Henry Rifle Forums

Took a slab of spareribs and split them into individual pieces, cured them in the fridge for a week just like a pork belly, smoked em for 4-5 hours with maple wood until almost fall off the bone done. Yummy, yummy.

Cured them with what?

1 Gallon water
1 Cup white sugar
1 Cup brown sugar
1 oz. Prague powder #1
Place meat in a food safe container cover with above mixture and allow to soak in the refrigerator for 5-7 days rinse and smoke.