Hosin Sriachai Pork Ribs

[smokin vegas]

20170610_140810.jpg

• smokin vegas
• Jun 12, 2017

20170610_140848.jpg

• smokin vegas
• Jun 12, 2017

Ribs were brined in water, dark brown sugar, onion and garlic powder, salt, cure#1, and water for five days,  

I made a sauce of 

1/2 cup hoisin sauce
1/2 tablespoon Sriracha sauce
1 tablespoon dark brown sugar
1 tablespoon soy sauce

1/4 teaspoon Jamaican Seasoning
Pinch of salt
1 tablespoon oil

Basted ribs with sauce and smoke for 2 hours at 180 degrees and 1 hour at 220 degrees.  The ribs were done but really needed another hour in the smoker.  The Hosin Sauce really made the flavor of the meat pop.  Was so so good!

 

[red farr]

...I see you did babybacks ...have you used this method with spareribs ?

Red

 

[SmokinAl]

Those ribs look absolutely delicious!

I agree that 3 hours at those temps weren't quite long enough.

But I have to give you a point anyway!

Congrats on making the carousel!

Al

 

[dlarrick]

those ribs looks great and has me very interested about that flavor.  I think this would be a hit at my house.  Can you provide the recipe breakdown for the brine?

 

[smokin vegas]

No just the baby back. The ribs should have been smoked longer but they were done all the way through.

 

[smokin vegas]

• 1/4 cup kosher salt
• 1 cup packed brown sugar
• !/2 Tablespoon Onion Powder 
• 1/2 Tablespoon Garlic Powder
• I doubled the recipe and brine 2 racks of ribs and a chicken.

• 4 cups water
• 2 teaspoons cure #1 (I order this off Amazon it is sometimes hard to find)

 

[gary s]

Great looking Ribs   Had to be Fantastic  

Gary

 

[smokin vegas]

They were I finished them off.  Baugh ha ha! I beat my honey them!  He got the tri tip left overs not a bad second choice though.  Tri tip was amazing.

 

[phodog]

Thank you Al. Appreciate you help

 

[b-one]

Nice looking ribs they must have been tasty!