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Char Siu and Last Meal Ribs

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    Char Siu and Last Meal Ribs

    I am taking my first run at ribs on the PBC today and have decided to try two recipes...last meal ribs and char Siu ribs. I was really looking forward to hanging ribs but I think that will have to wait for the next time...the char siu ribs need to be on the rack which prevents me from hanging the others. I plan on putting the last meal ribs on a rib rack, I know it's not the same as hanging but I figure it will give me more room, they won't be laying flat, and it should allow for a a little more convection/circulation.

    #2
    Good luck! Why can't the char Siu ribs hang? Too much sauce?

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      #3
      The recipe calls for them to be cut into individual ribs... they have already been cut and marinating all night long

      Comment


      • SurfsUp
        SurfsUp commented
        Editing a comment
        Roger that. Man the Char Siu recipe I am looking at sounds good... I may have to make a batch of those next weekend. I won't cut them and attempt to hang them Let us know how they taste.

      • Meathead
        Meathead commented
        Editing a comment
        I like em best (shhhh) without smoke, indoors...

      • SurfsUp
        SurfsUp commented
        Editing a comment
        :O

      #4
      The last meal ribs will be good in there for you to test doneness, that PBC will cook them quite a bit faster than other cookers.

      Comment


        #5
        Sounds like you need to make yourself a Great Grate for your PBC, JTK. See how it's done by clicking here , if you haven't found that topic already.

        The PBC makes delicious ribs--you're going to love the results.

        Kathryn

        Comment


          #6
          fzxdoc, I have seen the great grate and I think it's time for one...I don't have room for the chicken I was planning on doing.

          Thanks to the list of times for the PBC, I have been planning on 3 hours. It's currently running at 320 at the 1 hour mark...should I put a bar in to plug up a couple holes? I always tell myself to stick with Noah's instructions but I always end up tinkering with it.

          Comment


            #7
            It looks as though you have both rebars out, JTK . I only pull the rebars if I want higher temps like for chicken, or if I want to bump a low temp up. Otherwise, I always leave the rebars in for low and slow cooking.

            I would think you'd want to run those ribs at lower temp -- once you put the rebars in, the PBC will settle the temp back down to where it is most comfortable, most likely around 260 or so.

            Best of luck--let us know how it turns out.

            Kathryn

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              #8
              Thanks, I put both rebar in...hopefully that hour at higher temps didn't throw things off too much.

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                I bet it turned out just fine. Give us an update when you get a chance. 😊

                Kathryn

              #9
              Sweet. I cooked a couple racks of beef back ribs in the rib rack. Then I realized you could hang them things for 15+ hours with no problems.

              Comment


                #10
                You are going to love the Char Sui ribs. Meathead nailed that recipe. Don't change it one bit. It's an easy cook too.

                I cooked them last week... Mmmm
                Last edited by Breadhead; June 28, 2015, 03:06 PM.

                Comment


                • Meathead
                  Meathead commented
                  Editing a comment
                  What a great pic!

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Thanks for the recipe Meathead. I eyeballed that recipe for over a year before I cooked it. Now that I've tried it I regret not having done it earlier. That's going to be good halftime food during the upcoming football season.

                #11
                The last meal ribs and chicken quarters I did turned out awesome, the char Siu ribs were a different story. With the rebar being out for the first hour the temp was too high, when I looked at them after two hours they were as black as could be and far beyond crispy. I learned a valuable lesson with the rebar will definitely try the char Siu ribs in the future.

                Sorry I don't have a picture of the ribs and chicken, I always forget that part because I want to eat right away.

                Comment


                • SurfsUp
                  SurfsUp commented
                  Editing a comment
                  Dang, too bad! Still, as Meatloaf - not to be confused with Meathead and Jack Nicholson in Mars Attacks said, "2 out of 3 ain't bad".
                  Last edited by SurfsUp; June 28, 2015, 07:10 PM.

                #12
                JTK , sounds like you had some good eats with the Last Meal Ribs and the chicken. Did you use a rub on the chicken?

                Too bad about the Char Siu ribs, but consider it a sacrifice to the PBC gods so that all your future cooks turn out awesome!

                One nice thing about the PBC--the learning curve is a short one and the results are pretty doggone consistent after a couple of cooks.

                Kathryn

                Comment


                  #13
                  I used the PBC all purpose rub, which has quickly become one of my favorites for chicken. My fiance is in love with a simple coating of garlic salt on her chicken but she said that the chicken last night was awesome and that I shouldn't hesitate to do it anytime I want.

                  After seeing the chunks of blacktop that were supposed to be char siu ribs, I was really afraid that the last meal ribs would be dry...but the PBC pulled through and they were amazing.

                  It was a pretty rainy weekend for us but I made good use of my time:
                  11# maple bacon
                  5# last meal ribs
                  5# chicken leg quarters
                  2# simple creamy cole slaw (w/ sweet relish)

                  Comment


                  • Tim E
                    Tim E commented
                    Editing a comment
                    Sounds like a productive weekend JTK.
                    I have enjoyed the LMR's on the PBC as well.
                    Also agree 100% on the PBC all purpose rub, it has quickly become a staple in my house. I am eyeing a bulk order of the stuff very soon!

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