My Take on Cali Pacific Rim BBQ (w/pron)

I washed some Baby Backs with Soy Sauce and then rubbed them with dry "Asian Spices" like Coriander & Ginger (of coarse there was also salt, pepper, mustard, nutmeg onion and garlic powder). On to the UDS for three hours before cooking between 200-230* basting them with Yoshida's a couple of times for one last hour. I used a combo of B&B lump, chunks of Hickory and started with Stubbs briquets in the UDS.

Served with garlic stir fried broccolli and pot stickers from Costco (I like finger foods with my ribs. :wink:

landarc said:

Sounds good, looks like, well, looks like you licked your lens before each shot :twisted:

That Teriyaki glaze sounds good, I think Teriyaki ribs are underrated

Click to expand...

It was one of those days.... I fired up the UDS and then opened up a cryo pack of St Luey's that were two weeks past there "sell by" date. They had a little off smell, so I tossed 'em and ran down to the local market and bought the baby backs. Had all kinds of trouble maintaining my temps (it was windy). I wanted to 321 the St Louy's and was gonna wrap them with apple juice, butter and honey before glazing with the Yoshida's, but it wasn't in the cards ~ Next time!

Anyways, I don't post all of pics of all of my cooks, but thought this one was different enough that I should. The blurry photo's were just part of a crazy day where nothing went right, 'cept everybody ate well. :biggrin1: