Mumbo Jumbo

[scorched_porch]

Mumbo Sauce - The gift that keeps on giving. I just did a riff off of sweet and sour chicken on the grill with it... It was a hit.

[Spinaker]

Love Five spice. Really glad I saw this, I'm gonna have to add that to the growing "things to try list"

[Ernest]

5 Spice and pig, match made in food heaven

[Matt144]

Yup, Mumbo sauce is my go to with ribs. It's typically served on chicken wings here, but I got a place down the street that'll sell bottles of their good stuff. Every time I throw ribs on, I make the walk to get a new bottle.

[scorched_porch]

Funny, it was a tough read even with the thermapen. It read 160+- but the bend test overruled the temp and I pulled them. They were perfect.

[Jerod Broussard]

Yes Guy. The 5 spice here has Ginger in it, which me-no-likey. Anything that calls for Ginger I replace with Allspice, which me-very-much-likey. Some things I can only get the peppercorns, like that Szechuan, or whatever that stuff is. I already have whole cloves from my beef corning/curing.

[Guy]

Scorch, that does look great what internal tip did you get them too?

[Guy]

That was going to be my question, Chinese 5 Spice? Jarod what does a Mortar and Pestle have to do with 5 Spice? Are you going to make your own?

[scorched_porch]

Yep. Salt, Chinese 5 Spice, a little sugar and some anise seed and cracked black pepper. Do let me know how it goes for you and if you liked it as much as I did.

[Jon Solberg]

SWEET! Looks great!

[Jerod Broussard]

5 Spice? As in Chinese 5 Spice? I should have my Mortar and Pestle tomorrow. Then I can get jiggy with my 5 Spice for my Chinese ribs, and maybe check this out too.

Great pictures!!!

[Hondo]

Looks awesome!

[scorched_porch]

I noted the entry on Mumbo Sauce here on the site and was intrigued - so I made up a batch to try on some spares I had. I trimmed the rack and lightly coated them with sesame oil. Then I rubbed them with a 5 spice rub. and prepped them for the PBC.



About a half hour before they were ready, I glazed them with a little honey and the mumbo sauce. When they came off, they were fabulous. I would definitely do this again. Total cook time was around 6 hours. I used a single oak chunk for a smoke source. They were wonderfully tender with just enough tug. The mumbo sauce brought a slightly exotic component to the party that was a nice change of pace from a more traditional sauce. Kudos to Meathead and the board for turning me on to this one. I'm adding it to my growing bag of tricks.