Asian Inspired Ribs with Smoked Beans.
Started with Dijon mustard on the ribs then added the rub. Onto the smoker at 250F
After 90 minutes, I spritzed the ribs, then every 30 minutes until I wrapped.
In the meantime, a batch of Beans was whipped up. Started by frying up some bacon, then removed that and used 2 tablespoons of bacon fat to sauté shallots and garlic before adding back the bacon and the rest of the ingredients.
Time to wrap the ribs
4 tablespoons of my homemade smoked butter and a big drizzle of my smoked honey then the ribs meat side down.
The Beans getting stirred every 30 minutes
The ribs went 3 hours to start then wrapped for 1 hour, then unwrapped for the last hour.
The ribs were sauced with 30 minutes to go and 15 minutes to go then rested for a bit while I shut the smoker down and prepped the other things.
DRY RUB
1 cup cane sugar
¼ cup Chinese five spice
¼ cup kosher salt
1 tablespoon dry ground ginger
1 tablespoon granulated garlic
1 tablespoon freshly ground pepper
1 tablespoon dry mustard
SPRITZ
1 cup apple juice
1 cup apple cider vinegar
SAUCE
8 oz of sweet red chili sauce
¼ cup soy sauce
1 teaspoon red curry paste
½ teaspoon sesame oil
½ teaspoon roasted red chili paste
3 drops fish sauce
½ lime juiced
BEANS
6 slices thick-cut bacon, diced
1 large shallot diced
1 Tablespoon garlic, minced
1 cup tomato sauce
¼ cup balsamic vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup Dijon mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 15 oz can black beans
1 15 oz can navy beans
1 15 oz can red beans
Beans smoked for 90 minutes at 250F
Started with Dijon mustard on the ribs then added the rub. Onto the smoker at 250F
After 90 minutes, I spritzed the ribs, then every 30 minutes until I wrapped.
In the meantime, a batch of Beans was whipped up. Started by frying up some bacon, then removed that and used 2 tablespoons of bacon fat to sauté shallots and garlic before adding back the bacon and the rest of the ingredients.
Time to wrap the ribs
4 tablespoons of my homemade smoked butter and a big drizzle of my smoked honey then the ribs meat side down.
The Beans getting stirred every 30 minutes
The ribs went 3 hours to start then wrapped for 1 hour, then unwrapped for the last hour.
The ribs were sauced with 30 minutes to go and 15 minutes to go then rested for a bit while I shut the smoker down and prepped the other things.
DRY RUB
1 cup cane sugar
¼ cup Chinese five spice
¼ cup kosher salt
1 tablespoon dry ground ginger
1 tablespoon granulated garlic
1 tablespoon freshly ground pepper
1 tablespoon dry mustard
SPRITZ
1 cup apple juice
1 cup apple cider vinegar
SAUCE
8 oz of sweet red chili sauce
¼ cup soy sauce
1 teaspoon red curry paste
½ teaspoon sesame oil
½ teaspoon roasted red chili paste
3 drops fish sauce
½ lime juiced
BEANS
6 slices thick-cut bacon, diced
1 large shallot diced
1 Tablespoon garlic, minced
1 cup tomato sauce
¼ cup balsamic vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup Dijon mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 15 oz can black beans
1 15 oz can navy beans
1 15 oz can red beans
Beans smoked for 90 minutes at 250F
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