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Old 05-09-2013, 03:26 PM   #14
Big Kahuna
On the road to being a farker
Join Date: 05-19-09
Location: Ottawa, Ontario

I make a Chinese style rib, I will marinate them in a Chinese BBQ sauce overnight. Plenty of recipes to be found on the net. Next day i will partially braise them for about 30 mins then back onto the smoker at low heat. Cook and baste with more BBQ sauce til tender then enjoy. It's hard to keep your hands off these little rib tips.
Chris, close the windows he's smoking again. :mad2:

Nondescript No Name No Warranty No Returns Cheap Kamado Clone
Brand New WiFi Stoker
22.5 Weber OTG
Broil King Sovereign Gasser
Weber Smokey Joe, converted to a Mini WSM
[COLOR=darkorange][B]Orange Thermapen[/B][/COLOR]
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