Salt-and-pepper pork ribs, offset-smoked versus oven-cooked with smoked salt or liquid smoke

Name: Salt-and-pepper pork ribs, offset-smoked versus oven-cooked with smoked salt or liquid smoke
Ingredients: 3 racks pork ribs; Diamond Crystal kosher salt; 16 mesh black pepper; liquid smoke; pecan smoked salt

Mad Scientist BBQ · ♥ 2.4K likes · 60.1K views · 23 min video

Read about pork in the BrightCulinary Book

Salt-and-pepper pork ribs, offset-smoked versus oven-cooked with smoked salt or liquid smoke, from the video

Timestamp

Ingredients

Method

Techniques

▶ 4:51

3 racks pork ribs

Trim the racks lightly and score the membranes.

Trimming and seasoning the ribsScoring

▶ 5:31

Rack one: season with Diamond Crystal kosher salt and 16 mesh black pepper and cook on the offset smoker.

▶ 5:31

Diamond Crystal kosher salt
16 mesh black pepper
liquid smoke

Variation: rack two gets a light coat of liquid smoke, then salt and pepper, and goes on a tray to cook in the oven.

▶ 7:23

pecan smoked salt

Variation: rack three gets pecan smoked salt and a little black pepper and goes on the same oven tray.

▶ 8:02

Match the oven to the smoker: 200 for an hour.

▶ 8:34

Then 225 for an hour.

Matching the oven to the smokerSmoked Read

▶ 8:34

Then 250 for an hour, smoky the whole way.

▶ 8:34

Then 275 until finished; no glaze, no spritz, no wrap.

▶ 13:12

Pull all three racks onto the cutting board, slice open and compare colour, smoke ring and flavour.

Looking for a smoke ring