You will need
    • ribs;
    • salt;
    • black pepper;
    • paprika;
    • garlic;
    • foil;
    • smokehouse;
    • sawdust or twigs of fruit trees.
Cut ribs into desired pieces. Wash them, dry in air or wipe with a towel. After washing you, first and foremost, get rid of small bone fragments.
Take black pepper, grind in a mortar (if you take the already ground black pepper, it is such a strong flavor). Add salt and paprika, mix well.
Finely chop the garlic and add it into the mix. With this mixture RUB the ribs. Wrap in foil and leave for a few hours.
This is followed by the Smoking. Understand what are the differences between hot and cold smoked method. Hot Smoking is short-lived, for several hours at high temperature smoke (40-50 degrees). Cold Smoking takes a few days, the temperature of the smoke at the same 18-20 degrees.
If you have a special smoker, put ribs in there and smoke for a certain time and at a certain temperature, which depend on the method of Smoking.
If your smokehouse, you can do it yourself.
For cold Smoking make the smoke chamber into which you put the ribs. Then, move it to the flue pipe needed to go in it the smoke has cooled to a temperature of 18-20 degrees. The length of such pipe should be around three meters. And, of course, need a source of smoke, which can be done even in an ordinary bucket.Smoking hot chimney is not needed. And the Smoking chamber will be directly on the source of the smoke.
Smoke better on the dry branches of Apple, you need to prepare in advance. You can still use branches from other fruit trees such as plum or cherry. Sawdust of birch, oak, alder, aspen will also work for this. Only not Smoking on sawdust of coniferous trees, since the resin contained in them, gives a bitter taste.