Hot smoked pork ribs (Brand 6060 smokehouse)

Category: Meat dishes

Ingredients
Pork ribs	600 gr.
Salt	taste
Seasoning for lard, bacon and smoked meats	1.5 tsp.
Garlic	1-2 teeth

Cooking method

I washed and dried the ribs. I cut two cloves of garlic into slices. I made two cuts in the meat along the bone and inserted them along the garlic plate. Salted. Sprinkled with ready-made seasoning (~ 1.5 tsp.) For lard, bacon and smoked meats. For color, I also added ground (powder) paprika. Left to marinate in the refrigerator overnight.
Put the pickled ribs on the wire rack
She placed the bowl with the pin in the smokehouse. I put a chip cup on the pin. I literally put a pinch of chips (there were 8 pieces, that is, even the bottom was not covered with chips *). She closed the cup with a lid. She placed the rack with ribs in the bowl. I closed the lid, checking that the O-ring was present and installed correctly. Installed a pressure regulator. I switched on the "Hot smoking" mode - 35 minutes. I pressed the "Start" button.
After the signal, the pressure was not relieved forcibly, since the automatic pressure relief occurs very quickly.
Having opened a smokehouse, I received such ribs
Bon Appetit!

Note

The ribs turned out to be soft, fully cooked in the set time. Delicious for both salt and seasoning. As I already wrote, wood chips were literally my pinch. The aroma of the ribs is smoked, pronounced. But the taste is very delicate, almost invisible. I liked it so much. The youngest child (1.7 years old) was the first to take the sample, he jumped straight: Give! Give! My husband and I decided that if you smoke on a very small amount of wood chips, then he (after the operation) will be able to feast on smoked meats.