Smoking pork ribs in a smoker
Description
The dish is prepared without unnecessary complications. Generally, when it comes to such a simple recipe for smoking pork ribs in a smoker, keep in mind that almost all smokers work differently—this depends on the type of wood, the smoker's material, and many other factors. So please check your ribs at least once an hour. As soon as the meat easily pulls away from the bone, they're ready to be taken out! I wish you good luck and a truly delicious result. The finished dish can now be served.
Instructions
- 1
Step 1
1. Marinate the ribs in large pieces in a mixture of water, tomato paste, vegetable oil, vinegar, honey, salt, herbs, and minced onion and garlic.
- 2
Step 2
2. It's best to marinate the meat as long as possible, ideally for 24 hours. The next day, we'll get down to business. Start the fire, and while it's building up, heat the grills from the smoking chamber.
- 3
Step 3
3. Put a couple of handfuls of sawdust into the bottom of the smoker, preferably from hardwoods (oak, beech, alder) or fruit trees.
- 4
Step 4
4. Place a bowl of beer on an improvised stand, such as a piece of metal, positioned on top of the wood chips. Put a grill on top, and arrange the marinated meat loosely on the grill.
- 5
Step 5
5. Place the smoker over the heat, cover with a lid, and smoke for about 3 hours, maintaining a medium heat throughout. Then let it cool, slice, and serve!