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.
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.
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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I need that rib recipe right now![:marseychef: :marseychef:](https://i.rdrama.net/e/marseychef.webp)
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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.
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
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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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