Our Hot Smoked Ribs, although tender and tasty; they don’t exactly fall of the bone and have some crunch in them. They taste truly smoky and meaty.  They are great as a snack – eaten as is, or can be cooked further as an ingredient in other dishes.

Hot Smoked Ribs

Ingredients:

• 3 lb – Spare or Baby Back Ribs

To make curing salt, mix very well:

• 100 g – no additives coarse salt
• 10 g – Cure #1

Dry rub for 3 lb of meat:

• 4.0 tsp – curing salt mix – maximum 2% of the weight of ribs
• 1 tsp – sweet paprika
• 0.5 tsp – ground black pepper
• 1 tsp – thyme
• 0.5 tsp – hot paprika or chili

With experience you can adjust spices to your personal taste

For smoke:

• 1 tbsp juniper berries
• woodchips – any

Preparation:

• Wash ribs under cold water and pat dry with paper towel.
• Remove the membrane from the underside. Trim the excess fat from both sides.
• Dry rub the ribs with rub mixture. Wrap in plastic foil and place in the fridge for 3 days. Flip daily.
• After 3 days hang the ribs in the kitchen to bring them to room temperature and dry to touch.

Smoking:

• Preheat smoker to 80°C (175°F). When dry and warm, hang ribs in the smoker.
• Stabilize the temperature of the smoker at 80°C (175°F) and smoke for 3 hours without opening the smoker’s door.
• In the second container of woodchips add juniper berries on top of woodchips and smoke until no more smoke is produced.

At this point the ribs are ready to eat and make great snack, buy if desired they maybe cooked further.