How to smoke ribs

How to smoke ribs
How to smoke ribs

It is possible to smoke ribs as in the cold way, and we heat. Before any kind of smoking it is necessary to prepare ribs, thanks to it they will be very tasty.

The preparation time of 24 minutes is required to you ribs; salt; peppercorn; paprika; garlic; foil; smoking shed; sawdust or dry branches of fruit-trees. The sponsor of placement P&G Articles on the subject "How to Smoke Ribs" How to prepare fish of cold smoking As in house conditions to smoke fish How to smoke the bream

Instruction

1

Split ribs into the required pieces. Wash up them, dry on air or wipe a towel. Having washed up, you, first of all, will get rid of small splinters of bones.

2

Take peppercorn, crush in a mortar (if to take already ground black pepper, there will be not such strong aroma). Add salt and a paprika there, properly mix.

3

Small cut garlic and add to the prepared mix. Rub with the received mix ribs. Turn in a foil and leave for some hours.

4

Further smoking follows. Understand what differences of a hot and cold way of smoking. Hot smoking short-term, within several hours, at high temperature of a smoke (40-50 degrees). Cold smoking lasts some days, smoke temperature thus of 18-20 degrees.

5

If you have the special smoking shed, put ribs there and smoke during certain time and at a certain temperature which depend on a way of smoking.

6

If the special smoking shed is not present, it can be made most.
For cold smoking make a koptilny chamber in which you put ribs. Then bring to it the chimney pipe necessary in order that the smoke going on it was cooled up to the temperature of 18-20 degrees. Length of such pipe has to be about three meters. And, of course, the source of a smoke which can be made even in a usual bucket is necessary.

For smoking in the hot way the chimney pipe is not necessary at all. And the koptilny chamber will directly stand on a smoke source.

7

Smoke best of all on dry apple branches, to prepare which it is necessary in advance. Still it is possible to use branches of other fruit-trees, such as plum or cherry. Sawdust of a birch, oak, an alder, aspen too will approach for this purpose. Only do not smoke on sawdust of coniferous trees since the pitch containing in them gives bitter taste.