St Louie WSM

[danbono]

Smoking some St Louis ribs on my WSM 22 today It is 95 degrees here in North Jersey. Don't know if I even need a fire in the WSM.��. 1. Full rack with a new rub I'm trying
2 (2) half racks 1 with a Chinese BBQ sauce the 1/2 with a Char Siu sauce.
Dan

 

[flatbroke]

you sauce them before smoking?

 

[danbono]

you sauce them before smoking?

No two were in marinade over night. The other just a rub.
Dan

 

[flatbroke]

Awesome

 

[RiversideSm0ker]

You've got yourself a pretty nice start there. Looking forward to the end results.

George

 

[SmokinLogs]

Looks good. Keep us updated on how they turn out!

 

[danbono]

Hi All The results are in not too good. Smoked for 4 hrs at 250* with Royal Oak Charcoal & 4 chunks of Apple wood. They came way too dark for my taste. Both Asian sauces were very salty, in to the garbage they will go. The one with plain rub one was really good, will be using it again.
Dan
The ones in the center were the rubbed ones,1/2 had a glaze.

 

[SmokinAl]

Fine looking ribs my friend!
Al

 

[danbono]

Thanks The Chinese ones weren't so good/salty.. Still searching for a good Chinese sauce/marinade..

 

[sauced]

Too bad, they all look real good.

 

[danbono]

Thanks.Better next time :)
Dan

 

[hyphen]

Being Korean myself, I wouldn't trust a Chinese brand to make a good bulgogi/galbi marinade. It's like asking the British to make a good authentic north carolina bbq sauce. Korean BBQ is a broad term and marinades vary depending on the type and cut of meat. The marinade you bought is their attempt at making a galbi marinade which is meant for flanken cut short ribs or skirt steak. I say "attempt" because galbi is meant to be more sweet rather than salty and the marinade is not supposed to be that viscous/slimey. My mom always used a lot of minced garlic, soy sauce, a little vinegar, Sprite (yes the soda), and pureed asian pears in her marinade.

If you want to try a different approach next time I would try looking into a recipe for daeji bulgogi (pronounced deh-ji bool-go-ghee) marinade which is used for spicy bbq pork (it's not really that spicy imo). Hmm... I may just have to try that myself with a rack of ribs now.