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Abe Abe is offline
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Default East coast style Chinese pork ribs

On Sun, 17 Jun 2007 10:53:12 -0700, Abe > wrote:

>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.


Thanks for the suggestions guys.