First go at country style ribs (aka ribends? Rib-end-loin?? [emoji]128516[/emoji] so many names I seem to stumble across for this cut of meat)
This is the recipe (as I remember anyways [emoji]128512[/emoji])... So I guess, this is the guideline:
The wet rub (left on overnight) :
1tbsp Ginger
1tbsp Hoisin
1/4tsp Garlic salt
1tsp Light soy
1tbsp Rice vinegar
1/2tsp White pepper
1tsp Onion powder
1/2tsp Chinese 5spice powder
Smoked at 225°for about 2.5hrs (until IT175°f) **wishing I took a photo at this point..it was gorgeous.
Removed ribs to foil with 1tbsp Hoisin, 1.5tbsp honey, 1tsp rice vinegar, 1tbsp sesame seeds (or you could use 1/2tsp sesame oil). Spread that around on all ribs. Foil it tight. Finish for approx 2hrs at 225°f. (IT approx 200°? Not sure , didn't measure temp at end.)
Rest, while still wrapped for about 45min.
I ended up cutting this up and topping a veg/noodle stir fry! I would recommend trying something like this , next time they have country style ribs or even loin chops or something. Going to try this rub on a chicken one of these weeks too!
This is the recipe (as I remember anyways [emoji]128512[/emoji])... So I guess, this is the guideline:
The wet rub (left on overnight) :
1tbsp Ginger
1tbsp Hoisin
1/4tsp Garlic salt
1tsp Light soy
1tbsp Rice vinegar
1/2tsp White pepper
1tsp Onion powder
1/2tsp Chinese 5spice powder
Smoked at 225°for about 2.5hrs (until IT175°f) **wishing I took a photo at this point..it was gorgeous.
Removed ribs to foil with 1tbsp Hoisin, 1.5tbsp honey, 1tsp rice vinegar, 1tbsp sesame seeds (or you could use 1/2tsp sesame oil). Spread that around on all ribs. Foil it tight. Finish for approx 2hrs at 225°f. (IT approx 200°? Not sure , didn't measure temp at end.)
Rest, while still wrapped for about 45min.
I ended up cutting this up and topping a veg/noodle stir fry! I would recommend trying something like this , next time they have country style ribs or even loin chops or something. Going to try this rub on a chicken one of these weeks too!