Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sweet and spicy Asian spare ribs
Options
SMITTYtheSMOKER
Posts: 2,668
We spun a couple of racks pork spare ribs on the rotisserie today. Coated with 5 spice and hit them with a glaze the last hour. Served with coconut rice. Great flavor.
-SMITTY
from SANTA CLARA, CA
Comments
-
-
Awesome, Smitty! Can't wait to see you at the fest!
-
Looks pretty! What is in the glaze?LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
Yum! You use that competitors rotis? Look fabulous!
-
Wow!
Those ribs look seriously amazing. Great presentation and pic!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Here is the recipe we started with, used spare ribs instead of baby backs. http://www.foodnetwork.com/recipes/sweet-and-spicy-asian-barbecued-ribs-recipe
-SMITTY
from SANTA CLARA, CA
-
Mouthwatering right there!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Looks good Smitty! What was the dome temp? I gotta give this a try at some point.South SLO County
-
Very nice brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Looks delicious! I like using the basket instead of spearing the rack. Did you use 250° like the recipe says? And do you bank the coals, or just leave them covering the bottom? It didn't look like you used a lot of charcoal.Judy in San Diego
-
Looks awesome!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Egg ran hotter then I wanted, and the Roto tends take in air as it runs...so keeping temps down can be tough. I glazed with sauce thru the basket every 15 minutes after first hour. Cooked till tender in about 2 hours. Basket can't twirl with platesetter, gonna try dropping a spider and stone down lower. Roto allows you to cook direct without huge fears of overcooking.
-SMITTY
from SANTA CLARA, CA
-
I haven't tried to spin ribs in basket but everything else. Cooked snake river farms ribs this week.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
-
Looks mighty fine brother Smoker.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Nice. I have the roto setup for my Weber kettle, but I've never tried ribs. Since I got my LBGE I don't do anything on the Weber but steaks and burgers.Michiana, South of the border.
-
SMITTYtheSMOKER said:Egg ran hotter then I wanted, and the Roto tends take in air as it runs...so keeping temps down can be tough. I glazed with sauce thru the basket every 15 minutes after first hour. Cooked till tender in about 2 hours. Basket can't twirl with platesetter, gonna try dropping a spider and stone down lower. Roto allows you to cook direct without huge fears of overcooking.South SLO County
-
@SMITTYtheSmoker (and all others who use the Joetisserie), let me ask you again: Do you bank the charcoal or just leave it in the bottom? AND, does it take a lot less charcoal than the usual fill-up?Judy in San Diego
-
Judy Mayberry said:@SMITTYtheSmoker (and all others who use the Joetisserie), let me ask you again: Do you bank the charcoal or just leave it in the bottom? AND, does it take a lot less charcoal than the usual fill-up?
I do not bank coals, but I do try to get a broad based fire to avoid hot spots using the larger basket. If you went "indirect then you could avoid the hot spot problem...IMO.
-SMITTY
from SANTA CLARA, CA
-
Judy Mayberry said:@SMITTYtheSmoker (and all others who use the Joetisserie), let me ask you again: Do you bank the charcoal or just leave it in the bottom? AND, does it take a lot less charcoal than the usual fill-up?
http://www.grillparts.com/weber/categorylist.asp?src=base&product_id=7403&gclid=CjwKEAiArbrFBRDL4Oiz97GP2nISJAAmJMFaHAB9DH6-aENkgJPvWNdD2QXQYJb2DgVkvxYEG3RVjhoCcxzw_wcB
South SLO County -
Those baskets look like a good idea, @SoCalWJS. They are only $11.99 on Amazon and free shipping with Prime. I could see using both baskets with a spider and stone for indirect.Judy in San Diego
-
I feel the large firebox is too small to create 2 heat zones. The XL is a cooker that can benefit by banking the coals and establishing multiple heat zone. Just my opinion.
-SMITTY
from SANTA CLARA, CA
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum