Smoked pork ribs on the grill

A simple recipe for smoked pork ribs in suburban conditions. Smoked pork ribs on the grill are an exceptionally delicious product. It is prepared simply and with a minimum number of conditions and ingredients. It turns out much tastier than store-bought analogues.It is prepared quickly and simply.

Natalia Vasilenko

The author of the recipe

Watch the video

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Composition / ingredients

Servings:

Pork ribs

Salt

Ground black pepper

Maggi Seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 14 g

Fats 64 % 27 g

Carbohydrates 2 % 1 g

296 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 40 min

Step 1:
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.
Step 2:
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, the ribs are thoroughly rubbed with salt from all sides, then with pepper and seasonings. In this form, the ribs are placed in a food tray or enameled dishes with a lid. After that, we put the ribs in the refrigerator overnight.
Step 3:
After the specified time, we take the ribs out of the refrigerator, thoroughly rinse them from salt and seasonings under running water, dry them with a dry towel or paper napkins. The ribs are ready for smoking.
Step 4:
The smoking process can be carried out both in an improvised and in a specially designed smokehouse using alder sawdust. Our video shows the process of smoking in a stainless pan.
Step 5:
The smoking process itself takes place within 40 minutes from the moment of the sawdust smoke, after which the ribs are ready for use. You can eat this dish both hot and cold. Enjoy your meal!

As you know, the so-called "Liquid smoke" has been increasingly used recently when smoking products sold in the store. This supplement to food is not useful, and it turns out that smoking is not tasty at all. Today we want to offer you a very simple recipe for cooking pork ribs on the grill in the country, cooked in an improvised smokehouse. We use a stainless steel pan as a smokehouse, but you can also smoke in an enameled bucket, just not in a zinc one, since heated zinc vapors are harmful to human health. As you can see, it's not difficult to do this at all - the main desire and good mood!