How to smoke pork ribs: hot, cold smoking, how long to smoke for time

Content

1 Calorie content and benefits of the product
2 Principles and methods of smoking pork ribs
3 How to select and prepare pork ribs for smoking
- 3.1 Marinating and salting
4 How to smoke pork ribs
5 How long should you smoke pork ribs?
6 What can you cook with smoked pork ribs?
7 Storage rules
8 Conclusion

Smoking hot smoked pork ribs at home is quite simple, the product turns out incredibly tasty and aromatic. You need to spend very little time on preparation. There are many options for pickling and marinades, which allows you to experiment with flavors, gain experience and highlight your favorite recipes. To smoke pork ribs using the hot smoking method at home, you need to become familiar with all the intricacies of this process, from cutting the meat to its direct cooking in the chamber.

Calorie content and benefits of the product

Hot smoked pork ribs are high in calories and cannot be classified as a dietary product. Energy value indicators directly depend on the raw materials used and the thickness of the fat layer.

Pork contains a rich chemical composition, it contains:

iron;
potassium;
calcium;
magnesium;
phosphorus;
fluorine;
iodine.

Also contains vitamins of group B, PP. Considering the high calorie content of pork ribs, they can be consumed in small quantities. Otherwise, there is a high risk of cardiovascular diseases and weight problems. In moderation, eating pork helps to lift your spirits and fill your body with strength and energy.

Smoked pork ribs are a high-calorie product that should be consumed with caution by people who are overweight and have heart problems.

Per 100 g of smoked pork there are 10.0 g of proteins, 52.7 g of fat, 0 carbohydrates. From this calculation, the caloric content is 514 kcal.

Principles and methods of smoking pork ribs

You can smoke pork ribs in a smokehouse using hot or cold smoking. You can cook real boiled-smoked meat, as well as make a delicacy at home on the grill.

The final result will depend on the smoking method used and on the marinade recipe chosen. The finished product will differ depending on the smoking method in density, taste characteristics, and aroma. In addition, the shelf life of smoked meats will also be different.

How to select and prepare pork ribs for smoking

It is best to use fresh raw materials for smoking with a minimum of fat on the ribs. It is good to prepare such a product using the cold smoking method; as a result of the smoke treatment, the fat will dry out.If you use the hot smoking method, you must first remove excess fat, otherwise the fat will drain and impart bitterness to the meat.

After purchasing raw materials, you need to wash them and remove the film that prevents smoke from penetrating into the product. Then the meat should be cut into portions, cutting the cartilage. If there is brisket, it is separated and used to prepare other dishes, for example, pilaf.

Advice! In order for the pork ribs to be well marinated, they must be cut into 2-3 parts.

Marinating and salting

Pre-processing of pork ribs includes not only peeling them from the film, but also salting and marinating. Thanks to such manipulations, the product is obtained with a pleasant taste and aroma. Raw materials are often boiled. The smoked and boiled delicacy is incredibly appetizing, tender and soft.

You can smoke pork ribs at home in different ways, preparing the raw material using the wet or dry salting method. In the first case, the finished delicacy is stored much longer than in the second. But at the same time there is a serious loss of moisture, which makes the product very tough. When dry salting, the workpiece is often not salted evenly.

When wet salting, where a saline solution is used, pork ribs absorb salt much more actively and more evenly. In addition, moisture loss is insignificant. But the product cannot be stored for a long time.

By experimenting with seasonings, you can achieve original taste and aroma.

There are quite a few recipes for marinating pork ribs. Their main difference lies in the ingredients used. The marinade is prepared taking into account personal preferences, choosing the most palatable seasonings and spices. Each of them has its own specific taste and aroma.

How to smoke pork ribs

There are many recipes for smoking pork ribs. Each of them provides its own set of seasonings and cooking techniques.

Hot smoked pork ribs recipes

Regardless of the cooking method, the meat must be dried and blotted with a paper towel or napkin. Otherwise it will have a sour taste.

Recipe for hot smoking pork ribs in a smokehouse

For 2 kg of pork ribs you will need:

40 g granulated garlic;
3 tbsp. l. paprika;
1 tsp. ground cardamom;
2 tsp. ground ginger;
freshly ground pepper;
salt;
alder chips.

The algorithm for preparing a smoked delicacy in a smokehouse is as follows:

Rinse the meat under water.
Dry with a paper towel.
Remove the film. First, you can pry it off, and then pull it off with your hand using napkins. This will prevent it from slipping out during removal.
Cut into portions, 2-3 ribs each.
Place in a container of suitable volume. You need to put all the spices from the recipe in it, as well as salt. Mix everything and leave the mixture to marinate overnight.
Soak alder chips in a container of water for 30 minutes. This manipulation is done before smoking begins.
Pour plain water over the pork ribs and rinse off the spices. After this, dry with a paper towel or napkins.
Place alder chips on the bottom of the smokehouse, install a grate and lay out the meat. Close and put on fire. Cooking time 2.5 hours, temperature 200 degrees.

A quick way to smoke pork ribs

In terms of time, you can quickly smoke pork ribs in just 30-60 minutes. For this purpose, it is permissible to use either a home-made smokehouse or a ready-made one purchased in a store. The step-by-step smoking process has the following algorithm:

Place alder chips on the bottom of the smoking chamber.
Place a tray inside to collect fat.
Fix the grill and place the prepared pork ribs.
Close the smokehouse with a lid and place on the fire.

The optimal temperature for smoking pork ribs in a hot smoked smokehouse is between 110-120 degrees. 20 minutes after smoke appears, remove the lid to allow excess smoke to escape. When the cooking time has expired, the delicacy needs to be cooled by hanging it in the open air for a couple of hours. This time is quite enough to imbue the meat with a pleasant aroma.

Hot smoked pork ribs at home

To prepare hot smoked pork ribs at home, just follow these steps:

Prepare raw materials, wash and remove film.
Place the workpiece in a container and marinate using 4 cloves of garlic, 2 tbsp. per 1 kg of meat. l. paprika, 1 tbsp. l. cardamom, 2 tbsp. l. ginger, 1 tsp. black pepper and 1 tbsp. l. salt. Leave for a day. Before placing them on the grill, they need to be dried for an hour.
Place the pork ribs in the smoker, maintaining the temperature between 90-110 degrees after smoking. Cooking time 1 hour. For a crust to appear, the temperature must be set to maximum in the last 10 minutes.
At the end of the process, the smoked delicacy should be cooled and served with herbs and vegetables.

Hot smoking pork ribs in an air fryer

Instructions for cooking smoked pork ribs in an air fryer:

Prepare the meat, rinse under cold water.
Rub the workpiece with salt, pepper and suitable spices. After making small cuts, stuff the pork ribs with coarsely chopped garlic.Let the meat stand for 2-3 hours.
Apply liquid smoke to the workpiece with a brush and leave for half an hour.
Place pre-moistened alder and apple shavings on the bottom of the air fryer.
Place pork on a grill pre-treated with vegetable oil.
Cooking time is 30 minutes at 235 degrees. Can be served with any side dish.

Smoking pork ribs in a slow cooker

The process of smoking pork in a slow cooker is as follows:

Wash, dry and cut the meat into portions.
Place the workpiece in a suitable container, add chopped onion (1 pc.), tomatoes (2 pcs.), garlic (3 cloves), bell pepper (1 pc.), ground black pepper (1 tsp.), chopped herbs , soy sauce (2 tbsp.), liquid smoke (50 ml). Let marinate for one hour.
Wrap each portion in foil and place on a wire rack.
Cook in the “baking” mode for 40 minutes.

This recipe for hot smoked pork ribs allows you to get a tender and juicy delicacy at home.

How to smoke cold smoked pork ribs

If it is necessary to extend the shelf life of smoked meats, use the cold smoking method. The finished product is very tasty, with a pronounced aroma. Smoke meat well in an automatic smokehouse. It's simple and convenient.

Recipe for cold smoked pork ribs:

Prepare and marinate the meat.
Place alder chips in the smoke generator.
Place the meat on the grill.
Set the temperature to 25-30 degrees. Preparation time is 2 days.

The advantage of such automatic devices is that there is no need to control the smoking process. Sawdust enters the tank at regular intervals.The meat is processed with smoke evenly, constantly. If the smokehouse is of your own making, then you should pay attention in the first 10 hours. Temperature readings should be no more than 30 degrees. In this mode, the product is smoked for at least one day.

Boiled smoked pork ribs

You can prepare the smoked delicacy according to the following scheme:

Pre-boil the meat using a solution containing onions, onion peels, garlic, bay leaves, black pepper, ginger, star anise, salt and sugar to taste. You also need apple cider vinegar here. Cooking time is one hour.
Cool the workpiece and place it in the refrigerator together with the brine for a day.

Dry and put in the smokehouse for 1 hour.

How long should you smoke pork ribs?

The cooking time for smoked meats directly depends on the choice of processing method, portion sizes, and fat content of the pieces. If you cook meat using the hot smoking method, then about 1 hour is enough. If you overexpose the product, it will become overdried. If the cold smoking method is used, the cooking time increases, from two hours to two to three days.

What can you cook with smoked pork ribs?

The smoked delicacy is an independent, tasty dish. But if desired, it can be supplemented with all kinds of side dishes, vegetables, and herbs. Pork ribs and pea soup, solyanka, and borscht go well together. The ideal combination of this product with potato stew.

Can be combined with both first and second courses. Use smoked meats in salads, for example, in Hungarian salads. The principle of preparation is the same as in Olivier, with the exception of replacing sausage with smoked meat.

Storage rules

The finished product can be stored in the refrigerator for only two to three days, pre-wrapped in parchment or cling film or foil. If it was prepared by cold smoking, then the temperature should be within 6 degrees, shelf life 2 weeks. When using vacuum packaging, meat may not lose its freshness, taste and aroma for two months.

Storing in the freezer is possible if the optimum temperature is maintained:

-10…-8 degrees (4 months);
-18…-10 degrees (up to 8 months);
-24…-18 degrees (up to 12 months).

The process of defrosting smoked meats must be correct; first they must be placed in the refrigerator, where the temperature is +12 degrees, and then, when they are almost melted, they must be transferred to the room.

Conclusion

It is quite possible to smoke hot or cold smoked pork ribs at home. The main thing is to become familiar with the peculiarities of salting and marinating meat, and maintain the optimal time in the smoking chamber. With the right approach, a homemade delicacy is in no way inferior to a store-bought one.