Ribs for a different purpose

[smokeaddict]

Want to do smoked ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas welcome, with thanks.

 

[Redicans]

Sounds good to me. What type of ribs? Beef or Pork? I would think if they are not for eating right away you could smoke them for a few hours to get a good smokey flavor on them then pull and cool to save till your ready to use them. They will finish off in what ever you put them in be it soup or stew or whatever and give a nice flavor addition. Beef or pork could work depending on the dish you plan to add them to. Great idea and you got me thinking now, Hahaha!!

 

[bigfurmn]

I usually only do dry rub and toss it on for about 3 hours. Usually does the job for with spare ribs.

 

[SMOKEOCD]

I do that basically like I would a cold smoked bacon. Cure it, smoke it, let it dry out a few days then vac seal and in the freezer until needed. I really only use tender quick anymore it just makes it that little bit easier. As you said, cabbage rolls ( pickled cabbage) and beans are my primary uses.
Edit: Sauerkraut and sausage baked with a couple of ribs is really good too.

 

[jond36]

Take the temp. 195 to 205 it is a perfect rib. I would suggest maybe cooking it to 180 to 185. That way when you add it to a stew it will continue to cook to the perfect tenderness without overcooking. Its just a theory for a starting point.

 

[smokeaddict]

Pork ribs, thanks for the ideas !

 

[smokeaddict]

I usually only do dry rub and toss it on for about 3 hours. Usually does the job for with spare ribs.

Thanks Tom, that is what I did, just small sprinkle of rub, 3 1/2 hours smoke. Big surprise, they were great flavour, so tender, still with a tiny bite, no wrapping, spritzing, let them run. That was a lesson for any future rib smoking.