Red Rib's

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Smoke Blower
Original poster
Oct 20, 2010
Ever since I made Char Siu with a pork loin I wanted to try the marinade on spare ribs. So Super Bowl seemed like a good time for a try. I marinated ribs overnight. Then into the Smoke Vault at 220° using cherry and maple wood for 4hrs then put on a honey glaze that is equal parts marinade and honey. Then one more hr the last hr I increased temp to 250°. Then pulled and rested for 30 min. Here's some pix's.




I also made some ABT'S in my MES with cream cheese, sharp cheddar and crumbled bacon bits and of course a center cut bacon slice wrapped over.


Overall I was pleased with the results. The rib's were pretty close to the rib's I eat at Chinese restaurants. Next time I may add more marinade to sit in overnight and glaze twice.
I remember your pork loin with the red color & have wanted to try it ever since. The ribs look fantastic. I was in a Chinese buffet last week and they had ribs with the red marinade, they were good but I kept thinking they would have been so much better if they had been smoked with the same marinade. Yours look fantastic & I will put them on my to do list. Thanks for sharing.
Fester, Great looking ribs, I remember your pork loin and thinking how good it looked and the ribs look even better!  Keep up the good work and thanks for sharing them with us!

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