Top 3 tips on how to season ribs for smoking
Ribs are a beloved dish at any outdoor feast and when it comes to preparing it, we’re always trying to come up with the perfect dish that will light up a dining room!
From recipes to equipment, it’s easy to get lost in an endless array of ways to prepare the perfect ribs. While fancy equipment and luxurious recipes are essential, the main focus of smoking ribs should be capturing those bold flavours and inviting textures that will create a symphony for your taste buds.
When we think about how to season ribs for smoking, many things need to be considered. If you’re not too familiar with the smoking process or if you haven’t worked with ribs too often, you may need some help to kick-start your smoking process.
Use coarse salt to season meat
You may think that all salt is just salt, but the truth is that regular table salt and coarse salt—or kosher salt—are different not just in taste but also in their appearance. While table salt may be good for regular dishes, when smoking meat, kosher salt is the only way to go.
The larger grains of salt distribute much more easily and they also cling to the meat’s surface. You no longer have to worry about the salt falling off the meat while it’s being smoked and reducing the ultimate flavour.
Another important note to keep in mind is that when using a recipe, if it reads to add seasoning “to taste”, use about 1/8 of a teaspoon of kosher salt per portion. Since kosher salt tastes slightly different from your everyday table salt, the amount you use will also change.
Season ribs vigorously if they’re kept in the fridge
Another important tip to keep in mind if you’re wondering how to season ribs for smoking is to know which temperatures are most complementary to season food. If you’re new to the smoking game then you may not be aware that temperature makes a difference in how it impacts seasoning.
So here’s what you need to know. Chilling food reduces the flavour and aroma. This is why it’s important to make up for that by generously seasoning your food without overdoing it.
Once you’ve smoked your ribs and you have leftovers that you’re saving for another day by refrigerating them, season them with a regular amount of salt before putting them in the fridge. When you’re serving it again, taste it and add more salt if you feel like it needs a bit more.
It’s important to season any meat before preparing it, but it’s also important to make sure that you lock in those flavours if you’re planning to serve them throughout the coming days. If you follow the right steps, there’s no reason why your ribs can’t taste just as good as they were when you took them off the smoker.
Make sure you don’t forget to add a finishing touch
By now, you have solid tips on how to season ribs for smoking, but another important tip is to not depend on the flavour that’s being added by your seasoning. Whether it’s ribs or any other type of meat, you can always make the flavours pop with an extra splash of flavour.
Blend some herbs, garlic, and even some shallots for good measure into some softened butter. Once all the ingredients are blended and you have a nice consistency, grab a spoon and add a dollop of your herb butter to your ribs and let it melt into the simmering meat.
Don’t limit yourself to just adding seasoning directly to your meat and then throwing it on the smoker. There are countless ways to bring out the flavours in your meat.
Knowing how to season ribs for smoking makes all the difference
Seasoning is a crucial part of any cooking process, whether you’re grilling, smoking, or even doing something simple as poaching an egg.
While knowing how to season ribs for smoking depends heavily on the types of quality seasonings, sauces, or rubs you use, there are other ways to add flavour and create great-tasting dishes every time. So try out these tips to bring a burst of flavour to your dishes.