Smokerless Smoked Ribs
2
Prep 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 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
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.