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