Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-19-2010, 10:18 PM | #1 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Char-siu Spare Ribs
Today, I decided to try something I have seen in Chinese meat shops, but, that I have never tried. I started with an untrimmed, natural rack of spareribs and trimmed with the goal being what I know as a modified St. Louis rack. I left the rib tips on, as I did not intend to share this rack, so no need to create the rib tips for a cook's sampler. Here is the rack.
You can see the shape of the modified St. Louis cut and the spoils which will become chorizo soon. I prepared the marinade per the recipe here (Linky) with the modification that I did not have ketchup, so I went with some BBQ sauce. The ribs were allowed to marinate for 4 hours. Meanwhile, I fired up the kettle and got a fire going, charcoal and a couple small hunks of cherry wood for smoke. I got the kettle up to 300F, put the ribs in and adjusted everything to get it to smoke along at 300F, shortly after placing the ribs, the rain really came on and the temps settled in at a nice 250F within 30 minutes of the ribs going on. The ribs were allowed to cook for 3 hours unmolested, the temps held steady during that time. At the 3 hour mark, I gave the ribs a brush top and bottom with some glaze, essentially the same recipe as the marinade, but with some honey added. This was allowed to go another 30 minutes, glazed again and allowed to finish at 4 hours. Here is the rack fresh from the smoker. The pink color tells me that the marinade time was adequate, there is no really visible smoke ring, I chalk that up to the marinade penetration and color. The ribs were juicy and tender, with a great char-siu flavor that I was hoping for. The one thing I think I would do differently is up the smoke wood, as it was too subtle for this recipe.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-19-2010, 10:30 PM | #2 |
On the road to being a farker
Join Date: 10-19-04
Location: Long Island, NY
|
looks great and tasty as well!!
__________________
Patrick Working off a 18.5" OTG, 22.5" Weber Kettle, Carson Rodizio Kit and the willingness to learn. Proud owner of the super-duper fast Orange Thermapen |
|
01-19-2010, 10:33 PM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
|
Good post, LA.
|
|
01-19-2010, 11:46 PM | #4 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
|
I made some baby backs a few weeks ago using your marinade except I added some 5 spice powder. It was as close as I could get to a local Chinese place where I grew up. I had these with fried rice. Thanks Bro.
NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 04-21-2011 at 01:47 AM.. |
|
01-19-2010, 11:56 PM | #5 |
Take a breath!
Join Date: 12-26-09
Location: Lynden WA
|
Dang! both posts look good! 5 spice is great stuff too, really changes the whole flavor profile and lets you know it's an Asian dish.
Thanks Gary
__________________
Play with your food,,, PLEASE! |
|
01-20-2010, 03:09 AM | #6 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
Thanks Lando!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
01-20-2010, 06:03 AM | #7 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
|
Those ribs look really good.
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
|
01-20-2010, 07:32 AM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Beautifully done Bob! I don't think the lack of smoke flavor would deter me at all.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
01-20-2010, 07:35 AM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Looks good!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
01-20-2010, 08:11 AM | #10 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
|
That's it! Must have pork tonight. Thanks.
__________________
Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
|
01-20-2010, 08:36 AM | #11 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
|
Wow, that looks fanstastic. Think I might be stealing that one.
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
|
01-20-2010, 08:54 AM | #12 |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
|
Nice to try new stuff,and it work out.
__________________
MILLSY AND I AM A MEATATARIAN |
|
01-20-2010, 08:58 AM | #13 |
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
|
That looks great.
__________________
WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR] |
|
01-20-2010, 09:01 AM | #14 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
|
Looks like a success!!!
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
|
01-20-2010, 09:03 AM | #15 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
Outfarkingstanding!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Tonight's Char Siu on the kettle (pr0n) | R2Egg2Q | Q-talk | 46 | 09-17-2011 10:44 AM |
My attempt at Char siu | anamosity | Q-talk | 19 | 02-23-2011 03:55 PM |
Char Siu and Kalbi smoked wings... | keale | Q-talk | 16 | 02-21-2011 08:13 PM |
char siu redux | ecode | Q-talk | 25 | 12-14-2009 05:12 PM |
Char siu pork | landarc | Q-talk | 52 | 12-03-2009 12:13 PM |
Thread Tools | |
|
|