Zesty Smoked Veal Rib with Fresh Lemon
Nutritional value per serving
Calories420kcal
Carbs2gram
Fat20gram
Protein45gram
Ingredients
- Veal rib rack (bone-in, about 1 to 1.5 kg) - choose fresh, pale pink meat with no off-odor1.2 kg
- Olive oil (extra virgin for best flavor)2 tbsp
- Fresh lemon juice (about 1 lemon) - pick firm lemons with bright yellow skin2 tbsp
- Lemon zest (from 1 lemon)1 tbsp
- Garlic cloves (minced, use fresh cloves without mold or sprout)3 piece
- Fresh rosemary (chopped)1 tbsp
- Salt (preferably kosher salt for even seasoning)1.5 tsp
- Black pepper (freshly ground)1 tsp
- Wood chips for smoking (hickory or applewood recommended)a handful n/a
This smoked veal rib recipe combines the tender, rich flavors of veal with a bright lemon zest that enhances the smoky aroma. It's a straightforward recipe perfect for home cooks who want to try smoking meat with easily accessible ingredients and kitchen tools. Total ingredient cost is approximately $25 (20€ / £18 / ₹1900). Each serving contains about 420 kcal, making it a flavorful but balanced main dish. This recipe is medium difficulty, requiring about 15 minutes for preparation and 3 hours for cooking. It suits a balanced omnivore diet and ensures food safety and quality through recommended internal temperature guidelines.
Preparation instructions
Prepare the veal rib
1Rinse the veal rib rack and pat dry thoroughly with paper towels to remove excess moisture, which helps the smoke flavor adhere. This step takes about 5 minutes.
Make the marinade
2In a bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and black pepper. Mix well to create a fragrant marinade. Preparation takes about 5 minutes.
Marinate the veal rib
3Rub the marinade evenly all over the veal rib rack, making sure to coat both sides well. Cover with plastic wrap and refrigerate for 1 hour to allow flavors to penetrate the meat.
Prepare the smoker
4Preheat your smoker to a steady temperature of 110°C (230°F). Add soaked wood chips to the smoker box or directly on coals as per your smoker type. This preparation takes about 15 minutes.
Smoke the veal rib
5Place the veal rib on the smoker rack bone side down. Smoke for approximately 2 to 2.5 hours, maintaining the smoker temperature at 110°C (230°F). Insert a meat thermometer into the thickest part of the meat halfway through smoking to monitor temperature.
Check for doneness
6The veal rib is safe to eat when it reaches an internal temperature of 63°C (145°F). For safety, remove the meat at this temperature and let it rest for 10 minutes; the temperature may rise slightly during resting, confirming it is safe to consume.
Rest and serve
7After removing from the smoker, loosely tent the meat with aluminum foil and let it rest for 10 minutes to allow juices to redistribute, ensuring a moist and tender result. Then slice between ribs and serve with lemon wedges for extra zest.
Cooking Tips
1Avoid cross-contamination by using separate utensils and cutting boards for raw veal and other foods.
2Soak your wood chips for at least 30 minutes in water before smoking to generate flavorful smoke without burning too quickly.
3Use a reliable meat thermometer to check internal temperature; this is the safest and most accurate way to ensure the meat is cooked properly.
4If you don't have a smoker, you can mimic smoking by cooking the veal in a charcoal grill using indirect heat and placing soaked wood chips on the coals.
Equipment Needed
- Smoker or charcoal grill
- Meat thermometer
- Small bowl for marinade
- Knife and chopping board
- Tongs
- Aluminum foil
- Basting brush (optional)
Grocery Shopping List
- [ ] Veal rib rack (~1.2 kg): Approximately $20 - Choose fresh, pale pink veal with no strong smell.
- [ ] Olive oil (extra virgin): Approximately $0.50 for required amount - Opt for cold-pressed for best flavor.
- [ ] Fresh lemons (2 pieces): Approximately $1 - Choose bright yellow, firm lemons.
- [ ] Garlic cloves (3 pieces): Approximately $0.30 - Use firm cloves without green sprouts.
- [ ] Fresh rosemary (small bunch): Approximately $1 - Pick fragrant and fresh leaves.
- [ ] Salt and black pepper: Minimal cost if already available.
- [ ] Wood chips (hickory or applewood): Approximately $2 (for handful) - Soak before use.
Total approximate cost: $25
FAQ
Can I use a different type of wood for smoking veal?
Yes, you can use applewood, cherry, or pecan as alternative wood chips. They impart a mild, sweet smoky flavor suitable for veal.
How do I know when the veal rib is fully cooked?
Use a meat thermometer and ensure the internal temperature reaches 63°C (145°F). Let it rest for 10 minutes before slicing to ensure safety.
Can I prepare this recipe without a smoker?
Yes, you can use a charcoal grill with indirect heat and soaked wood chips to mimic smoking. Alternatively, use a grill pan and add smoked paprika to the marinade for some smoky flavor.
Should I trim the fat from the veal rib before smoking?
It's best to trim excess fat to prevent flare-ups during smoking, but leave a thin layer to keep the meat moist and flavorful.