Char Siu Country Style Ribs

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
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Macungie, PA
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:
Hey my friend, what a great job and the Step by Step is Fantastic  They look super tasty

I'm glad you liked em.    
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points1.png


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

Richie 
 
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.
 
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.
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
Looks tasty Bear!

Points!
Thank You Case!!!

And Thanks for the Points!!

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

Thank You Much!!

And Thanks for the Points!

Bear
Question, why wouldn't you prob the smallest rib, wouldn't that be the one that will get none and dry out first?
Randy,
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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