I am smoking some ribs now as I talk to you. This is my hoisin sauce experiment. This is what I am doing.
Chinese Dry Marinade
ingredients for 1 servings:
* 3 tb Brown sugar
* 1 ts Salt
* 3/4 ts Ground tumeric
* 1/4 ts Dry mustard
* 3/4 ts Monosodium glutamate
* 1/4 ts Celery seed
Preparation: Combine ingredients and use for marinade for spare ribs and pork.
Chinese wet marinade
1 cup brown sugar
6 T sherry
4 T soy sauce (mushroom)
1 cup hoisin sauce
5 cloves garlic
1t 5 spice powder
2 T sanbal olek
3 T rice wine vinegar
3 T molasses
4 T ketchup
Wet marinade for 2 hours then apply dry rub. No wood. Minion method.
Smoke for 3 hours. 225 degrees or less.
Foil and apply wet and wrap tight. Smoke for 3 hours.
Baste until almost done.
Glaze at the last 20 minutes.
I will let you know how it turns out. 6 hours to go.
Chinese Dry Marinade
ingredients for 1 servings:
* 3 tb Brown sugar
* 1 ts Salt
* 3/4 ts Ground tumeric
* 1/4 ts Dry mustard
* 3/4 ts Monosodium glutamate
* 1/4 ts Celery seed
Preparation: Combine ingredients and use for marinade for spare ribs and pork.
Chinese wet marinade
1 cup brown sugar
6 T sherry
4 T soy sauce (mushroom)
1 cup hoisin sauce
5 cloves garlic
1t 5 spice powder
2 T sanbal olek
3 T rice wine vinegar
3 T molasses
4 T ketchup
Wet marinade for 2 hours then apply dry rub. No wood. Minion method.
Smoke for 3 hours. 225 degrees or less.
Foil and apply wet and wrap tight. Smoke for 3 hours.
Baste until almost done.
Glaze at the last 20 minutes.
I will let you know how it turns out. 6 hours to go.