Rib Recipes

Received by email from Tim Reyes

hey bubba,   

try this you will love it. dry rub both side of your ribs with granulated garlic and onion salt. fire the egg up to 200 degrees. I take a large drip pan and place a v rack on the pan. on top of the v rack put the largest grill that will fit.  place two large chucks of mesquite on the coals and smoke for 4 hours. flip your ribs and put two more chucks of mesquite on the coals and smoke for another 3 -4 hours. the slow smoking gets all the fat out and leaves you with the best ribs ever. Try it and call me if you like them @ 407-420-2016 and I will give my recipe for shrimp wrapped in bacon bbq treats.

Tim Reyes aka Bubba Tim

Posted by BluesnBBQ on December 07, 2000 at 11:57:50:

I recently found an excellent marinade for Chinese style spareribs. These won't taste exactly like the ones you get in a restaurant, but they are pretty close, and it's a marinade you can use on all kinds of meats (especially pork). I want to try it on pork tenderloin some time soon.

This is from an old Chinese cookbook (from the Time/Life series):

2 tbs soy sauce
2 tbs hoisin sauce
2 tbs honey
2 tbs Chinese rice wine or dry sherry
2 tbs chicken stock
2 tsp finely chopped garlic
2 tsp sugar

I've had great results with this marinade on ribs (I've mainly used it on smaller, thinner cuts) and pork chops. Marinade overnight and cook using your favorite Egg method. Last time I made this, I added some fresh chopped ginger. I think some chopped scallions might add some flavor too. I served the ribs with a dipping sauce made from soy sauce, hoisin sauce, honey, sherry, garlic powder and a little cayenne pepper or Asian hot pepper sauce. I think Nature Boy will like this! :)

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