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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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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. |
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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. I forgot to say, I'll be cooking over good lump with cherry chunks. |
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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. |
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So, what do people here say is the best way to acheive that "special"
taste. Char Siu Sauce http://bbq.about.com/od/barbecuesauc...r/ble10312.htm Or buy the Lee Kum Kee version, which is kinda weak, IMO. Chinese ribs are often fried in oil briefly after being roasted to crisp up the coating. I've never seen a Chinese restaurant actually smoke them. They're roasted cantonese-style. Wow, fried in oil for crisping? I certainly won't do that, but interesting to know nonetheless. |
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