Another great recipe from our friend PitmasterX.
“Hanging meat to smoke gives a real authentic feel to smoking and sometimes the easiest way is the best way to go.” - PitmasterX
Method: Hot Smoking (hung)
Suggested Wood: Hickory/Cherry
Approx Cook Time: 5 Hours + 48 Hours for the Cranberries
Ingredients
- Pork belly ribs
- French Mustard
Rub
- ¼ cup sun dried cranberries (use more if you're planning on making more rub)
- 1 tbsp Thyme
- 1 tbsp Rosemary
- 1 tbsp sea salt
- 1 tbsp garlic powder
Method
Rub
Spread the cranberries onto a baking tray lined with greaseproof paper, and place in the oven at 70°C or 160°F for 48 hours, once you remove them, they should go crisp as they cool.
Once cooled, roughly blend the cranberries to chop them up.
Add the Thyme and Rosemary to a mortar and crush. Add this, cranberries, the salt and garlic powder to a bowl and mix well.
The video for the rub is here.
Step 1
Set up your smoker to run at 225°F, without the grills inside and have your hanging hooks to hand.
Step 2
Rub the ribs with french mustard, followed by your cranberry rub, try to get an even coating all over.
Step 3
Take 2 hooks per rack and insert them about 2 ribs in from the end of the rack, and hang them inside the lid of the smoker, above the waterpan.
Step 4
Cook the ribs for 5 hours at 225°F, once done, remove them and allow them to rest for 10-15 minutes before carving and serving.
Be sure to check out the video, his channel, and blog for more recipes.
