Smoked veal ribs

Marinate the ribs before smoking:

1. Ground black pepper, thyme and salt mix and rub the ribs with them. We leave it overnight.

2. Before smoking, we make a fire. We prepare the smoker according to the instructions. Use sawdust from fruit garden trees.

3. We put the ribs in the smokehouse. If necessary, adjust the size of the ribs under the smokehouse with a knife.

4. First we put the smokehouse on a strong fire, close the hydraulic lock.

5. We are waiting for a haze, then we smoke on low heat for 40 minutes.

6. Ready-made aromatic smoked ribs are good hot, but they also go well chilled, especially with beer!