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Smoked ribs

Author
Cookinero 7 Apr 2025
7040
Smoked ribs

If you can't go to the country or to the countryside, you can buy a stainless steel smokehouse, which is perfect for a city apartment. All the smoke will go through a special hose to the street, and the house will remain with the delicious smell of smoked pork. All that remains is to choose the right ribs with not too much fat, and otherwise the homemade recipe for smoking ribs is very simple and clear.

How to cook Smoked ribs

Step 1

Smoked ribs

Prepare the marinade. Pour water into a saucepan, add 2 tbsp. of salt and place on the stove. As soon as the water boils, add all the ingredients except the ribs. Let it boil for 5-7 minutes. Then pour the marinade over the meat, cover with a lid, pressing down with some weight on top. Put it in the refrigerator for 8 hours.

Step 2

Smoked ribs

Smoke the ribs. When placing the meat in the smoker, make sure there is some free space between the pieces. Smoke the ribs for 1 hour at a temperature of 120 degrees. Then let them air out for another 40-60 minutes.

Smoked ribs - FAQ About Ingredients, Baking Time and Storage

Yes, you can use kosher salt or sea salt instead of regular table salt. Just adjust the quantity to taste, as kosher salt has larger crystals and may require a bit more.
Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2-3 months.
Yes! Substitute the ribs with seitan, tempeh, or thick-cut king oyster mushrooms. Use a vegetable broth-based marinade and smoke as directed.
Reheat ribs gently in a 250°F (120°C) oven, wrapped in foil with a splash of water or broth, for about 20-30 minutes. Alternatively, use a steamer for a quicker option.
Yes, for fall-off-the-bone tenderness, extend the smoking time by 30-60 minutes at 225°F (107°C), checking occasionally to avoid overcooking.
Classic pairings include coleslaw, cornbread, baked beans, or grilled vegetables. For a lighter option, try a crisp green salad or pickled vegetables.
Absolutely! Set up your grill for indirect heat and add wood chips for smoke. Maintain a steady temperature around 225-250°F (107-120°C) and follow the same cooking times.
Skip any sugar-based sauces or rubs. Stick to a dry rub with spices like paprika, garlic powder, and black pepper. Serve with low-carb sides like cauliflower mash or roasted Brussels sprouts.

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