The Missus greatly resisted my idea of smoking some ribs when I brought it up yesterday afternoon. Truth be told, she's not a big fan of ribs, at least the traditional dry rubbed Memphis style ribs I usually do. I figured I could get her on my side if I proposed something different, perhaps Asian.
Some years ago, a friend gave me this as a present.
I pulled it off the shelf, and scanned for something that looked good. Actually, a LOT of the recipes in the book looked good, but I decided to go with the Thai one because it had an interesting series of flavors. The Missus was sold, so we were in business!
Other than substituting two jalapenos for the eight serranos the recipe called for, we followed the recipe verbatim. After making the marinade, it looked like this
I took two slabs of BB, removed the membrane, then cut them in half. Both racks were quite a bit meatier on one end, so experience has taught me the less meaty ends cook sooner than the others.
Then we poured the marinade over the ribs, and covered them.
A few hours later, prepped the WSM minion style:
Dumped hot coals in the can:
Pulled can out:
I don't know if this method is any better than just dumping lit coals over unlit, but I read about it years ago when I first heard about the minion method as good way to ensure a nice slow even burn through of the unlit coals. So far, it seems to work very well.
Time to put the ribs on:
Then added several chunks of Kiawe wood:
Time for a cold one!
Leaving all vents open, the WSM temps climbed pretty fast, so as it approached 250, I shut down one vent, leaving the other two about halfway open. The WSM kept a steady 275 throughout the cook, which was what I was hoping for.
After about 1.5 hours:
I pulled the smaller ends at 2.5 hours, with the meaty ones pulled at 3 hours. Resting altogether:
Meanwhile, The Missus got started on assembling ingredients to make some fried rice:
When the rice was done, I began cutting the ribs:
They looked really good!
We served the ribs with the rice:
The verdict? They were excellent! Next time I'm probably going to use the recommended 8 serrano chiles as I like really spicy, but overall, the recipe worked out really well and we'll certainly be doing them again.
Some years ago, a friend gave me this as a present.
I pulled it off the shelf, and scanned for something that looked good. Actually, a LOT of the recipes in the book looked good, but I decided to go with the Thai one because it had an interesting series of flavors. The Missus was sold, so we were in business!
Other than substituting two jalapenos for the eight serranos the recipe called for, we followed the recipe verbatim. After making the marinade, it looked like this
I took two slabs of BB, removed the membrane, then cut them in half. Both racks were quite a bit meatier on one end, so experience has taught me the less meaty ends cook sooner than the others.
Then we poured the marinade over the ribs, and covered them.
A few hours later, prepped the WSM minion style:
Dumped hot coals in the can:
Pulled can out:
I don't know if this method is any better than just dumping lit coals over unlit, but I read about it years ago when I first heard about the minion method as good way to ensure a nice slow even burn through of the unlit coals. So far, it seems to work very well.
Time to put the ribs on:
Then added several chunks of Kiawe wood:
Time for a cold one!
Leaving all vents open, the WSM temps climbed pretty fast, so as it approached 250, I shut down one vent, leaving the other two about halfway open. The WSM kept a steady 275 throughout the cook, which was what I was hoping for.
After about 1.5 hours:
I pulled the smaller ends at 2.5 hours, with the meaty ones pulled at 3 hours. Resting altogether:
Meanwhile, The Missus got started on assembling ingredients to make some fried rice:
When the rice was done, I began cutting the ribs:
They looked really good!
We served the ribs with the rice:
The verdict? They were excellent! Next time I'm probably going to use the recommended 8 serrano chiles as I like really spicy, but overall, the recipe worked out really well and we'll certainly be doing them again.
