Smoky BBQ Ribs the Masterbuilt Way

It’s no secret that my husband is a meat lover.  When I cook a meal, the sides are merely a reliable method of filling up any open spaces that might just happen be left on the plate once the dead carcass has been skinned, prepped, cooked and dropped in front of him for consumption.  So as you can imagine, when Masterbuilt contacted me and asked if I wanted to review one of their electronic meat smokers, he practically wrote the reply for me.
Um, let me think on it a second… YES.   I could almost hear the caveman in him pounding his chest in glorious replay as he waited for the UPS man to drop his new favorite toy at the front door.

The minute it arrived he pulled the box into the house and began assembly.  When asked his final thoughts on putting the smoker together his report was that it was fairly simple aside from the the attachment of the wheels which gave him a little run for his money.   I didn’t participate in the initial building of the smoker but observed that from the moment he opened the box until the moment the last bit of styrofoam was cleaned up off the floor took a little under two hours.  Considering this included generous amounts of  “help” from our four year year old, I would say that’s not too shabby.  Heck, I’ve spent more time folding the weekly laundry so we’ll just say he’s doing pretty well all told.

After a first use smoker pre-seasoning session, it was time for the big moment.  Considering I just happened to have a rack of ribs lying around in my freezer, the decision of what to smoke first was easy.  I kept it simple by dry rubbing the meat with a generous helping of my Aunt Ann’s rib rub.

Then into the smoker they went.  Two hours uncovered at 225 degrees followed by an hour and fifteen wrapped in aluminum foil with some brushed on bbq sauce and voila.  Dinner is served.  It doesn’t get much easier than that.  And let’s talk about the flavor.  I chose to use a hickory wood to infuse the meat.

The verdict?  Holy hog heaven… pair that smoke with a rack of ribs and I could barely handle myself.  While I toodled away on my computer inside, I could see and better yet SMELL the smoker at work.  The food may taste glorious but guys, I have to say that the smell is equally as amazing.  I’m certain I had more than one neighbor wondering where the hunger inducing edible perfume was wafting in from and whether they could finagle their way in for a bite or two.

The ribs cooking up all delicious-like in the smoker

Our next go round is going to be a pork butt.  Scott’s already invited his workout group over for a “pig pickin'”.  I see many a smoked protein in our flavor filled future.  If you’re in the market for a smoker, be sure to check out the Masterbuilt line.  And if you’re looking for a smoker cookbook that’s expertly tuned for this cooker, I suggest you check out Masterbuilt’s perfect pairing – Dadgum That’s Good! It’s loaded with delectable recipes that are especially tailored for a Masterbuilt Electronic Smoker.  Happy smoking!

Note: Much to my husband’s delight, Masterbuilt provided us with an electronic smoker to assemble, use and review.  As always, all thoughts and opinions are my own.