I hope everyone had a safe and fun holiday with the family!
I spent my 4th with the future in laws and BOY did I have a Grrrrate time
So...I wanted to share with all of you a different way to cook BBQ Pork Spare Ribs...
First off props for Cuskit inspiring me to emulate the Fantastic results he gets when they have been made!!!
I have been longing for these and was totally unprepared!!!! (no Shelly rack, no drip tray, no smoker box, but this is where innovation slaps conventional cooking and common sense in the face!!)
This isn't original in terms of making the ribs but I did inadvertently do things differently from the traditional recipe found at Blue Smoke, the 3-2-1 method and Cuskit's variation as well...
I didn't get all of the membrane lol!
Grabbed the 3lb portion of BBQ spare ribs and soaked them in the Cha Sui marinade available in most Asian food aisles at any supermarket. They soaked for about 16 hours total! Took them outside the frig, preheated the grill but it wasn't holding a 250 degree temp, after adding the wood chips, but the temp settled down, with the left 2 burners on.
...I did not soak the wood chips, just placed them directly onto the grates with the burners on and they smoked right away.
I realized at this moment I didn't have anything to prop the ribs over and indirectly cook them because I thought the warming rack wasn't big enough SO....I grabbed and used the Other warming rack that I got with a slew of spare parts
The meat early on:
I had the drip tray setup at an angle to prop the hood so some smoke could leave the front, and put the ribs on.
While they smoked I made my Mop Sauce and here is where everything went off on a tangent!
----Temps rose to 300, and I said,"screw it!" The ribs cooked for about 1 1/2 hours, and as they did I used these ingredients to make the MOP sauce as follows:
-1/2 cup of the Cha Sui Marinade (the leftover from the marinade used previously)
-5 tablespoons of Ketchup
-1/4 cup of soy sauce
-1/2 cup of honey
-1/4 Kirin Cooking Sake
-1/3 of Pure Maple Syrup
-1/2 cup of Brown Sugar
-5 shakes of garlic powder
-5 turns of fresh ground sea salt
-5 turns of fresh ground black pepper
-3 shakes of onion powder
-5 shakes of Mesquite seasoning
-2 teaspoons of Chinese 5 Spice
Brought that bad boy to a simmer, and it thickened up rather quickly.
