People began to smoke the meat when they realized that the process avoided decomposition. Nowadays it continues to do so for the flavor that the smoke gives. Smoked beef ribs should be prepared at a low temperature for a long period of time. In this way the fat and connective tissue melt and the meat becomes tender, as well as with an excellent smoked flavor.
Ingrediants
- Ribs
- Waterfall
- Spice mix or marinade of your choice
- Wood pellets such as cedar, cherry, plum, walnut or alder
Steps
Part 1 of 4: Purchase the Ribs
Step 1. Go shopping at the grocery store or your local butcher
Step 2. Look for fat-rich ribs
When cooked for a long time, they taste better if they are fat.
Step 3. Choose ribs with a lot of connective tissue
During the smoking process, the collagen dissolves and gives the meat a particular texture.
Part 2 of 4: Prepare the Ribs
Step 1. Remove the membrane covering the bony part of the ribs
They will have to be tender at the end of the process and the membrane, on the other hand, is hard and fibrous.
- Slide a knife blade under the membrane to detach it.
- Grab a flap with kitchen paper.
- Tear off the membrane.
Step 2. Season the meat before cooking
You can rub it with a spice mix, or marinate it with your favorite sauce.
- Make a mix of spices, sugar, salt, and herbs.
- Allow the meat to soak in the marinade. The acidity of the solution makes the ribs tender. You can use acidic sauces made from vinegar or citrus juice.
- Let the meat rest overnight so that it absorbs the aromas.
Part 3 of 4: Prepare the Smoker
Step 1. Turn on the smoker
There are wood, electric, propane and charcoal models. Read the manufacturer's instructions before you begin.
Step 2. Add water to the special tank, if your smoker is equipped with it
Step 3. Find suitable wood for the smoker, you can buy it in barbecue shops, online or simply take it from the backyard
During slow cooking you can use pellets or wood logs.
Step 4. You can add cherry, cedar, maple, plum, walnut and alder wood to the water tank, or you can put it on the charcoal
You will need 500g of wood pellets and 5-6 logs to finish cooking.
Step 5. Check the temperature with a thermometer
When you cook the meat slowly, you need to keep the heat in check. When the temperature reaches 107 ° C you can start cooking the ribs.
Part 4 of 4: Smoke the Ribs
Step 1. Put the meat in the smoker and close the lid
To perform a perfect smoking, the lid must be airtight to allow the smoke to penetrate into the food.
Step 2. Check the temperature periodically, adjust the air intakes and the thermostat to keep it constant at 107 ° C
If necessary, add more charcoal.
Step 3. You can speed up the time by covering the meat with aluminum foil after cooking it for 2 hours
It usually takes 6-8 hours for complete smoking, but if you are in a hurry you can use this technique.
Step 4. Check for doneness after another 3 hours
Cut a piece of meat and, if it looks tender, then it's ready. If it is still tough, put it back in the smoker for another 30-60 minutes.
Advice
- Add beer, wine or apple juice to the liquid container located inside the smoker. This will give the beef a sweeter flavor.
- Cherry wood is an excellent choice for smoking beef ribs.
