Hung Cranberry Ribs

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


  • Pork belly ribs
  • French Mustard


  • 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



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.