Perfectly Smoked Pork Ribs

Smoked Pork Ribs — The Perfect Recipe!

Wine Pairing​

Thinking about smoked pork ribs? There’s no better food to make on a beuatiful day.

Smoking is the process of exposing foods to smoke at temperatures of 200 degrees to 280 degrees Fahrenheit. Many meats, poultry, game, fish, and shellfish that are hot-smoked are also salt cured or brined. We suggest marinating ribs in a salty marinade for 2 up to 24 hours to help keep them juicy.

Smoking as a cooking technique is as old as humankind itself. It was one of the first food preparation techniques and methods of preserving food we mastered. Today’s smokers are just and extension of that history.

If you don’t have a smoker, you can also use a covered outdoor barbeque grill that has been adapted with a drip pan of water placed beneath the meat. The wood chips are put directly on the burning charcoal to create the smoke. If you have a gas grill, put the chips on the grate in aluminum foil and in the hottest part of the grill.

There are different types of wood chips that you can use for this recipe. Some people prefer cherry, but we used apple. Mesquite is nice too and gives a more intense flavor.

If you want, you can add a cup of honey to the marinade mixture to tenderize the meat. The protease enzymes of honey break down protein into small peptides and amino acids. Thus, making the meat tender and flavorful.

You can pair this smoked ribs with a delicious baked potato gratin.

Wines are always a great pairing with smoked meats! Enjoying a smoked pork ribs with medium-bodied red wines are always a great choice! Here are our top suggestions:

  • Barbera
  • Tempranillo
  • Cabernet Franc
  • Cotes du Rhone Blend.

Do you want a more personalized wine recommendation? Use Winosity’s wine recommendation engine and wine journal app to find a wine that suits you.

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