Content
- 1 Selecting and preparing ribs for salting
- 2 Methods for marinating pork ribs for smoking
- 3 Recipes for salting and marinating pork ribs for smoking
- 3.1 How to salt pork ribs for dry smoking
- 3.2 How to quickly salt pork ribs for smoking
- 3.3 Garlic marinade for smoking pork ribs
- 3.4 How to marinate pork ribs in soy sauce for smoking
- 3.5 Kefir marinade for smoking pork ribs
- 3.6 How to marinate pork ribs with honey for smoking
- 3.7 Marinade with mustard for pork ribs for smoking
- 3.8 How to marinate pork ribs with tomatoes for smoking
- 3.9 How to marinate pork ribs in beer for smoking
- 4 Drying and tying
- 5 Conclusion
Smoked pork ribs are a dish that is rightfully considered one of the most delicious delicacies. This cooking method is considered the simplest even for those who have not used a smokehouse before. It is very important to properly marinate pork ribs for hot smoking. The taste of the finished dish and its shelf life directly depend on this.
Selecting and preparing ribs for salting
For smoking, it is better to take fresh meat products. When frozen, the fibers are partially destroyed due to the formation of ice crystals, which affects the taste. In defrosted meat, bacteria multiply faster, which is why it disappears.
For smoking, they usually take the back part with ribs.There is more meat, it is more tender and there is some fat. Ribs cut from the animal's chest are tough and hard, so they take longer to cook.
Normally, the surface of the ribs is glossy. There should be no stains, mucus, or dried blood. Hematomas on meat are unacceptable.
You should also smell the meat when purchasing. The absence of an unpleasant odor indicates that the product is fresh.
Before marinating pork ribs for hot smoking, they are washed. Then the product is dried and, if necessary, dipped in cloth napkins. The dorsal part is cut off with a sharp knife, leaving a flat plate.
Remove the skinny film from the ribs
To salt the ribs, you need to prepare a plastic or glass container. Metal pans and bowls cannot be used for this.
Methods for marinating pork ribs for smoking
Preliminary salting is required to disinfect meat and enrich the taste. There are a lot of options for preparing a marinade for hot smoking pork ribs.
Salting is carried out in two ways:
- dry – without adding liquid to the marinade;
- wet – using water-based brine.
Dry pickling takes a long time. The fibers of pork ribs lose most of their moisture and are salted unevenly. The advantage of this method is that the finished product can be stored for a very long time.
When wet salting, pork ribs for smoking are marinated evenly and absorb the aroma of spices. The meat does not lose moisture and remains elastic. The shelf life is shorter.
Cooking at home:
Recipes for salting and marinating pork ribs for smoking
A variety of spices and additives are used to prepare meat products. To properly salt pork ribs for hot smoking, just use simple recipes. A delicious marinade can be prepared from familiar and available ingredients.
How to salt pork ribs for dry smoking
The easiest way to improve the taste of meat and eliminate the risk of infections. To marinate pork ribs, you will need a glass container and heavy pressure.
Ingredients:
- salt – 100 g;
- black or red pepper – 25-30 g;
- bay leaf – 6-7 pieces.
Cooking method:
- Mix spices in one container.
- Rub the resulting spicy mixture onto the pork on all sides.
- Place the workpiece in a glass container and place pressure on top.
- Marinate in the refrigerator at a temperature of 3-6 degrees.
Every 10-12 hours you need to pour out the accumulated liquid
It takes three to four days to marinate the ribs in salt. It is advisable to turn the product over every day so that it is soaked evenly.
How to quickly salt pork ribs for smoking
The method allows you to marinate raw meat in just three to four hours. The brine for smoking pork ribs is rich and flavorful.
Ingredients:
- water – 100 ml;
- salt – 100 g;
- paprika – 10 g;
- ground black pepper – 10 g;
- cloves – 0.5 tsp;
- vinegar - 2 tbsp. l.
The marinade is suitable for both hot and cold smoking
Cooking method:
- Heat water in a saucepan.
- Add salt and spices.
- Stir until the solid crystals dissolve.
- Add vinegar before boiling.
The pork is placed in a glass or plastic container. The meat is poured with hot marinade and allowed to cool.After this, the workpiece is covered with cling film and placed in the refrigerator for three to four hours.
Garlic marinade for smoking pork ribs
A simple recipe for cooking spicy and flavorful meat on the bone. Vodka is added to the marinade for hot smoking pork ribs. It changes the consistency of the meat, making it juicier.
Ingredients:
- water – 1 l;
- salt – 120 g;
- vodka – 50 g;
- bay leaf – 2-3 pieces;
- mixture of peppers - to taste;
- garlic – 1 head;
- sugar – 20 g.
Cooking method:
- Heat water on the stove.
- Add salt, sugar.
- Boil.
- Remove foam.
- Remove the pan from the stove and let cool.
- Marinate the pork ribs.
The workpiece is left in the refrigerator for three days
After three days you need to drain the brine. Black pepper, chopped garlic and bay leaf are added to 50 g of vodka. The meat is rubbed with the spicy mixture and left in the refrigerator for another day.
How to marinate pork ribs in soy sauce for smoking
An original way of pickling that spicy lovers will love. Soy sauce not only enriches the taste of pork, but also affects its color.
Ingredients:
- soy sauce – 150 ml;
- garlic – 1 head;
- red pepper – 0.5 tsp;
- ginger root – 30 g.
The garlic is crushed, mixed with red pepper and grated ginger. These components are added to soy sauce. The resulting marinade is poured over the pork ribs. They are left for two days in the refrigerator at a temperature of 6-8 degrees.
Turn the meat regularly so that the marinade does not have time to drain.
Before putting into the smoker, you need to hang the ribs to dry. The meat should be left in the open air for two to three hours.
Kefir marinade for smoking pork ribs
Another quick way to prepare meat products before sending them to the smokehouse. It will take seven to eight hours to marinate the ribs in kefir.
Ingredients:
- garlic – 4 cloves;
- kefir – 200 ml;
- sugar – 15 g;
- vegetable oil – 3 tbsp. l.;
- salt, pepper, herbs - to taste.
High fat kefir is recommended for marinade - from 3.2% to 6%
Preparation:
- Pour the kefir into a bowl or shallow pan.
- Add vegetable oil.
- Add chopped garlic and sugar.
- Add salt and pepper.
- Stir thoroughly and pour over the ribs.
You can add two or three peppermint leaves to the marinade. Basil or dill are also used as an addition to the filling.
How to marinate pork ribs with honey for smoking
This recipe is considered universal. It's great for marinating pork ribs and other types of meat.
Ingredients:
- olive oil - 50 g;
- honey – 50 g;
- lemon juice – 80 ml;
- garlic – 3-4 cloves;
- salt, pepper - 1 tsp each.
To marinate pork ribs, pour olive oil into a container, add lemon juice, salt and pepper. Garlic is passed through a press and added to the marinade. Lastly, honey is added to the composition. The mixture is thoroughly stirred until a homogeneous consistency is obtained.
The easiest way to marinate ribs is in a wide, deep container.
It will take at least eight hours to marinate the meat. The workpiece is kept in the refrigerator at a temperature no higher than 8 degrees.
Marinade with mustard for pork ribs for smoking
The recipe will certainly appeal to lovers of soft and juicy meat. Unlike salty brine for smoking pork ribs, mustard does not dry out the fibers.
Ingredients:
- mayonnaise – 1 tbsp. l.;
- garlic – 3 cloves;
- curry – 0.5 tsp;
- mustard – 2 tbsp. l.;
- salt – 1 tsp.
To prevent the marinade from being too thick, add 1-2 tablespoons of vegetable oil.
In a small container, combine all ingredients until smooth. Rub the mixture onto prepared pork ribs and keep in the refrigerator for one day.
How to marinate pork ribs with tomatoes for smoking
An original recipe for meat connoisseurs. Properly marinating ribs with tomatoes is very simple. Tomatoes, if desired, can be replaced with ketchup or juice.
You will need:
- 1 glass of water;
- 3 tbsp. l. vegetable oil;
- 3 tbsp. l. vinegar;
- 3 tbsp. l. honey;
- 200 g tomatoes;
- 2 onions;
- 6 cloves of garlic.
Cooking method:
- Bring the water to a boil.
- Add crushed peeled tomatoes.
- Chop garlic, onion and add to mixture.
- Remove the container from the stove and cool slightly.
- Add honey, vinegar, vegetable oil.
- Marinate the ribs.
- Cover the container with a lid or film.
The marinated ribs are placed in the refrigerator for 24 hours.
The ribs are dried in tomato before smoking. To do this, they are removed from the spicy liquid and left to drain in a colander or on a metal grid.
How to marinate pork ribs in beer for smoking
The low-alcohol drink is perfect for preparing meat for heat treatment. This recipe allows you to marinate pork ribs in just one day.
Ingredients:
- beer – 1 l;
- vegetable oil – 80 ml;
- garlic – 1 head;
- honey - 2 tbsp. l.;
- vinegar - 4-5 tbsp. l.;
- curry – 1 tbsp. l.;
- salt, spices - to taste.
To keep the beer marinade thin, add 1 glass of water.
Cooking method:
- Pour beer into a saucepan and heat.
- Add chopped garlic, salt, spices.
- Remove from heat, pour in vinegar and honey.
- Stir thoroughly.
- Marinate the ribs.
- Cover the container with a lid or film.
The workpiece is kept in the refrigerator at a temperature of 6-8 degrees. The ribs are turned over every three to four hours.
Drying and tying
Prolonged marinating can cause the meat to develop a sour taste. To prevent this from happening, the ribs need to be dried.
The easiest way is to place the product on paper towels or cloth napkins. Leave the ribs for 1 hour until the remaining marinade drains off.
Another option is to hang the workpiece in a ventilated area or inside the smokehouse. Periodically wipe the meat with a towel. You need to dry it until no more moisture is released.
It is recommended to tie large pieces with twine. The ribs are rolled into a tube and wrapped around to hold the shape. It is convenient to hang the tied meat in the smokehouse.
Conclusion
It is not difficult to marinate pork ribs for hot smoking if you follow the recipe. Meat for cooking in a smokehouse must be fresh. Then it will be well soaked in the marinade and will remain juicy and aromatic. The spicy liquid improves the taste of pork, makes it more appetizing and reduces heat treatment time.
