Char Siu Country Style Ribs

Discussion in 'Pork' started by bearcarver, May 28, 2016.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Char Siu Country Style Ribs


    I’ve been seeing a lot of Char Siu Pork being posted lately, and it usually looks Great, so I thought I should jump on the Band Wagon!

    I based my Ingredients & Method as close as I could to the Great Char Siu thread that Gary S posted awhile back. (Thanks Gary!!)

    Here is a Link to Gary's thread: http://www.smokingmeatforums.com/t/244927/birthday-char-siu

    It uses more ingredients than most of my Smokes, but Mrs Bear found the ones I needed for me.

    Here’s the Marinade Ingredients:
    1/2 cup hoisin sauce
    1/4 cup brandy (or rum or bourbon) (I used Jim Beam)
    1/4 cup honey
    1/4 cup soy sauce (I used Worcestershire)
    2 tablespoons toasted sesame oil
    4 tablespoons Sriracha
    2 tablespoons powdered ginger
    2 tablespoons powdered onion (I used 1 TBS)
    1 tablespoon powdered garlic
    1/4 tablespoon five spice powder
    1 teaspoon Cayenne Pepper
    1 teaspoon red food coloring

    My Adjustments:
    As for the booze needed, the only thing I had was about 3” in the bottom of a Jim Beam bottle that was about 40 years old.
    That was the best I could do, as I have never been a drinker of hard stuff (only a few Tons of Beer), and this must have been a gift from way back.
    I used Worcestershire Sauce, instead of Soy Sauce (personal preference).
    I also cut the Onion powder down to 1 TBS, instead of 2 TBS (personal taste).

    My Char Siu will be of Country Style Ribs, because we had a Great sale at our Weekly Shopping store “Giant”.
    They had Country Style Pork Ribs for $1.79 per pound, so I bought 2 packs.
    This batch will be from a 3.82 pound pack.


    Prepping:
    I marinated the meat in the above mixture overnight in a large Zip-Lock Bag.
    I used about 3/4 of the Marinade, and saved the rest for the final “Grilling” step of the process.
    Then the next day (Smoking Day) I removed the pieces from the bag, onto Paper towels in a cookie tray. Then I just dabbed the excess marinade off with more paper towels. I did NOT rinse the marinade off.
    Then I put all of the pieces on a sheet of “Q-Matz” on one of my MES 40 Grill Racks.

    Smoking Time:
    12:15 PM—————-Pre-Heat MES 40 to 225°. Also Fill one row of my AMNS with Hickory Dust & light.
    1:00 PM——————Put rack full of meat in Position #2 and AMNS on bottom rack, above the empty water pan.
    3:00 PM——————Check 3 biggest pieces & found them all to be 155° IT.
    3:00 PM——————Due to the pieces being at 155° already, I put them all in a foil pan & covered with foil.
    3:00 PM——————Also turned heat down to 160° to maintain meat temp & hold for final step.
    4:00 PM——————Put pieces of meat on hot grill, coat both sides of all with leftover Marinade, and flip pieces a couple times.
    4:20 PM——————Remove all pieces, after both sides are bubbling, charred & covered with grill marks.

    Serve as is, add sides, slice into 1/4” to 3/8” slices & devour.

    Results:
    Mrs Bear said this Stuff was too Hot.
    Bear Jr said “Not enough Heat”.
    Bear said, “I love it—Perfect !!!”
    Kinda like the other “3 Bears”——“This Porridge is too Cold!!”——Sheeesh!!!
    This Char Siu was Awesome!!

    Thanks for looking,

    Bear




    2 Packs of Country Style Ribs @ $1.79 per pound:
    IMG_0122.jpg

    Closer look to see the Label:
    IMG_0123.jpg

    Ingredients I used in the Marinade:
    IMG_0142.jpg

    All the pieces Marinating in a Zip Lock over night in the Fridge:
    IMG_0144.jpg

    After patting off excess Marinade, Put pieces on Smoker rack, ready for smoker:
    IMG_0147.jpg

    Fill one row plus in my AMNS with Hickory Dust, and light:
    IMG_0146.jpg

    After 2 hours in Smoker @ 225°:
    IMG_0152.jpg

    After Step #2 (Foiling step), onto the Grill with leftover Marinade for glaze on both sides:
    IMG_0154.jpg

    Close-up:
    IMG_0155.jpg

    Time to serve them up:
    IMG_0158.jpg

    Bear’s Supper——Char Siu Pork slices, Sugar Snap Peas, and Steak Fries:
    IMG_0160.jpg
     
    Last edited: Oct 14, 2017
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Mouthwatering jets on full blast!  YUMMMMM! 
     
  3. Hey my friend, what a great job and the Step by Step is Fantastic  They look super tasty

    I'm glad you liked em.    [​IMG]

    [​IMG]

    Gary
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great Bear, nice cook ! Thumbs Up
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good stuff Bear!

    Looks delicious!

    [​IMG]

    Al
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear they look more like Pork Steaks,I will be BBQing tomorrow.Points

    Richie 
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks!

    Bear
    Thank You Gary!!

    Also Thanks for the Guidance!

    And for the Points!!

    Bear
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks great,nice job!
     
  9. That's what I like about this forum lots of good info and sharing 

    Gary
     
  10. I can get country stile ribs right now for .99 a pound, but my wife says she won't eat them because they are dry and have no taste. I have to tell you that I have never made anything that didn't have taste, dry maybe a few years ago when I was guessing at what I now know, thanks to all of you on the Forms. Anyway your ribs look tasty, tender and juicy and I'm tempted to go get some of those .99 cent ribs and give it s try.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Justin!!

    And Thanks for the Points!!

    Bear
    Thanks Al !!

    And for the Points!

    Bear
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Bear!

    Points!
     
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    You got me going on that one Bear... gonna have to try it soon. Thanks for the recipe. Points

     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks b-one!!

    Bear
    Thank You Richie!!

    And Thanks for the Points.

    Bear
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    I'd get a Bunch of them @ 99 cents a pound!!

    CSRs are one of the things that can dry out if you aren't careful. Even these got close, because I didn't check them until 2 hours was up, and the 3 Pieces I checked were already at 155°. That's why I cut the heat down right there. My plan was to foil them, but keep the heat at 225° for at least another hour. Checking them ended up saving them!! Next time I'll put a Maverick probe in the biggest one.

    Bear
    Thank You Case!!!

    And Thanks for the Points!!

    Bear
     
  16. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That looks mouth watering good, John.   Nice job.  I figured it would only be short wait until you tried the Char Siu--just been to much mention of it to ignore.

    [​IMG]

    Gary
     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Seriously... This is the best plate I've seen all week.  Crazy good Bear.  Point! B
     
  18. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Looks great, Bear!

    I think my favorite Chinese place uses CSR, or pork butt for their char siu, and theirs is the best that I have found. But with practice, I'm getting closer.
     
  19. Question, why wouldn't you prob the smallest rib, wouldn't that be the one that will get none and dry out first?
    Randy,
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Much!!

    And Thanks for the Points!

    Bear
    With these, the biggest one isn't much bigger than the average of all of them. There was two that were much bigger, but I cut them in half to keep them all close.

    If I probe the biggest one, by the time that one gets to 145° the smaller ones should be there too. Then they can all jump in the foiled pan & get Happy together.

    They won't start getting Dry until they approach 160°. That's why I was glad when the USDA dropped the "Safe Pork Temp" from 160° to 145°.

    Bear
     

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