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A quest for tea-smoked ribs (Lots of pics)

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sroach well done
well done

Posts: 1121
Location: Warrington, PA
The wife and I hit this little neighborhood topaz place about a month back, the one items we picked were tea smoked ribs, and they were outstanding. I said to the wife I am going to try and make them at home. Since at a topaz place you get like 3 small ribs.. LOL

So I searched the internet and found a couple of recipes, but all of them were made in the over, so I took a common theme from all of them and tried to make it work on the BGE. Here we go...

First of the rub: Brown Sugar, Chineese Five-spice, Salt, Ground Ginger, Ground Coriander, Red Pepper Flakes, Onion Powder. So much different then the a normal rib rub. Couldn't wait to taste it.

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Two slabs of baby backs, rubbed good and plenty with this wonderful rub, foiled up and in to the refrigerator overnight.

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On to the smoke packet: Loose OOlong Tea, Dry Jasmine Rice, Brown Sugar, Peppercorns, Star Anise Pods, Fresh Ginger, Cinnamon Stick, Orange Peel.

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I cut slits in to the packet and threw it on to the lump and the smoke that came off this was unreal, really hard to describe. A cup of tea with a strong scent of the Anise. Really wonderful smelling. You can see some smoke in the below picture.

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You can see my "Chair" that I sit in while the ribs are cooking.. it's a tough life!

Ribs are on and the temp at the grate is 238, locked and loaded:

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At the two hour mark it was time to foil them up, for this instead of just Apple Cider I tossed in a little bit more loose tea, this time using a flavored tea (Sweet flavored Rooibos tea) along with the apple cider:

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Back in the egg for another two hours, although next time I think I am going to do a 3-1-1, the last two times I did a 2-2-1 I felt the ribs are little over done, I don't like them to fall apart when lifting them off the grate.

Lastly the sauce, I am going to tell the truth and admit I didn't make the sauce I bought some korean bbq sauce.
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Unfoiled and sauced up the ribs and back on to glaze them up.
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Time to plate these bad boys up, I was hoping they would taste half as good as then smelled and looked, to my surprise they were better then I would have hoped!

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Along with the ribs, we served an Asian Noodle Salad that my wife made the night before and a good old fashion baked potato. This was one of those meals that I really couldn't believe I made these at home and it didn't come from a restaurant. :bbq:
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XL BGE
18.5 Kettle Gold
18.5 WSM

beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Oh la la!-- That is some magnificent looking gourmet, Steve, what with even including 5 star and tea and such. Sounds like lots and lots of flavor going on there. Glad it even exceeded your expectations! Excuse me now here:
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Got beer???

CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5698
Location: Central Alberta, Canada
WOW - those ribs look incredible! Great job, Steve - those look even better than the char siu roast pork that I get from an old Chinese BBQ house right by my work, and that's saying something! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

QJuju well done
well done

Posts: 1915
Location: Louisville, Kentucky

Awesome Asian flavors for some Pigsicles! Never tried that palate on ribs, but that sure looks tasty!
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sroach well done
well done

Posts: 1121
Location: Warrington, PA
CharredGriller wrote:
WOW - those ribs look incredible! Great job, Steve - those look even better than the char siu roast pork that I get from an old Chinese BBQ house right by my work, and that's saying something! :cheers:


CG, WoW.. thank you.. I'll take that compliment.


Thanks guys, it's great when a plan comes together.. I am looking forward to using the leftovers in some burrito later on in the week. And yes Q, what a different taste on ribs, really worth the time.
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18.5 Kettle Gold
18.5 WSM

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
Fantastic, Roach! I've seen tea-smoking on Simply Ming before but have never attempted it myself...great job!

sroach well done
well done

Posts: 1121
Location: Warrington, PA
ScreamingChicken wrote:
Fantastic, Roach! I've seen tea-smoking on Simply Ming before but have never attempted it myself...great job!


Thanks SC, well worth the time!!
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18.5 Kettle Gold
18.5 WSM


Posts: 44
Loving the idea of tea- smoking!. I have never smoked before (well not in the culinary sense :D :D ), am very tempted to try this out.....


Posts: 22
Location: Old Town, Maine
Great looking ribs, nice job. Using the spice packet for smoke is a great idea.
I use 5 Spice in my rib rub as well, I was wondering what spices are in the blend that you use as there are variations in commercial brands.


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