Bob Mann
TVWBB Honor Circle
A couple of week ago, I made Chinese flavored spare ribs.
I St. Louis trimmed two full spare rib racks. I marinated them overnight in a mixture of hoisin sauce, oyster sauce, low sodium soy sauce, cream sherry, water, brown sugar and Chinese five spice.
I cooked them on my 22 1/2" WSM, at 235F, unfoiled for about 2 1/2 hours, then foiled them for about another 2 1/2 hours.
I then glazed them with a mixture of cream sherry, hoisin sauce and honey.
My daughter Delia made sausage bread in her oven (sorry, no BBQ), from pizza dough (bought at my local pizza joint), the meat from sweet Italian sausages and mozzarella cheese.
I grilled some red bell peppers on my S-330. My wife jars them with olive oil, fresh chopped garlic and basil.
I was conservative with the Chinese ingredients, because I was afraid they would be over powering. The taste was good, but weak. Next time I'm going to use more hoisin, oyster sauce, etc and no water.
Overall it was a success and a learning experience.
On the WSM.
Ready to be foiled.
Glazed up.
Rack 1 done.
Rack 1 cut up.
Rack 2 done.
Rack 2 cut up.
Pot of ribs.
Red peppers on the S-330.
Red peppers cooking.
cont . . .
I St. Louis trimmed two full spare rib racks. I marinated them overnight in a mixture of hoisin sauce, oyster sauce, low sodium soy sauce, cream sherry, water, brown sugar and Chinese five spice.
I cooked them on my 22 1/2" WSM, at 235F, unfoiled for about 2 1/2 hours, then foiled them for about another 2 1/2 hours.
I then glazed them with a mixture of cream sherry, hoisin sauce and honey.
My daughter Delia made sausage bread in her oven (sorry, no BBQ), from pizza dough (bought at my local pizza joint), the meat from sweet Italian sausages and mozzarella cheese.
I grilled some red bell peppers on my S-330. My wife jars them with olive oil, fresh chopped garlic and basil.
I was conservative with the Chinese ingredients, because I was afraid they would be over powering. The taste was good, but weak. Next time I'm going to use more hoisin, oyster sauce, etc and no water.
Overall it was a success and a learning experience.
On the WSM.
Ready to be foiled.
Glazed up.
Rack 1 done.
Rack 1 cut up.
Rack 2 done.
Rack 2 cut up.
Pot of ribs.
Red peppers on the S-330.
Red peppers cooking.
cont . . .
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