26 European-style ribs - Borniak

European-style ribs

European-style ribs

European-style ribs are characterized by a deep, herbal aroma and a subtle sweetness. They are usually served with simple sides such as roasted potatoes or fresh seasonal vegetables, which highlight the natural flavors of the meat. 


  • 700 g of ribs
  • 2 teaspoons of salt
  • 2 teaspoons of ground nutmeg
  • 2 teaspoons of ground cloves



  1. Do not remove the membrane from the ribs.
  2. Season the ribs on both sides with salt, followed by nutmeg and ground cloves.
  3. Heat the smoker to 120°C and activate the smoke generator with beech wood chips.
  4. Insert a hook into the second rib and hang in the smoker.
  5. After 4.5 hours, remove the ribs and allow the meat to rest before serving, the internal temperature of the meat should be 94°C.

You can serve the ribs with potatoes and sauerkraut.

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