Cured And Smoked Pork Ribs
Yield: 1 Serving
Ingredients
1 ga water
4 oz kosher salt
4 oz sugar to 8 ounces
1 5/8 oz 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
Ingredients
1 ga water
4 oz kosher salt
4 oz sugar to 8 ounces
1 5/8 oz 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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