This picture gives a better idea as to how moist they were......
The flavor was great; a nice change from what I've done in the past. Char Siu is also popular for pork butt. Good Luck
Well, had 3 slabs of baby back ribs last weekend. Decided to do one wet, one dry, and one Chinese style BBQ (Char Siu) in the Smokette. I have always liked Chinese style BBQ ribs that you get in a restaurant, however they are usually dry as a bone. The Char Siu marinade was basically water plus the mix. I marinated overnight (tip: I will marinate 48 hours next time for even better pentration). The ribs come out of the marinade absolutely PINK, like something you might find at a Dr. Seuss dinner party. I cooked 5 hours at 225 on the bottom rack, at which time I removed, placed on the grill and painted both sides with a reduced version of the marinade......
This picture gives a better idea as to how moist they were......
The flavor was great; a nice change from what I've done in the past. Char Siu is also popular for pork butt. Good Luck
This picture gives a better idea as to how moist they were......
The flavor was great; a nice change from what I've done in the past. Char Siu is also popular for pork butt. Good Luck
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