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Char Siu Country Style Ribs
I’ve been seeing a lot of Char Siu Pork being posted lately, and it usually looks Great, so I thought I should jump on the Band Wagon!
It uses more ingredients than most of my Smokes, but Mrs Bear found the ones I needed for me.
Here’s the Marinade Ingredients:
1/2 cup hoisin sauce
1/4 cup brandy (or rum or bourbon) (I used Jim Beam)
1/4 cup honey
1/4 cup soy sauce (I used Worcestershire)
2 tablespoons toasted sesame oil
4 tablespoons Sriracha
2 tablespoons powdered ginger
2 tablespoons powdered onion (I used 1 TBS)
1 tablespoon powdered garlic
1/4 tablespoon five spice powder
1 teaspoon Cayenne Pepper
1 teaspoon red food coloring
My Adjustments:
As for the booze needed, the only thing I had was about 3” in the bottom of a Jim Beam bottle that was about 40 years old.
That was the best I could do, as I have never been a drinker of hard stuff (only a few Tons of Beer), and this must have been a gift from way back.
I used Worcestershire Sauce, instead of Soy Sauce (personal preference).
I also cut the Onion powder down to 1 TBS, instead of 2 TBS (personal taste).
My Char Siu will be of Country Style Ribs, because we had a Great sale at our Weekly Shopping store “Giant”.
They had Country Style Pork Ribs for $1.79 per pound, so I bought 2 packs.
This batch will be from a 3.82 pound pack.
Prepping:
I marinated the meat in the above mixture overnight in a large Zip-Lock Bag.
I used about 3/4 of the Marinade, and saved the rest for the final “Grilling” step of the process.
Then the next day (Smoking Day) I removed the pieces from the bag, onto Paper towels in a cookie tray. Then I just dabbed the excess marinade off with more paper towels. I did NOT rinse the marinade off.
Then I put all of the pieces on a sheet of “Q-Matz” on one of my MES 40 Grill Racks.
Smoking Time:
12:15 PM—————-Pre-Heat MES 40 to 225°. Also Fill one row of my AMNS with Hickory Dust & light.
1:00 PM——————Put rack full of meat in Position #2 and AMNS on bottom rack, above the empty water pan.
3:00 PM——————Check 3 biggest pieces & found them all to be 155° IT.
3:00 PM——————Due to the pieces being at 155° already, I put them all in a foil pan & covered with foil.
3:00 PM——————Also turned heat down to 160° to maintain meat temp & hold for final step.
4:00 PM——————Put pieces of meat on hot grill, coat both sides of all with leftover Marinade, and flip pieces a couple times.
4:20 PM——————Remove all pieces, after both sides are bubbling, charred & covered with grill marks.
Serve as is, add sides, slice into 1/4” to 3/8” slices & devour.
Results:
Mrs Bear said this Stuff was too Hot.
Bear Jr said “Not enough Heat”.
Bear said, “I love it—Perfect !!!”
Kinda like the other “3 Bears”——“This Porridge is too Cold!!”——Sheeesh!!!
This Char Siu was Awesome!!
Thanks for looking,
Bear
2 Packs of Country Style Ribs @ $1.79 per pound:
Closer look to see the Label:
Ingredients I used in the Marinade:
All the pieces Marinating in a Zip Lock over night in the Fridge:
After patting off excess Marinade, Put pieces on Smoker rack, ready for smoker:
Fill one row plus in my AMNS with Hickory Dust, and light:
After 2 hours in Smoker @ 225°:
After Step #2 (Foiling step), onto the Grill with leftover Marinade for glaze on both sides:
Close-up:
Time to serve them up:
Bear’s Supper——Char Siu Pork slices, Sugar Snap Peas, and Steak Fries:
I’ve been seeing a lot of Char Siu Pork being posted lately, and it usually looks Great, so I thought I should jump on the Band Wagon!
It uses more ingredients than most of my Smokes, but Mrs Bear found the ones I needed for me.
Here’s the Marinade Ingredients:
1/2 cup hoisin sauce
1/4 cup brandy (or rum or bourbon) (I used Jim Beam)
1/4 cup honey
1/4 cup soy sauce (I used Worcestershire)
2 tablespoons toasted sesame oil
4 tablespoons Sriracha
2 tablespoons powdered ginger
2 tablespoons powdered onion (I used 1 TBS)
1 tablespoon powdered garlic
1/4 tablespoon five spice powder
1 teaspoon Cayenne Pepper
1 teaspoon red food coloring
My Adjustments:
As for the booze needed, the only thing I had was about 3” in the bottom of a Jim Beam bottle that was about 40 years old.
That was the best I could do, as I have never been a drinker of hard stuff (only a few Tons of Beer), and this must have been a gift from way back.
I used Worcestershire Sauce, instead of Soy Sauce (personal preference).
I also cut the Onion powder down to 1 TBS, instead of 2 TBS (personal taste).
My Char Siu will be of Country Style Ribs, because we had a Great sale at our Weekly Shopping store “Giant”.
They had Country Style Pork Ribs for $1.79 per pound, so I bought 2 packs.
This batch will be from a 3.82 pound pack.
Prepping:
I marinated the meat in the above mixture overnight in a large Zip-Lock Bag.
I used about 3/4 of the Marinade, and saved the rest for the final “Grilling” step of the process.
Then the next day (Smoking Day) I removed the pieces from the bag, onto Paper towels in a cookie tray. Then I just dabbed the excess marinade off with more paper towels. I did NOT rinse the marinade off.
Then I put all of the pieces on a sheet of “Q-Matz” on one of my MES 40 Grill Racks.
Smoking Time:
12:15 PM—————-Pre-Heat MES 40 to 225°. Also Fill one row of my AMNS with Hickory Dust & light.
1:00 PM——————Put rack full of meat in Position #2 and AMNS on bottom rack, above the empty water pan.
3:00 PM——————Check 3 biggest pieces & found them all to be 155° IT.
3:00 PM——————Due to the pieces being at 155° already, I put them all in a foil pan & covered with foil.
3:00 PM——————Also turned heat down to 160° to maintain meat temp & hold for final step.
4:00 PM——————Put pieces of meat on hot grill, coat both sides of all with leftover Marinade, and flip pieces a couple times.
4:20 PM——————Remove all pieces, after both sides are bubbling, charred & covered with grill marks.
Serve as is, add sides, slice into 1/4” to 3/8” slices & devour.
Results:
Mrs Bear said this Stuff was too Hot.
Bear Jr said “Not enough Heat”.
Bear said, “I love it—Perfect !!!”
Kinda like the other “3 Bears”——“This Porridge is too Cold!!”——Sheeesh!!!
This Char Siu was Awesome!!
Thanks for looking,
Bear
2 Packs of Country Style Ribs @ $1.79 per pound:
Closer look to see the Label:
Ingredients I used in the Marinade:
All the pieces Marinating in a Zip Lock over night in the Fridge:
After patting off excess Marinade, Put pieces on Smoker rack, ready for smoker:
Fill one row plus in my AMNS with Hickory Dust, and light:
After 2 hours in Smoker @ 225°:
After Step #2 (Foiling step), onto the Grill with leftover Marinade for glaze on both sides:
Close-up:
Time to serve them up:
Bear’s Supper——Char Siu Pork slices, Sugar Snap Peas, and Steak Fries:
for the inspire...
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