The most delicious smoked pork ribs! To beer, to pea soup, to stewed cabbage!
BARBECUE AREA @mishantreChef BARBECUE AREA @mishantreChef
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 Published On Premiered Sep 26, 2024

Hello, my dear friends!
Today we will cook cold smoked pork ribs.
First of all, the ribs need to be washed under running water and wiped well with a towel to dry them from excess moisture. Then you need to prepare the ribs for marinating.
To do this, be sure to remove the film-membrane from the ribs to allow smoke to penetrate during smoking.
Take a rib, pry this film and use your fingers to pull it up, gradually removing it from the ribs. To prevent your hands from slipping, you can use a paper towel for this.
In order for the finished smoked ribs to be able to lie in the refrigerator longer, they need to be cooked properly.
The main task is to salt the ribs well.
For 1 kg of product, 25 g of 6% nitrite salt is required.
For 2.700 kg of ribs, we need to take 68 g of nitrite salt.
Take black and allspice ground, ground bay leaf, so that the spices together are about 1 heaped teaspoon. Mix the spices with salt and thoroughly rub our ribs on all sides.
Close our container with salted ribs and put it in the refrigerator for three days. During the first day, they need to be turned over 3-4 times for better salting.
Preparation for smoking:
Take the ribs out of the refrigerator (they have changed color, texture and given off excess moisture).
Rinse well under running water to wash off the remaining salt. Remove excess moisture with a paper towel.
Cover them with ordinary gauze for a couple of hours and hang them somewhere in the sun or in the wind.
Smoking process:
Put the ribs on hooks and place them in the smoking chamber. Use alder chips.Smoke for 8-12 hours.
Hang them out to air for 2-4 hours again to remove the extra strong smell of smoking.
After that, you should do the heat treatment.
Remember, this is cold smoking, so despite the fact that the meat was well salted and smoked, it remained raw.
So I put our ribs in the oven, set the temperature to 90 degrees to bring the meat temperature to 70-71 degrees. This is the temperature at which pork is ready, at which no microorganisms or harmful bacteria remain.
This can take about 2-2.5 hours. After they have been heat treated and cooled down a little, you need to put them in the refrigerator overnight.
The next day you can try them.
This is already a full-fledged tasty dish called "Smoked ribs"
Cut.
Look at this beauty. Such is the bright color of the meat thanks to the nitrite salt and proper preparation.
It's very appetizing and delicious!
The combination of a gorgeous appearance, taste and smell in one dish inspires you to cook such seemingly difficult dishes.
And understanding that it's quite easy to do gives you confidence in your culinary abilities!
So cook and be positive!
I was with you, Mikhail Pashkov, subscribe to my channel "Barbecue Zone", put your finger up, click on the bell, write your comments.
I will be happy to answer all your questions.
Bon appetit! Until next time!

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