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country-style ribs with cheriyaki sauce - q-view pending but need some help!

post #1 of 8
Thread Starter 
my wife and i have always enjoyed "cheriyaki" sauce from world harbors on burgers, steaks, pork chops and other grilled meats:

for quite a few years it was unavailable here in our area and we only recently re-discovered it. since today is our #1 son's 19th birthday, we decided to use it as a finsihing glaze for a big mess of CSRs on the SnP. we're also doing a dozen-and-a-half fresh trout that we caught yesterday (rainbow and cutthroat) and will likely brush the fish with this glaze near the end as well. also will be doing a dozen kielbasas and will simply be cooking these over smoke with maybe a little of my regular pork rub (durkee's st. louis style) on a film of mustard.

question is, this is a mostly-sweet (cherry) and slightly-salty/savory (teriyaki) glaze/sauce. my experience with this sauce while grilling (and also a recent reminder from my buddy RIVET) suggests that salty seasonings such as most rubs will not go too well with sweet sauces or glazes at the end. for this reason, i'm looking for any advice from folks who have used sweet glazes/sauces on their ribs.

i'm considering the last of my variation on mikey's no-salt-no-sugar rub:

1 tbsp mrs dash table blend
1 tbsp granulated garlic
1 tbsp chopped freeze-dried chives
1 tbsp dried basil
1 tbspchili powder
1 tbsp paprika
1tsp worcestershire pepper
1 tsp cumin
1 tsp coriander seed
1 tsp ground mustard powder
1/2 tsp red pepper flakes
1/2 envelope unsweetened black cherry kool-aid

OR i could make a simple rub with cracked black pepper, onion and a little garlic powder (i have no granulated) and paprika.

OR i could get some ideas and suggestions from you good folks and maybe give it a try!

i do plan to slather with a thin layer of mustard and will be smoking over hickory. for fuel i have a bag of RO lump (green bag - excellent stuff) and a back-up bag of kingsford/hickory briqs (that i FINALLY found in our area). i probably won't spritz but if i do it will only be when adding charcoal, turning/rotating or something else and will most likely be with my regular dr pepper/low-salt-soy-sauce-olive oil spritz.

i am open to all suggestons for ideas that will go well with the cheriyaki sauce/glaze that i will apply about half an hour before the end and highlight this unique flavor. the CSRs are the main dish here - everything else (the fish and the kielbasas) are just side dishes and/or stuff to be eaten while the CSRs do the BBQ thang. my usual method for CSRs is appx 6 hours on the SnP, turning etc as needed - no foiling but if i have a good reason to foil i may give it a try.

let the suggestions begin - thank you in advance and q-view will be posted!
post #2 of 8
Thread Starter 
slight change of plan - rather than the kielbasas, i decided to do a 2-lb chub of bologna that i found at the local IGA store last week. i've been wanting to try one of these for quite some time, but due to lack of availability, i haven't been able to.

barring any advice in the next few minutes, i've decided to try durkee's kansas city-style steak seasoning as a "rub" for the CSRs. it does have a little salt, but it is not salty and i think that the rest of the ingredients (cracked black pepper, granulated onion/garlic, crushed red pepper etc. will go well with what we're trying to do here. if i get any advice in the next 15-30 minutes, i'll consider it, but i'm lighting up the charcoal now and need to get moving.
post #3 of 8
I think the above is the better way. The durkees is a good mild rub that should help accentuate and not clash with, the cheryaki...looking forward to your success!!
post #4 of 8
Thread Starter 
alright, rivet - great minds must think alike! we'll be giving the durkee's kansas city steak seasoning a try and hoping for the best:

in order to impart a nice BBQ color, i will also be sprinkling on a generous helping of paprika.

i expect to have meat on by 1130 - will begin counting and q-view then!
post #5 of 8
Thread Starter 
running a few minutes late (As usual) - SnP is just passing 200 degrees internal temperature now and will have meat on at noon.

on a rare suggestion from mrs. taz, i am going to change up my mop/spritz a bit - instead of dr. pepper, we're going to use sunkist (1 cp) along with low-sodium soy sauce (2/3 cup) and olive oil (1/3 cup). this is one that i ahve used before on my florida spare and CSR BBQ and it was a very good choice.
post #6 of 8
Thread Starter 
1200 - meat's on - click the link below for progress and as much q-view as i can produce!

post #7 of 8
Your looking good so far tasunkawitko cann't wait for the finishing pics. What happened to the fish? or am I just earily in the smoke.
post #8 of 8
Thread Starter 
it's a little early yet ~ the fish should only take 2 hours, so i will probably put them on at about 1600 or thereabouts, after the chub is done and the CSRs have had a chance to shrink up a bit in order to open up some room. for those considering upgrading from an ECB to an offset, i say that the SnP is a perfect choie because of all the space on the grate, HOWEVER, you will have so many things to try that you still might run out of space!

temps holding pretty steady at around 225 for now - will move them up a bit as the BBQ progresses. right now, the chub is about to come off soon and will get a pic of it then.
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