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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?