Smoked Pork Ribs
by Editorial Staff
Who doesn’t love pork ribs? And hot smoked pork ribs ?! Personally, I just adore them for their taste, ease of preparation and the minimum steps that need to be taken for an excellent result! I think that smoked ribs prepared according to this recipe should be liked by everyone, without exception! Recommend!
Ingredients
- Pork ribs – 2 kg
- Granulated garlic – 40 g
- Ground paprika – 3 tbsp
- Ground cardamom – 1 teaspoon
- Ground ginger – 2 teaspoon
- Freshly ground pepper – to taste
- Salt to taste
Directions
- We wash all available pork ribs under running water and dry with paper towels. The next step is to get rid of the film on the inside of the ribs, because it will prevent the spices from getting inside. In my opinion, the most convenient way to remove the film is with the back of the spoon. This is done as follows: pry on the film, peel it off the bones, then take it with your hand and completely remove the film from the edges. If the film slips out of your hands, then you can resort to using a paper napkin.
- Cut the ribs into portioned pieces. I recommend cutting into pieces of 2-3 ribs, no more. Firstly, such pieces are more convenient to eat, and secondly, the meat will marinate better.
- We transfer the ribs to the pickling container. I use a large pot for this purpose.
- It’s time to prepare the spice mixture. Take a deep bowl and place the granulated garlic in it. Personally, it seems to me that the taste of garlic goes very well with pork ribs, so I use 2 packs at once. For color, I recommend adding paprika. Don’t be stingy! I add about 3 tbsp We also add ground cardamom, ground ginger, freshly ground pepper and, of course, salt. We mix.
- Pour the spices into a container with ribs. Distribute the spices evenly over the entire surface of the ribs. Leave the ribs to marinate overnight.
- Put the alder chips into a deep bowl and fill with water. I recommend soaking the wood chips at least 30 minutes before starting smoking.
- We return to the ribs. Fill the marinated ribs with plenty of water and rinse them from excess spices. Dry the ribs with paper towels.
- We pass to the smokehouse. Place pre-soaked alder chips on its bottom. We install the grill for smoking. My smokehouse has two grates, so I will smoke on two levels at the same time. Place the pork ribs on the wire rack. It is important to lay out the edges so that they do not touch each other. We close the lid and put on the fire.
- To make hot smoked pork ribs as tasty and tender as possible, they must be smoked at a temperature not exceeding 200 degrees for 2.5 hours.
- Smoked pork ribs are perfect as a hot meat dish, and the ribs can also be eaten cold as a snack.
Bon Appetit!
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