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“Chinese” Ribs

I finally got to try the Dizzy Dust Peking rub today.  It had a nice Asian flair with just a slight bit of heat.  Did up two racks of St Louis Style ribs indirect at 250 until the IT reached 185. Added some apple, pecan and maple for smoke.  I then made a glaze out of Chinese Rib Sauce, duck sauce, plum sauce, zhao xing wine, and Japanese sweet vinegar and coated them turning every 10 min or so at 350.  FTC’ed them for an hour and served them up with some roast pork fried rice, and steamed Chinese veggies.   Very tasty.  I totally recommend the Peking Rub.

All rubed up, rarin’ to go

Ready for the wrap-n-rest

Mise en place for the fried rice...

Finished product

Ready to serve...

Dinner is served...

Southwestern CT


  • epcotisbestepcotisbest Posts: 1,942
    Wow. Very nice meal there.
  • lousubcaplousubcap Posts: 16,778
    Not just one of the cooks right there.  Great cook and results.  Way to bring it home.  Congrats.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • six_eggsix_egg Posts: 965
    That looks awesome.


    Texarkana, TX

  • Thanks all.  The ribs were awesome.  Gotta love that Peking rub.
    Southwestern CT
  • Everything looks so good, well done!
  • very nice mouth is watering

    Tampa, FL
  • thetrimthetrim Posts: 5,693
    interesting combo.    I bet it tasted great!
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • That looks fantastic! Nice work.
    Stillwater, MN
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