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.
Set up your smoker to run at 225°F, without the grills inside and have your hanging hooks to hand.
Rub the ribs with french mustard, followed by your cranberry rub, try to get an even coating all over.
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.
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.