Today's fare... Beef Ribs marniated in hoisin Sauce

Discussion in 'Beef' started by danbury, May 31, 2008.

  1. danbury

    danbury Smoking Fanatic

    I've never been a real big fan of beef ribs. I've done them on and off dozens of times and it's not that they ever turned out bad, I much prefer the results of my labor to other things, namely pork and chicken.

    Today I decided to give them a shot on my UDS. I marinated them in a hoisin garlic sauce for about an hour, sprinkled them with fresh cracked black pepper and a little kosher salt. I'm going to do them using the 3-2-1 method. Here's the before pic. "After" pic(s) to follow later today.

  2. tmw611

    tmw611 Smoke Blower SMF Premier Member

    Hey Danbury, looks promising. I'venot done beef ribs yet. I keep eyeballing them as I pass by. One day I will give it a shot. I look forward to seeing how your smoke goes.
  3. danbury

    danbury Smoking Fanatic

    Thanks T.H., I'll do that. I've got my pit stabilized at about 225 right now. I'll turn them at one hour and play it by ear at that time. Other than the pit temperature, I do ribs by "feel". I just don't trust sticking thermometers in something that the probe is either up against the bone or close to it. This is where the years of doing ribs in one way or another, pays off I guess.
  4. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    what's hoisin sauce?
  5. danbury

    danbury Smoking Fanatic

  6. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    What a great idea for smoking ribs! I can't wait to hear about the ribs and how yummy they turn out...
  7. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    dont see too many beef rib posts, this one certainly looks like it off to a good start. cant wait to see finish qview. will ck back for results!!!
  8. danbury

    danbury Smoking Fanatic

    The one hour mark. Looks like I'll be taking Texas-Hunter's advice and going 2-2-1 at this point.

  9. danbury

    danbury Smoking Fanatic

    They're done. Nothing other than hoisin sauce, some salt and pepper used. Only used 1 chuck of hickory for a light smoky flavor.

  10. dingle

    dingle Smoking Fanatic OTBS Member

    Danbury, have you tried them yet? If so how did they turn out?
  11. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Those looked really, REALLY, good!!! As with some others in the thread, I've not done beef ribs either but am a huge fan of hoisen sauce. Great idea and great looking Q! Points!
  12. danbury

    danbury Smoking Fanatic

    Sorry I didn't "rate em" in my last post, but I was in a hurry to get to eating them.

    First of all, thanks to Texas-Hunter. I think if I had went 3-2-1 on them, they surely would have been dry. As it was, I went 1.5-2-1 on them and sauced them again with the left over hoisin sauce I had. I did not use a meat thermometer but I did watch my pit temperature and kept it at 225 with it sometimes creeping to 250 I think in part to it being a sunny day on that black barrel.

    I knew they were getting close and checked them every 15 minutes till a piece of meat pulled clean off.

    All in all... the hoisin sauce is the way I'll go next time. I don't think I'll change a thing where as beef ribs are concerned. The taste was about as perfect as I could imagine for beef ribs and very tender.

    Side note... about 2 hours before I pulled them off, I wrapped a couple of small sweet potatoes and some fresh corn on the cob in tin foil and places around the perimeter of my grill. I was sort of hesitant about the sweet potatoes not being done, but they were.

    I'm full as a tick and quite content.
  13. audioxtremes

    audioxtremes Smoke Blower SMF Premier Member

    I love me some hoisen sauce. Should be some good ribs. I always thought you didn't cook beef ribs as long as you did pork.
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Very nice [​IMG]
  15. supervman

    supervman Smoking Fanatic

    I didn't read the wikipedia portion.
    Basically they call Hoisin sauce "Chinese BBQ Sauce".
    I use it in WOK dishes all the time.
    LOVE Oyster sauce as well.
    I'll have to post my chinese green beans recipe.
    Green Beans, Oyster Sauce, Bacon.
    Oh shucks, here it is.


    3-6 Garlic Cloves OR 3 Tsp. Minced Garlic
    1 Bottle of Oyster Sauce Pinch of Salt

    Fill a Large Pot 3/4 full of water and bring to a boil on HI Heat.
    Add a Pinch of Salt to the Water ( It will help GREEN the Beans)
    Blanch the Beans until Tender Crisp ( About 5 Min)
    Drain & Rinse in COLD Water (Blanch and SHOCK)

    In a Large Frying Pan cook the Bacon Till Brown.
    Cool Bacon on a Paper Towel Lined Plate and Set Aside.
    RESERVE 1/4 of the Bacon Drippings.

    In a Large Wok or Frying Pan Heat the Reserved Bacon Drippings.
    When Hot, Add Green Beans, and Toss with Garlic.
    Stir Fry until cooked through ( About 5 Min)
    When Beans are ALMOST warm, Toss w OYSTER SAUCE.
    Transfer to a warm Platter and Top w Bacon Bits.

  16. danbury

    danbury Smoking Fanatic

    Aye, I've been using hoisin sauce, oyster sauce, fish sauce and a bunch of others over the years in my wok cooking too. Just never applied any of it to my bbq before. Just seemed like the thing to do with some beef ribs.
  17. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice looking smoke.. they look real tasty..

    I have not tried beef ribs either? every time I go to buy some my wife tells me I don't like them?? I don't ever remember eating them before???
  18. danbury

    danbury Smoking Fanatic

    For me I have to be in the mood for them. I'd much rather put the time and effort into something else, but I had a taste for them and was curious about using the hoisin sauce.

    They can be sort of tricky to do in that there is a fine line between getting them juicy or end up with dried meat stuck to the bone. Towards the end you sure don't want to turn your back on them for very long. Had I not listened to someone earlier in this thread when I put them on, I may have ended up with jerky on a bone. I've done them quite a few times over the years with good successes as well as some dismal failures when one too many beers gave me the sense of waiting too long.
  19. flash

    flash Smoking Guru OTBS Member

    If you can't find the Hoisin, try Mojo. It is just fabulous on beef ribs.

    Yeah, no 3-2-1 on beefies. I think I average 4 to 4 1/2 hours tops. Medium to medium rare. [​IMG]
  20. charlied20

    charlied20 Fire Starter SMF Premier Member

    Can someone explain the 3-2-1 method in more detail. Thanks.

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