Texas and Asian Spare Ribs

Yes, a 2 for 1 here. After trying the Korean Bulgogi recipe that’s been in my family for a good 40 years on chicken, I threatened to try it on pork as well. When I did spare ribs yesterday, I did just that. One one rack of ribs anyway. The other was old school Texas.

All that was missing was a little green onion added to the Asian ribs as garnish, and some sauce for the regular ribs, but that came later. 😉

The flavor was heavenly on both. I’ve seen a ton of complicated recipes to get ribs to turn out flavorful on a pellet smoker. Nothing beats plain old LOW and slow at 185 for 6 hours however. The only extra is a light basting with apple juice every 45 minutes or so to keep them moist. Results? Judge for yourself:

Magnificent smoke ring on both of them, and deep flavor. The Bulgogi ribs tasted like the best Chinese (well, Korean) restaurant food you’ve ever had. 🙂

10 thoughts on “Texas and Asian Spare Ribs

    1. Silk Cords Post author

      What can I say? I cook like you write. 😀

      Seriously, I’ve been having fun with the joking vanity here, but I’m thrilled with how these turned out. The last batch I did for the first meal I ever did for my sister was so bad I wouldn’t have retreaded tires with them. MOST of that falls on Sam’s Club and their meat, but not all.

      Liked by 1 person

      Reply

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