• Course

    Main course

  • Category

    Meat,
    Vegetables

  • Cooking technique

    Indirect cooking,
    Poffen,
    Smoking

  • Level

    Easy


  • Advance preparation

    30 minutes

  • Preparation

    175 minutes

  • Total

    205 minutes

  • Amount

    8 persons

Livar - Varkensrack

Would you like to serve a truly spectacular piece of meat? You’re sure to steal the show with this smoked rib that you can make in the Big Green Egg. Do take into account that for the best results, the meat should brine for 48 hours. But once the pork rib is in your kamado, you’ll barely have to do anything. After it has smoked for an hour and a half, turn up the temperature of your EGG and add a few sweet potatoes to roast next to it. Then all you have to do is wait until the core thermometer indicates the right temperature. It’s an easy recipe with a big effect!

INGREDIENTS

Brine

  • 1 bulb of fresh garlic
  • 320 g pink salt (Colorozo)
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 3 bay leaves
  • 1 blade of mace
  • 10 green cardamom pods
  • 10 cloves
  • 10 juniper berries
  • 1 tbsp caraway seed
  • 1 tbsp fennel seed
  • 20 black peppercorns

Rib

  • 1 rack of pork with 8 ribs

Sweet potatoes

  • 8 purple sweet potatoes
  • 3 tbsp olive oil
  • 4 sprigs of parsley

Serve with

PREPARATION IN ADVANCE

  1. For the brine, bring 2.5 litres of water to a boil. Halve the bulb of garlic crosswise. Turn off the heat and add all of the ingredients for the brine to the water. Let the brine infuse for about 15 minutes.
  2. Add 2 litres of cold water to the brine and allow it to cool completely before using.
  3. Place the pork rib in the brine. Make sure it is completely submerged. Leave to brine in the refrigerator for 48 hours.

PREPARATION

  1. Light the charcoal in the Big Green Egg and heat, without accessories, to a temperature of 150°C. In the meantime, remove the pork rib from the brine and pat it dry with paper towel. Score the fat in a hatched pattern.
  2. Place 4 Apple Wood Chunks on the smouldering charcoal. Place the convEGGtor and the Stainless Steel Grid in the EGG. Place the pork rib on the grill and close the lid of the EGG. Let the rack smoke for about 1.5 hours; placing the heat shield will bring the temperature in the EGG down to about 110°C. Keep the EGG at this temperature while smoking.
  3. Wash the sweet potatoes and pat them dry. Rub on 2 tablespoons of the olive oil. Wrap each potato in aluminium foil. Heat the EGG to 150°C. Insert the pin of the Dual Probe Remote Thermometer into the core of the meat, and set the core temperature at 70°C. Place the sweet potato packets on the grill next to the pork rib and roast for about 50 minutes until soft. Let the meat cook until the set core temperature has been reached. Allow the white coleslaw to reach room temperature.
  4. Remove the pork rib from the EGG. Remove the sweet potatoes from the EGG and carefully remove the foil. Cut 4 of the sweet potatoes in half, scoop the potato out of the skins and mash with a fork. Mix the mashed potatoes with the rest of the olive oil and add salt and pepper to taste. Cut the rest of the roast sweet potatoes in half.
  5. Serve the pork rib on a nice platter with the white coleslaw and the roast mashed sweet potatoes, with the parsley as a garnish.

 

If you’d like to know more about this product and the history of traditional pork, check out this blog to read all there is to know about preparing traditional pork of the best quality in your Big Green Egg.

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