Cured And Smoked Pork Ribs
Serving Size : 1
Ingredients for prepare Cured And Smoked Pork Ribs
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | gallon | water |
| 4 | ounces | kosher salt |
| 4 | ounces | sugar to 8 ounces |
| 1 5/8 | ounces | Prague powder or Instacure |
recipe Cured And Smoked Pork Ribs
In the cure, I adjust the sugar depending on how
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much sugar is in the rub and finishing sauce I use that day. Mix cure ingredients in water and stir
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until dissolved. Remove the membrane from the ribs, wash them well and
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then let them cure in refrigerator for about 18 hours. You can then rub them if you like
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and let sit in refrigerator for another 2-12 hours. Remember the cure is going to add a lot of
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salt and some sweetness so I don't use much of either in the rub. Then I smoke
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them at 225F-250F until I can easily tear off a rib (about 3
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hours). Danny Gaulden's rib glaze (in this recipe archive) goes great with this. Also, I tried
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the peach glaze from "The Ultimate BBQ Sauce Cookbook" (ISBN 1-56352-201-2) this week
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and it was also great. Posted to the BBQ List on July 024
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1998 by Bill Ackerman
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