Open in Crouton
Curing salt chemistry and the strategic applications of liquid smoke, guided by the meat’s surface
temperature, mimic the way ribs are transformed into barbecue in a real smoker. The genuine smoke
ring, mahogany bark, and smoky flavor are a convincing forgery of the real thing—all done indoor in
your oven.
Serves
2Prep
30 minsCook
4 hrsIngredients
1
rack St. Louis-style pork ribs, membrane removed (2 1/2-3 lb)
15 g
Maldon oak smoked salt (2 Tbsp)
15 g
coarse black pepper (2 1/2 Tbsp)
2 g
Instacure No. 1 (1/4 tsp)
120 ml
water, divided (1/2 cup)
60 ml
liquid smoke, applewood preferred (1/4 cup)
60 ml
moistening liquid: apple cider, apple cider vinegar, or smoked pork stock (1/4
cup)
Steps
1
Apply nitrite solution: Dissolve Instacure in 60ml
water. Measure 10ml of this concentrated solution and dilute in remaining 60ml water. Spray
generously to soak ribs.
2
Season: Apply 10g smoked salt to the meat side.
Then break up crystals and distribute the salt evenly by rubbing it into the meat. Apply
remaining 5g salt to the bone side. Apply 10g pepper to the meat side, 5g to the bone side.
3
Rest: For 30 minutes for a shallow smoke ring, or
refrigerate 4+ hours for a deeper smoke ring and seasoning.
4
Preheat oven: 275°F for convection, 300°F for
non-convection. Place a water-filled sheet pan on the bottom rack to catch drippings.
5
First spray: Spray ribs lightly with liquid smoke.
Insert the Combustion Predictive Thermometer between bones at the thickest section. Place
ribs on a wire rack and cook on the upper oven rack above the drip tray.
6
Second spray: When surface temp reaches 150°F
(about 1 hour), spray with moistening liquid followed by liquid smoke again.
7
Third spray: When surface temp reaches 180°F
(about 2 hours), repeat spraying.
8
Final spray: When core temperature reaches 205°F
(approximately 3 hours), apply final spraying. Reduce the oven to 250°F, and hold for 1
hour. Ribs should bend very easily when lifted.
9
Rest and slice: Cool to 150°F core temperature
before slicing between bones.
Notes
The four smoke applications align with protein denaturation phases to mimic the way real smoke
reacts with meat continuously throughout the cook. Surface temperatures are optimal indicators
for when to spray, but you can use core temperature measurement by subtracting about 20°F from
surface temp targets (so aim for 130°F and 160°F respectively).
Spray timing: Four smoke applications align with protein denaturation phases to mimic the way real smoke reacts with meat throughout the cook. Surface temperatures are optimal indicators for spray timing, but you can use core temperature measurement by subtracting 20°F from surface targets (130°F and 160°F respectively).
Smoke ring chemistry: The diluted Instacure solution contains only trace amounts of nitrite—approximately 290 parts per million with just 15mg ending up on the ribs. This minimal quantity leaves no residual nitrite behind, only the characteristic pink ring from natural myoglobin reactions.
The basic recipe produces ribs that compete with traditional pit barbecue. These optional techniques extract additional flavor complexity through specialized equipment and processes. Like most professional cooking refinements, they require significantly more time and effort for incremental improvements—but the improvements are real.
Technical Notes
Spray timing: Four smoke applications align with protein denaturation phases to mimic the way real smoke reacts with meat throughout the cook. Surface temperatures are optimal indicators for spray timing, but you can use core temperature measurement by subtracting 20°F from surface targets (130°F and 160°F respectively).
Smoke ring chemistry: The diluted Instacure solution contains only trace amounts of nitrite—approximately 290 parts per million with just 15mg ending up on the ribs. This minimal quantity leaves no residual nitrite behind, only the characteristic pink ring from natural myoglobin reactions.
Advanced Enhancements
The basic recipe produces ribs that compete with traditional pit barbecue. These optional techniques extract additional flavor complexity through specialized equipment and processes. Like most professional cooking refinements, they require significantly more time and effort for incremental improvements—but the improvements are real.
Smoked Salt Extract
This alcohol-washed smoked salt extract recovers complex aromatic compounds that are lost when
commercial liquid smoke processing removes other harmful molecules for safety compliance. The
concentrated extract restores some of the lingering smokiness missing from store-bought versions.
Prep
30 minsIngredients
750 ml
151
proof Everclear, ice-cold
450 g
heavy smoked salt
Steps
1
Extract: Pour cold Everclear over smoked salt.
Stir for 3
minutes.
2
Filter: Strain through a fine mesh sieve or coffee
filter.
3
Concentrate: Reduce extract to 100mL of
concentrate below a
simmer.
4
Blend: 1:1 with commercial liquid smoke for
enhanced aromatic
complexity.
Notes
⚠️ Avoid open flames. Use electric/induction heat sources.
Smoked Pork Stock
This rich pork stock excels at absorbing high-quality fresh smoke from a smoking gun. The blender
creates swirling vortex of surface area for fast absorption. The proteins from the stock keep the
rib surface reactive throughout the cook, while fat-soluble aromas are carried deeper into the
developing bark.
Prep
15 minsCook
2 hrsIngredients
250 g
meaty pork bones
500 ml
water
60 g
pickled jalapeño juice
Steps
1
Roast: Pork bones until golden.
2
Pressure cook: Roasted bones with water for 1 hour
(or simmer in a pot for 4 hours) to make stock.
3
Strain: Through fine sieve and discard the bones.
4
Pour: Stock into blender. Arrange the smoking gun
to blow smoke into the blender through its lid.
5
Infuse smoke: By blending on low speed to create
vortex, and smoke for 5 minutes using the smoking gun.
6
Season: Add jalapeño juice to taste and keep the
stock warm for easier spraying.