Smoked pork ribs on the grill

Smoked pork ribs on the grill

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  1. Pork ribs 1 kg.;
  2. Salt 2 tbsp;
  3. Ground black pepper 1 tbsp. a spoon;
  4. Seasoning for meat 1 tbsp. a spoon.
  • Main Ingredients
  • Serving 5 servings
  • World Cuisine


board, knife, plastic container, barbecue, pan, bowl, rag


First, we need to choose fresh and clean pork ribs. Before salting, be sure to cut off all the excess from the ribs (pieces of fat, ugly hanging meat), remove the natural film - we need this so that the ribs are well salted. Then cut the ribbon of ribs into several parts - so it will be more convenient for you to rub them with salt and spices. We proceed to dry salting. First, we carefully rub the ribs with salt on all sides, then with pepper and seasonings. In this form, the ribs are placed in food patches or enameled dishes with a lid. After that we put the ribs in the refrigerator for the night.

After the specified time, we take out the ribs from the refrigerator, thoroughly rinse them from salt and seasonings, dry them with a dry towel or paper towels. Ribs are ready for smoking.
The smoking process can be carried out both in an improvised and specially designed smokehouse using alder sawdust. Our video shows the smoking process in a stainless pan. The smoking process itself occurs within 40 minutes from the moment of sawdust smoke, after which the ribs are ready for use. You can eat this dish both hot and cold. Enjoy your meal!


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