Char Siu ribs

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chestnutbloom

Smoking Fanatic
Original poster
Feb 4, 2014
328
27
Sarasota, FL
Hi, I'm starting some Char Siu type ribs in the smoker today. From what I've read they are traditionally not smoked but I am feeling rebellious today!
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   I'm using a marinade recipe from Chef JimmyJ.

~~Char Siu... Chinese Roast Pork/Spare Rib Marinade 1/2 C Soy Sauce , low sodium(Kikkoman Green cap) 1/2 C Brown Sugar 1/2 C Shaoxing Wine* or Mirin 1/2 C Hoisin sauce, Koon Chun* is best. 1/2 tsp 5 Spice Powder or more to taste 1 Tbs Grated fresh Ginger 1 tsp Minced fresh Garlic 1 Tbs Red Food Coloring 1 tsp Sesame Oil (optional) Makes about 2 Cups or enough to cover 1 Rack of Ribs and Tip meat. I doubled it. Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart. Combine all ingredients and marinate the meat a minimum of 2 days longer is better

I left out the brown sugar and wine but added 1/2 cup Jim Beam.


Sliced up some baby backs into the marinade for about 19 hours.


Ready for the smoker. Also doing a small slab of spares soaked in Galbi, Korean BBQ sauce.

I've got them in at 230F and will post up in a bit! 
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