Smoked Ribs (and sauerkraut)

[redzed]

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.

[Bob K]

Nice looking meaty ribs. That croc looks heavy!!

[redzed]

It is heavy! I have it on heavy-duty casters so that we can move it around and transfer from the garage to the laundry room and then back to the garage again. The sauerkraut is now finished and transferred to plastic pails and into a fridge.