"different" pork ribs? Suggestions?

[SVTNate]

I did a rack of St. Louis ribs earlier this week. Typical 3-2-1, BBQ rub, foil with some liquid and more rub or brown sugar, baste with Rib Candy the last 15 minutes.

We've all done some variant of this a million and a half times.

Any suggestions on something a bit unorthodox? Of course my ribs taste great, but I'm going to cook the other rack this weekend, and I'd like to have some fun with it.

 

[thirdeye]

There are a lot of recipes online for Chinese ribs if you like those flavors.

 

[SVTNate]

There are a lot of recipes online for Chinese ribs if you like those flavors.

Can you link me to one if you've tried it and liked it?

 

[Learning to BBQ]

A little late for this weekend, but perhaps try corning a rack first and make pastrami ribs.

 

[TravelingJ]

The last round I changed it up a bit. My normal rib routine is season, and cook unwrapped until they are done.

This time I seasoned with Oakridge Chile Lime, and then I wrapped with margarita mix, and glazed with Kosmos Pineapple Jalapeno. I've never glazed before, but we loved how they turned out.

 

[cowgirl]

I make Chinese five spice fried ribs pretty often. They're nice for something different.

https://www.bbq-brethren.com/forum/showthread.php?t=278687&highlight=spice

 

[bschoen]

How about super simple, just salt, pepper and smoke. No wrap, no sauce, no spritz.

 

[Shiz-Nit]

chicken fried ribs

 

[KB BBQ]

Crossing my fingers and hoping no one says boil.

 

[thirdeye]

Can you link me to one if you've tried it and liked it?

Oops, I should have said Korean ribs. This is a good one (there is a video link on the page) and you can make minor changes to the recipe to suit your tastes. I don't go as heavy on the sauce as Malcom does.

https://howtobbqright.com/2015/07/20/korean-bbq-spare-ribs/

 

[Hamdrew]

Cure them, i.e. bacon on a stick. Maybe use some pickling/corning spice as suggested; I really like dill pickling spices myself. Overnight pretty much does it, but 3 days for STL and 7 for a full slab to be safe.

Don't necessarily have to smoke them, either. Braising or ^corned ribs and cabbage is always a hit






I use 5-Spice and Szechuan peppercorns frequently too, and a lot of extra heat (crushed thai birds or chile de arbol so they "paprika" quality of cayenne doesn't dominate)


Dry is always a change. About 4hrs at 250 for STL, usually. Full have a lot more variance.


Wrapping with thai green curry powder/paste, and mopping throughout with chiles and lime juice is another favorite of mine


Make your own rubs if you don't already, and play with different liquids in the wrap. I like spicy strawberry jam (gochujang works great), spicy apple butter, or hot dill pickle/pepper juice in particular

 

[Markov]

I like to make Jamaican Jerk style ribs every once in a while to mix it up.

 

[Nuco59]

How about grilled? Salt /Pepper - over direct (but not flame licking) heat. Very good- but won't have the same texture.

I'm about "smoked out" - if I don't see another brisket, or butt (EASYYYY) anytime soon, I'm ok with it. Gonna spend some time getting reacquainted with my weber 22 and my Sm this summer - and ribs will figure in there with chicken and steak and chops.

 

[Hoss]

I like to make Jamaican Jerk style ribs every once in a while to mix it up.

^^^ That was going to be my suggestion.^^^

 

[Seefyre]

I make these "Armenian" ribs every so often, pretty darn good-definitely different!

1/2 cup ketchup
1/2 cup hoisin
5 cloves minced garlic
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cayenne
1/8 tsp clove

~Cheers

 

[TC Smoke & Que]

I make a Huli Huli Rib with spares, sweet and a little tangy. Marinate in Huli sauce over night after a SPOG rub which sat for a couple of hours. Then during the wrap, a light coating of Huli. Than, when done a double glaze un-wraped. A little time consuming, but everyone Loves them!!

 

[SVTNate]

Thanks for all the ideas, everyone!

 

[El Ropo]

Not really a recipe, but if you haven't tried using Peach wood for smoke flavor on pork products, I highly recommend you give it a try. I know BnB sells Peach chunks and chips, not sure if they are available in So Cal though.

 

[Hamdrew]

(2wk cure)


Decided to throw some pickling spice (mustard, allspice, coriander, cinnamon, bay leaf, ginger, red pepper) in the coffee grinder, with a lot of black pepper, for tonight's dinner

 

[Papa Don]

Hope this is allowed... check this out. 30 min ribs, on charcoal with only lime and salt

https://vm.tiktok.com/ZMeK7AJkJ/