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-   -   I've got a rib hankerin'! (http://www.bbq-brethren.com/forum/showthread.php?t=148761)

PatioDaddio 12-01-2012 01:30 PM

I've got a rib hankerin'!
 
I'm hankerin' for some ribs today , so I think I'll get a little funky and go Asian this time. I'm going to hit them with a simple rub with ginger and Chinese five spice then hang them in the PBC. I dreamed up a sweet, spicy, and sticky Asian glaze that's based on my Finger Stickin' Chicken Sauce (search for the recipe).

Off to buy some loinbacks... More to come.

John

Gore 12-01-2012 01:40 PM

That sounds wonderful. I love 5-spice-dominated pork. Unfortunately, I'm in the minority in my household.

PatioDaddio 12-01-2012 01:41 PM

Thanks, we'll see.

John

---k--- 12-01-2012 04:16 PM

Looking forward to seeing your results. And, good to see you posting more frequently recently.

fingerlickin' 12-01-2012 05:04 PM

I love the finger stickin chicken sauce. If this is a success, which I'm sure it will be, I sure hope you don't hold out on us. :)

code3rrt 12-01-2012 05:13 PM

Sounds wonderful, keep us posted!

Daggs 12-01-2012 05:17 PM

I have 2 Boston butts in the UDS and now I want ribs instead. Why is it that you jones for something all week and then someone gets a hankering for something else and all you can think about is the other food?
Sounds great...

PatioDaddio 12-01-2012 05:29 PM

Hog in the hole! Two racks (on the left) are of Asian persuasion, the third is my Memphis-style.

http://img.tapatalk.com/d/12/12/02/nusyguda.jpg

I apologize for the craptastic cell pic.

John

PatioDaddio 12-01-2012 05:34 PM

Here's the really simple Asian rub recipe:

2 Tbsp Sea salt
2 Tbsp Light brown sugar
2 tsp Chinese five spice
2 tsp Black pepper, ground fresh
1 tsp Ground ginger

John

thirtydaZe 12-01-2012 06:43 PM

Cant wait till their done!

jmoney7269 12-01-2012 06:56 PM

What's up with the hanging ribs? Looks like those would be hard to glaze

PatioDaddio 12-01-2012 07:06 PM

It's all about the angle of the dangle. It's pretty neat hangin' your meat! ;)

I'll glaze them just as they come off of the Pit Barrel.

John

PatioDaddio 12-01-2012 07:33 PM

Gettin' close...

http://img.tapatalk.com/d/12/12/02/avaqy2yg.jpg

John

PatioDaddio 12-01-2012 08:57 PM

Perfectly done at 3.5 hours. All I need to do is glaze 'em.

http://img.tapatalk.com/d/12/12/02/e3ynuta7.jpg

John

Corky 12-01-2012 10:18 PM

Look in' really tasty!


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