Cured And Smoked Pork Ribs
Serving Size : 1
Ingredients for prepare Cured And Smoked Pork Ribs
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | ga 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
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depending on how much sugar is in the rub and finishing sauce I
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use that day. Mix cure ingredients in water and stir until dissolved.
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Remove the membrane from the ribs, wash them well and then let them cure in refrigerator for
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about 18 hours. You can then rub them if you like and let
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sit in refrigerator for another 2-12 hours. Remember the cure is going to add a
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lot of salt and some sweetness so I don't use much of
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either in the rub. Then I smoke them at 225F-250F until I can easily
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tear off a rib (about 3 hours). Danny Gaulden's rib glaze (in this recipe
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archive) goes great with this. Also, I tried the peach glaze from "The Ultimate BBQ Sauce
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Cookbook" (ISBN 1-56352-201-2) this week and it was also great. Posted to the BBQ List on
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July 024 1998 by Bill Ackerman NOTES : I think Kit is right about not brining pork. But
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you may want to try curing pork. In particular, I really like to
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cure baby backs and hot smoke them to achieve what Kit accurately calls "bacon on a stick".
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In this case the cure is used solely for the texture and
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color it adds, not for any preservative effect. Preparation Time: 0:00
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