There are a huge number of recipes for smoking pork ribs, all of them are varied both by the choice of the smokehouse itself and by the recipes and methods for preparing marinades.

How to smoke pork ribs

As a rule, for the sale of ribs prepared for smoking on one recipe, which is based on saving time, and for myself and my family on another recipe, without saving the same time.

Ingredients Required to Smoke 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 leaf; - one teaspoon of apple cider vinegar; - 5-6 peas of allspice; - 1 teaspoon of dry basil.

A few basic quick cooked pork ribs

All the ingredients you should mix in water and bring to a boil. After the marinade boils, dip two or three onions in the scales and boil them for ten minutes, after which the marinade will turn a dark orange color. Next, 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 moved to the smokehouse for 15–20 minutes. Smoke ribs best on fruit wood, such as cherry, plum or apricot.

The example of the second recipe is similar to the first, but it has one difference. Onion is not put in marinade, the whole cooking process is absolutely the same, but without onions.

When the ribs are boiled, they are allowed to cool and rub with liquid smoke mixed with chicken yolk, in proportion: one yolk per teaspoon of liquid smoke. Rubbing occurs after the ribs have cooled after boiling. The treated ribs are placed in the smokehouse for 5–10 minutes. As a rule, this method of smoking is used for sale.

For natural smoked pork ribs, the marinade recipe described above is used, but without onions, and the ribs at the moment of boiling are placed in it for only 2–3 minutes, after which the container with marinade and ribs is removed from the heat, cooled and placed in a cool place on two days. During this time, the ribs will marinate thoroughly and be ready for smoking.

Smoked ribs, marinated according to this recipe, it is ideal to produce using hard wood not fruit trees, such as oak, acacia or ash

Smoking can be made both on the smoking shed of hot smoking, and cold. The simplest and most reliable smokehouse is one that consists of a metal barrel 1.5 meters high, with a spiral electric plate installed on its bottom, on which raw wood is put. It is she who slowly smolders, producing a large amount of smoke. At the very top of the barrel is put a metal lintel, which later tied ribs. The top of the barrel is covered with a thick cloth. The process of smoking lasts 5-6 hours.

You can cook yourself a lot delicious dishes. Smoked ribs at home is quick, easy and tasty. The prepared dish emits an alluring flavor and has an incredible taste. A recipe by which you can cook a gourmet dish to serve on festive table, there is not one in stock talented hostesses. If you know how to blot beef ribs, it will be easier for you to cope with cooking pork, but there are some nuances.

Preparing to smoked pork ribs

In order for the dish to be tasty, you need to know all the nuances of how to smoke ribs. They will be tasty only if they prepare themselves slowly and with the correct dosage of smoke. In the process of smoking, the temperature should be at 200 degrees. Takes cooking about 4 hours. but if you have too much time, then you should leave the ribs in the smokehouse for a while. Not knowing how to smoke ribs in a smokehouse, remember one thing - the longer they stay in a smokehouse, the more succulent the flavor.

Preparing the ingredients and the ribs themselves is an important step that cannot be skipped, otherwise all work will be reduced to zero. Food temperature should be at room temperature. Next, rinse ribs in cold water. From the back you need to remove the membrane. To do this, take a sharp knife, shift the ribs with the flat side to the table. It should be removed from corner to corner from the bones. When the membrane is intact, it is very easy and quick to remove. Otherwise, spend a little more time. After removing the membrane completely, we again wash the ribs in cold water.

Then take a paper towel and lightly dry. Each cooking recipe is different, but professionals know that you always need to use a little trick: you must process the product with ordinary mustard. It is profitable and cheap, you should not buy expensive seasoning, because in the process of cooking its smell disappears. But the mustard itself will stay on the surface, and the crust will be ruddy and fragrant.

Ingredients

Before you smoked pork ribs, you must 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. buy pork ribs from the back - there they are thicker. It is better to choose with layers, but in any case not fatty pork. Next, you need to chop them into several pieces, depending on the length. We rinse in cold water and remove remnants of bones, wipe with a towel to remove excess water. It is risky to buy a product from private owners: meat can be of poor quality and not undergone veterinary expertise. Take fresh meat with a characteristic smell.

The second step is to marinate the ribs for smoking. We take a mortar, put a clove and cumin in it, mash it and add ground pepper and paprika. The number of spices you choose to taste. Then clean the garlic and grind it. With a mixture of spices, rub edges and salt. Wrap tightly in food film  and leave in the refrigerator for 2–3 hours so that the meat is soaked in salt and seasonings.

The third step is preparing a smokehouse. To use the smokehouse with grates can be homemade or purchased model - this is the best option. We put in the furnace finely broken branches and kindle a fire. We take sawdust from fruit trees (apple, pear, plum, alder). Stock up on raw sawdust to keep the fire on while you smoke. We spread the marinated ribs onto the grille with one layer, before that we remove the film (it has already performed its function). The fire should not get very hot, but the temperature should be the same, not lower than 100 degrees. Readiness is checked by piercing the product: when the blood juice is not excreted and punctured easily - the dish is ready. When the ribs cool down a bit, you can serve them to the table.

Video on smoking pork ribs:

The use of "liquid smoke"

The recipe is simple and the cooking time is different. To do this, we rub the product with seasonings, before that the ribs are mixed with "liquid smoke". Raw material consumption: 5 tablespoons per 1 kg of product. Then we do everything in the same way: we wrap up food film and put it in the refrigerator, but in a cold place you need to keep it for at least a day. Then bake in the oven or grill until cooked.

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And now, taking advantage of the good weather, I decided to cook smoked ribs. Smoke can be any meat to your taste. Today I will tell how to cook pork, smoked ribs.   Before starting to smoke, the ribs must be properly prepared. Preparation consists in salting the ribs, and drying them. For salting, you can use the dry or wet method.


This time I used the dry method of salting. At the beginning of the ribs, cut off the skin, and a small layer of fat. Then carefully, from all sides, rub the meat with coarse salt. Then, also from all sides, rub meat with spices and a mixture of allspice. Then we clean a few cloves of garlic, and finely chop it. Evenly distribute the garlic on the ribs, and add a couple of leaves of bay leaf.




We take half a lemon, and squeeze its juice into ribs. Now we put the ribs in the bag and send it in the fridge for three hours. The pickling stage is over. You can pickle ribs wet. To do this, bring the water to a boil. 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. Add a couple of tablespoons to this pickle. balsamic vinegar, finely chopped garlic and seasoning to taste. Now let the brine cool to room temperature, and put the ribs in there. The pickle should cover the meat completely. We send the dishes with ribs in the fridge for a couple of days. Every day, the meat must be turned. After salting the meat must be worn out. To do this, hang it on the blown place, wrapping the meat with a clean rag so that flies do not get. Leave the meat to dry for a couple of hours.




Now we start to prepare the smokehouse. Alder chips are placed on the bottom. This time, quite a bit, so that there was no sharp smell and bitterness. Alder gives a beautiful yellow color to the ribs. Next, set the pan to collect the fat that will drip from the meat.




Install the grille, and the top lay ribs. I divided them into separate pieces so that the meat was smoked evenly.




Close the lid and place the smokehouse on the fire. As soon as smoke came out from under the lid, we note the time. Smokehouse should stand for twenty minutes on high fire.




Then remove the smokehouse from the fire and open the lid. On the Internet, they write that you can not open until the end of the process of smoking. But, first, the process must be controlled so that the meat does not burn easily. And then in the process of smoking, moisture is released from the meat. Opening the lid, we let off steam. We want meat to be smoked, not cooked. Twenty minutes, this is a sufficient period of meat in the smoke, which stands out from the smoldering chips. We also wipe the lid of the smokehouse from the drops of moisture that has accumulated on it. Turn the ribs on the grill so that they evenly bloat.




Close the lid and place the smokehouse again on the fire, which is reduced by half, or simply put the smokehouse higher. On such a fire bring ribs to readiness. It took me another twenty minutes. Remove the smokehouse from the heat and allow to cool slightly. Now you can get ribs and start tasting. They turned out beautiful color and very fragrant. The ribs are tasty both hot and cold. They can be served on the table as a separate dish, or used to prepare main dishes, or pea soup, in which the flavor of smoked meat harmoniously complements the rich taste of the soup itself. Ribs can be stored in the refrigerator for a week. But I think they will end much faster. Good appetite!

Smoked ribs are a delicacy. They can be used as an additional ingredient for festive meals or presented independently. Gourmets adore this product, since it has a juicy and delicate taste. You can buy it in the store, but much better to do it yourself. Smoking at home provides the taste that everyone likes. In the preparation of ribs is nothing complicated. Recipes are available even for beginners in the kitchen.

Preparing ribs for smoking

To smoked ribs turned out really tasty, you need to choose the right basis for the future product. Consider options with a small amount of fat on the bone. Meat should not be too small if you are going to cook in a smokehouse. The product must certainly be fresh, otherwise the dish will not taste good.

The next important stage of preparation is cutting. Take a sharp knife. It will allow to cut cartilages along the length in such a way that a flat strip of ribs is obtained. The extra part can be left for future cooking soup, for example.

Note! Take ribs with a little fat!

After that, clean the product from the white film. It will create a barrier to exposure to smoke. You can remove it with a knife, simply by cleaning the main part of the unnecessary. If there is not enough space in the smokehouse, then you can twist the dish into a tube and dress it up. In this case, the ribs will occupy less space and will be easier to prepare.

Note that the meat is soft, if you boil it a little before smoking. You can add spices to the product. So it will be possible to provide a richer taste. Please note that you can not immediately put the pork ribs in the capacity for smoking, as soon as you cook them. It is necessary to give them a little cool. Ideally, it is better to leave them for a day or even more. Such a product will delight you with its taste and will be able to claim the title of a favorite delicacy.

Marinade for smoking pork ribs

Options marinade may be different. Among simple recipes  there is also a pickle for ribs with vodka and garlic. Experts say that this option is also the most successful. They take a liter of water, black pepper and garlic to taste, 3 bay leaves, a tablespoon of sugar and 120 g of salt. Brine components are mixed, with the exception of vodka, and then boiled. As the formation of foam it is removed. As soon as the brine boils, you must turn it off and leave to cool.

Meat is poured with cooled solution to complete coverage. Boil it is not required. It is enough to leave the meat in the mixture. The above number of ingredients is designed for 2 kg of products. Capacity is left for 3 days in a cool room. Next, dry the product and rubbed with herbs mixed with vodka. Prescription requires that the product is wrapped in food film. Following this, it is placed on the day in the refrigerator. Pork will be ready for hot smoking immediately after the specified period. Caloric content of such ribs is 277 kcal per 100 g.

Marinade with tomato paste  and honey

This recipe is intended to give a certain zest, an exotic flavor to the usual product. To ensure this, you will need to do good marinade. About him and will be discussed further.

Ingredients:

  • beer - liter;
  • garlic - 1 head;
  • vegetable oil - 80 ml;
  • onions - 3-4 pieces;
  • honey - 2 tbsp. spoons;
  • balsamic vinegar - 4-5 Art. spoons;
  • tomato paste - 150 g;
  • spices, salt and pepper to taste.

The components are mixed with each other and with a glass of water. Put ribs in such a marinade and leave in a dark place for a day. For a specified period of time, the meat has time to soak well. Following this, you can send them to the smokehouse. The finished dish turns out very tasty, because this recipe is non-standard. Smoked ribs go well with pickles, boiled or baked potatoes, and fresh vegetables.

Few words about dry salting. For it is necessary to cut the skin and quite a bit of fat. After that, the meat is rubbed with coarse salt from all sides. Similarly, the meat is rolled in a mixture of seasonings and allspice. Peel the garlic cloves and grate it or grind it. Evenly distribute it on the surface of the ribs, complementing the picture with leaves of bay leaf.

For softness, use half a lemon, squeezing the juice into ribs. Following this, the product is put into the bag and sent to the refrigerator for 3 hours. It can be considered salting finished.

Cooked ribs: cooking

Cooked smoked ribs seem an attractive option for some people. Basically, they have juicy delicate taste. Cooking them is easy. It is necessary to boil the product in ordinary water, mixed with sugar, salt, malic acid. Garlic and bay leaf are also added to the brine. Cook products from 30 minutes to 1 hour.


Important! As soon as the ribs have cooled, the pork should be sent along with the broth to the fridge. There the products are kept for about 3 days, after which they dry and begin smoking.

Note that cooked smoked ribs on the content of calories are close to normal.

How to smoke ribs?

When the ribs are marinated, you can start their smoking. Good taste can be obtained if you follow the phased process. First prepare the smokehouse. You can make it from scrap materials or buy it in finished form. For a homemade smokehouse will require a bucket or unpainted pan. Also, be sure to get the cover. Inside the tank place the grid. On them and lay out the products. Smokehouse is placed on the bricks. Below it, they set fire and make sure that it does not go out and does not become too intense. In smokehouse used sawdust from fruit trees.

As soon as the preparatory activities will be completed, you can lay out the ribs on the grill. Prepare them on medium heat for approximately 3 hours. Every 15 minutes look at their condition, simultaneously releasing smoke. Ignore this moment can not, otherwise the dish will get a bitter taste.

As soon as the pork is ready, it is taken out and cut. Following this, the ribs can be served on the table. They will play the role of a main course or snack.

Important! Fruit filings are best suited for smoking meat and its derived products.

Regarding sawdust, in addition to fruit species, it makes sense to pay attention to the alder. It gives a beautiful yellow color to the ribs. Also we must not forget that in the design of the smokehouse there must necessarily be a pan to collect fat. He will drip from the meat. It is also necessary to divide into separate pieces to ensure uniform smoking of meat.

How many smoked ribs?

It is necessary to notice the time immediately, as soon as a light smoke appears. If the fire is strong, then it is maintained for about 20 minutes. Following this smokehouse clean the fire and open the lid. You can often stumble upon tips that until the very end of smoking can not open the lid. However, without controlling the process, you can achieve the exact opposite effect.

Meat can burn, especially if a person does not have enough experience in this matter. In addition, when smoked, moisture is released from the meat. It is transformed under the influence of heat treatment into steam, which must be released. If you do not want the meat to cook, you need to periodically open the lid. 20 minutes is enough for the meat to be in thick smoke.

The cover must also be wiped from time to time from the droplets of moisture that will accumulate on it. For even smoking, the ribs on the grill must also be turned over.

Hot smoked ribs

The ribs are prepared in accordance with the recommendations listed above. As soon as the ribs are laid in the smokehouse, cover them from above loosely with foil. In the smoking shed the temperature should be maintained at the level of 100-110 C. The total smoking time is from 35 to 45 minutes. After the process is over, let the ribs rest for about an hour or two. Due to this, the strong aroma of smoke evaporates and ensures a uniform smoked taste.

Hot smoked ribs are perfectly combined with potatoes. You can put them in the soup or use as a snack for alcoholic beverages. If you have the opportunity, you can bake potatoes in foil in parallel. Ideal for hot-smoked dry apple twigs, pre-dried. The branches are pre-cleaned with a sharp knife and laid out on the bottom of the smokehouse. If you get such chips is problematic, you can take the above-mentioned alder chips, widespread in the sale. Pork ribs should be laid with one layer on the smokehouse grate, then set it over the coals. The fire should be kept slightly but not extinguished.

As soon as the ribs are cooked, they are cut along the bone so that there is equal meat around each bone.

Cold smoked ribs

This method is resorted to when it is necessary to increase the shelf life of the product several times. Also cold way  provides a more unusual flavor to the ribs. However, it requires an application a large number  time and effort. You will need a stationary smokehouse, which you can do yourself or buy in the store.

The smokehouse bought at the store, of course, makes the process much easier. It works automatically. To smoke ribs you will need:

  1. put a chip in the smoke generator;
  2. put ribs on the lattice in the cabinet;
  3. connect the device to a power source;
  4. set the temperature regime from 25 to 30 degrees;
  5. smoke for 2 days.

In automatic models, constant monitoring is not required. With this smoking, the chips come into a certain compartment at regular intervals. Due to this, cold smoke is formed constantly and allows you to evenly smoke the product. Ready-made ribs look very appetizing.

If we are talking about self-made smokehouse, we must ensure that the fire burned evenly. This is especially important in the first 10 hours of smoking. This is not easy, especially when you consider that the fire must be constant, but rather weak. The temperature in the smokehouse should not exceed 30 degrees. This mode should be maintained at least a day.

When the process is complete, don't get the meat. Let it cool down inside the smokehouse. It should then be ventilated for 8 hours.

Smoked meat gives a spicy flavor to any product. You can independently study the recipes with smoked ribs and cook them with your own hands.

Smoking ribs video

Pork ribs are widely used in the cuisine of various countries. But smoked ribs are especially popular. This is a truly delicious delicacy, which can be used as an independent snack, and used to prepare many dishes. Smoked pork ribs are easy to make at home. The main thing to know some features of the process of smoking.

The composition and calorie smoked pork ribs

Pork has a rich chemical composition. It includes the necessary elements for the body: potassium, iron, calcium, magnesium, fluorine, phosphorus, iodine. Also, the meat is rich in vitamins PP and groups B. It is well absorbed, uplifting, fills the body with strength and energy.

Pork ribs prepared by the method of smoking practically do not lose their properties. But since the meat has a high calorie content, it can be eaten in small quantities. Excessive consumption can lead to overweight and problems of the cardiovascular system.

100 g of smoked product contains:

  • Protein - 10.0 g
  • Fat - 52.7 g.
  • Carbohydrates - 0.

Caloric content is 514 kcal.

Preparation, marinating and smoking pork ribs

To smoke meat must be fresh. Choose ribs better from the bottom. In this place more meat and it is very soft.

Before marinating, the ribs should be washed, blotted with a napkin and cut off the film on the inside.

Hot smoked Marinade

Add salt, sugar and boil to water. Dip the meat in the cooled brine and send the refrigerator for 3 days. For even soldering, turn the ribs every 12 hours.

Remove the meat from the marinade, hang in a draft to dry for 3-4 hours. Mix vodka, chopped garlic, pepper. Mix rub dried ribs from all sides, wrap film, put in the cold for another day.

How to smoke pork ribs in a hot way

Put two handfuls of chips on the bottom of the oil lamp, preferably from fruit trees.

Put the meat on the grill. If the smokehouse is small, the ribs can be rolled up, wrapped around a string and put on a wire rack.

Close the lid tightly and put the structure on the divorced fire. Smoke over medium heat for 40-50 minutes.

Remove the smokehouse from the fire, let it cool completely. Get the meat, air on the air (at least an hour) and can be served at the table.

The video presents another delicious recipe  cooking hot ribs

Marinade for cold smoked method

Per 1 kg pork ribs  You will need: 1.5 liters of water, 120 g of rock salt, 1 tsp. sugar, 3 tbsp. l apple cider vinegar, 1 tsp. Pepper mixes, 2 cloves of garlic.

Boil water with salt and sugar, let cool, add vinegar.

Meat pour vinegar brine, put for marinating in the refrigerator for 4 days.

Remove the ribs, dry with a napkin and hang in a well-ventilated place to dry for 8 hours.

Grate on all sides with spices and chopped garlic, let stand for another 2-3 hours. Then you can smoke.

How to smoke pork ribs in a cold way

Preparation in this way increases the shelf life of the product several times and improves its taste, however, it takes a lot of time and effort. Also needed stationary smokehouse, built with his own hands or purchased in the store.

Automated shop smokehouse greatly simplifies the workflow. To smoke meat will need:

  • Load chips in a special compartment (smoke generator).
  • Place the ribs in the closet.
  • Connect the device to the network.
  • Choose a temperature regime of 25-30 ⁰C.
  • Smoke 2 days.

The process is automatic, does not imply constant monitoring. During smoking, the chips enter the compartment at the right time. Such a system provides continuous formation of cold smoke. The product is smoked evenly and looks very appetizing.