Smoked Ribs (and sauerkraut)
Posted: Tue Nov 06, 2018 07:46
This years 65lbs sauerkraut is ready and few dishes can stand up to smoked ribs stewed in kraut and served over boiled potatoes! I smoked 3 racks of side ribs after brining them in an 8% brine infused with rosemary, garlic and sugar. Brined for 3 days, soaked in cold water for 1 hour, dried overnight, smoked for about 4 hours until IT reached 145F.
Had to sample them after they cooled off. Should have made more because I wanted to eat the whole rack!
65lbs of shredded cabbage does not look like much in a 15 imperial gallon crock (that's a little over 18 US gallons). They stopped making these crocks in Medicine Hat, Alberta in 1954, so when someone comes over and says "How's the old crock?", I know that they are not referring to me.
Had to sample them after they cooled off. Should have made more because I wanted to eat the whole rack!
65lbs of shredded cabbage does not look like much in a 15 imperial gallon crock (that's a little over 18 US gallons). They stopped making these crocks in Medicine Hat, Alberta in 1954, so when someone comes over and says "How's the old crock?", I know that they are not referring to me.