Smoked pork ribs scented with Asia with yellow radish salad

Ingredients

  • 1,500 g pork ribs

Salad

  • yellow radish
  • red onion
  • coriander
  • chili

Marinade

  • 75 g black Kampot pepper
  • fleur de sel
  • 75 g mustard seeds
  • 50 g fennel seeds
  • 50 g caraway seeds
  • 50 g Garam Masala spice mix
  • 75 g Hungarian paprika (sweet, mild paprika)
  • 25 g nutmeg
  • 10 cardamom pods

Preparation the day before

1. To prepare the brine, put all the ingredients into 1 liter of water and bring to a boil. Set aside and let cool. Remove the hard skin and membranes from the back (boned side) of the short rib by inserting a sharp knife between the skin and meat and making several small cuts to loosen the skin, then pull it off.

2. Immerse the prepared rib into the cold brine (make sure the entire piece is submerged) and leave in the refrigerator for 12 hours.

3. Meanwhile, for the marinade, finely grind the ingredients in a coffee grinder. Weigh the marinade and set aside 50 grams. You will not need the rest of the marinade, but you can of course use it for preparing other dishes.

Procedure on the day of smoking

1. Remove the ribs from the brine and lightly pat dry with a kitchen towel. Coat with the marinade and let rest in the fridge for 2 hours.

2. Light the charcoal in the Big Green Egg and heat to 100 °C. Sprinkle a handful of cherry wood chips onto the glowing coals, insert the convEGGtor or stainless steel basket for the convEGGtor with two half-moon stones into the EGG. Place the grill grate and put the prepared ribs on it. Insert the Meater probe (wireless thermometer) into the center of the meat and set the temperature to 70 °C. Close the EGG lid and let the ribs cook until the desired internal temperature is reached.

3. Remove the ribs from the EGG once the internal temperature reaches 70 °C. Wrap them in foil with some butter and whiskey and place back on the grill grate inside the EGG. The meat will retain its core temperature for a long time. Let it cook until the core temperature reaches 90–95 °C. Remove the ribs from the EGG once the meat reaches the desired internal temperature and let them rest covered with foil for half an hour. Cook at low temperature until you have reduced the volume by one third.

4. Remove the stainless steel grill grate from the EGG and insert the cast iron grill grate. Leave the convEGGtor in the EGG. Heat to 180 °C. Unwrap the meat from the foil. Place it bone-side down on the grill (then on the cast iron plate if you have one available) and close the EGG lid. Let the meat caramelize for about 30 minutes. Meanwhile, chop all the salad ingredients and mix together. Remove the ribs from the EGG. Cut the ribs between the bones into four pieces.

 

Enjoy your meal!

Author: Nyoman Purnata

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