In article >,
says...
> I'm talking about those very red and smoky/sweet/sticky ribs. I know
> some places use coloring to add the the redness, while others go for
> real smoke for the coloring. That's not the issue as I'll be cooking
> them over indirect heat in a 22" Weber kettle.
>
> I'm reading conflicting information on how to spice/flavor them. Some
> say to use five spice powder alone as a rub, then glaze a few times
> with hoisin sauce in the last 30 min or so of cooking.
>
> Other places say to add S&P with the five spice powder . Still other
> places say don't use five spice at all, just S&P, and yet still others
> say smoke them plain, and just do the glazing with hoisin at the end.
>
> I am suspect of the S&P thing, because I never detected even a hint of
> pepper (and we're talking black pepper here) on Chinese ribs, and they
> never tasted even remotely salty.
>
> So, what do people here say is the best way to acheive that "special"
> taste.
>

http://www.nohfoods.com/Recipes/chinesebarbeq.htm

Rub it on, smoke your ribs.

Bill
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