Making the marinade and letting the ribs sit wasn't an issue. The problem was when I removed them from the grill they were burned. The marinade, that is. Afterwards, I thought about the marinade ingredients, and remembered hoisin sauce has sugar in it, and the marinade also has a little honey. So it makes sense the marinade carbonized.
Marinade: Made per the recipe, but I made 2x as much. I discarded the leftover after I put the ribs on the grill.
Cooker: WSM with a water pan (using water). Temperature probe at grate level, reading from 210-230 degrees.
Cook time: The recipe said 3 hours. I know racks take much longer, and these were individual ribs, so I went with it.
The picture below shows the ribs 1/2 hour into the cook (sorry for the shadow.)
For those who have tried this recipe, what has your experience been? Did you makes changes, thinking 'That won't work for me, I'll ...'
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