Smoked Ribs

Preparation for the stain

1. Peel and dice the onion and garlic
2. Boil water and add all the spices (EXCEPT JUNIPERBERRIES) plus onions and knofi. Now boil the water until the salt has completely dissolved. Then let the water cool down

Rib pickling

1. Put the ribs in a deep tub and cover well with the brine, the meat must be completely covered with the brine so that the salt is well absorbed.
2. Then store in the refrigerator or in a cool place for 24 to 36 hours. During the pickling time, the meat creeps around in the tub every 6 hours.

Dry / burn through

1. After the beef, rinse the meat thoroughly and pat dry. Then move the ribs to a well-ventilated place, e.g. Let the basement dry out for about 3-5 hours, 24 hours are also possible

Smoking

1. Crush the juniper berries in a mortar and sprinkle over the beech flour (smoked flour)
2. Preheat the smoking oven to 110-120 degrees and smoke the ribs for 1 hour while hanging. then reduce the temperature to 90 degrees and smoke for another 2 hours. During the entire smoking phase, the ribs should hang in the smoke
3. Done

Optional side dish as a ready-made dish

1. Put the finished smoked ribs in a large saucepan. Add a little water and the sauerkraut and simmer at a low temperature until the meat comes off the bones and don’t forget to stir again and again. Finished

Tips:

1. If you don’t like it so greasy, remove excess fat from the ribs at the beginning.
2. In the dry / burn-out time, hang up the ribs in the basement and put a fan in front of them, this shortens the time enormously.