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How to make smoked ribs. How to smoke pork ribs: recipes at home

1. Cooking recipe smoked ribs starts with the marinade, which needs to be made 10-12 hours before the main process. The washed and dried ribs should be placed in a deep bowl or any other dish. Peel and chop the onions, garlic. Add vegetable oil, vinegar and honey. Tomato paste dilute with water (about 100 milliliters) and add to the ribs. Add pepper, basil, coriander, cumin and basil. Add some fresh herbs if desired. Refrigerate for at least 10 hours so that the ribs are thoroughly saturated with the marinade.

2. If desired, you can turn the ribs 1-2 times during this time so that the marinade is absorbed evenly.

3. The smokehouse must be preheated. You can add some sawdust to the bottom - this will give additional flavor to the ribs.

4. Pour beer and about 250 milliliters and place the wire rack with ribs.

5. Cover and put on low heat. It will take about 3 hours for smoked ribs to cook properly at home. If the fire is too strong, the ribs can dry out or simply burn out. Readiness can be checked with a knife - the ribs should be absolutely soft. They can be served as a main course or as a beer snack, for example.

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

How to smoke pork ribs

As a rule, ribs for sale are prepared for smoking according to one recipe, the basis of which is saving time, and for themselves and their family according to a different recipe, without saving the same time.

Ingredients for Smoking 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 leaves; - one teaspoon of apple cider vinegar; - 5-6 peas of allspice; - 1 teaspoon of dry basil.

A few basic recipes for instant pork ribs

All ingredients must be mixed in water and brought to a boil. After the marinade boils, dip two or three onions in scales in it and boil them for ten minutes, after which the marinade will turn dark orange. Then 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 transferred to the smoker for 15–20 minutes. It is best to smoke the ribs on fruit woods such as cherries, plums or apricots.

An example of the second recipe is similar to the first one, but with one difference. Onions are not put into the marinade, the whole cooking process is absolutely the same, but without onions.

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

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

It is ideal to smoke ribs pickled according to this recipe using hard, non-fruity woods such as oak, acacia or ash.

Smoked ribs are an incredibly tasty delicacy that is appropriate for absolutely any table. You can make such a treat yourself at home. Moreover, the absence of a smokehouse is not an obstacle for this. They can be made in the oven, but in this case the participation of liquid smoke is necessary.

We offer recipes for cooking smoked ribs in a smokehouse and in the oven. Both the one and the other option will allow you to get an insanely tasty snack.

Smoked ribs - recipe in a smokehouse

Ingredients:

  • pork ribs- 1.8 kg;
  • rock salt - 110 g;
  • granulated sugar - 20 g;
  • ground black pepper;
  • garlic;
  • vodka - 55 ml;
  • water - 1 l;
  • ground bay leaf - 1 pinch.

Preparation

We remove the pork ribs from the film and rinse them under cool running water. Now we are preparing the brine. To do this, pour water into a ladle or saucepan, add salt and sugar and heat, stirring, until boiling. Let the liquid cool and fill the prepared pork ribs with it. We place the container with the workpiece in a cool place for salting for three days, turning the ribs in brine every day.

Over time, we take the ribs out of the brine and hang them for a couple of hours in a ventilated place or ideally in the air to dry. Now we mix vodka with chopped garlic, ground pepper and bay leaves and rub the dried ribs with a fragrant "drunken" mixture. We put the product in a bag or wrap it with food wrap and place it on the refrigerator shelf for a couple of days.

To smoke pork ribs, we need a hot-smoked smokehouse, since in a "cold" device it will not be possible to get the desired taste of the appetizer. The meat will simply dry out in it during a long stay in the smoke and become oak and not tasty.

We place the marinated ribs on the grill of the smokehouse, having previously poured wet sawdust on the bottom of the device and installing a tray for collecting fat, and smoke at a low temperature for three to four hours.

Smoked pork ribs in the oven

Ingredients:

Preparation

We prepare the pork ribs in the same way as in the previous recipe, rinsing them with cool water and removing the membrane (film). Now we season the product with liquid smoke, after which we rub it with salt, squeezed out garlic, spices and spices to your taste. We put the ribs in a bag and put them on the refrigerator shelf for a day. Over time, place the product on a baking sheet and bake in an oven preheated to 180 degrees until fully cooked for about an hour.

Meat and lard

Description

Hot smoked pork ribs- easy to prepare and very tasty meat dish fast food... Many people ask themselves the question of how quickly hot smoked pork ribs can be cooked, and not finding an answer to it, they lose interest in implementing the recipe at home. Take advantage of the detailed explanations of the steps with step-by-step photographs and pictures and have a great delicacy at the table in just two hours. The cooking process is quite simple. At the same time, it is very fascinating, and quickly addicts, having once cooked hot smoked pork ribs in a water-lock smokehouse, you immediately want to try any other hot-smoked recipe at home. Absolutely any meat will be used: chicken, turkey, goose, duck or other wild and poultry, as well as all types of fish: from river fish known to us to exquisite ocean species, as well as various seafood.

Many methods of preliminary preparation of the product, which will be smoked in the future, make it possible to obtain a product of varying degrees of salting and aroma. For each type of meat, a certain cooking technology is used and different kinds marinades and pickles, in which meat is kept for different times - you need to have a lot of patience and a lot of personal experience gained by trial and error.

We will tell you how to cook the most delicious and tender hot smoked pork ribs at home, which will taste perfect. With a minimum of effort, you can easily get a huge amount of praise from grateful and delighted tasters.

Ingredients

Steps

    We start smoking pork ribs in a hot smoked smokehouse with the preparation of the meat. To do this, take fresh pork that has not been frozen, rinse it in cold water and dry well by wiping dry with paper towels. Let's cut the meat into portions, and then generously salt them and sprinkle with black pepper. Adjust the amount of spices and salt, taking into account your preferences. Put the prepared meat on a clean plate and cover with cling film, and then leave to marinate for about two hours at room temperature.

    For the preparation of smoked pork ribs, we need a waterlock smokehouse similar to the ProQ brand. We will prepare it according to the instruction manual: fill with coals, pour alder chips and light a fire... Boil water separately, and then pour boiling water into a special tray of the device. Stationary smokehouses of complex designs, which involved a long cooking process and high costs of components: products for smoking and wood, and are used only for the manufacture of smoked products only on an industrial scale, have long gone into oblivion. Modern small-volume mobile smokehouses do an excellent job with the tasks set, no worse than their predecessors. We will completely assemble the structure, and then put the prepared marinated pieces of pork on the wire rack. Place them at some distance to allow the meat on the ribs to smoke evenly, and, at the same time, to achieve a uniform color of the finished product. After all the meat is neatly placed on the wire rack, cover the smoker with a lid and be patient.

    After fifty minutes, open the lid home smokehouse and make sure that the hot smoked ribs have reached the initial stage of readiness. They will have the same appetizing look as in the photo. In order for the ribs to reach full readiness, it will take another half hour. Be sure to turn the pieces of meat on the wire rack and add another handful of wood chips. Then put the lid back on the smoker and let the meat smoke in it for thirty minutes.

    Ready rack of pork ribs hot smoked will have a golden color and delicate structure. But don't slice them right after cooking. Be sure to cool the meat before eating - this will allow the smoke from the surface to pass into the pores and saturate the whole piece with a unique aroma. It is hardly worth saying that pork ribs cooked in a home-made hot-smoked smokehouse with a water seal will turn out not only tasty, but also very useful - manufacturers cannot guarantee such a result. meat delicacies in industrial volumes. Complete absence of dyes and hidden components used for the preparation of marinades for impregnation in Food Industry, for example, monosodium glutamate or liquid smoke, make it possible to obtain natural product, which can be given to children without fear and replace them with everyone's favorite, but far from harmless, sausage.

    As it cools, the meat will release fat, the pieces will become more appetizing. They will look like in the photo, while emanating from them will be such a pleasant and alluring aroma that you will have to make a lot of effort not to cut the delicacy hot.

    The cooled hot smoked pork ribs are ready! Carefully cut the smoked meats into portions, and then into thin strips that will melt in your mouth. Now we will enjoy the unique taste - this delicacy will be appropriate on any table and will be an excellent addition to black bread and homemade borscht. The fat released outward during the cooling process will be completely absorbed into the meat - it will turn out to be tender and juicy, and will become so tasty that you will simply lick your fingers. After going through the baptism of fire, you will want to create and create delicacies over and over again, gaining experience with the preparation of each new recipe. You need to store a delicious delicacy in the refrigerator, wrapped in parchment paper. The product retains its taste for a long time..

    Bon Appetit!

Any delicacies from our own home smokehouse add respect in the eyes of the guests. The most popular product is smoked ribs at home. In order for them to turn out tasty and aromatic, you need to know how to smoke the ribs correctly, because not only the smoking process is important, but also the preparation of the product before that.

Only fresh meat with a small amount of fat on the ribs is suitable for smoking. Pork ribs are more suitable for cold smoking, as the fat will dry out with this type of smoking. And for hot smoking, pork ribs must first be stripped of excess fat.

After purchasing the ribs, it is necessary to rid the product of the film, as it will interfere with the penetration of smoke into the fabric. When the film is removed, the meat on the ribs needs to be cut with a knife. Also, the ribs can be cut immediately into portions by cutting the cartilage. if it is, it must be separated. It will make a delicious pilaf.

This preparation is best done regardless of the type of ribs: pork, lamb, or whatever.

Ribs pickles and marinades recipes

Before you smoke the ribs, you need to salt them. This is to ensure that the ribs have a taste, not just the scent of smoke. We offer you recipes for pickles and ribs smoking.

Garlic pickle with vodka

This pickle recipe is very popular as the smoked pork ribs are very juicy, spicy and aromatic. For the brine, you need the following ingredients:

  • water - 1 liter;
  • bay leaf - 4-5 pieces;
  • garlic - 6-5 cloves;
  • ground pepper and peas - 10 grams each;
  • sugar - 1 tablespoon;
  • vodka - 60-100 grams;
  • salt - 150 grams.

In a saucepan, mix all the ingredients with the exception of alcohol, and put on fire. Bring the mixture to a boil and remove the foam. After the liquid boils, you need to remove the pan from the heat and leave to cool.

The amount of pickling mixture is enough to pickle up to 2 kilograms of ribs. The ribs must be completely filled with brine so that the meat is covered with liquid to the top. The container with meat in brine must be left in a cool place for three days. After this time, you need to get the meat and rub with a mixture of spices and vodka. In order for the meat to be saturated with herbs, it must be wrapped in foil and left in the refrigerator for a day. After a day, you can start smoking the ribs in the smokehouse.

Calorie content pork ribs salted in this way is 280 kcal per 100 grams of product.

A quick way to pickle ribs

This recipe helps when you need to smoke your ribs quickly. Salting takes literally 3-4 hours, after which the ribs can be sent to the smokehouse.

Required Ingredients:

  • garlic - 4 cloves;
  • paprika - 10 grams;
  • cumin - 10 grams;
  • vinegar - 2 tablespoons;
  • salt - 100 grams;
  • pepper - 10 grams;
  • cloves - 10 grams.

All ingredients must be thoroughly mixed and rubbed with the resulting mixture of ribs. Meat wrap cling film and leave in the refrigerator for 4 hours. Smoking pork ribs salted in this way can be done both hot and cold.

Honey marinade with tomato paste

Required Ingredients:

  • dark beer - 1 liter;
  • garlic - 6 cloves;
  • oil - 3 tablespoons;
  • onions - 3 heads;
  • honey - 3 tablespoons;
  • vinegar - 3 tablespoons;
  • tomato paste - 200 grams;
  • spices to taste.

Mix all ingredients with 1 cup boiled water and fill the ribs with the mixture. You need to marinate for at least 8 hours, but it is better to leave it for a whole day. Such smoked ribs are perfect in boiled potatoes, pilaf and fresh vegetables.

Boiled ribs

A very popular recipe is not just smoked, but boiled-smoked ribs. The calorie content of such a dish is not at all different from the ribs of ordinary smoking. After smoking, boiled ribs come out unusually tender and very juicy.

The ribs must be boiled for an hour in water with bay leaves, vinegar, salt and seasonings. Then leave in the broth in a cold place for 4 days. After this period, remove the ribs from the broth and dry. Then you can safely smoke using the usual method.

How to smoke ribs

There are two methods that can be used to smoke meat and other foods, namely cold and hot.

Hot method

Lean meat is best suited for this. Pre-pickled ribs must be placed in a smokehouse with a temperature of 110-120 degrees. For complete cooking of smoked ribs, 45-60 minutes are enough in the smokehouse.

After the ribs are smoked, they should be removed from the smokehouse and left in the air for 30-40 minutes. During this time, the smoke is evenly distributed in the meat.

Cold method

Smoked meat has a longer shelf life. You can also smoke very fatty foods, since at low temperatures the fat literally dries out before our eyes, and the meat does not come out dry.

It is necessary to smoke for at least 2-3 days at a temperature of 30-35 degrees.

What can you cook with smoked ribs

Smoked products are quite good as independent dishes but they can be used as ingredients in various other recipes.

Smoked ribs can be added to pea soup, borscht and hodgepodge. There are many recipes using smoked ribs and other smoked products. For example, potato stew with the addition of smoked ribs turns out to be a very tasty and aromatic dish.

And they also prepare not only the first and second courses with the addition of smoked meats, but also snacks such as salads. Hungarian salad is very simple to prepare, its recipe is similar to that of Olivier, except that the sausage in the salad is replaced with chopped smoked meat.

Outcome

At home, you can cook delicious smoked products even in a homemade smokehouse. The ribs help out by the fact that little time is spent during hot smoking. There is not as much meat on them as in the ham, but enough to enjoy the taste of smoked meat and satisfy hunger.