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Chinese Style Char Siu Baby Backs

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cmac610
cmac610 Posts: 152
in Pork
Did one of my favorite Asian flavor profiles in the Egg the other day, Char Siu ribs. Cut them in individual bones, marinated them overnight and cooked at 225 for about 3 hours before finishing them with a little coat of honey/soy and hitting them with a little heat at the end to set. Also did a couple of Char Siu pork loin, but really prefer ribs or even better, strips of pork butt. The fat content really helps to make these great.


Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Wowza... That looks and sounds fantastic.. Your last pic is food network worthy.. Interesting twist to cooking baby backs..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Wolfie51sb
    Wolfie51sb Posts: 267
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    Oh wow. Those look great. At what internal temp do you pull them, or do you go solely by cooking time?

    Rob

    Columbus, Ohio

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  • Mayberry
    Mayberry Posts: 750
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    You have a recipe for the marinade?   These look great!
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • cmac610
    cmac610 Posts: 152
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    Wolfie51sb said:
    Oh wow. Those look great. At what internal temp do you pull them, or do you go solely by cooking time?
    @Wolfie51sb For small ribs like baby backs, I go by general time, but mainly by the pullback of the meat on the bone. And with single cut bones, they're also easy to grab just one (or two) for a quick taste as well!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • GATraveller
    GATraveller Posts: 8,207
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    Oh man those are right up my alley. Any chance you could share the recipe? Please! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • cmac610
    cmac610 Posts: 152
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    Mayberry said:
    You have a recipe for the marinade?   These look great!
    @Mayberry There are a ton of classic Char Siu recipes out there, but I used Meathead's as a base then made a couple of my own "tweaks".

    http://amazingribs.com/recipes/porknography/chinatown_char_siu_ribs.html
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 152
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    GATraveller said:
    Oh man those are right up my alley. Any chance you could share the recipe? Please! 
    @GATraveller See my response above...you'll love 'em!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • Mayberry
    Mayberry Posts: 750
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    Perfect.    Thank you!
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • Eggingaround
    Eggingaround Posts: 357
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    Those look outstanding! Eggcellent cook.
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Looks great.  If you want to keep from the plate Setter getting all messy, wrap it in foil.  That's what I do or turn it over after a steak cook and burn it off.  My guess that is what you do.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • GregW
    GregW Posts: 2,677
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    I've never tried cutting the ribs up like that. 
    Great looking cook.
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  • cmac610
    cmac610 Posts: 152
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    Ladeback69 said:
    Looks great.  If you want to keep from the plate Setter getting all messy, wrap it in foil.  That's what I do or turn it over after a steak cook and burn it off.  My guess that is what you do.
    Thanks @Ladeback69 I did that for the first few months I had my Egg, but have got a little lazy recently. Seems with most cooks, it's just as easy to scrape and burn anyway. With my long, messy cooks, I usually wrap and have a water pan as well.
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 152
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    GregW said:
    I've never tried cutting the ribs up like that. 
    Great looking cook.
    @GregW I don't usually section my ribs before cooking either, but for these and say beef short ribs, I love being able to have the marinade and/or rub on all the surface area.
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • pgprescott
    pgprescott Posts: 14,544
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    Yum, yum, and yum! Right on. 
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  • GregW
    GregW Posts: 2,677
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    cmac610 said:
    GregW said:
    I've never tried cutting the ribs up like that. 
    Great looking cook.
    @GregW I don't usually section my ribs before cooking either, but for these and say beef short ribs, I love being able to have the marinade and/or rub on all the surface area.
    It sounds like a good idea to get more flavor in.
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  • CPARKTX
    CPARKTX Posts: 2,095
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    Wow that looks great. Bookmarked
    LBGE & SBGE.  Central Texas.  
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  • Dyal_SC
    Dyal_SC Posts: 6,053
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    Outstanding!  I'll be giving these a go soon too.  Bookmarked.  
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  • ScottNC
    ScottNC Posts: 240
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    Great Post, thanks for putting it up. I always have wondered where they got ahold of those short little ribs! Now I know, I'm gotta give them a try!

    Western, North Carolina

    Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff


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  • Chubbs
    Chubbs Posts: 6,929
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    Love char Sui on egg
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Looks good.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • GATraveller
    GATraveller Posts: 8,207
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    Awesome thanks! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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