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A Different Method (for me) to do ribs. Rib Wing

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    #16
    Here's a recipe I have on my docket. My guess is separating ribs isn't new. Personally, I heard about it from mgaretz first.

    Thai-style ribs are deep-fried rather than grilled or smoked. With this recipe, enjoy a sweet sticky sauce made up of fish sauce and tamarind to cover your pork ribs in.

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      #17
      I have been very clear in my descriptions that I got the idea from Meathead’s Char Siu ribs. So cooking the ribs separately is clearly not new, just the application to the BBQ smoked style.

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        #18
        I have done the Blasphemy Ribs that mgaretz brought to the pit several times. My favorite way for baby backs. Had a rack this past weekend-but no photos. There are 4 left in the fridge at work for lunch tomorrow, I will take a pic of the last ones before I devour them.

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          #19
          What’s funniest to me about this is that Raichlen’s How To Grill book had a rotisserie rib set up that had you separate down to two bone pieces.

          this is same old stuff with a new (dumber) name.

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            #20
            This is something we don't see enough of, but I was very happy to see that the article on Steven Raichlen's site (written by contributor Steve Nestor) and the original Forbes.com article (written by travel journalist Larry Olmsted) have both been updated to reflect Mark's contribution. The update on the Fobes.com article even references AmazingRibs.com.

            Barbecue Bible article (July 20, 2021): https://barbecuebible.com/2021/07/20...rill-rib-wings
            Forbes.com article (May 21, 2021): https://www.forbes.com/sites/larryol...make-bbq-ribs/

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            • ecowper
              ecowper commented
              Editing a comment
              That's great, actually

            #21
            Originally posted by Michael_in_TX View Post
            This is something we don't see enough of, but I was very happy to see that the article on Steven Raichlen's site (written by contributor Steve Nestor) and the original Forbes.com article (written by travel journalist Larry Olmsted) have both been updated to reflect Mark's contribution. The update on the Fobes.com article even references AmazingRibs.com.

            Barbecue Bible article (July 20, 2021): https://barbecuebible.com/2021/07/20...rill-rib-wings
            Forbes.com article (May 21, 2021): https://www.forbes.com/sites/larryol...make-bbq-ribs/
            I am glad they published an update. Would have liked it to be right after they credit it to someone else, but I'll take it.

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              #22
              Recommendations are given here, which is impossible even to be determined in the first place.

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                #23
                Then there is this, first published around 2010 and currently on our home page https://amazingribs.com/yakitori-ribs/
                And this also published years ago and enjoyed by jfmorris above https://amazingribs.com/tested-recip...char-siu-ribs/
                And https://amazingribs.com/tested-recip...iblets-recipe/

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                • jfmorris
                  jfmorris commented
                  Editing a comment
                  I can't wait to try the yakitori rib recipe! Been salivating ever since it popped up this month! I'm gonna go thaw a slab of ribs now.
                  Last edited by jfmorris; July 30, 2021, 10:52 AM.

                #24
                Originally posted by Meathead View Post
                And this also published years ago and enjoyed by jfmorris above https://amazingribs.com/tested-recip...char-siu-ribs/
                Yes indeed, and as noted was the inspiration for Blasphemy Ribs.

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