You can smoke ribs both cold and hot. Before any type of smoking, ribs must be prepared, thanks to which they will be very tasty.
It is necessary
-
- ribs;
- salt;
- black peppercorns;
- paprika;
- garlic;
- foil;
- smokehouse;
- sawdust or dry branches of fruit trees.
Instructions
Step 1
Chop the ribs into the required pieces. Wash, air dry, or towel dry. After washing, you, first of all, get rid of small fragments of bones.
Step 2
Take black peppercorns, grind in a mortar (if you take already ground black pepper, it will not have such a strong aroma). Add salt and paprika there, mix well.
Step 3
Chop the garlic finely and add to the prepared mixture. Rub the ribs with the resulting mixture. Wrap in foil and leave for a few hours.
Step 4
This is followed by smoking. Understand the differences between hot and cold smoking methods. Hot smoking is short-term, for several hours, at a high smoke temperature (40-50 degrees). Cold smoking lasts several days, while the smoke temperature is 18-20 degrees.
Step 5
If you have a special smoker, then put the ribs there and smoke for a certain time and at a certain temperature, depending on the method of smoking.
Step 6
If there is no special smokehouse, then you can make it yourself.
For cold smoking, make a smoking chamber in which you put the ribs. Then bring the chimney to it, which is necessary so that the smoke going through it is cooled to a temperature of 18-20 degrees. The length of such a pipe should be about three meters. And, of course, you need a source of smoke that can be made even in a regular bucket. For hot smoking, a chimney is not needed at all. And the smoking chamber will stand directly at the source of the smoke.
Step 7
Smoke is best on dry apple branches, which must be prepared in advance. You can also use branches of other fruit trees, such as plum or cherry. Sawdust of birch, oak, alder, aspen is also suitable for this. Just do not smoke on sawdust of coniferous trees, because the resin contained in them gives a bitter taste.
