You will need
    • For beef ribs:
    • 5 kg beef ribs;
    • 50 grams of garlic;
    • 2 tbsp salt;
    • 1 tbsp black pepper;
    • 1/2st.l. red pepper;
    • 1 tbsp paprika;
    • 1st.l. dry coriander;
    • For pork, smoked ribs:
    • 650 g pork ribs;
    • For the brine:
    • 50 ml vinegar (3%);
    • 1 liter of water;
    • 120 g of salt;
    • 1 tsp of sugar.
Beef rib.Mix in a bowl 2 tablespoons salt, 1 tablespoon crushed dried coriander, 1 tablespoon paprika, 1 teaspoon ground red pepper 1 teaspoon of crushed black pepper, 1 tablespoon of sugar, brown is better.
Crush the garlic with a knife or crush with chesnokodavilku, add the spices, mix thoroughly. Wash the ribs, Pat dry if they are too large, cut in half and split into 2-3 pieces, cut away excess fat. Thickly grate the spice mixture tightly and place in a glass or enamel container.
Close the tight lid or cling food film, put in the refrigerator for 10-14 hours (overnight).
Put in the smokehouse dry branches of Apple or plum, cherry. Good sawdust of birch, alder, aspen, but not coniferous trees. Remove the ribs from the fridge, shake them over the mixture of spices and garlic, put on the grill smokehouse.
Smoke them for one hour at a temperature of 70-80oC and with ajar air flaps, this will give the ribsm a little dry. Then increase the temperature to 110-120C and smoke 4-5 hours, placing in the smokehouse sawdust and branches as necessary. The finished ribs should acquire a Golden color (about 6 hours to smoke ribs not worth it).
Boiled-smoked pork represseeritute brine: 100 grams of salt, 50 milliliters of 3% vinegar, 50 grams of sugar, put in 1 litre of water and bring to a boil, cool. Wash and dry the ribs, divide into equal pieces, suitable size for a smokehouse.
Cover the ribs with the brine, close the container lid, place in the fridge for a day so they are well salty. Rinse with warm water, if possible hang for 3-4 hours to allow the water to drain out. Smoke for about 6-8 hours at a temperature of 40-50oC.