Smoked pork ribs for winter

For the winter, you can harvest not only vegetables and fruits, but also meat. How? Make smoked ribs with your own hands.

We will need:

—Pork ribs - 2 kg;

—Salt - 150 g;

—Peppers - 7 pieces;

—Bay leaf - 2 pieces;

—Garlic - 5 cloves.

First we need to choose good meaty ribs. Cut off excess fat from them and remove the film.

Pepper and bay leaf are better to take whole, and grind them in a mortar. It will be more fragrant this way. But it can be replaced with ground analogues.

The meat is rubbed with dry ingredients and placed in a container. Oppression is placed on top. We put it in the refrigerator for a day. It is recommended to turn the ribs over periodically, and drain the emerging liquid.

Before smoking, the ribs must be dried. And then we smoke for 40 minutes at a temperature of 80-90 degrees. After cooking, the product is ventilated in the fresh air for a couple of hours.

And in order for the ribs to be stored longer and please you even in the cold winter, pack the product in a vacuum and store it in the freezer. Get it out as needed.

And in order not to lose the recipe, be sure to save it in bookmarks and cook at any convenient time!

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