One of my favorite hot-smoked dishes for me is ribs, I tried several recipes and came up with one simple, and most importantly, quick cooking method. In this post, I'll expand on my .
hot smoked pork ribs recipe
Ingredients- pork ribs - 1 kg
- salt - 50-100 g
- crushed pepper mix
- dried garlic
Salting ribs for smoking
Pork ribs must be prepared and salted before smoking, the first step is to rinse them well under cold water and separate the membrane (white film on the ribs) from the ribs. The membrane needs to be pry off with a knife and carefully torn off - this is necessary for better salting of the ribs.
Next, mix salt with spices, carefully rub the ribs on all sides with this mixture. Pour part of the salt on the bottom of the dish, lay out the ribs, pour the rest on top of the ribs. We send the ribs for a day in the refrigerator. After salting the ribs, rinse well in cold water, make a test for meat, if the salt is strongly felt, then the ribs should be soaked for another hour or two. In my case, a good flush was enough. After the ribs, you need to dry them with napkins and hang them in a draft for several hours so that excess moisture is gone.
First you need to prepare a smokehouse: cover the tray with foil, pour wood chips. Usually, 4-5 handfuls of beech or alder chips are enough for such a number of ribs, you can also make an additive from cherry, it gives a light fruity-resinous shade. We lay the ribs in the smokehouse, cover them loosely with foil on top. The temperature in the smokehouse is approximately 100-110C, the smoking time is from 35 to 45 minutes. After smoking, the ribs should be allowed to rest for an hour or two so that the strong smoke flavor is gone and the smoked flavor is evenly distributed over the ribs.
Hot smoked ribs are an excellent dish for potatoes, you can add them to soup, or eat them as a snack with beer. Separately, I recommend that you familiarize yourself with the recipe for hot smoked lard and chicken. Below is a detailed video recipe for smoking ribs in a hot smoked smokehouse with tips and tricks from the author of this blog.
All smoked products have special taste properties that are attractive to us, a delicate texture and, of course, a unique aroma. Smoked pork ribs are no exception. On the contrary, due to the fact that the rib part, as a rule, has a good greasy layer, it turns out to be especially juicy and tender. This recipe is adapted to the UNIT USP-1210S smoker multicooker and the following smoking modes, you may have to select for your model. Alder chips are well suited for smoking pork, which should be soaked in water before use. And now we bring to your attention the recipe itself.
So, you will need:
Pork ribs - 1kg
Spices and spices - ground black pepper, basil, coriander or cardamom, dried paprika, allspice peas, ground red hot pepper, bay leaf
Garlic (dried or fresh) - 1-2 teaspoons or 5-6 cloves
Salt - 2-3% by weight of raw ribs (optional)
Granulated sugar - 1/2 tablespoon
Water - 300 ml (in a slow cooker)
Alder chips - 1.5 tablespoons
Cooking method:
Mix all spices and sugar in a small bowl. Take the amount of spices to taste. If you like spicier foods, then add a little more pepper and garlic. In general, you can take an equal amount of seasoning, for example, 1 teaspoon, and then use the spice mixture in the right amount.
pork ribs wash in running water, dry and rub with salt. Put in a bowl and sprinkle them evenly with spices and spices. Add bay leaf - 2-3 pieces.
Cover the bowl and refrigerate for at least 24 hours (you can leave it for a longer time - 2-4 days).
After this time, remove ribs in spices from the bowl and place on the rack of the multicooker for smoking. Try not to overload the grate, otherwise you will get an unsightly product - it will look more like boiled meat.
Prepare the device for operation: check the presence of a container for collecting condensate and a clamping ring on the cover.
Place wet wood chips in a wood chip container, cover with a lid and place on the heating element.
Pour 300 ml of water into the bottom of the smoking bowl.
Wire rack with prepared pork ribs put in the bowl, close the device with a lid, turn the pressure valve to the “sealed” position and set the cooking mode:
cold smoking - 15 minutes
hot smoking - 35-40 minutes.
When the cooking process is finished, carefully open the pressure valve of the device, release steam and smoke, and then open the lid.
Remove the grate from cooked smoked pork ribs, put them on a plate, decorate with herbs and fresh vegetables.
Serve perfectly cooked meat on the table with various side dishes, sauces, as an independent dish or with salads.
Enjoy the delicate taste and great aroma smoked ribs!
Bon Appetit!
And you can leave your feedback and suggestions in the comments below the article.
Smoked ribs
- this is one of the most delicious dishes prepared by smoking. They deserve a place of honor on any table. For smoking, it is better to take the ribs of a young pig that have not been frozen.How to smoke depends on the fat content of the product: too lean ribs with a cold smoking method will simply dry out in the smoke in a few days and be too hard, so it is better to smoke them hot.
Ribs salting
- 1.5 - 2 kg pork ribs
- 100-150 grams of salt
- Black pepper
- Bay leaf
We turn the meat every day and drain the resulting liquid. At the end of salting, we wash the ribs with warm water and soak them in fresh and cold water during the day, changing it periodically. At the end, dry and smoke both cold and hot.
- 120 grams of salt
- 20 grams of sugar
- 2-3 bay leaves
- Black pepper
- Garlic
- 50 grams of vodka
- 1 liter of water
You can cook a lot of delicious dishes on your own. Smoking ribs at home is quick, easy and delicious. The cooked dish emits an alluring aroma and has an incredible taste. More than one recipe, according to which you can prepare an exquisite dish for serving on a festive table, is available from talented housewives. If you know beef ribs, it will be easier for you to cope with cooking pork, but there are some nuances.
Getting ready to smoke pork ribs
To make the dish tasty, you need to know all the nuances of how to smoke ribs. They will only taste good if cooked slowly and with the right amount of smoke. During the smoking process, the temperature should be at the level of 200 degrees. It takes about 4 hours to cook, but if you have extra time, then you should leave the ribs for a while. If you don't know how to smoke ribs in a smoker, remember one thing - the longer they stay in the smoker, the more juicy the flavor.
Preparing the ingredients and the ribs themselves is an important step that cannot be skipped, otherwise all the work will come to naught. Food temperature should be at room temperature. Next, rinse the ribs in cold water. The membrane must be removed from the back. To do this, take a sharp knife, shift the ribs with the flat side to the table. Shoot should be from corner to corner from the bones. When the membrane is not damaged, it is very easy and quick to remove it. Otherwise, you will have to spend a little more time. After removing the membrane completely, rinse the ribs again in cold water.
Then we take a paper towel and dry it slightly. Each cooking recipe is different, but professionals know that you always need to use a little trick: you need to process the product with ordinary mustard. It is profitable and cheap, you should not buy expensive seasoning, as its smell disappears. But the mustard itself will stick to the surface, and the crust will be ruddy and fragrant.
Ingredients
Before you smoke pork ribs, you need to collect all the ingredients. So, we will need:
- The main ingredient is pork ribs;
- garlic;
- paprika;
- Carnation;
- caraway;
- ground black pepper;
- vinegar;
- salt;
- food film;
- firewood;
- sawdust;
- smokehouse;
- in some cases - liquid smoke.
Step by step cooking instructions
First step: we buy pork ribs from the back - they are thicker there. It is better to choose with layers, but in any case not greasy. Next, you need to chop them into several parts, depending on the length. Rinse in cold water and remove the remnants of the bones, wipe with a towel to remove excess water. Buying a product from private traders is risky: the meat may be of poor quality and have not passed a veterinary examination. Take fresh meat with a characteristic smell.
second step ribs for smoking. We take a mortar, put cloves and cumin in it, knead and add ground pepper and paprika. You can choose the amount of spices according to your taste. Then we clean the garlic and chop it. Rub the ribs with the mixture of spices and season with salt. Wrap tightly in cling film and leave in the refrigerator for 2-3 hours so that the meat is saturated with salt and seasonings.
third step prepare the smokehouse. with gratings, you can make a home-made or purchased model - this is the best option. We put finely broken branches in the firebox and kindle a fire. We take sawdust from fruit trees (apple, pear, plum, alder). Stock up on raw sawdust to keep the fire going all the time while smoking. We spread the pickled ribs on the grill in one layer, before that we remove the film (it has already fulfilled its function). The fire should not flare up strongly, but the temperature should be the same, not lower than 100 degrees. Readiness is checked by piercing the product: when the blood juice does not stand out and pierces easily, the dish is ready. When the ribs have cooled down a bit, you can serve them to the table.
Video on how to smoke pork ribs:
Use of "liquid smoke"
The recipe is simple and the cooking time is different. To do this, rub the product with seasonings, before that, the ribs are mixed with "". Consumption of raw materials: 5 tablespoons per 1 kilogram of product. Then we do everything in the same way: wrap it with cling film and put it in the refrigerator, but you need to keep it in a cold place for at least a day. Then bake in the oven or on the grill until the dish is ready.
Preparing this dish is easy. Everyone at home can make it according to a simple recipe on their own. Delicious and easy to cook pork ribs at home for people close and dear to you. Use a smokehouse, and your dishes will always delight guests gathered at a friendly table.
Smoked ribs can be served as an independent dish in combination with spicy sauce, or together with vegetables as a cold appetizer. They can be eaten for dinner with potatoes, used when cooking pea soup or meat hodgepodge. In the refrigerator, the ribs can be stored for quite a long time, therefore, if the smokehouse allows, then it is best to smoke more meat right away.
Preparing ribs for smoking in a smokehouse
The ribs must be salted before smoking. The process is lengthy and takes 4-5 days to salt the pork ribs. For salting and smoking, we took 2 kg of pork ribs.
water - 2.5 - 3 l;
salt - 150 g;
sugar - 70 g;
garlic - 4 cloves;
black peppercorns - 1 tbsp. l;
seasoning, a mixture of herbs: coriander, cloves, cumin, saffron - 3 tablespoons;
bay leaf - 3-4 pcs.
Brine
Salt water for the brine was boiled, sugar was added, a mixture of herbs, garlic, pepper was added, the brine was kept in a boiling state for 3-5 minutes.
Then they threw in a bay leaf. The brine was strongly cooled and the meat was already put into the cold solution.
A pressure was placed on top so that the meat was completely immersed in the brine. Left for salting for 4 days in a cold place. After that, the ribs were taken out of the brine and dried.
Smoking ribs in a home smokehouse
Our smokehouse is quite large, 4 kilograms of meat, homemade, made of stainless steel by our craftsmen. The thickness of the steel sheet is 2 mm, inside the fat collection tray and two tiers of grates. To control the temperature, a thermometer is built into the lid, there is also a chimney, it is displayed in the hood or window.
A water seal is arranged along the perimeter of the smokehouse.
Such a smokehouse can be used for smoking any products at home, on the stove. The water seal does not let smoke into the room, but, all the same, during cooking, there is a smoking aroma throughout the house. You can use the smokehouse and on the street, putting it on the grill or stove. But for now, we are sorry to spoil such a beautiful thing and therefore we smoke products at home, on a gas stove. It is also more convenient to regulate the temperature this way than on fire by laying firewood.
To smoke the ribs in the smokehouse, they used apple chips, which were scattered on the bottom of the smokehouse. It is believed that hard varieties of trees are best suited for smoking as chips, and the chips should not be dry.
They laid the ribs on the grates in two tiers.
The ribs were smoked in a smokehouse for 2.5 hours at a temperature of 60–70°C.
The meat simmered well, turned out soft and tender, acquired a beautiful color and a pleasant smoked aroma.
After purchasing a smoker, the question arises of how to smoke ribs, because this is one of the most delicious dishes prepared by smoking. They deserve a place of honor on any table. For smoking, it is better to take the ribs of a young pig that have not been frozen. How to smoke depends on the fat content of the product: too lean ribs with a cold smoking method will simply dry out in the smoke in a few days and be too hard, so it is better to smoke them hot.
Are you lucky enough to buy fine ribs? Now they need to be properly processed. On the whole costal part, using a very sharp knife, make a straight cut along the entire length and cut through the delicate cartilage. Separate the brisket to make an even strip of ribs. We remove the brisket in the refrigerator, from it for the first time you can cook a delicious borscht.
Turning the ribs over to the other side, as shown in the photo, you need to clean them up and remove the film that will interfere with smoking. Remove the film by prying it with a knife to grab it well, use a napkin.
Having a small smokehouse, to save space, the ribs can be twisted into a tube and tied with a thread so that they do not unwind.
Ribs salting
There are two ways to salt the ribs: dry and wet. Dry salting promotes longer storage, but has a number of significant drawbacks: soft tissues lose a significant part of their moisture, which makes them more rigid and unevenly salted. With wet salting, the products salt out faster and evenly become juicier, as they do not lose moisture, which negatively affects the shelf life.
- 1.5 - 2 kg pork ribs
- 100-150 grams of salt
- Black pepper
- Bay leaf
Dip the prepared ribs in a mixture of salt and seasonings, put them in a glass or enamel bowl under oppression, for three to four days, at a temperature of 3-6 degrees. At a higher temperature, the ribs can deteriorate, and at a lower temperature, salting will be slow and uneven.
We turn the meat every day and drain the resulting liquid. At the end of salting, we wash the ribs with warm water and soak them in fresh and cold water during the day, changing it periodically. At the end, dry and smoke both cold and hot.
- 1.5 - 2 kg young pork ribs
- 120 grams of salt
- 20 grams of sugar
- 2-3 bay leaves
- Black pepper
- Garlic
- 50 grams of vodka
- 1 liter of water
Salt and sugar dissolve in water and boil, not forgetting to remove the foam. Pour the ribs with a cooled and filtered solution (the meat should be completely covered), put the container in the refrigerator or cellar for 2-3 days. Every day, the ribs must be turned over for uniform salting. After salting, the meat must be dipped with a paper towel and hung for 1-2 hours to dry.
Rub dried ribs with spices and vodka. Wrap tightly with cling film and leave to marinate in the refrigerator for 12-24 hours. We smoke in a hot way for 2-3 hours, at a low temperature.
To make smoked ribs really tasty, you need to choose and prepare the product correctly. You should buy options with a small amount of fat on the bone. Meat should not be enough for cooking in a smokehouse. The ribs must be fresh in order for the dishes with them to be really tasty.
No less important is the preparation stage, which must be carried out in accordance with all the rules. You will need a sharp knife, which should cut through the cartilage along the entire length. The brisket must be separated (if any) to get an even strip of ribs. The excess part can be used, for example, for soup.
By the way, if there is not enough space in the smokehouse, then the dish can be twisted into a tube and tied with a thread. Then the product will take up less space, and it will be easier to cook.
It is worth noting that the meat is softer if it is cooked before the subsequent heat treatment. You can add spices if you like for a richer taste. It is important to note that pork should not be placed directly from the stove into a smoking container. It is necessary to let it cool and brew for at least a few hours, and preferably a day or more. Then she will delight with her taste and become one of her favorite delicacies.
Pickle for ribs with garlic and vodka
One of the simplest and yet successful pickles is prepared as follows. You need to take 1 liter of water, 3 bay leaves, black pepper and garlic to taste, 50 ml of vodka, a tablespoon of sugar, 120 grams of salt. All ingredients (except vodka) must be mixed and boiled, removing foam as it forms. After boiling, turn off and leave to cool.
The meat must be poured with a cold solution so that it is completely covered with it. It does not need to be boiled, just leave it in the mixture. The indicated amount of ingredients is calculated for 2 kg of ribs. The container itself must be left in a cold place for 3 days. Then dry and rub with seasonings mixed with vodka. Further, the recipe requires that the product be wrapped in cling film and sent to the refrigerator for a day. Now the pork will be ready for hot smoking. The calorie content of such a product is 277 kcal per 100 g.
Marinade with tomato paste and honey
To cook ribs that are unusual in taste in a smokehouse, you will first need to make a good marinade. There is an interesting recipe that is suitable for this dish. How long will it take to marinate? Preferably about a day, but less is possible.
Smoked ribs in tomato marinade
Ingredients:
- beer - liter;
- garlic - 1 head;
- vegetable oil - 80 ml;
- onions - 3-4 pieces;
- honey - 2 tbsp. spoons;
- balsamic vinegar - 4-5 tbsp. spoons;
- tomato paste - 150 g;
- spices, salt and pepper to taste.
You need to mix all the ingredients in 250 ml of water. Add the ribs to the resulting mass and leave in a dark place for 12-24 hours. During this time, they will have time to soak well, and it will be possible to start smoking them. The dish will turn out really tasty, as the recipe is non-standard. Smoked pork ribs are perfect with various pickles, baked or boiled potatoes, as well as fresh vegetables.
Preparing boiled ribs
Some people prefer boiled-smoked ribs, and you can understand them. Such a product is especially tender and juicy. It is easy to prepare. You will need to boil the ribs in plain water along with malic acid, sugar, salt, garlic and bay leaf. You can add spices to taste. You need to cook from 30 minutes to an hour.
It is important to place the pork together with the solution in the refrigerator after cooling. Stay there for about 2-3 days. After that, you can dry it and place it in a smokehouse.
It is worth noting that boiled-smoked ribs have almost the same calorie content as regular ones.
The process of smoking ribs in a smokehouse
When the ribs are already marinated, you can start smoking them. A good taste of the dish will turn out if the process is followed completely. First you need to prepare a smokehouse. By the way, you can make it yourself from improvised materials. To do this, you need to take a metal unpainted pan or bucket, you definitely need a lid. Grids should be placed inside this container, on which later the product should be laid out. You need to put a homemade smokehouse on bricks. Make a fire under it and make sure that it does not go out and does not flare up too much. The smokehouse itself should contain sawdust from fruit trees.
After finishing the preparation, you need to put the ribs on the grates. Cook them for about 3 hours over medium heat. Approximately every 15-30 minutes you need to release smoke from under the lid so that the dish does not have a bitter taste.
When the pork is cooked, it must be cooled and cut. After that, you can serve it as an appetizer or main course.
I would also like to note that the absence of an outdoor smokehouse is not a reason to refuse to cook this dish. There is a recipe for an apartment, which is no worse. You can make both boiled-smoked pork and regular. To do this, you need a smokehouse with a water seal. This container will need to be put on the stove, lay out the wood chips and light the burner. Then it remains only to lay the ribs on the grill and wait until they are ready. How long will it take? Approximately 2-3 hours. It is important not to overdo them.
Smoked ribs at home
What dishes can be cooked with ribs?
Smoked ribs are an independent dish, but this does not mean at all that they cannot be used as an ingredient. There are recipes in which you can add this smoked meat. For example, various soups. Among them are pea, potato, with celery and sour cream, borscht, hodgepodge.
Soup with smoked ribs
There are not only first courses, but also second ones. For example: stew with potatoes; vegetable pot with carrots, cabbage, mushrooms and beans; stewed cabbage. You can even cook Hungarian salad. It has the same composition as Olivier, but instead of sausage they put ribs.
Dishes with boiled-smoked pork will decorate any table, so making them will be the right decision. Of course, ribs cooked in your own smokehouse are best, as you can be sure of their quality. Although the calorie content of this dish is quite high, but at times you can treat yourself.
To get a real delicacy at the exit from the smokehouse - cold smoked pork ribs, first of all you need to buy fresh meat on the market. In order for a trip to the market to be successful, you need to know the parameters by which the freshness and quality of meat are determined, and what could be wrong with this meat.
Experienced smokers advise determining the age of origin of pork ribs by organoleptic indicators: shade, appearance of meat - its upper part and cut, by the smell of meat, texture and moisture.
But first, let's look at a few general concepts about meat in general:
- The color of a piece of meat depends on the characteristics of the animal: age, sex, fattening, method of slaughtering the animal. Young pigs should have a pale pink tint to the meat. The dark red color indicates the venerable age of the pigs;
- The smell of the product can be determined in the upper layer at a temperature of 18-20 degrees, then make an incision and smell in the deep layers. This method is very effective for ribs - a relatively thin layer of meat on the bones, and spoilage occurs first of all at the bone. Pork meat is practically odorless, so if you feel some kind of incomprehensible “odor”, you should not take such meat;
- The density of the meat is also checked at a temperature of 18-20 C with finger pressure. In a fresh product, the resulting dent should quickly level off. In stale meat, such a hole levels for a long time.
It is clear that smoking stale ribs will not give the desired result.
Preparing ribs for smoking
This process involves salting or pickling the ribs. Start by removing the white hard film from the inside of the blanks. And before that, it is recommended to chop (cut) the ribs into strips 5-7 cm wide. Of course, each master has the right to make pieces for smoking at his discretion.
Before you cook smoked ribs, you need to decide how the smoking process will be carried out - cold or hot.
Hooray! Summer continues. The last time I smoked chicken wings. And now, taking advantage of the good weather, I decided to cook smoked ribs. You can smoke any meat you like. Today I will tell you how to cook pork, smoked ribs. Before you start smoking, the ribs must be properly prepared. Preparation consists in salting the ribs and drying them. For salting, you can use a dry or wet method.
This time I used the dry method of salting. In the beginning with the ribs, cut off the skin, and a small layer of fat. Then carefully, on all sides, rub the meat with coarse salt. Then we also rub the meat with seasonings and a mixture of allspice from all sides. Then we peel a few cloves of garlic, and finely chop it. Evenly distribute the garlic on the ribs, and add a couple of bay leaves.
Take half a lemon and squeeze its juice onto the ribs. Now we put the ribs in a bag and send it to the refrigerator for three hours. The salting phase is over. You can salt the ribs wet. To do this, bring the water to a boil. We dissolve salt in it, at the rate of five tablespoons per liter of water. And for every five tablespoons of salt, add one tablespoon of sugar. In this brine, add a couple of tablespoons of balsamic vinegar, finely chopped garlic and seasoning to taste. Now let the brine cool to room temperature, and put the ribs there. The brine should cover the meat completely. We send dishes with ribs to the refrigerator for a couple of days. The meat must be turned every day. After salting, the meat must be dried. To do this, we hang it on a ventilated place, wrapping the meat with a clean rag so that the flies do not get. Let the meat dry for a couple of hours.
Now we begin to prepare the smokehouse. At the bottom we place alder chips. This time, quite a bit, so that there is no pungent smell and bitterness. Alder gives a beautiful yellow tint to the ribs. Next, install a pan to collect fat, which will drip from the meat.
We install the grate, and lay the ribs on top. I divided them into separate pieces so that the meat was smoked evenly.
Close the lid and put the smoker on the fire. As soon as smoke came out from under the lid, we note the time. On high heat, the smokehouse should stand for twenty minutes.
Then remove the smoker from the heat and open the lid. On the Internet they write that it is impossible to open until the end of the smoking process. But, firstly, the process must be controlled so that the meat does not simply burn. And then during the smoking process, moisture is released from the meat. Opening the lid releases steam. We want meat to be smoked, not boiled. Twenty minutes is a long time for the meat to stay in the smoke that is released from the smoldering wood chips. We also wipe the lid of the smokehouse from drops of moisture that has accumulated on it. Turn the ribs on the grill so that they smoke evenly.
We close the lid and place the smoker again on the fire, which we reduce by half, or simply put the smoker higher. On such a fire, bring the ribs to readiness. This took me another twenty minutes. Remove the smoker from the heat and let it cool down a bit. Now you can get the ribs and start tasting. They are beautiful in color and very fragrant. Ribs are delicious both hot and cold. They can be served on the table as a separate dish, or used to prepare second courses, or pea soup. in which the aroma of smoked meats harmoniously complements the rich taste of the soup itself. The ribs can be stored in the refrigerator for up to a week. But I think they will run out much faster. Good appetite!
