Chinese BBQ Ribs! | Chuds BBQ
Thank you to Bilt for sponsoring this video! Start earning rewards on rent right now when you sign up at
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: @chudsbbq
Today I make my version of some tender, juicy Char Siu BBQ pork ribs on the offset smoker. These ribs were packed with flavor and a nice and easy classic BBQ cook. Definitely recommend giving this one a try folks!
Marinade:
4 Garlic Cloves
3” Ginger
200g Brown Sugar
100g Oyster Sauce
130g Soy Sauce
20g 5 Spice
6g White Pepper
40g Shao Xing Wine
60g Hoisin Sauce
10g Sesame Oil
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
Dude what is that hot plate you use with no combustion and on the counter…is that TV magic or a real thing?
Too much work for a common house ribs.
As an alternative to red 40 coloring use annatto seeds instead
My next cook.
This makes me want to try a Char Siu Smash Burger. Anyone ever tried that?
Try freezing your ginger before grating. Much easier
I have three racks marinating as we speak, the marinade is delicious.
But I was wondering, what container are you guys using to marinate the racks in? I am trying a disposable aluminum pan, it is, meh. They are mostly I guess. I am not sure any container is great for this application…just an odd shape.
Thanks for the video! I might make those for my fam – if I made two racks of St. Louis, should I double the marinade?
Those black eggs look so disgusting! You guys are crazy 😂
Let’s do this on some chicken or something like that. I love Chinese food I’m here for Chinese/Japanese recipes
You always mention you use the trimmings as snacks or sausage, could you make a video what you actually do with your trimmings? I mean like save all the trimmings you collect for 2 weeks and make a video with all those trimmings.
Bradley, create an authentic Greek lamb Gyros 👍😋
Video is great, can you call your family and have them send you some ah-so sause and do a rib video with it?
275 for 5-6 hours? maybe I'm doing something wrong but I run that temp unwrapped the whole time and hit around 205 around 3.5 hours.
Jesus Christ on the brown sugar! No wonder they look black.
Those look delicious.. Try on pellet grill
You forgot the maltose!
Wow! Those ribs had my mouth watering! It looked delicious!
Man, read up on Red food coloring. It is made from Cochineal bugs. Nasty nasty nasty. I am glad it is optional. Don't do it. Just say NO!
Perhaps glaze a brisket with that marinade as well….