Char Siu style pork country ribs on PitBoss Pro Series 1100
I
by melmej227
7 Comments
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goldandfarts
I love char siu. Did you have to keep glazing them to get that bark or is it just from the marinade
Shorts_at_Dinner
Recipe please!
iAMthebank
This is one of my favorites!
melmej227
Marinade 3lbs of pork overnight in mix below 2 tbsp hoisin 1 tbsp shaoxing wine (you can use rice wine/white wine. Or if you’re NA you can omit this/use chicken broth/water instead) 1 tbsp red miso 2 tbsp light soy 2 tbsp brown sugar 1/2 tsp Chinese five spice 1/4 tsp white pepper 1/4 tsp granulated garlic
Throw on smoker at 290 until 185-195 The original recipe is for the oven, and it says to put them on a rack in a tray with water under them.
Once they hit temp pull and crank to 400 Mix ingredients below for glaze 1 tbsp light soy 1 tbsp dark soy 1 tbsp hoisin 2 tbsp honey 1 tsp sesame oil
Return pork to grill. Glaze wait 3-5 mins. Flip. Glaze other side. Pull when color makes you happy. Use your own judgement to prevent overcooking. The pieces I used were a little thin. So some spots overcooked. Most of it was perfect.
Rest. Slice. Serve. Yum.
489yearoldman
What cut of meat is this? Are you starting out with a thick sliced pork butt?
Ashamed-Tap-2307
Great this is going to cost me $50 in ingredients just to make.
7 Comments
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I love char siu. Did you have to keep glazing them to get that bark or is it just from the marinade
Recipe please!
This is one of my favorites!
Marinade 3lbs of pork overnight in mix below
2 tbsp hoisin
1 tbsp shaoxing wine (you can use rice wine/white wine. Or if you’re NA you can omit this/use chicken broth/water instead)
1 tbsp red miso
2 tbsp light soy
2 tbsp brown sugar
1/2 tsp Chinese five spice
1/4 tsp white pepper
1/4 tsp granulated garlic
Throw on smoker at 290 until 185-195
The original recipe is for the oven, and it says to put them on a rack in a tray with water under them.
Once they hit temp pull and crank to 400
Mix ingredients below for glaze
1 tbsp light soy
1 tbsp dark soy
1 tbsp hoisin
2 tbsp honey
1 tsp sesame oil
Return pork to grill. Glaze wait 3-5 mins. Flip. Glaze other side. Pull when color makes you happy. Use your own judgement to prevent overcooking. The pieces I used were a little thin. So some spots overcooked. Most of it was perfect.
Rest. Slice. Serve. Yum.
What cut of meat is this? Are you starting out with a thick sliced pork butt?
Great this is going to cost me $50 in ingredients just to make.