OficialCarneAhumado en caliente
Hot-smoked pork ribs
Low and slow, finished to a probe-tender 92 °C
Classic hot-smoked ribs: a short dry to set the surface, a long smoke, then a bake that finishes on the food probe rather than the clock so they are always tender.
Pork spare ribs or baby back, membrane removed
Ingredientes
| Sea salt | 75 g |
| Coarse black pepper | 40 g |
| Smoked paprika | 25 g |
Preparación
- Trim the membrane from the back of the ribs.
- Rub with the salt, pepper and paprika and rest 2 hours in the fridge.
Programa de ahumado
- 1Secado55 °C45 min
- 2Ahumado110 °CAhumado 70%180 min
- 3Horneado120 °Ca 92 °C en el centro
Fotos
Aún no hay fotos — comparte la primera.
La seguridad alimentaria es responsabilidad del cocinero — respeta las temperaturas internas y los avisos de arriba.
Comentarios
Sin comentarios — sé el primero.