How to smoke and grill meaty pork ribs

Published: 21-Jan-2023 (22:56); Viewed: 284; Difficulty: 6 out of 10

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How to smoke and grill meaty pork ribs
If you have pork ribs, or pork belly with everything from skin to ribs, you can make absolutely delicious grill and will show you how to do it. This is not the easiest recipe and it can take few days to cook it, but the results, these smoked and grilled ribs are worth it!!!

If you want to do it, plan everything few days ahead! But from other hand, you can cook more than you need for one time and use it later, because this meat can be perfectly reheated later on.

So, really, don’t think about this grill of you have less than 2 kilo pork ribs chunk. Also I would like to say, that this is so interesting dish and so many variants can be easily accepted, so, don;t think about repeating perfect proportions. Just do everything to your taste. Therefore I will not give exact proportions and only will mention them in the text.

step-by-step instructions

  1. Ingredients… Okay, usually I do exact proportions, but today is different, I will only give some ideas and almost ingredient will be mentioned in the text. A bit unusual, but please try to follow this idea to use whatever you like!
    • Belly pork with skin and ribs – at least 2kilo chunk!!!
    • Nitrite salt, 1.0-1.1%, or 10-11 gram of salt for each kilo of pork
    • A lot of Onion, garlic and ginger
    • BBQ, Ketchup and mustard sauces
    • Spices for BBQ.

  2. Prepare pork – remove thin film from internal rib side. Cut skin parallel to the ribs, but do not cut meat itself, only skin and fat.
    Rub in nitrite salt into the meat from every side. Add sliced ginger and garlic. Rub in spices (BBQ spice + dried mustard + black pepper + coriander +chilli flakes)
    Wrap meat into cling-film, few layers and set to the fridge for at least 2 days for salting.

  3. After few days, when you think pork is perfectly salted and you are ready for a grill, then let’s do it!!!
    Take enough foil. Slice onion, garlic, ginger and make a good layer on the foil. Put meat on top, skin side up. Then cover meat with onion to avoid contacts with foil. Wrap this meat with foil – this is ready for smoking.

  4. Make few small parcels with smoking chips. Wrap handful amount of smoking wood chips into foil and pierce it. Make few parcels like that.

  5. Start grill to low heat. It is better to use pressed BBQ-briquettes – they are better for long time cooking.
    When the grill is ready, place few parcels with smoking chips directly on charcoal, and then place meat to the griddle and cover with big tray or any other kind of lid.
    Cook for about 2-3 hours. Add parcels with wooden chips when necessary and some more charcoal as well. After this time pork should be very tender.

  6. Make basting sauce for pork. Just do it for your taste! For example
    • 2 tbsp BBQ sauce
    • 2 tbsp ketchup
    • 1 tsp grated ginger
    • 1 tsp pressed garlic
    • 1 tbsp mustard
    • 1 tbsp teriyaki sauce

  7. After 2 or even 3 hours – port start to be extremely tender. Remove meat from the foil wrap, rid out of all onion, garlic and ginger. Remove bones. Slice meat according to the skin cuts into a big slices.

  8. On the high heat grill these pork slices, basting them every so often with prepared sauce. Make sure that it is cooked, but not burned too much. Grill until it start to burn on every sides, then slice and serve.
    Before cooking, please watch our video, how to cook this smoked and grilled pork ribs to see all the details:

    After this Video, you vill have no more question about how to cook smoked and grilled meaty pork ribs

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by: Librarian
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tags: barbecue and grilling; grilling; pork; smoked food

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