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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.


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Old 12-01-2012, 01:30 PM   #1
PatioDaddio
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Default I've got a rib hankerin'!

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
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Old 12-01-2012, 01:40 PM   #2
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That sounds wonderful. I love 5-spice-dominated pork. Unfortunately, I'm in the minority in my household.
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Old 12-01-2012, 01:41 PM   #3
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Thanks, we'll see.

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Old 12-01-2012, 04:16 PM   #4
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Looking forward to seeing your results. And, good to see you posting more frequently recently.
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Old 12-01-2012, 05:04 PM   #5
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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. :)
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Old 12-01-2012, 05:13 PM   #6
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Sounds wonderful, keep us posted!
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Old 12-01-2012, 05:17 PM   #7
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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...
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Old 12-01-2012, 05:29 PM   #8
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Hog in the hole! Two racks (on the left) are of Asian persuasion, the third is my Memphis-style.



I apologize for the craptastic cell pic.

John

Last edited by PatioDaddio; 12-01-2012 at 06:02 PM..
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Old 12-01-2012, 05:34 PM   #9
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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

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Old 12-01-2012, 06:43 PM   #10
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Cant wait till their done!
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Old 12-01-2012, 06:56 PM   #11
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What's up with the hanging ribs? Looks like those would be hard to glaze
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Old 12-01-2012, 07:06 PM   #12
PatioDaddio
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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
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Old 12-01-2012, 07:33 PM   #13
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Gettin' close...



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Old 12-01-2012, 08:57 PM   #14
PatioDaddio
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Perfectly done at 3.5 hours. All I need to do is glaze 'em.



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Old 12-01-2012, 10:18 PM   #15
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Look in' really tasty!


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