Quick smoked meat ribs. The recipe for hot smoked pork ribs.

Smoked ribs is one of the most delicious food, prepared by smoking. They adequately occupy an honorable place on any table. For smoking it is better to take not exposed to frost ribs of a young mumps.

How to smoke depends on the fat content of the product: too lean ribs with a cold method of smoking for a few days in the smoke just shrink and will be too hard, so they better smoke hot.

Are you lucky to buy beautiful ribs? Now they need to be properly processed. On the entire costal part, using a very sharp knife, make a smooth incision along the entire length and cut the delicate cartilage. Separate the brisket to get a straight strip of ribs. We remove the brisket in the fridge, from it the first can be cooked delicious borscht.

Turning the edges to the other side, as shown in the photo, you need to clean them and remove the film, which will interfere with smoking. Remove the film, using it with a knife, to grasp 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.

Relish salting

Salt the ribs in two ways: dry and wet. Dry ambassador promotes longer storage, but has a number of significant drawbacks: soft tissues lose a significant amount of moisture, which makes them more rigid and unevenly salted. With wet salting, the products salivate faster and evenly become more juicy, since they do not lose moisture, which adversely affects shelf life.

1.5 - 2 kg pork ribs
100-150 grams of salt
Black pepper
Bay leaf

Prepared ribs are dipped in a mixture of salt and seasonings, put in glass or enamel ware under oppression, for three or four days, at a temperature of 3-6 degrees. At higher temperatures, the ribs may become spoiled, and at a lower temperature, the salinity will go slowly and unevenly.

Turn the meat every day and drain the resulting liquid. At the end of salting, the ribs are washed with warm water and during the day we soak in fresh and cold water, periodically changing it. At the end of drying and smoked as a cold and hot way.

1.5 - 2 kg pork young 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 are dissolved in water and boiled, not forgetting to remove the foam. Cooled and filtered solution poured ribs (the meat should be covered completely), remove the container in the refrigerator or cellar for 2-3 days. Every day, the ribs need to be turned for a uniform salting. After pickling, the meat should be dipped in a paper towel and hanged for 1-2 hours to dry.

Dry dried ribs are rubbed with seasonings with vodka. Wrap tightly food film and leave to marinate in the refrigerator for 12 - 24 hours. Coptem by hot method for 2-3 hours, at a low temperature.

After buying a smokehouse, the question arises as to how to smoke ribs, because this is one of the most delicious dishes cooked by smoking. They adequately occupy an honorable place on any table. For smoking it is better to take not exposed to frost ribs of a young mumps. How to smoke depends on the fat content of the product: too lean ribs with a cold method of smoking for a few days in the smoke just shrink and will be too hard, so they better smoke hot.

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.

Relish salting

1.5 - 2 kg of pork ribs
100-150 grams of salt
Black pepper
Bay leaf

1.5 - 2 kg pork young ribs
120 grams of salt
20 grams of sugar
2-3 bay leaves
Black pepper
Garlic
50 grams of vodka
1 liter of water

Dry dried ribs are rubbed with seasonings with vodka. Wrap tightly with food film and leave to marinate in the refrigerator for 12 to 24 hours. Coptem by hot method for 2-3 hours, at a low temperature.

Smoked ribs can be served as an independent dish in combination with spicy sauce, and together with vegetables in the form of a cold snack. They can be eaten for dinner with potatoes, used for cooking pea soup or meat solyanka. In the refrigerator, the ribs can be stored for a long time, so if the smoker allows, it is best to smoke more meat at once.

Preliminary preparation of ribs for smoking in a smokehouse

Before smoking, the ribs must be salted. The process is long and takes up for salting pork ribs 4-5 days. For pickling and smoking, 2 kg of pork ribs were taken.

   water - 2,5 - 3 l;
   salt - 150 g;
   sugar - 70 g;
   garlic - 4 cloves;
   pepper black peas - 1 tbsp. l;
   seasoning, a mixture of herbs: coriander, cloves, zira, saffron - 3 tablespoons;
   bay leaves - 3-4 pcs.

Brine

Salt water for the brine boiled, poured sugar, added a mixture of herbs, garlic, pepper, boiled brine held for 3-5 minutes.

Then they threw a bay leaf. The brine has strongly cooled down and already in a cold solution put meat.

From above put the yoke so that the meat was completely immersed in the brine. We left it for 4 days in a cold place. After that, the ribs were removed from the brine and dried.

Smoking of ribs in a home smokehouse

Our smokehouse is quite large, a kilo of 4 meat, homemade, made of stainless steel by our craftsmen. The thickness of the steel sheet is 2 mm, inside the pan for collection of fat and two tiers of gratings. To control the temperature, a thermometer is built into the cover, there is also a chimney, it is drawn into the hood or the window.

On the perimeter of the smokehouse there is a water trap.

Such smokehouse can be used for smoking any products of the house, on the stove. The hydraulic seal does not let smoke into the room, but, all the same, there is a smell of smoking throughout the house during cooking. You can use a smokehouse in the street, putting it on a brazier or stove. But while we feel sorry for spoiling such a beautiful thing and therefore we smoke food at home, on the gas stove. The temperature can be adjusted as much better than on fire by laying firewood.

To smoke the ribs in the smokehouse, apple chips were used, which were scattered to the bottom of the smokehouse. It is believed that for the smoking as chips are best suited to solid varieties of trees and chips in this case should not be dry.

Lay the ribs on the grilles in two tiers.

They smoked the ribs in the smokehouse for 2.5 hours at a temperature of 60-70 ° C.

The meat was well proto, it turned out soft and gentle, it acquired a beautiful color and a pleasant smell of smoking.

Recipes for smoking pork ribs there is a huge amount, they are all varied both at the choice of the smokehouse itself, and according to recipes and ways of preparing marinades.

How to smoke pork ribs

As a rule, for sale, the ribs are prepared for smoking according to one recipe, the basis of which is saving time, but for yourself and your family according to another recipe, without saving the same time.

Ingredients necessary for smoking pork ribs

To prepare marinade you will need: - one liter of water requires one tablespoon of salt, 2-3 pieces of bay leaf, one teaspoon of apple vinegar, 5-6 peas of sweet pepper, 1 teaspoon of dried basil.

Several basic recipes for the quick preparation of pork ribs

All ingredients you must mix in water and bring to a boil. After the marinade boils, dip two or three onions into the scales and cook them for ten minutes, after which the marinade will turn dark orange. Next, the onion is removed from the container, and the pork ribs are laid in a boiling marinade for 5-7 minutes. They cook on low heat. After the ribs are cooked, they should be removed from the marinade and immediately moved to the smokehouse for 15-20 minutes. To bite fins is best on wood of fruit breeds, for example, such as cherry, plum or apricot.

The example of the second recipe is similar to the first one, but it has one difference. In the marinade, the onion is not put, the entire cooking process is absolutely the same, but without the onion.

When the ribs are cooked, they are allowed to cool and rub with liquid smoke, mixed with chicken yolk, in the proportion: one yolk per teaspoon of liquid smoke. Rubbing occurs after the ribs cool down after cooking. Processed ribs are placed in the smokehouse for 5-10 minutes. Typically, this method of smoking is used for sale.

For natural smoking of pork ribs, the recipe for the marinade described above is used, but without the onion, and the ribs are placed in it for only 2-3 minutes at the time of boiling, after which the container with marinade and ribs is removed from the fire, cooled and placed in a cool place on two days. During this time, the ribs are carefully mashed and ready for smoking.

Smoking of ribs marinated according to this recipe is ideal for making using hardwood not hardwood species such as oak, acacia or ash

Smoking can be carried out either on a hot smoked smoker or 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 placed. It is she who slowly smolder, producing a large number of smoke. At the very top of the barrel is placed a metal jumper, on which the ribs are subsequently tied. The top of the barrel is covered with a dense cloth. The smoking process lasts 5-6 hours.

Smoking of pork ribs is simple, but lasting and has its own nuances. Soon the real "meat" season will open together with the long-awaited warming and we offer an easy and very delicious recipe smoked pork ribs, smeared with the help of fruit chips. By the way, many put a small dry twig of cherry in the flask of the smoke generator to give a more vivid taste to the product.

It is very important to choose the right marinade: the pickling can be dry and wet. If you choose a dry marinade, the product will be stored longer, but it will not be as juicy as when pickling in a wet way. The choice is always yours, we will prepare the brine (ie chose a wet method).

Ingredients:

On the basis of 1 kg of pork ribs for brine we will need:
1. Water .................................................................. ..2 liters
2. Salt ............................................................ ..300 grams
3. Half a teaspoon of saltpeter
4. Black ground pepper .............................. 10 grams
5. Paprika ...................................................... ..10 grams
6. A pair of laurel leaves

Ambassador:

First, the edges need to be cleaned before pouring them with a salting mixture. Thoroughly rinse them with warm water, separate the sternum, if it is, and remove the inner membrane. If it is not removed, it will interfere with the smoking process, the smoke can not completely penetrate the product.

Now cut the ribs into plates of 500 - 700 grams and fill them with water with the addition of paprika, black pepper, salt and saltpeter. The brine is ready, we keep the ribs in it for 3 days at a temperature of no more than 4 degrees Celsius.