Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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
Old 09-01-2007, 09:15 AM   #1
Babbling Farker
icemn62's Avatar
Join Date: 07-10-04
Location: Los Angeles, CA
Default New flavor for ribs

I want to try something new. I am going to cook at least 6 slabs of ribs for the holiday. Just me and the family.

I want to impart onto the ribs an asian flavor.

I was thinking of doing something to the rub, any suggestions.
Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote

Old 09-01-2007, 10:33 AM   #2
big brother smoke
somebody shut me the fark up.

big brother smoke's Avatar
Join Date: 05-03-06
Location: Ventura, CA

I know you said rub, but try making a Q sauce using oyster sauce or some other Asian sauce. I do not like five spice and anise mixed, it makes stuff taste like hotdogs, your mileage may very
Peace and Smoke,

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers and Grizzly Coolers
big brother smoke is offline   Reply With Quote

Old 09-01-2007, 11:26 AM   #3
Take a breath!
Beerwolf's Avatar
Join Date: 06-03-07
Location: Cloverdale, Ca

I dont recall anyone doing anything with Ginger... a little will go a long ways
"Assumption is the Mother of all F___ups!"
Beerwolf is offline   Reply With Quote

Old 09-01-2007, 11:43 AM   #4
is Blowin Smoke!
CajunSmoker's Avatar
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans

My Weber charcoal grilling book has this Asian Rub listed

2 TBS paprika
2 tsp kosher salt
2 tsp ground coriander
2 tsp Chinese five-spice powder
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp gound cayenne pepper

It also has this marinade

Teriyaki Marinade

1 Cup pineapple juice
1/2 Cup low-sodium soy sauce
1/2 cup finely chopped yellow onion
1 TBS dark sesame oil
1 TBS grated fresh ginger
1 TBS minced garlic
1 TBS dark brown sugar
1 TBS fresh lemon juice

either one looks like it would be good on ribs.

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote

Old 09-01-2007, 11:46 AM   #5
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN

marinate the ribs in O.J, soy sauce, ginger, garlic, honey, lemon juice, salt and white pepper for about 45 min. then smoke and baste with some marinade you put on the side
[FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]
lazybonesmoke1 is offline   Reply With Quote

Old 09-01-2007, 12:07 PM   #6
Babbling Farker
Puppyboy's Avatar
Join Date: 07-07-06
Location: Osage City, Kansas

Check out the Sweet & Spicy Strawberry BBQ Sauce in the KCBS cook book. Using it today on ribs. I have great expectations.
Puppyboy is offline   Reply With Quote

Old 09-01-2007, 01:48 PM   #7
bbqjoe's Avatar
Join Date: 01-16-06
Location: Wikieup Arizona

How about some hoisen sauce?
bbqjoe is offline   Reply With Quote

Old 09-01-2007, 02:56 PM   #8
Brian in So Cal
Babbling Farker
Brian in So Cal's Avatar
Join Date: 02-12-07
Location: canyon Country, Ca, 91387

Professer Salt may know a good one also. He gave me a great one for chicken wings.

Blast Off BBQ, Brian K

As a matter of fact I am a rocket scientist!

Just call me Dad.
Brian in So Cal is offline   Reply With Quote

Old 09-01-2007, 05:59 PM   #9
somebody shut me the fark up.
Norcoredneck's Avatar
Join Date: 07-11-06
Location: Norco, Ca.

I bought some Asian sesame teriyaki glaze from Smart and Final for wings. i used it on a slab of ribs and did standard on the other. The teriyaki disappeared. Will definitely do it again.
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote

Old 09-01-2007, 09:15 PM   #10
Full Fledged Farker
Rub-A-Dub's Avatar
Join Date: 08-18-07
Location: seeley, ca

Try to make some "Sweet and Sour" BBQ sauce

1 Smoke-N-Pit offset
1 UDS!!
1 Turkey Fryer
1 Homebuilt reverse flow
1 18" Weber
Rub-A-Dub is offline   Reply With Quote

Old 09-01-2007, 09:56 PM   #11
somebody shut me the fark up.
swamprb's Avatar
Join Date: 10-27-06
Location: Bothell WA

Joe mentioned Hoisin sauce and that could be added to the mix along with some Sriracha (sp) sauce.

I like Mae Ploy brand Thai Sweet Chili Sauce myself, use it alot on chicken and have added it as a glaze on ribs.

Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!
swamprb is offline   Reply With Quote

Old 09-01-2007, 10:01 PM   #12
Professor Salt
is one Smokin' Farker
Professor Salt's Avatar
Join Date: 01-23-07
Location: Orange County, CA

Originally Posted by Brian in So Cal View Post
Professer Salt may know a good one also. He gave me a great one for chicken wings.
The recipe I gave to Brian is for Chinese roast pork, or chashu as it's called in Cantonese. Works equally well on chicken, IMO.

I'm at work right now, so I don't have my own recipe handy. Then again, my recipe calls for a few hard to find Chinese ingredients like fermented tofu and Sichuan peppercorns, so that might not do you any good unless you have a seriously good Chinese market nearby. EDIT: Noticed the OP is in Lakewood, CA, so you do have a market nearby. PM me if want that recipe.

I Googled some recipes on the internet, and this one looked ok. I'd skip the red dye, though. I'd also increase the marination time to at least overnight.

I'd probably bump up that marinade recipe by 3 or 4 times to cook 6 slabs of ribs. I'd also probably set aside a little of the **unused** marinade to make into a finish glaze. Spoon a little of it into honey, to taste, and there's your sauce. Don't be afraid to boost the glaze with a healthy amount of black pepper and superfinely grated ginger in your finish glaze.

Last tip: remember to taste your marinade and err on the side of less sugar, so you don't burn the sugar during a 4+ hour cook for ribs.
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote

Old 09-01-2007, 10:18 PM   #13
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA

Try adding some Fish Sauce to yoursauce mix.
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

Remembering Scott
Bigmista is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
No Flavor... NewBBQer Q-talk 18 05-03-2011 06:53 AM
New Flavor Profile scm1226 Competition BBQ 0 11-05-2010 12:59 PM
Not getting smoke flavor deeman Q-talk 16 08-30-2010 07:52 PM
No Smoke Flavor in Ribs Just Pulin' Pork Q-talk 17 08-31-2008 06:00 PM
so flavor david Q-talk 15 04-01-2004 08:26 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 01:54 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts