I've been eyeballing this recipe for a long time. Then I saw another Pit member cooked these last week and liked it. I said ok... I'm going to give this a try. I love Chinese food and the sauces that drive them. I followed Meathead's recipe 100%... And I'm glad I did. I love these ribs!!! When I was done baking the ribs in the BGE I turned the heat up to baked 3 baguettes... ... Baking in the BGE...
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Meathead's Char Sui ribs... Are to die for!
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Founding Member
- Aug 2014
- 260
- York, PA
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-Jim
*Kamado Joe "Classic Joe"*
*Weber Spirit (for quick weeknight cooks)*
*Cyber Q Wi-Fi temp controller for overnight cooks*
*ThermaPen Instant* *Thermapen Chef Alarm* ...and pretty much any wheat beer!
Made this with pork loin this weekend. Darn good... a little dry, but I didn't glaze with honey - I think that would have made a difference.
Jim
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