OfficialMeatHot smoke
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
Ingredients
| Sea salt | 75 g |
| Coarse black pepper | 40 g |
| Smoked paprika | 25 g |
Preparation
- Trim the membrane from the back of the ribs.
- Rub with the salt, pepper and paprika and rest 2 hours in the fridge.
Smoking program
- 1Dry55 °C45 min
- 2Smoke110 °CSmoke 70%180 min
- 3Bake120 °Cto 92 °C core
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Food safety is the cook's responsibility — follow the core temperatures and the notices above.
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