Pork ribs smoked on the grill

Step-by-step preparation

Cooking time: 2 hr 40 mins

1. STEP 1

   

   First, we need to select fresh and clean pork ribs. Before salting, be sure to cut off all excess from the ribs (pieces of fat, ugly hanging meat), remove the natural film - we need this so that the ribs are well salted.

2. STEP 2

   

   Then cut the strip of ribs into several pieces - this will make it easier for you to rub them with salt and spices. Let's start dry salting. First, thoroughly rub the ribs with salt on all sides, then with pepper and seasonings. In this form, place the ribs in a food tray or enamel bowl with a lid. After this, put the ribs in the refrigerator overnight.

3. STEP 3

   

   After the specified time has passed, remove the ribs from the refrigerator, rinse them thoroughly to remove salt and seasonings under running water, and dry them with a dry towel or paper napkins. The ribs are ready for smoking.

4. STEP 4

   

   The smoking process can be carried out either in an improvised or in a smokehouse specially designed for this purpose using alder sawdust. Our video shows the smoking process in a stainless pan.

5. STEP 5

   

   The smoking process itself takes place within 40 minutes from the moment the sawdust smokes, after which the ribs are ready for consumption. This dish can be eaten both hot and cold. Bon appetit!