Smoking Portuguese-Style Ribs

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine is often cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a healthier sweetener, while brown sugar is cost-effective.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: oregano

Thyme offers similar flavor profiles, and oregano is widely available.

Remove the ribs from the Cryovac pack and pat them dry with a paper towel.

Remove the membrane from the ribs using a paper towel for grip.

Place the ribs in a vacuum bag for marinating.

Prepare the marinade by adding garlic, smoked paprika, red wine, and pimento muidu to a mixing bowl and blend.

Vacuum seal the ribs in the marinade and store in the fridge for a couple of days.

After marinating, cut the ribs in half for easier fitting on the smoker.

Preheat the Pit Boss 150 PPS smoker to 475°F.

Place the ribs on the smoker and cook for about 40 minutes, flipping them halfway through.

Sprinkle kosher salt on the ribs shortly before they are done cooking.

Cooking Techniques

Equipment Needed

Spice Level: