Chinese Ribs

[stephn1966]

I wanted to do these with spares but all BJ's had were babybacks.  Marinated in a mix of soy, hoisin and oyster sauces, brown sugar, added a can of crushed pineapple, some pineapple-orange juice, Chinese five spice powder and a few drops of sesame oil.  Smoking with a combination of hickory and orange pellets @ 225 using the 2-2-1 method.  Will be serving them up at about 6 with shrimp fried rice and shrimp egg rolls.

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• stephn1966
• Apr 7, 2013

Ribs marinated and ready for the smoker

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• stephn1966
• Apr 7, 2013

The maverick reading a perfect 225 and the AMNPS smoking nicely (This thing is awesome, if you don't have one order it today.  See you in two hours.

 

[Bearcarver]

Great Start!!!

Sounds Awesome!!!

I love all my Amazing Toys too!!!

Bear

 

[stephn1966]

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• stephn1966
• Apr 7, 2013

Two hours in ready for foil

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• stephn1966
• Apr 7, 2013

Eggrolls wrapped and ready to be fried

 

[dirtsailor2003]

Ribs sound and look great!

 

[kathrynn]

Looks yummy so far!

Kat

 

[stephn1966]

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• stephn1966
• Apr 7, 2013

Glazed and ready for their last hour on the smoker.  Time to fry the eggrolls and make the fried rice.

 

[stephn1966]

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• stephn1966
• Apr 7, 2013

Done and off the smoker, I let the smoker run at 250 the last hour, surprised that I got such a nice caramel crust

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• stephn1966
• Apr 7, 2013

Rice, won't use jasmine rice next time.  It tasted great but even though I made it Friday night and let it dry two days it still turned into mush!  Any ideas from the experts???

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• stephn1966
• Apr 7, 2013

These were awesome, nice smoke and very moist.  I will never eat chinese takeout ribs again!!!

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• stephn1966
• Apr 7, 2013

Dinner is served!!  While there is lots of room for improvement with the rice and eggrolls I wouldn't change a thing about the ribs.  I'm pretty happy with my first attempt at chinese food.

 

[pgsmoker64]

Fantastic Steph!

Thanks for sharing.

Bill

 

[steel hat]

they look awesome

 

[Bearcarver]

All Looks Great from my house!!!

Bear

 

[daveomak]

I use Jasmine..... When I cook long grained rice, I rinse it thoroughly, in cold water, until all traces of white in the water are gone..   Use less than 1:1 ratio of water to rice.... 2 cups rice to 1 1/2 cups water is a good starting point.....  water can be substituted with stock or broth for flavor....  Should be slightly under cooked....  Fluff and store in the fridge for 2 days or longer like you did....  Rinsing removes the starch and it shouldn't stick together.... slightly under cooking will allow it to finish cooking in the egg rolls....   should be a winner.....

I tried cooking rice forever and I now have a rice cooker.... it cooks better than I was ever able to obtain... I use less water than the cooker recommends also...   Heat all the other ingredients first then add the rice at the end....  Overcooked rice sucks... but you and I both know that....   Dave

 

[goodtobeking]

Those are the meatiest baby backs I've ever seen.

 

[dasmoker]

That looks awesome. Going to have to try that, never thought of doing it chinese style. Thanks for sharing.

About the really meaty BB's. The local meat store I buy most of my meat from, for the last 2 years, the only babybacks they ever have are what they call "XL Babybacks", and I really do not like them at all. They don't come out like normal BB's in the end. If I want all the extra meat, then I will get spare ribs. I don't need them in a BB. Also, I am thinking, what gets them to be XL-BB's, cause I sure don't want ribs from a hormonely injected animal. :)  But thats probably not the case. But at least with these XL-BB's, I don't like them.

 

[sound1]

WOW, that sounds like an awesome dish. Just not enough time to try all the ideas you guys keep coming up with