Smoked Pork Rib Recipes

Pork ribs are a fragrant and rather tasty dish that is loved by both children and adults. Smoked, they are just marvelous, and you don’t have to spend extra money when you can make ribs yourself at home.

The night before the cook is about to smoke the pork ribs, it is necessary to remove the membrane. It is thin, plastic as a liner on the back of the film. If you leave it, the dish will not work tender. To do it right, you need a sharp knife.

Meat can be rubbed with spices using cilantro, a mixture of peppers, paprika and any other seasonings that you like. Often the ribs of professional cooks prefer to pickle for smoking. If you do not want to bother with the preparation of a special mixture, then you can just take a soy sauce or tomato.

To make the ribs well prepared in the home smokehouse, it is necessary to maintain a steady temperature of about 250 degrees Fahrenheit. Meat holding time is about 5 hours.

To prevent the product from getting dry, you first need to spread it with a mixture of mustard and olive oil. This will form an attractive crust that will keep all the juices inside. The ribs must be removed from the refrigerator about 1 hour before they are going to smoke. The closer they are to room temperature, the less time is required.

Professional chefs say that cooking at 250 degrees F is the ideal temperature. It is worth using a mixture of charcoal and wood of apple and cherry trees, since such a tree has a special aroma. Smoke must come out from time to time, otherwise there will be an unpleasant bitterness.

You can cook smoked ribs using another recipe. Mix salt, white sugar, 2 tablespoons of brown sugar, black, white, chili peppers, onion, garlic powder, paprika and cumin together in a small bowl. Use a spice mixture to wipe the ribs on all sides. Wrap the meat well with plastic wrap and refrigerate at least 30 minutes before cooking.

Expand the ribs and place on the smokehouse wire racks in a single layer. Fill the space with apple, grape, pear or cherry chips and increase the internal temperature to 270 degrees F or 130 degrees C. The processing time is 1 hour.

Mix apple juice, 1/4 cup brown sugar and barbecue sauce. Every 30-45 minutes after the first hour, cover the ribs with sauce. Apply until the meat ceases to be pink and begins to "shrink", separated from the bones. This process takes 3 to 4 hours. Lubricate the ribs for the last time 30 minutes before they are ready to eat. After it is necessary to wrap them tightly with aluminum foil and give rest for 10 to 15 minutes. This will allow the juices to return to the meat, so that it will become tender and juicy.

It is worth trying to cook smoked pork ribs using the following ingredients:

• kvass;
• 1 cup brown sugar;
• 2 tsp. oregano;
• ½ tsp thyme;
• garlic powder;
• 1 tbsp. l paprika;
• 2 tsp. salts;
• 1 tsp. ground black pepper;
• 1 ½ cup of your favorite barbecue sauce.

You will need to first remove the membrane from the back of each rib. At the second stage, the marinade is prepared by mixing kvass, brown sugar, oregano, thyme, garlic powder, paprika, salt and black pepper.

Place the ribs in a large dish. Pour the marinade on top and mix well to make sure they are completely saturated with it. Cover with plastic wrap and place in the refrigerator. Give the product to pickle for about 8 hours. Turn over several times in the specified time.

When the smokehouse is heated to the required temperature, remove the ribs from the marinade and placed on the rack. Smoked for 3-4 hours, at this time regularly generously cover the product with cooked sauce. Give the meat a little full of juices, covering it with foil for 10 minutes.

Smoked pork ribs are the most popular type of snack, which is sold in restaurants, beer. To surprise guests, you should use the following recipe. To prepare the dishes you will need:

• pork ribs;
• 2 tablespoons of garlic powder;
• 2 tablespoons onion powder;
• 2 tablespoons of black pepper;
• 1 tablespoon salt;
• 2 tablespoons of chili powder;
• 2 tablespoons cumin;

• 2 tablespoons of brown sugar;
• 3 to 4 tablespoons of paprika;
• 2 teaspoons cayenne pepper;
• 1 bottle of favorite barbecue sauce;
• 1 bag of coal;
• 1 bottle of liquid for ignition;
• 1 or 2 bags of chips to choose from;
• aluminium foil.

Before seasoning the pork ribs, you will need to remove the white fat coat on the underside. Use the knife to hook the film. Now add the other seasonings in one bowl, mix well, and rub the meat on both sides with the composition.

Preheat smokehouse and laid ribs. Turn them every hour and a half. As soon as it became clear that the bones stick out from half to the third quarter, it means that the dish is ready.

Some people enjoy a well-dried delicacy, others prefer the meat to remain tender and juicy, in this case they use sauces, which are worth lubricating the ribs all the time.

After the dish is taken out of the smokehouse, each edge is wrapped in aluminum foil and allowed to rest for half an hour, which will improve their tenderness. The average cooking time is 4 to 6 hours, but will vary depending on the size of the pieces.

Choose ribs worth those that have a pink color. It is better if it is a cooled product, but not frozen. In the presence of a suspicious gray color in meat, sticky plaque, it is better to refuse to buy, because the use of expired meat in food can lead to serious food poisoning.

When cutting using a sharp knife, which should easily cut the flesh between the ribs, and not cut them, leaving torn edges.

To evenly roast the product, it is advised to turn the ribs from time to time. Covering them with sauce is also abundant, not missing a millimeter, then an amazing crust forms on top, which will awaken the appetite with one's own look.

If natural firewood is used, then let it be better to be fruit trees, but not poplar, ash, as they only spoil the taste of the product. Some cooks say that the choice of firewood should be approached with great responsibility, otherwise you can spoil everything. Pork ribs can be hot and cold smoked, they are stored for a long time ready-made in the refrigerator.

On how to self smoked pork ribs, see below.