Char Siu Waygu beef ribs

smokingal

Char Siu is something I haven’t eaten much as it is mostly made from pork.  My last attempt was back in 2015 when I had no access to a smoker and attempted to use the oven.  It did not go well. I used the NOH Char Siu powered mix pictured below on some lamb ribs and found it to be much too sweet.

For this go-round I used a touch of it for the color and mostly used the Lee Kum Kee
sauce and beef broth for the marinade.  This sauce is much more balanced in terms of both flavor and overall sweetness.  Future attempts at this will use a sauce made from scratch.

 

 

I polished off the last slab of Wagyu beef ribs I purchased from Lone Mountain Wagyu for this
cook.

 

 

The ribs marinaded overnight and were quickly dried off and tossed on the Egg at 235-240F.

 

 

Beef broth and the Char Siu sauce were blended together and used to glaze the ribs after they
had cooked for around 3 hours.  They were glazed every 45 minutes.

 

 

After 5.5 hours the rib meat had retracted enough from the bone and they appeared to be
very juicy and tender.  I pulled and FTC’d them while I prepared the sides.

 

 

Forbidden rice and a spinach salad topped with a sesame ginger vinaigrette, fried wontons
and toasted sliced almonds were prepared and dinner was served.

 

 

The ribs had a very light touch of sweetness which quickly dissipated when the rich, beefiness
of the Wagyu came through, providing a nice balance of flavor.  I love the hearty, nutty flavor
of forbidden rice, as well as its health benefits.  Paired with the spinach salad, I didn’t feel so
bad for consuming so much saturated fat.  Good eats.

lkapigian

Awesome as usual ! Looks like I'm making Top Ramen again

The Cen-Tex Smoker

I have 2 racks of ridiculous looking flanken cut wagyu shorties looking for a home. Travelling this week but this may be on the docket when I get back.

btw- My fennel pollen came in today. Really interesting flavor. I added it to some Zatar Chicken thighs I grilled for lunch. Very nice flavor but has that fennel-y punch in the background (which I love). 

lousubcap

I definitely don't orbit at your level but I am all in for beef ribs.  And here we are with great ribs, magazine quality pics and a banquet off the charts.  Dang- a skill-set and passion I could only dream about.  FWIW-

I gather you don't use the famous tooth-pick test to declare victory. 

 

smokingal

@The Cen-Tex Smoker   Those ribs sound like they will be delicious.  I splurged a bit this week and bought some myself, though I'm debating trying something simpler in terms of seasoning.  Nice score on the fennel pollen.  Enjoy.

@lousubcap Thanks for the compliment.  I've never used a toothpick to determine tenderness, but on thicker cuts, I will use a temp. probe using the same technique.  With beef back and lamb ribs, I can tell by sight and touch.

bucky925

Wowza is all I can come up with Smoking Al  

lousubcap

@bucky925 She might well kick your a$$- it's smokingal as in smokin gal not smoking al.  So be wary   

bucky925

@lousubcap  I knew it was smokin gal,(my poor attempt at humor) and I'm quite certain she can kick my arse both literally and grilling wise.

caliking

And another cook knocked out of the park! 

YukonRon

Absolutely beautiful cook and exceptional presentation. This is indeed what I, the slacker, when it comes to beef ribs requires to get my backside in gear.
Thank you for this post.

JohnInCarolina

You are inspiring a lot of people here with your cooks.   Incredible.  Nice work!

SGH

@smokingal
Cesar Hernandez salutes you sister👍

SciAggie

Those ribs look delicious. Another first class cook. 

smokingal

So weird that @SGH checked out this older post.  I was literally dreaming about these ribs last night.  That's some weird BBQ ESP stuff.

SGH

smokingal said:

So weird that @SGH checked out this older post.  

Sister I’m a little over 2 years behind on the forum. Now that I’m home I’m trying to catch up on what I have missed👍