Awesome Ribs..........Thanks Brother!

Toe 49

I just needed to post a message about some ribs I did yesterday. O threw on 3 racks of BB ribs around 10:00. I was having friends over for football, it was in the 60's here in Vermont and perfect for q'ing (like it's never not a perfect time). I put on some kosher salt and lemon pepper and put them on the egg, indirect, for 3 hours at 325. after the 3 initial hours I put on Hoisin sauce every 20 minutes for another hour. The hoisin sauce was AWESOME......got the recipe from my brother and it can be found at another website.....of all places, "weber dot com". I don't feel bad mentioning this site as it is a nice site with good recipes. As funny as it may seem, the thing which really added to the flavor of the ribs was the added touch of sesame seeds on the cooked product. I headed into town to watch the 8:00 game at a local "watering hole" and brought some saved ribs in for the bartender. He shared with some other patrons and, I am told, there will be 2 more new BGE owners in the near future here in central Vermont!!......Life is good!!![p]

Unknown

<p />Toe 49,[p]No problem. I did the same ribs this weekend. It's definately a keeper recipe. Here is a pic of the finished product.

Nature Boy

Toe 49,
Wow. Wish I was still up there! I have been using hoisin (or hoisin based) sauces for years. Really adds a nice unique sweet/salty flavor when used as a finishing sauce and allowed to caramelize some. [p]Try it on chicken to! A quick sauce with sauteed ginger/shallots, then hoisin, sriracha chili sauce, ketchup,a little rice vinegar. Yummmmmmmm! Man...I need some breakfast. Makin me hungry just talkin bout it![p]Nice work on getting some samples to the bartender! You know how to make friends in the right places. :>)[p]Chris

Toe 49

Pout,
Looks very familiar......damn, time for lunch but I have to settle for soup and salad......yum.....NOT!!

MickeyT

Pout,[p]If those aren't the best lookin ribs I've seen in some time. Damn.[p]Great job.[p]Mick