Content
- 1 Calorie content and benefits of the product
- 2 Principles and methods of smoking pork ribs
- 3 How to choose and prepare pork ribs for smoking
- 4 How to smoke pork ribs
- 5 How much to smoke pork ribs
- 6 What can you cook with smoked pork ribs
- 7 Storage rules
- 8 Conclusion
It is quite simple to smoke hot smoked pork ribs at home, the product turns out to be incredibly tasty and aromatic. You need to spend very little time preparing. There are many options for pickling and pickling, allowing you to experiment with flavors, gain experience and highlight your favorite recipes. To smoke pork ribs by hot smoking at home, you need to familiarize yourself 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 dietary products. Energy values directly depend on the raw materials used, 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. Given the high calorie content of pork ribs, they can be consumed in small quantities. Otherwise, there is a high risk of cardiovascular diseases, weight problems. In moderate amounts, the use of pork helps to raise the mood, fill the body with strength and energy.
Smoked pork ribs is a high-calorie product that should be eaten with caution by people who are overweight and have heart problems
100 g of smoked pork accounts for 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 by hot smoking, cold. Cook really and boiled-smoked meat, as well as make a delicacy at home on the grill.
The end result will depend on both the smoking method used and the marinade recipe chosen. The finished product will differ depending on the smoking method in terms of density, taste, aroma. In addition, the shelf life of smoked meats will be different.
How to choose 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 cook 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, then first you need to remove the excess fat, otherwise the fat will drain and give the meat bitterness.
After purchasing the raw material, you need to wash it, remove the film that prevents the penetration of smoke into the product. Then the meat should be cut in portions, cutting the cartilage. If there is a brisket, then it is separated and used to prepare other dishes, for example, pilaf.
Pickling and salting
Pre-treatment of pork ribs includes not only peeling them from the film, but also salting and pickling. Thanks to such manipulations, the product is obtained with a pleasant taste and aroma. Raw materials are often cooked. Smoked-boiled delicacy stands out for its incredible appetizing, tenderness and softness.
You can smoke pork ribs at home in different ways, preparing raw materials with a wet or dry salting method. In the first case, the finished delicacy is stored much longer than in the second. However, there is a serious loss of moisture, which makes the product very tough. With dry salting, the workpiece is often salted not quite evenly.
With wet salting, where a saline solution is used, pork ribs absorb salt much more actively, more evenly. In addition, moisture loss is insignificant. But the product cannot be stored for a long time.
Experimenting with seasonings, you can achieve original taste and aroma.
There are quite a few recipes for pickling pork ribs. Their main difference lies in the ingredients used. The marinade is prepared taking into account personal preferences, choosing the seasonings and spices that are most pleasant to taste. 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 method of preparation, the meat must be dried, blotted with a paper towel, napkin. Otherwise it will taste sour.
Recipe for hot smoked pork ribs in a smokehouse
For 2 kg of pork ribs you will need:
- 40 g of 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 a suitable size. It is necessary to put all the spices from the recipe in it, also salt. Mix everything, leave the workpiece overnight to marinate.
- Soak alder chips in a container of water for 30 minutes. Do this manipulation before starting smoking.
- Pour pork ribs with plain water, rinse from spices. Then dry with a paper towel, napkins.
- Place alder chips on the bottom of the smokehouse, place the wire rack and place the meat. Close and put on fire. Cooking time 2.5 hours, temperature 200 degrees.
A quick way to smoke pork ribs
By time, you can smoke pork ribs in a quick way in just 30-60 minutes. It is permissible to use for this both a do-it-yourself smokehouse and a ready-made one purchased in a store. The smoking process step by step has the following algorithm of actions:
- Place alder chips on the bottom of the smoking chamber.
- Place the drip tray inside.
- Fix the wire rack and place the prepared pork ribs.
- Cover the smoker with a lid, place on fire.
The optimum temperature for smoking pork ribs in a hot smoked smokehouse is in the range of 110-120 degrees. After 20 minutes after the smoke appears, remove the lid so that excess smoke comes out. When the cooking time has elapsed, the delicacy needs to be cooled by hanging it for a couple of hours in the open air. This time is quite enough to impregnate the meat with a pleasant aroma.
Hot smoked pork ribs at home
To cook hot smoked pork ribs at home, it is enough to adhere to the following sequence of actions:
- Prepare raw materials, wash and remove the film.
- Put the workpiece in a container and marinate, using 4 garlic cloves per 1 kg of meat, 2 tbsp. l. paprika, 1 tbsp. l.cardamom, 2 tbsp. l. ginger, 1 tsp. black pepper and 1 tbsp. l. salt. Leave for a day. Dry them for an hour before placing them on the wire rack.
- Place the pork ribs in the smokehouse, maintain the temperature within 90-110 degrees after the smoke has formed. 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 of pork ribs in the airfryer
Instructions for cooking smoked pork ribs in the airfryer:
- Prepare meat, wash under cold water.
- Rub the preparation 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, leave for half an hour.
- Place the pre-moistened alder and apple shavings on the bottom of the airfryer.
- Place the pork on a pre-treated rack with vegetable oil.
- Cooking time is 30 minutes at a temperature of 235 degrees. You can serve it with any side dish.
Smoking pork ribs in a slow cooker
The process of smoking pork in a multicooker is as follows:
- Wash, dry and cut meat in portions.
- Place the workpiece in a suitable container, add chopped onions (1 pc.), Tomatoes (2 pcs.), Garlic (3 wedges), bell pepper (1 pc.), Ground black pepper (1 tsp.), Chopped herbs , soy sauce (2 tablespoons), liquid smoke (50 ml). Let marinate for one hour.
- Wrap each portion in foil and place on the wire rack.
- Cook in 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 turns out to be very tasty, with a pronounced aroma. Smoke meat well in an automatic smokehouse. It's simple and convenient.
Cold smoked pork ribs recipe:
- Prepare and marinate the meat.
- Place alder chips in the smoke generator.
- Place the meat on the wire rack.
- Set the temperature to 25-30 degrees. The cooking time is 2 days.
The advantage of such automatic devices is that there is no need to control the smoking process. Sawdust flows into the tank at regular intervals. The meat is processed with smoke evenly, constantly. If the smokehouse is homemade, then you should pay attention in the first 10 hours. Temperature readings should be at around 30 degrees. In this mode, the product is smoked for at least one day.
Cooked-smoked pork ribs
You can prepare a smoked delicacy according to the following scheme:
- Pre-boil the meat using a solution where onions, onion peels, garlic, bay leaves, black pepper, ginger, star anise, salt and sugar to taste. Apple cider vinegar is also needed here. The cooking time is one hour.
- Cool the workpiece and place it in the refrigerator together with the brine for a day.
- Dry and send to the smokehouse for 1 hour.
How much to smoke pork ribs
The cooking time for smoked meats directly depends on the choice of processing method, portion sizes, fat content of the pieces. If the meat is cooked by hot smoking, then about 1 hour is enough. If you overdo the product, it will turn out to be overdried. If the cold smoking method is used, the cooking time is increased, from two hours to two to three days.
What can you cook with smoked pork ribs
A smoked delicacy is already an independent, tasty dish. But if desired, it can be supplemented with all kinds of side dishes, vegetables, herbs. Pork ribs and pea soup, hodgepodge, borscht are perfectly combined. Ideal combination of this product with potato stew.
Can be combined with first and second courses. Use smoked meats in salads, for example, in Hungarian. The principle of cooking is the same as in Olivier, with the exception of replacing the sausage with smoked meat.
Storage rules
The finished product can be stored in the refrigerator for only two to three days, previously wrapped in parchment or cling film, foil. If it was prepared by cold smoking, then the temperature should be within 6 degrees, the shelf life is 2 weeks. When using vacuum packaging, meat may not lose its freshness, taste and aroma for two months.
It is possible to store in the freezer 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 it almost melts, transferred to the room.
Conclusion
It is quite possible to smoke hot or cold smoked pork ribs at home. The main thing is to get acquainted with the peculiarities of salting, marinating meat, and keeping the optimal time in the smoking chamber. With the right approach, a homemade delicacy is in no way inferior to a store one.
