Servings: 6 to 8
Asian flavors meet American technique in this East-West fusion rib. Never underestimate the number of racks you may end up cooking; these tasty morsels practically demand you to eat several in one sitting.
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I actually loved this recipe - I also did this on a Trager Grill and they turned out great! The only thing I didn't like was the Barbecue Sauce. I just doctored up some bottled sauce and used that instead - this rub was delicious and the method of slow cooking ribs is the best way to make them I've found on the Trager Grill. I've found other recipes that are similar (3/2/1) but I think the 15 minute finishing tine is the ticket - they stay moist and tender. Saving the recipe and will definitely use it again.
Don't use aluminum foil. The sugar will burn and ruin the ribs. Flavor is fine, minus the burnt parts. I cooked the ribs with a Traeger smoker. Depending on how much sun hit the smoker, temperature was 200 to 250 degrees. Everything looked good until after the foil was put on.
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