AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Topic started by: DanMan on May 22, 2010, 08:30:02 am
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Any good ideas for country style ribs?
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Indirect heat then finish direct
One of the caterers here in town calls
them "Boneless Ribs"
We have thought about adding them to the menu
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I did some last weekend and they came out awesome. Did em similar to spare ribs. Rubbed em and wrapped overnight. Put them on at 225 for a couple of hours, then wrapped for an hour or so, then turned up the temps basted with BBQ sauce, basted and turned, basted and turned. They were awesome. I used Smooth Moove rub from www.obiecue.com
(http://img.photobucket.com/albums/v231/muskrat89/P5160022.jpg)
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Man those look good! I saw a recipe for a apple bbq sauce I might make that as well.
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Looks Awesome. I'm really hungry now ;D
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I did some last weekend and they came out awesome. Did em similar to spare ribs. Rubbed em and wrapped overnight. Put them on at 225 for a couple of hours, then wrapped for an hour or so, then turned up the temps basted with BBQ sauce, basted and turned, basted and turned. They were awesome. I used Smooth Moove rub from www.obiecue.com
(http://img.photobucket.com/albums/v231/muskrat89/P5160022.jpg)
When you turned up the heat was that direct or indirect heat?
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Indirect. These were in my ProQ so the water pan and everything was still in place, I just opened the dampers up and the temp went to about 350 or so
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Indirect. These were in my ProQ so the water pan and everything was still in place, I just opened the dampers up and the temp went to about 350 or so
I will try that as I have a ProQ as well. I am learning how to use it. I always used wood only in a offset. I am really enjoying the ProQ and now I have a Maverick ET-73, this helps a lot!
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Country Style are my favorite
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One thing I like to do with country-style ribs is to make Chinese-style BBQ pork...you know-- the kind that gets your fingers all red and sticky. :P Most supermarkets carry packets of char siu seasoning in the Asian food section. Just coat the ribs with the marinade and toss them in the smoker. Super easy and something different.
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You can make char siu with country style ribs, pork loin, tenderloin, pork belly, etc. The way I love char siu is in manapua, also in china, char siu bao.
Basic yeast dough Ingredients:
5-6 cups flour
1/4 cups sugar
1-3/4 cups warm water
2 T shortening
1 T yeast
car siu
1 1/2 pounds pork, unsliced
2 tablespoons rice wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons white granulated sugar
3 cloves garlic, minced
1/2 tablespoon hoisin sauce
1/2 teaspoon 5-spice powder
2 tablespoons honey
In a large bowl, mix together rice wine, dark soy sauce, light soy sauce, sugar, garlic, hoisin sauce, and 5-spice powder. Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the fridge.
Smoke till temp hits 145 internal.
Procedure:
Dissolve yeast in water. Add sugar and shortening. Mix in enough flour to make a fairly stiff dough. Knead until smooth. Cover and let rise in warm place for 2-4 hours until double. Manapua Ingredients:
1 lb char siu
1 recipe basic yeast dough
Procedure:
Chop char siu into small pieces. Divide dough into 24 pieces, then flatten with palm of hand. Place one portion filling in middle of dough circle. Pleat edges of circle and press firmly; pleat entire circle in this fashion. Wrap up entire circle and press all edges together to close. Place filled buns on squares of paper and let rise 10 minutes. Arrange buns in a steamer 1/2 inch apart and steam 15-18 minutes over high heat; remove and serve
Mix chinese hot mustard and soy sauce to your liking as a dipping condiment for the manapua.