By Ahumadores Santo Carbón on
Barrel-smoked ribs: juicy, smoky and full of flavor
Barrel-smoked pork ribs, juicy inside with the smoky touch only a barrel can give. Watch the video and make them at home.
These ribs are next level! Juicy inside, with that smoky touch only a barrel can give.
Who would you share these ribs with?
How it's done in the barrel
- Protect the barrel's base with aluminum foil: it won't burn, and cleaning it afterwards takes a moment.
- Light the charcoal in the basket and give it about 10 minutes to catch well before lowering it into the barrel.
- Hang the cuts on the hooks once the barrel is well lit and the thermometer reads above 160 °C.
- Put the lid on and let the heat and smoke do the work. The video shows the recipe from start to finish.
Which barrel do you need?
For home and friends, the 15 and 20 lb barrels; for parties and big gatherings, the 28 and 50 lb ones. Compare them in the size guide.
