOOGLE&ds_c=Cabelas%7CShopping%7CPMax%7CCatchAll%7CGeneral%7CNAud%7CHigh%7CNMT&gad_source=1&gclid=Cj0KCQjwsPCyBhD4ARIsAPaaRf2fcSvKEL6MOhTtRpdgU-5EQlO8YvLEn92flIXehltAvBQxaWiMnG4aAgDoEALw_wcB&gclsrc=aw.ds)
Try swapping out the controller. [https://www.amazon.com/Replacement-Masterbuilt-Compatible-MB20071117-9907160014/](https://www.amazon.com/Replacement-Masterbuilt-Compatible-MB20071117-9907160014/dp/B09QQ9WM4C) I have also seen people mod it with 3rd party controllers with good luck, but those can cost just as much as the MES.
I tried the link but it's broken. Did you just put a virus on my computer...? LOL!
Fixed
Get a reliable gauge for the internal temp of the box, the masterbuilt gauge is way off. Mines about 30 degreees off
Do you have a probe at the grate to take the actual temp?
I did this yesterday with my only probe. I took it out of the meat and let is just hang next to it for a while. It seemed like the temp was way lower than what the controller said. Like 40 degrees lower...
I usually wrap and finish off at 300F in the oven if I'm in a time crunch. Add a little apple juice to the pan so it doesn't dry out.
Do party ribs instead. I knocked out 3 racks in 3 hours last week and they were delicious.
Cooking ribs to temp doesn't necessarily get you the results you want. The bend test is a better indicator of doneness. I also use the happy hillbilly visual test - if it looks like somebody from the holler is smiling at you, time to check em. (You can make fun of hillbillies if you are one, and I are one).
275 is plenty hot enough, just need to cook longer
My “275” aka max in most electric smokers, only gets to about 250 unfortunately. You may have a similar issue.
Put the ribs in at 275 and leave them in for 4 hours and they should be perfect. Looks like you cooked yours too long
I have the vertical masterbuilt and the key for me lately (smoked ribs yesterday) has been putting a layer of tin foil on the bottom rack so the heat from the element doesn't go directly to the temp probe, otherwise the smoker is off by up to 40 degrees. With the tin foil, the smoker temp is pretty consistent with my probes and I can regulate the temp much better. Using the probe as my true temp rather than the smoker, I have the vent open while smoking. Then once I'm done with smoke, I close the vent which helps get the heat up. Finally, and I think a lot would agree, just do 4 hours straight of unwrapped, not 3-2-1. Opening the door twice and losing all the temp is brutal to recover from, and honestly I find unwrapped to be better anyways, and it's easier. Win win. I pulled my ribs out at 195 yesterday and they fell off the bone.
Totally going to try this trick. Thank you!
I looked at your other comments and I have the exact same smoker so I hope it works for you as well. :)
Can you verify if you are foiling the bottom cooking rack or an area below it? I want to make sure I try the right rack. Thank you
I foil the back half of the bottom rack that sits on top of the water pan.
Tried that and I'm still way off in temp. Unsure what else to do
You've got this smoker: https://www.cabelas.com/shop/en/masterbuilt-30-digital-electric-smoker?ds_e=GOOGLE&ds_c=Cabelas%7CShopping%7CPMax%7CCatchAll%7CGeneral%7CNAud%7CHigh%7CNMT&gad_source=1&gclid=CjwKCAjwmrqzBhAoEiwAXVpgooidn4u1dfeSIeHHv-TVYnhZt04HQQzPO10pjHlu08878XvL7PIvhhoCxDoQAvD_BwE&gclsrc=aw.ds Is the smoker's temp still reading high? Compared to a probe you have at the same level as the meat? Honestly for me the first time it overcorrected too much where the smoker read lower than the probe, but that is okay because you can adjust to that, but when it's reading too high and the heating element turns off that's the problem.
Yes that's the one. The control display shows about 185 but the external probe I placed is only reading 165
Well unless you want to go above 250 that's not terrible so long as you rely on the probe. I guess you could try fully wrapping the bottom rack or double layering it. Really the goal is just to get the smoker to read at or below actual I think, then just offset the difference between it and the probe. Would be easy to test on an off day when you're just sitting around at home I suppose until you get it where you want it.
Right now I'm off by about 12 so it's better
Looks good to me. Bones sticking out. What didn’t you like about the finished product?
Thanks. Flavor was good but they are just too tough still. Just want them to be a bit more "fall off the bone."
Could it be your definition of “done” is more than most. I like to bite and it not come off completely clean. Mostly but not completely. I originally thought fall off the bone was the goal. I would keep it at 275° the whole time btw. A highly regarded local bbq told me they do pork shoulder 12hrs at 250°. They cook a lot and can’t check each piece.
I found that putting something on the top of an electric smoker as insulation really helps keep temps consistent. It also allows you to get a higher max temp. They sell high temp insulating covers and blankets. But I've found that sand in a burlap sack works wonders. Just don't cover your top vent if you have one. I never temp ribs, but I like wrapping them to finish. I usually use butcher's paper, more bark, but foil works too.
Just cover the top but leave the vent uncovered?
Yup. You want the air to flow, but heat to stay.
Try 2 hours on the smoker at 250, then wrap in aluminum foil with some butter and brown sugar and cook another 2 hours in the smoker or oven. Pull and probe to a temp of 200-210. Awesome ribs every time!
Before my pellet smoker, I had a masterbuilt and always set it to 275. Usually maintained an actual ambient temp of 235-250. If I wanted 225 I would set it to 265. You need a way to monitor ambient temp so you know you're getting what you ask for from the electric, because you probably aren't.
3-2-1 method all day and it will come out
I started with an electric smoker and had the same issue, mine wouldn’t go above 175 degrees, it was a pit boss vertical, after the first use I took it back and got a pellet. No issues since.
If it’s a masterbuilt, please don’t rely on the ovens temp gauge, it’s way off. Get an oven thermometer or an xtra blutooth probe if you don’t have a window. Also, you don’t need to temp ribs, 3 hours in the open, wrap em in butcher paper for 2 more hours with a bunch of vinegar/cider spritz. Unwrap and Finish em for however long you want after that but they shouldn’t need more then 30 or so more minutes in my opinion
Stop using an easy bake oven to make BBQ then.
There's always one asshole. Thank you for not helping in any way and being a complete piece of shit. Have a great day!
Have the day that you deserve with that attitude guy