Pork ribs "Drunk" hot smoked (Brand 6060 smokehouse)

Category: Meat dishes
Hot-smoked pork ribs (Brand 6060 smokehouse)

Ingredients

Pork ribs with meat at least 2.5-3 cm thick 1.2KG
Kefir 3 tbsp. l.
Cognac 3 tbsp. l.
Fresh garlic 3-4 teeth
Paprika (for color) 0.5 tsp
Salt, spices for smoking meat taste

Cooking method

  • Wash and dry the ribs. If they are "ribbon", then they can be cut into portions, I have 1 rib each.
  • Put all the ingredients in a volumetric container with a lid: ribs, coarsely chopped garlic, salt, seasonings, pour kefir and cognac. Mix. And leave to marinate from 8 hours in the cold. It is advisable to shake or stir several times.
  • Smoke hot in the Brand pressure cooker for 30-35 minutes.
  • Hot-smoked pork ribs (Brand 6060 smokehouse)
  • Very soft meat turns out. Alcohol after smoking is not felt at all.
  • Hot smoked drunk pork ribs (Brand 6060 smokehouse)
  • Bon Appetit!


Luysia
Quote: Ksyushk @ -Plushk @


Alcohol after smoking is not felt at all.


But this is most likely a drawback!
Ksyushk @ -Plushk @
But you can add ... any ... to taste ... and seize
Luysia
I'm not a special fan, but this dish asks for such an addition itself.
Ksyushk @ -Plushk @
Likewise. Therefore, the cognac (which was given to the carriage) and is spent in marinades and sometimes in baked goods.
Rituslya
Ksenia, thank you very much! Delicious! Highly!!!
I did everything according to your recipe.
Only in your photo the ribs look more like smoked ones, and in mine they look like tenderly boiled kebabs.
Maybe I didn't get your result due to the fact that I set the time not 35 minutes, but 43? And yet, I just poured a drop of apple chips, less than a teaspoon.
Ksyushk @ -Plushk @
Rita, thanks for trusting the recipe!

Quote: Rituslya
I have a tender-boiled barbecue.

It may very well be due to the time, a longer treatment with steam turned out than with smoke.

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