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If you are a BBQ enthusiast, it is likely that you already understand the place that wood-smoked ribs have on the Balinese BBQ style landscape. One of them are us, Warung Pondok Madu. For us it is essential to know precisely what kind of wood to use for the smoking process and how different wood choices affect the flavor, texture, and aroma of the ribs differently.
Smoking ribs with wood smoke can impart deep, complex flavors to the meat. Low and slow smoking is a proven way to add more flavor to meat and infuse it with a smoky aroma that goes really well with the usual assortment of sides and Balinese style sauces traditionally served with smoked ribs. To summarize them, below are our list:
It’s a fact – cooking with wood tastes better. Pondok Madu’s signature flavor comes from the use of pure hardwood. We are agree that wood-fired flavor is what they love most about their grill. It simply tastes better than charcoal or gas. Real wood equals exceptional flavor, every single time.
You can grill, smoke, bake, roast, braise and BBQ over a wood fire. The versatility of a word-fire method allows you to cook hot and fast or low and slow.
You can expect great results every time you cook via a good wood-fire cooking method. Consistent temperature gives you consistent results, meaning you can craft food rather than tend to the fire.