I've got a rib hankerin'!

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PatioDaddio

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

nusyguda.jpg


I apologize for the craptastic cell pic.

John
 
Last edited:
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
 
What's up with the hanging ribs? Looks like those would be hard to glaze
 
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
 
Thanks, guys. The ribs were great for an early afternoon brainstorm. I'll post the full recipe tonight.

Just off the PBC (just the rub, with no spritzing/wrapping/liquid of any kind):

99a22c4ce532efb410ef22e80cc69987.png


1a61becaa0709b60aa7b202391fe9ee2.png


Finished product:

7bab73148a54b2aac853bfe25a345f4a.png


John
 
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