Smoked pork ribs: cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Properly cooked smoked pork ribs are tender, juicy and fragrant. Of course, it is advisable to use a special smokehouse for this, but a grill, and even a conventional oven, are quite suitable. However, this may cause some inconvenience.

Why is it desirable to use a smoker?

The smokehouse has a firebox separated from the cooking area. There are even devices with a firebox on the side and a vent or chimney at the opposite end. Another version of the smokehouse contains separate sections for fire, liquid and cooking area. Both types of devices allow you to access the fire for replenishment without losing heat.

Why doesn't the oven give the same result?

If you use the oven, you will have to periodically open it and release excess heat, which can result in tough and dry meat. In addition, the process of cooking smoked pork ribs will take much longer. As a rule, the meat is heated at a high temperature for about an hour, after which it continues to be smoked at a low temperature for several hours. ATIn this case, you can pre-boil it until half cooked, and then quickly make boiled-smoked pork ribs. However, they will not smell of smoke. You can also use the appropriate flavoring additive, but the difference from the real product will be noticeable in this case as well.

If using charcoal grill

At least the charcoal grill grate is an acceptable substitute for a real smokehouse. You can get great results by smoking pork on a conventional electric grill. It is still more desirable to use coals, because in this way smoked pork ribs will become truly fragrant. The weather will also play a role when grilling. Outside temperature and humidity are the most important factors. Thus, you will require that all conditions are ideal on the day you have chosen. The only variable that can be changed is the amount and type of coal. You can use briquettes and classic charcoal at the same time. Larch gives more heat but burns less, making it ideal for searing meat before the rest of the cooking time. Briquettes take longer to burn and are ideal for slow cooking.

How to prepare meat for smoking?

Any recipe for smoked pork ribs recommends starting the procedure with a preliminary dry rubbing of the meat with spices. In this area, you can experiment on your own. It all depends on what you like. You can add more cayenne pepper if you like. If youlove the smell of garlic, garlic powder is ideal.

The following seasonings are classic:

• garlic powder;
• ground chili;
• onion powder;
• dry mustard;
• ground dried ginger;
• dry crushed basil;
• cayenne pepper;
• ground coriander.

Also add a pinch of s alt (it helps keep the meat juicy).

Where should I start?

Start by spreading plastic wrap on your table. You will need two long sheets laid out perpendicular to each other. Place the ribs on top. You should wrap the meat tightly when you're done mashing it. It is best to sprinkle spices directly on the ribs in the amount that you like. Another option is to use a mixing bowl to mix different seasonings and then gently spread the mixture over the meat. The ribs should be seasoned on both sides.

Then wrap them tightly in cling film and place in the refrigerator. It is advisable to leave them soaked for about 24 hours. As with all meat recipes, take it out of the refrigerator about half an hour before smoking.

How to prepare the coals?

Soak the tree you will be using. It is worth noting that oak and cherry give an interesting aroma. Use small pieces of wood, wood chips are best. Start pre-soaking it before you start to make a fire. Otherwiseotherwise, the wood will burn and will not give the desired smoking.

Start a fire in a charcoal grill using a briquette. Make sure the holes on the bottom are completely open. Spread the coals when they turn gray and ashy. Before placing the grate, add something under it to hold the liquid (you can use a disposable foil pan). Anything can be used in place of water, such as apple juice. It will complement the aroma of wood smoke.

How to start smoking ribs?

First of all, you need to process the pork at a high temperature. On each side of the rib, it is necessary to process about 3 minutes. You are now ready to add the wood chips. Put the lid on the grill, and then a lot of smoke will begin to come out. Make sure the hole in the lid is directly over the meat. This way you don't emit heat directly from the grill and you don't lose the heat and smoke you want to direct to the ribs. The amount of smoke will decrease as the moisture is dried from the wood chips.

Check the temperature periodically. Ideally, it should be small if you are going to keep the meat on the grill for some time. The ideal value is 100-110 degrees. This mark can be achieved by incompletely closing the rear holes, which partially cuts off the supply of oxygen that fuels the fire. You can use a probe thermometer installed in the top vent. If the temperature drops too low, just open the vents. Once you stabilize her, leave the ribstwo hours to prepare.

How to determine readiness?

As you can see from the photo, the hot smoked pork ribs should be pink around the outer edges. You can also achieve more smoke by adding more wood. But remember that every time you open the grill, you are releasing heat. Therefore, it is recommended to simply leave the ribs to be smoked until cooked at the very beginning.

How to use the smokehouse?

If you still bought special equipment, cooking smoked pork ribs will be much easier. You can either pre-boil them or start cooking them raw - it all depends on your personal preferences. In the first case, the smoking process will be faster.

In any case, you will get fragrant and tender pork ribs. When cooked properly, they will be so good you won't need a sauce for them.

How to cook ribs in a smokehouse?

Whether you want to make a recipe for boiled-smoked pork ribs or raw-smoked, you will need the following ingredients:

• 1 tablespoon s alt;
• 1 tablespoon paprika;
• 1 tbsp l. garlic powder;
• 1 tbsp l. onion powder;
• 1 tbsp l. chili powder;
• 1/2 tsp cayenne pepper;
• 1/2 tsp black pepper;
• 2.5kg pork ribs.

How is it done?

Mix all the spices and rub the pork ribs well on all sides. If you don't want to receiveraw smoked product, pre-boil the meat for 40 minutes without cutting it and without separating the bones from each other.

Preheat the smoker to 110 degrees. Use a handful of wood chips that have been soaked in water for 30 minutes. Place the ribs on the rack for 3 hours at the above temperature.

Then remove them from the smoker and wrap in foil with 1-2 teaspoons of apple cider vinegar. Place the ribs back for 2 hours at the same temperature. Then remove them and unfold from the foil. Place them back in the smoker for 1 hour. Be careful moving the edges at this point as they will be very soft.

Cherry wood is best for smokers. It produces a mild smoke and imparts a sweet flavor to the meat. The calorie content of smoked pork ribs prepared according to this recipe is 438 calories per hundred grams of product. It is also worth noting that such a dish contains a lot of fat.

Can I cook smoked ribs?

The recipes above suggest a very long processing of meat. Such a product is completely ready to eat, even if the ribs were smoked raw. Thus, if you want to make a soup with smoked meats, you do not need to boil them - just add them to the rest of the prepared ingredients. Otherwise, the meat will simply fall off the bones.

However, on sale you can find smoked ribs ready to eat, whichare stronger and more resilient. This is a cold smoked product and can be cooked further. How much to cook smoked pork ribs of this type? A few minutes are enough - during this time, other components of the dish will be saturated with their aroma (for example, soup or roast).