Dinner prep for my guest tonight

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I need that rib recipe right now :marseychef:

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So those char siu ribs are slightly lazy. I use a packet of premix Noh char siu spice for that bright stereotypical chinese rib color.

https://i.rdrama.net/images/1737753185SBjJJ7TV4a0rCw.webp

I add a little bit of extra five spice to this - mix half of the packet with just a bit of orange juice (like 1/4 cup) to make a thin sauce to marinate the ribs in; wrap them in plastic overnight.

Put them on the smoker for 3 hours @ 220F. Take them off, double wrap in foil, and spritz with some apple cider vinegar. Throw in the oven for 2 hours @ 225F. At about 1:30 hr point go ahead and mix the remaining spice packet and more five spice with some orange juice in a small pot and cook it down to almost a syrup/tacky sauce.

Once the ribs hit 2 hours in the oven, uncover them and baste with the sticky syrup - put them back in the oven uncovered for another 30 min to an hour.

Waa laa

:#marseyguyfieri:


https://i.rdrama.net/images/17308113587099795.webp

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Thanks chef, that sounds amazing and I'm doing a rack this weekend.

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3 hours on the smoker is just a general guideline. What you really want to look for before you pull them off the smoker is for the meat to separate from the bone and start curling back a bit. Once you can see about a hint of bone on a pork rib you'll know it's time to pull them off the smoker and continue to the next step.

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