Cold Smokin' some ribs!

[dragos28]

Hey Fellas I'm really excited about my smoker, been smoking some pork loins & beef jerky.. also some cheese.. that stuff came out crazy good!

Now i'd like to cold smoke some pork ribs.

Can anyone suggest a curing process for the pork ribs?

or would i just do it the same as i did for the loins?

ie, salt & condiments for a week in the fridge?

[Fishawn]

Cold smoking ribs? Not a very common process, at least that I know of...... There are definitely food safety issues that would come into play, as in temps and times, ect.

Just curious, what is your plan? Cold smoke, then grill maybe?

Can you fill us in on what you want to achieve..... This might help us oot a bit on some suggestions.

[dragos28]

Usually i've been buying my smoked ribs down in los angeles, there are a few european grocery stores that sell them already cold smoked..

but my intention is to grill them, yes.

i'd like to cure them first, so that they will not spoil, temps should not reach above mid 70's... assuming weather permits and i'd like to smoke them for about 6 hours... to give em that really smoky flavor.

[Fishawn]

Usually i've been buying my smoked ribs down in los angeles, there are a few european grocery stores that sell them already cold smoked..

but my intention is to grill them, yes.

i'd like to cure them first, so that they will not spoil, temps should not reach above mid 70's... assuming weather permits and i'd like to smoke them for about 6 hours... to give em that really smoky flavor.

I have not done the cure and cold smoke on ribs, so hopefully some folks will come along that can help oot.

Good Luck

[Charcuteryan]

Ur gona want to use some pink salt for sure

[Mark R]

Curing the ribs is going to change the taste and texture pretty dramatically. If you have a charcoal grill just cook them indirect at about 225-250°. Put your fire on one side, the ribs on the other. It'll take 5 or 6 hours.

[Conumdrum]

Cold smoking ribs? Not a very common process, at least that I know of...... There are definitely food safety issues that would come into play, as in temps and times, ect.

Just curious, what is your plan? Cold smoke, then grill maybe?

Can you fill us in on what you want to achieve..... This might help us oot a bit on some suggestions.

Ask them what the sellers do, look up some recipes etc, what cuts etc. Maybe you can find some new magic we can play with here. Ask the sellers of the predone ribs, might be good.

[MossyMO]

Placing your ribs in a brine with cure your end product will be like ham or bacon. Not the norm for ribs, but I am sure would be good; different for ribs, but still good.

Normally for ribs they take on smoke while cooking in temps of 225º to 325º; the temperature they are cooked at all depends on the cooks decision.

[Conumdrum]

Did a few Googles. Looks like a quick cold smoke. If started cold and smoked, then back to chilled QUICK then used when ready into the oven. Good for the Peeps in a city with apartments on the 30th floor and a craving for smoked ribs. Chandler used to make them...... Joey just made fast hash in a skillet.

[Fishawn]

Pretty sure some guys here have "quick cured" ribs in Tenderquick, then smoked them. I know RonP (RIP) used to do this, and i think IC has been known to also. Good topic!

[Richtee]

Can anyone suggest a curing process for the pork ribs?

or would i just do it the same as i did for the loins?

ie, salt & condiments for a week in the fridge?

Salt? Hmmm we need to revisit that process...

[dragos28]

Talked to my dad about my plan and this is what he suggested.

Cure with salt for about 2 weeks, wash off all the salt, put the ribs in boiling pot & let them cook about half way, then smoke....

Let me know how this sounds.. i'll be trying it out pretty soon...

[dragos28]

Salt? Hmmm we need to revisit that process...

do tell..

[Richtee]

Talked to my dad about my plan and this is what he suggested.

Cure with salt for about 2 weeks, wash off all the salt, put the ribs in boiling pot & let them cook about half way, then smoke....

Let me know how this sounds.. i'll be trying it out pretty soon...

One does not cure with salt. Curing salt, yes. Tenderquick, Cure 1, and 3 days.

[IrishChef]

Been years since I did any like that. I would use TQ per label instructions, with a bit of added sugar and some salt free rub. Wrap tight or vac pac for 4-6 days, depending on thickness, rinse, pat dry and have at it with the smoke....like bacon on the bone.....