Smoked barbecue cannabis pork ribs recipe
Last updated Published
Tired of edibles being all about sweet treats like cakes and cookies? Check out our recipe for smoked barbecue cannabis pork ribs! Enjoy!
If you have been known to cannabis for a while, or have been to Amsterdam for instance, you must have had your fair share of space cake and hash brownies. But edibles nowadays come in various shapes and forms, and it is good to know that the market is looking beyond people with a sweet tooth.
How about cannabis burgers? Or cannabis pancakes? Sounds delicious right? Maybe not your best choice for your contribution to the yearly Christmas dinner with the family, but it sure can shake a dinner party up a bit.
Well, we are tired of sweet cannabis infused recipes as well, and found something for all you meat lovers out there. Smoked barbecue cannabis pork ribs. Oh yeah... cooking with cannabis.
N.B. The following recipes are with an estimated amount of marijuana. Remember that edibles can hit harder then you expect, so feel free to judge the amount according to your own experience. It is strongly advised to first learn how to calculate the strength of edibles.
SMOKED BARBECUE PORK SPARE RIBS
Who says you can’t enjoy some barbecue pork spare ribs while slowly getting baked yourself? This could be the hearty meal that you can enjoy on a relaxing Sunday afternoon if you are looking for a unique kind of buzz.
- St. Louis style spare ribs (breastbone cut off)
- Cannabis-infused olive oil
- Salt and pepper for seasoning
- Apple cider vinegar
- Dressing made of a mixture of 50 percent barbecue sauce and 50 percent apple cider vinegar
The first step is to make your meat look more appealing by trimming off some loose fat from the edges. At the same time, you can start heating up your griller up to a temperature of 135 °C/275 °F.
The next step is to season your meat by coating both sides with a thin layer of your cannabis olive oil. After which, you can start seasoning the pork.
From there, you can begin smoking your meat for by cooking it at a lower temperature of 107°C/225°F. While you let it cook slowly, you can spritz it with the apple cider vinegar. The last step of adding flavor is adding the sauce, while the ribs are still slowly smoking on the grill.
The final step would be to wrap the ribs sauce side down onto some tin foil and put it back into the smoker to let it sit for a couple more hours.
Before indulging, check and see how the meat is done using a toothpick, and inserting it into the meat between the bones. If you are satisfied with the result, dig in and enjoy.