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In this video I want to show how to salt and then smoke pork ribs. I offer 2 salting methods. Dry and in brine. I liked both options. I advise you to cook it this way too. Then we smoked the ribs in our own smokehouse. Cold smoking. The marinade is simply awesome. We got great pork ribs that can be cooked with different dishes. Pea soup. Solyanka. Stew cabbage. Or just serve with beer. It's very tasty. Try to cook it this way, I think you'll really like it! The result will conquer everyone! I'm sure of it! Dry salting method for 2 kg of ribs 150 g of salt 20 black peppercorns bay leaf-6 pcs dry garlic -10 g rub the ribs and put under oppression for 3 days Turn over every day and drain excess moisture. then put in water for 2 hours to remove excess salt. Salt in brine for 1 liter of water, 2.5 tbsp. sugar -1 tbsp. bay leaf-3 pcs. ground black pepper and hot. boil the brine and cool. Pour over the ribs and leave for 3 days. then wash with marinade 50 g of vodka and 1 tbsp. spoon of spice mixture for meat. Coat the ribs with this marinade. and dry. After drying, place in a smokehouse. Smoke with cold smoke. #coldsmoked#porkribs#cookingandeatingathome You can also watch other videos on my channel about smoking meat and sausages No need to remember, but do it immediately! Krakow sausage at home GOST. Like the USSR • Krakow sausage at home ... Dry-cured. Dry-cured neck in the refrigerator. Homemade smoked meat. I do it myself. • Raw. Dry-cured neck in the refrigerator... cooperation and advertising: [email protected] in social networks Odnoklassniki - https://ok.ru/profile/284913316813 Vkontakte - https://vk.com/id553992497 on Facebook - / rynokjiliya On Twitter - / 5tvf4qqwub5e3x7 on Instagram - / gotovim.edi . . Yandex Ether - https://vh.yandex.ru/channel/10682403