Smoked ribs are usually processed to keep it for a long time. As a result, the meat is treated in a solution of salt, nitrates, spices and sometimes sugar. The preservation treatment is done to preserve the ribs. The high amount of salt makes smoked ribs an unfriendly environment for bacteria to live in, nitrates also fight bacteria and help smoked ribs retain their eye-catching red color. Let’s explore how to smoke ribs on a pellet grill via the article of KITCHENBAR.
How to Smoke Ribs on a Pellet Grill
Processing of smoking ribs on a pellet grill is very easy with the detailed following steps:
- Preheat oven to 275 degrees F
- Combine 2 teaspoons of salt, 3 to 4 teaspoons of coarsely ground pepper and 2 teaspoons of paprika in a bowl.
- Mix the seasonings well
- Rub each pork rib with 1 tablespoon of oil (you can use cooking oil, vegetable oil or olive oil) and then sprinkle the mixture of salt and seasoning evenly on both sides of the ribs.
- Move the ribs to the grill.
- Grill and flip the ribs evenly for 1 hour.
- Meanwhile, create a mixture consisting of 1/3 cup of apple cider vinegar with 1/3 cup of water in a spray bottle.
- After 1 hour, spray a mixture of vinegar and water on the ribs on the pellet grill to keep them moist and delicious.
- Bake for about 1 more hour.
- While waiting for the ribs to cook, we’ll prepare the perfect mixed sauce. The recipe is to combine ketchup, 3/4 cup of water, 1/3 cup of apple cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and 2 tablespoons remaining paprika coffee into a medium saucepan.
- Cook them all over medium heat until the mixture is warm and the sugar is melted. This process takes about 2 minutes on the stove.
- You should sometimes check the ribs and spray again with vinegar water.
- The ribs on the pellet grill will start to get red from the smoke.
- Continue cooking until they are beautifully dark red, it will take about 30 to 45 minutes.
- Spray the ribs with vinegar again, then brush the perfect sauce over the grilled ribs
- Continue cooking for another 15 minutes so that the sauce can solidify on the surface of the ribs.
- Use two pieces of foil thick and long enough to cover the ribs. Before that, move the ribs on the pellet grill to the sauce portion on the foil.
- Cover 1/4 cup of the sauce and some vinegar on the ribs’ sides, then fold the foil and cover.
- Add another layer of foil to ensure that the first layer of foil is punctured during wrapping.
- Transfer ribs to a rimmed baking tray and place them on the grill (the baking tray will catch all the sauce that comes out from ribs).
- Cover and cook until ribs are cooked but not overcooked, or the meat will separate from the bones. This step may take about 2 hours.
- Remove the ribs from the grill and let wait for 5 minutes to cool down before opening the foil carefully (beware the hot steam can burn your hands).
- Cut each large rib into some small ribs
- It would be great to be served with the rest of the sauce.
Frequently Asked Questions
1. Do smoked ribs cause fatness?
To answer the question of whether eating smoked ribs is fat, we first need to look at the nutritional content studied in this food. In general, just like classic meats, smoked ribs are also included with nutrients. A 100-gram serving of cooked smoked ribs contains:
- 140 calories (equivalent to one cup of low-fat milk or two small slices of wholemeal bread).
- 37 grams of high-quality animal protein
- So many kinds of Vitamins such as Vitamins B1, B3, B5, B6 and B12
- 89% of the RDA (recommended daily intake) for selenium
- 53% of the RDA for phosphorus
- Large amounts of the minerals iron, magnesium, zinc and potassium
To save time, the amount of smoked ribs coming with a sandwich or a few baked potatoes can meet your nutritional needs for breakfast. People tend to think of smoked ribs as a fresh piece of meat, like a pork chop or a steak. In fact, all the nutrients found in smoked ribs are also found in other meats.
2. Do smoked ribs contain a lot of salt?
Because salt is used in processing and storage, smoked ribs are often quite high in salt. The amount of sodium (the composition of the salt molecule) in 100 grams of smoked ribs ranges from 420 to 600 milligrams. According to nutrition experts, eating foods with high content in salt often increases the risk of stomach cancer and high blood pressure for people who are sensitive to salt. Although high blood pressure is harmful in the long run, there is no clear relationship between salt intake and death from heart disease.
3. What is the art of eating smoked ribs properly?
Eating smoked ribs is an art. You don’t want your face full of sauce when you eat smoked ribs, do you? So try following these steps:
- Separate each rib by cutting between the flesh and bone with a knife. If the ribs are tender, you can easily separate the meat with your hands.
- Hold the ribs in each finger (don’t use your hands), then bring it to your mouth to enjoy slowly.
- Eat each soft piece of meat melted with the typical sauce of the ribs. Enjoy deliciously from one end to the other.
Note: You should not take the first bite in the middle of the ribs if you don’t want the sauce to stick on your face.
4. How to store smoked ribs properly?
If you store it in the freezer, the shelf life is 6 months. If you do not use it all, you should cover it tightly to avoid drying or mixing odors in the freezer.
If you store in the refrigerator cooler, the reasonable storage time to keep the flavor of smoked ribs is about 2 weeks.
Now it becomes easy to make smoked ribs for the family without buying them at the supermarket. If you still don’t know how to smoke ribs on a pellet grill, the above article has given you more tips to conquer this tasty dish. Hope you have delicious meals with your family members.