I'm planning on trying this and just wanted to see what advice folks had. I've done it in the oven and my in-laws loved them , and they're from Hong Kong. But I'm wondering about any changes or adjustments I should make when doing them on the PBC. Thanks for any help or comments!
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Hmmm. Looking over the recipe I don’t see any reason it wouldn’t pretty much Just Workâ„¢ï¸. The only adjustments would be less time (PBC runs hotter) but ribs are so forgiving anyway, it’s not a huge deal.
If you want to wait, I just found my next cook, lol.
In my experience though, ribs are the easiest meat to just wing it with. They’re delicious. The sauce is delicious. -
I would also start checking for doneness after about 2 hours using the bend test. I've done a different version of the hoisin ribs (forgot about Meathead's) and Korean ribs and they took about 2 1/2 to 3 hrs. No need to wrap, works better that way. Have fun.Comment
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Thanks folks! The ribs turned out great, but unfortunately I forgot to take pics (too busy yapping and drinking beer). No wrapping, and followed Meatheads recipe/process. They did take less time than in the oven.Comment
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Ahh so you also suffer from the ‘yapping and drinking beer’ syndrome. If you discover a cure be sure to let us know.
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Glad they came out good. I was eyeballing the recipe as soon as you posted the question. I have 2 racks thawing right now. Troutman I thought that was what you were supposed to do...
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Congrats on a successful cook.Comment
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