Char Siu Rib Tips

Discussion in 'Pork' started by disco, Jan 20, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    In my last post (http://www.smokingmeatforums.com/t/241131/marinated-ribs-step-by-step#post_1514259) I did ribs by starting them in a char siu marinade.

    While I was preparing the ribs I was wondering what to do with the end of the ribs that is usually trimmed off but always comes with the ribs so they can charge you more. I have tried treating them like the regular rib section but they always have too much fat and the cartilage and bone makes them difficult to eat.

    I first thought I would cut them to smaller pieces to allow more surface area so the fat would cook out.

    Second, I normally don't foil my ribs but I decided to foil these and go through the 3-2-1 system to give a longer cook which would cook out more fat and be more fall from the bone which would allow the meat to seperate from the bones and cartilege.

    Third, I wanted to use a sweet sauce to allow for a caramelized surface to give them more texture and a good bark.

    As I was using char siu marinade to do the ribs, why not use it to marinate the rib tips and as a sauce at the end?

    I started by cutting the tips into one inch strips with a heavy chef's knife.


    Then I cut the strips to 2 inch lengths.


    I mixed up the char siu marinde:
    • 175 ml (2/3 cup) soy sauce
    • 50 ml (1/4 cup) hoisin
    • 5 ml (1 teaspoon) five spice
    • 8 ml (1 1/2 teaspoon) sriracha (could substitute 3 ml (1/2 teaspoon) hot pepper sauce)
    • 375 ml (1 1/2 cup) brown sugar
    This made enough for the ribs and the rib tips.


    I tossed the rib tips in this and let them marinate overnight, tossing a couple of times.


    The next day I took the ribs out of the marinade, saving the marinade. I preheated my pellet smoker to 225 F and put the rib tips on the grill.



    I let them smoke for 3 hours. Then I put them in a roasting pan. I poured the reserved marinade over them, tossed them in the marinade and covered the pan with foil.




    I put it back in the smoker for 2 hours.

    I took the foil off and put them back on the grill.


    I took them out of the pan and put them on the grill for another hour. Then I took them off and served them.



    The Verdict

    These turned out great. The meat pulled easily away from the bones and cartilege making them easier to eat. Most of the fat had cooked off so you got a great pork taste without trying to separate large chunks of fat. The char siu marinade caramelized on the surface and gave a good bite and texture.

    These were so good I will start saving the rib trimmings for future appetizers when I do ribs from now on.

    Disco
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco I am going to have to try this char siu.the rib tips look great to me and I do not like fat so,I could eat them,so points for cooking the fat out Thanks

    Richie
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job, Disco!

    Another very informative thread!

    Al
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Richie. I think you would like them.
    Thank you! I learned most of my stuff here.
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I will do this soon I have all the ingredients needed. 

    Richie
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I hope you like them as much as we did!

    Disco
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Throwing it together a little different Stay tuned

    Richie
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Cool! I love variations!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yum! looks great Disco! Pass me plate with some sticky rice and a shot of Saki!

    [​IMG]
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the points, Case. The rice isn't the only thing that will be sticky after eating these.

    Disco
     
  11. I'm going to try this recipe. Thanks for sharing
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Going to get my stuff for this weekends smoke,, Thanks Disco [​IMG]

    A full smoker is a happy smoker,,,,,Stay very happy!!!!

    DS
     
     
  13. b-one

    b-one Smoking Guru OTBS Member

    Those look tasty,nice smoke!
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Interesting. Looks like some nice Finger Food. I usually remove the meat. There is a natural seam along most of it that makes it easy. The boneless meat cooks fast. Below is a rack and the meat off the tips in my Char Siu marinade...JJ

     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I hope you like it!
    Thanks for the point, DS.
    Thanks, B1. We did enjoy them.
    Thanks, Chef, I will check that out the next rack.
     
    ak1 likes this.
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, very nice Disco... Not sure what else to say other than it looks just mouthwatering & is on the list to try ! Awesome ! Thumbs Up
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin.
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    Me likey! points for you my friend.[​IMG]
     
  19. Darn! That looks good.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point. AK!
    Thanks REMSR. they were tasty.
     

Share This Page