Contents
Pork ribs: smoking recipe. Video
There are a huge number of recipes for smoking pork ribs, all of them are varied both according to the choice of the smokehouse itself, and according to recipes and methods of making marinades.
As a rule, ribs for sale are prepared for smoking according to one recipe, the basis of which is saving time, and for themselves and their family according to a different recipe, without saving the same time.
Ingredients for Smoking Pork Ribs
To prepare the marinade, you will need: – for one liter of water you need one tablespoon of salt; – 2-3 pieces of bay leaves; – one teaspoon of apple cider vinegar; – 5-6 peas of allspice; – 1 teaspoon of dry basil.
A few basic recipes for instant pork ribs
All ingredients must be mixed in water and brought to a boil. After the marinade has boiled, dip two or three onions in scales in it and boil them for ten minutes, after which the marinade will turn a dark orange color. Then the onion is removed from the container, and the pork ribs are placed in the boiling marinade for 5-7 minutes. They are simmered. After the ribs have boiled, they should be removed from the marinade and immediately transferred to the smoker for 15–20 minutes. It is best to smoke the ribs on fruit woods such as cherries, plums or apricots.
An example of the second recipe is similar to the first one, but with one difference. Onions are not put into the marinade, the whole cooking process is absolutely the same, but without onions.
When the ribs are boiled, they are allowed to cool and rubbed with liquid smoke mixed with chicken yolk, in the proportion: one yolk per teaspoon of liquid smoke. Rubbing occurs after the ribs have cooled down after boiling. The processed ribs are placed in the smoker for 5-10 minutes. As a rule, this method of smoking is used for sale.
For natural smoking of pork ribs, the marinade recipe described above is used, but without onions, and the ribs are placed in it at the time of boiling for only 2-3 minutes, after which the container with the marinade and ribs is removed from the heat, cooled and placed in a cool place on two days. During this time, the ribs are thoroughly marinated and ready for smoking.
It is ideal to smoke ribs pickled according to this recipe using hard, non-fruity woods such as oak, acacia or ash.
Smoking can be carried out both in a hot-smoked and cold-smoked smokehouse. The simplest and most reliable smokehouse is one that consists of a metal barrel 1,5 meters high, with a spiral electric stove installed on its bottom, on which raw wood is placed. It is she who slowly smolders, producing a large amount of smoke. A metal bridge is placed on the very top of the barrel, onto which the ribs are subsequently tied. The top of the barrel is covered with a thick cloth. The smoking process lasts 5-6 hours.