Spare Ribs with applewood and B&B charlogs

[Brett-EDH]

First cook using those B&B Charlogs and I added some applewood chunks early in the cook.

St. Louis cut marinated in pineapple frozen concentrate, orange juice and soy sauce for 12 hours. Then basted with a classic spare ribs sauce (hoisin, soy sauce, brown sugar, granulated garlic, 5 spice powder, ground ginger, sesame oil, mirin). Cook temp is 260° F and holding.

 

[Brett-EDH]

Finished them off with a honey glaze and sprinkled with sesame seeds. Served them with homemade bacon navy beans and potato salad.

 

[JohnTak]

Wow those look amazing! What was the smoke time and total cook time? I'm drooling thinking about it.

 

[Brett-EDH]

Wow those look amazing! What was the smoke time and total cook time? I'm drooling thinking about it.

The applewood smoked for about 40 mins or so. As you can see it was a heavy smoke, by design. I used 4 baseball size chunks of wood. The smoke imparted a very nice flavor in such a short time.

Cook temp was around 260°F consistently. Three of the four half racks were pulled off around 2 hours in with a probed temp of around 178-184°F on those three racks. The larger, meatier rack was left on another 20 mins due to being 160-164°F in different areas. It was a much meatier slab thus the extra time.

The ribs were tooth tender and pulled off the bone nicely, without any pulling or being bouncy/chewy. Basically a perfect bite and not being fall off the bone which I don’t really like.

The glaze was honey thinned with some hot water till the honey was runny. I mixed the glaze in the same bowl the original sauce was in for added flavor and my laziness to only wash one bowl and brush.

After pulled and put in the pan, I sprinkled sesame seeds and let the ribs rest, tented for 10 mins before slicing.

Here’s the sauce recipe of which I’ve modded by adding sesame oil, mirin, extra 5 spice powder and more brown sugar than listed. I wanted the sauce to be evenly balanced with salt and sweet and the sesame oil really adds that nutty flavor and since heat levels are below the oil’s smoke point, the sesame oil retains all its flavor.

Takeout-Style Chinese Spare Ribs

Get Takeout-Style Chinese Spare Ribs Recipe from Food Network

www.foodnetwork.com

 

[JohnTak]

Thanks for the quick answer! My wife has me do an asian style rib but it is parboiled . I have been wanting to do an asian style rib in my Weber Kamado without the parboil. So thank you for giving me the process and I hope I can change her mind

 

[Brett-EDH]

Thanks for the quick answer! My wife has me do an asian style rib but it is parboiled . I have been wanting to do an asian style rib in my Weber Kamado without the parboil. So thank you for giving me the process and I hope I can change her mind

This will make you a superstar. Forget the parboil. This method and recipe is crack. True Asian restaurant style does this deep fry style. My recipe/methodology is BBQ with authentic Asian flavors.

Here’s another quality recipe if you want to blend flavors and ideas: https://thewoksoflife.com/takeout-style-chinese-spare-ribs-take-2/

Their entire website if chock full of authentic recipes (Americanized). I’ve cooked a bunch of their recipes and flavors are spot on.

 

[Jeff Boudman]

Good looking ribs and beans!
Did you make the beans from scratch?

 

[Brett-EDH]

Good looking ribs and beans!
Did you make the beans from scratch?

Thank you. Yes, the beans are from scratch and very easy to make. Lmk if you’d like recipe info.

 

[Jeff Boudman]

Thank you. Yes, the beans are from scratch and very easy to make. Lmk if you’d like recipes info.

I’d appreciate the recipe information.
Thank you.

 

[Brett-EDH]

I’d appreciate the recipe information.
Thank you.

I will add it here for you today. Just need some time to get my brain workin. Just awoke, west coast time

NOTE: I cook by eye and to taste so feel free to adjust this recipe to your liking.

Ingredients:
2 cups dried navy beans, combed through to remove any stones, and soaked overnight
12 oz (or however much you want) chopped uncooked bacon
1 medium yellow onion minced or well chopped
3 garlic cloves minced
3 Tbs smoked paprika
1 cup packed brown sugar
10-12 good shakes of Worcestershire sauce - this is umami flavor so start with less and you can always add more
1/4 cup yellow mustard
2 Tbs mustard powder
black pepper to taste
water - enough to cover the beans and 1.5 inches above the beans

Method:
soak beans overnight or boil water and then place dried beans in boiled water to soak for at least 90 mins.
discard soaking water and gently rinse soaked beans and drain all water
chop bacon into bite size pieces or to desired size
saute chopped bacon in stockpot large enough to make this recipe in (I use an 8 qt pot) and render some of the bacon fat - medium to medium high heat - i prefer to just cook the bacon to not raw and not fully cook it as it will cook in the sauce when simmering, and still be bacon-like in the sauce
add chopped onions and garlic to the bacon and saute until onions are softened - medium heat
add paprika to this bacon onions garlic rendered fat mixture. cooking the paprika like this releases its color into the oil and mellows the paprika flavor.
add the beans and enough water to cover the beans by 1.5 inches to the bacon mixture
add the brown sugar, Worcestershire, yellow mustard, mustard powder and some black pepper to taste, all into the beans and water mixture.
stir gently to combine all ingredients and taste the mixture for your desired profile
the flavor should be an even blend of sweet, savory with a hint of mustard.
DO NOT overseason at this stage as your flavors will concentrate as this all reduces in simmer mode.
if you're seeking more salt flavor, add more Worcestershire; sweeter, add more dark brown sugar; more vinegar, add more yellow mustard; but don't overdo it as all these flavor will concentrate as you cook the beans.
bring to a boil, uncovered, and then reduce heat to a simmer.
simmer the beans for 4 hours, stirring every 30-45 minutes to ensure your beans aren't sticking to the pot and burning. you can adjust your flavors as the beans simmer to refine the desired profile.
this slow simmer, uncovered, will allow the beans to fully cook, the sauce to reduce and the flavors to concentrate .

i like to simmer for 4 hours on cook day and then refrigerate the beans overnight. this way the beans will become red as they cook and absorb the sauce. and then i reheat the beans on serving day for 1 hour by bringing them to bubbling and then slow simmer.

if you're cooking and serving same day, just cook the beans for 5 hours on simmer or until desired thickness of the sauce.

some people prefer to bake these in the oven. i prefer the cooktop pot method as it allows me to taste and monitor the beans for doneness. there's nothing worse than overcooked, broken down, sloppy beans. although i'm sure someone probably likes that.

feel free to ask any questions. i cook by look, feel, taste and smell so this is a first to actually document my recipe. and if you doubt any amounts herein, start with less and add more as you go, except for the bacon. one cannot get bacon wrong so add as much as you desire.

 

[JohnTak]

Sounds really good! Another recipe I can add to my book. No more Bush beans

 

[Brett-EDH]

Sounds really good! Another recipe I can add to my book. No more Bush beans

that was the goal, zero purchases of canned garbage beans. you'll actually have BACON in your beans versus a picture of one bacon piece on their can label. ahhahahaha. I'm betting that these will freeze well too, especially if you cook for 2 hours, then freeze, then finish cook on reheat. the beans reach "done" at around hour 3, so the beans would be durable in the freezer and not mush-out.

please share your feedback if you make them. i want to ensure this post is accurate for the masses (flavors).

and we're not too far in miles from each other. we're just up the hill from Sacramento off of 50.

 

[Doug Selman]

How did you like the Charlogs?

 

[Brett-EDH]

How did you like the Charlogs?

Very much. I just wrote a brief review in the Charcoal thread that’s been active of late. Check it out.

Post in thread 'What is everyone's favorite charcoal?'
https://tvwbb.com/threads/what-is-everyones-favorite-charcoal.87891/post-987685

 

[JimK]

Those look fantastic. Thanks for sharing that recipe.

 

[AlWielgosz]

I will add it here for you today. Just need some time to get my brain workin. Just awoke, west coast time

NOTE: I cook by eye and to taste so feel free to adjust this recipe to your liking.

Ingredients:
2 cups dried navy beans, combed through to remove any stones, and soaked overnight
12 oz (or however much you want) chopped uncooked bacon
1 medium yellow onion minced or well chopped
3 garlic cloves minced
3 Tbs smoked paprika
1 cup packed brown sugar
10-12 good shakes of Worcestershire sauce - this is umami flavor so start with less and you can always add more
1/4 cup yellow mustard
2 Tbs mustard powder
black pepper to taste
water - enough to cover the beans and 1.5 inches above the beans

Method:
soak beans overnight or boil water and then place dried beans in boiled water to soak for at least 90 mins.
discard soaking water and gently rinse soaked beans and drain all water
chop bacon into bite size pieces or to desired size
saute chopped bacon in stockpot large enough to make this recipe in (I use an 8 qt pot) and render some of the bacon fat - medium to medium high heat - i prefer to just cook the bacon to not raw and not fully cook it as it will cook in the sauce when simmering, and still be bacon-like in the sauce
add chopped onions and garlic to the bacon and saute until onions are softened - medium heat
add paprika to this bacon onions garlic rendered fat mixture. cooking the paprika like this releases its color into the oil and mellows the paprika flavor.
add the beans and enough water to cover the beans by 1.5 inches to the bacon mixture
add the brown sugar, Worcestershire, yellow mustard, mustard powder and some black pepper to taste, all into the beans and water mixture.
stir gently to combine all ingredients and taste the mixture for your desired profile
the flavor should be an even blend of sweet, savory with a hint of mustard.
DO NOT overseason at this stage as your flavors will concentrate as this all reduces in simmer mode.
if you're seeking more salt flavor, add more Worcestershire; sweeter, add more dark brown sugar; more vinegar, add more yellow mustard; but don't overdo it as all these flavor will concentrate as you cook the beans.
bring to a boil, uncovered, and then reduce heat to a simmer.
simmer the beans for 4 hours, stirring every 30-45 minutes to ensure your beans aren't sticking to the pot and burning. you can adjust your flavors as the beans simmer to refine the desired profile.
this slow simmer, uncovered, will allow the beans to fully cook, the sauce to reduce and the flavors to concentrate .

i like to simmer for 4 hours on cook day and then refrigerate the beans overnight. this way the beans will become red as they cook and absorb the sauce. and then i reheat the beans on serving day for 1 hour by bringing them to bubbling and then slow simmer.

if you're cooking and serving same day, just cook the beans for 5 hours on simmer or until desired thickness of the sauce.

some people prefer to bake these in the oven. i prefer the cooktop pot method as it allows me to taste and monitor the beans for doneness. there's nothing worse than overcooked, broken down, sloppy beans. although i'm sure someone probably likes that.

feel free to ask any questions. i cook by look, feel, taste and smell so this is a first to actually document my recipe. and if you doubt any amounts herein, start with less and add more as you go, except for the bacon. one cannot get bacon wrong so add as much as you desire.

Thank you sir, I will give this a try.

 

[Brett-EDH]

Thank you sir, I will give this a try.

You’re very welcome. Feel free to feedback your thoughts. Always looking to improve.

 

[Jose Suro]

First cook using those B&B Charlogs and I added some applewood chunks early in the cook.

St. Louis cut marinated in pineapple frozen concentrate, orange juice and soy sauce for 12 hours. Then basted with a classic spare ribs sauce (hoisin, soy sauce, brown sugar, granulated garlic, 5 spice powder, ground ginger, sesame oil, mirin). Cook temp is 260° F and holding.

That last picture is the winner! They look mouth watering!

Best,

Jose

 

[Brett-EDH]

That last picture is the winner! They look mouth watering!

Best,

Jose

Thank you, Jose. They’re a big hit here at home. Hopefully you’re inspired to make them. And they taste even better the 2nd day.

 

[ChuckO]

Awesome cook! I'm going to buy that BBQ when I retire in 3 years. It will likely be my one and only charcoal grill. Keep the cooks coming