very skeptical

SmokeytheEGG · April 2015

My wife's best friend and her husband were up for the weekend. He grew up in Guam. He wanted to do ribs. As a rib lover I agreed. He wanted to cook. He cut the ribs into four pieces. He first marinated the ribs for one hour in soy sauce, red wine vinegar, onions, peppers, garlic, and garlic salt, black pepper. He then proceeded to cook them at 375 for about 40 _45 minutes. Turned them twice and dipped them back into the marinade at each turn. the smell was awsome but I was still very skeptical. The sides were jasmine rice sauced with soy sauce onions peppers. Got to say is was amazing. Ribs were tender and charred. I almost ate myself sick. It was good to try and eat something totally out of the box and a real nice surprise.

Eggcelsior · April 2015

Sounds awesome. Me want.

NPHuskerFL · April 2015

Fall off the bone or bite tender? It's nice to have a change up pitch every now and then. Sounds pretty cool.

theyolksonyou · April 2015

Must've missed your call, I could've been there in 45 min...

SmokeytheEGG · April 2015

Bite tender. I will not make it to the end of the week without trying that marinade on a skirt steak.

minniemoh · April 2015

Those look fantastic. I assume they were cooked direct since they got a char?

SmokeytheEGG · April 2015

yes. Direct.

jcaspary · April 2015

Sounds delicious. How much soy sauce and red wine vinegar?

johnkitchens · April 2015

They look and sound great! Those Guam boys must know how to cooK!

Lmidkiff · April 2015

I wonder why we get boxed in on a certain way to cook . There most be hundreds of alternative ways to cook ribs. I vow to try something different the next time ribs are on the menu. These look amazing.

gdenby · April 2015

Good looking ribs.

FWIW, my wife said there were only 2 things her mom made that were good. Fried chicken and ribs, both of which she probably learned how to make from a house keeper she employed. My MIL said the secret was to baste the ribs frequently. There's also an older restaurant in Chicago that makes their ribs by rotating them thru a garlic based sauce as they are grilled.

SunDeviledEgg · April 2015

do you happen to know the ratios for each ingredient in the marinade?

NCEggSmoker · April 2015

This is my favorite thing about this forum. It gives inspiration to try things that aren't in the regular rotation.

Skiddymarker · April 2015

Looks excellent. Sometimes we get so caught up in low and slow BBQ, we forget about, or tend to ignore, basic grilling, which is what your buddy did. Turbo is kinda the hybrid of Q and grilling.
Given the marinade, basically an Asian style rib, Cazzy’s Wing marinade also does a great job with ribs.
Like @SunDeviledEgg would love your ratios for the marinade.

mgd_egg · April 2015

Sounds great! I would have been skeptical too.

meat73 · April 2015

Also would like ratios

SmokeytheEGG · April 2015

He said about 80/20 on the marinade. 80 being the soy. 3-4 tablespoons of garlic. One medium onion. Also don't marinate over an hour.

SmokeytheEGG · April 2015

You can also add some brown sugar for more caramelization.

stv8r · April 2015

My daughter refuses to eat any ribs except those from the local Chinese joint. She swears she got food poisoning from a restaurant with normal ribs. I may have to try these just to see if they keep her happy!!

Zmokin · April 2015

I guess I don't understand what there was to be skeptical about.
The marinade sounds good, and I was grilling ribs long before I ever had a smoker to go low'n'slow on.

CincyTiki · April 2015

This goes on the list!

SmokeytheEGG · April 2015

@Zmokin the marinate smelled great. It was definitely me being closed minded.

very skeptical

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