Smoked Char Siu Ribs - Chinese BBQ - Smokin' Joe's Pit BBQ

[@fredlovesdriving8905]

That Lee Kum Kee sauce is a huge time saver. I use it whenever I make my own char siu.

[@kevinlott9626]

Looks amazing, Joe..!! I've always said.."If the meat falls off the bone, it's over-cooked. Your's is perfect. ❤

[@tlc2011jlc]

Beautiful. Thank you! I've been looking for a Chinese rib.

[@VileHearts]

Your videos make me so happy. I love seeing the amazing food and most of all, the passion

[@glennwheeler4846]

Nice job Joe!

[@TheCheffydave]

❤Had me drooling Joe, making these FINAL FOUR APRIL FIRST!

[@95SLE]

I love to do this with pork steaks hanging in the WSM. I will have to try this with a rack of rbs.

[@ScottysBackYardBBQ]

nice looking Smoked Char Siu Ribs. some of the best i seen so far. nice job Joe..

[@Crankinstien]

I’m trying this tomorrow! Thanks Joe

[@deanm4138]

Those definitely look delicious

[@bobbicatton]

Heavenly👍😊 love the 5 spice😊😊

[@mikehappel4899]

Holy Lord, those look awesome!

[@risboturbide9396]

Smokin' Joe, you're the very best. Thank you for your hard work 🍻🍻

[@JoshandBabe]

That was a good cook..... Great idea

[@Texas4x]

Looks great, Joe! You have way more confidence in what the FDA thinks or says than I ever will...

[@johnnunez17]

Oh man, Joe that is 🔥👍

[@SmokinJoesPitBBQ]

Thanks John. 👍

[@MatthewSmith-cp3hu]

Good job Joe!

[@johnknapp6328]

Great Job Joe

[@j_b_9381]

I live in Northern central PA and the closest Asian Market to me is about an hour and a half away. I happened to be in the area today and picked up the exact same bottle of sauce you used. I'm definitely making this recipe this weekend!

[@SmokinJoesPitBBQ]

Oh nice! Add a little rub to the ribs to kick up the flavor. 👍

[@NorthernThaiGardenGuy]

Awesome food Joe! Bravo on doing another unique fusion take!

[@welovedji1116]

You should invite a chinese/vietnamese some1 to show you Char Siu pork. Cuz it wont look like this at all. I must say, thats pretty brave and a very good attempt of bringing asian flavour + American style of BBQ. I LOVE IT! As an Vietnamese, eating both chinese/viet food growing up. I would not marinade it, just use the bag as a rub. all vietnamese got those bags at home haha, we put it all parts of the pig. Then smoke it hoping for a bark, then serve it with rice noodles, pickled carrot/daikon, lots of herbs and spicy/sweet/sour fishsauce! That would be a perfect Bun Thit Nuong dish! I would also serve it on those steamed fluffy delicious Bao/Buns, with an hoisin sauce + herbs

[@rickf.9253]

I'll be doing that one for sure! Thanks Joe!

[@bugdiverhb]

You're the best, Joe. Can't wait to try these.

[@richardnichols2455]

Looking good!!!

[@DonaldFlickinger]

Joe, I tried this recipe and it was a hit with the fam and co-workers. Thank you.

[@fredschaffer7330]

Tried these today and your recipe was spot on....Thank you for sharing

[@CookingwithStephennJacklyn]

Oh man that's one of my favorite kind of Ribs to eat . Thanks for sharing bro! Cheers!

[@blueenglishstaffybreeder6956]

Been using this chat sui here in Australia for some time now, the same brand also makes a perfect garlic chilli jam, it’s awesome, we love it and use it on everything, thanks Joe

[@JinzouningenTX]

I read this comment in and Australian accent and chat sui made perfect sense. Good on ya mate!

[@stevegrieb6596]

Doggone those ribs look delicious! Must put char siu sauce on the shopping list for the next time my wife and daughters and grandkids make a run to Amarillo.

[@CJONESYC85]

Joe looks great. Got me ready for grilling season.😊

[@jeffatgorbysgrill9480]

Thank you for this cook Joe. I have been working to improve my Asian flavor profile as of late and this recipe is going into the rotation soon. Stay savage !!!

[@DonaldFlickinger]

I am definitely going to try this on the weekend. Looks delicious.

[@waynesummerlin2850]

Looks Delicious!

[@joejones5637]

Thanks Joe, you've convinced me to buy those pecan pell. Can't wait to try them on Ribs and a turkey breast (Texas style)

[@williamholmstrom489]

Looks amazing Joe! Lee Kum Kee is a great brand.

[@chadcooper7348]

The ribs and presentation look so good! I cook Chinese food at home often, and what I like to do is use that packet of powder for the overnight marinade. It’ll give you the red color you want, and penetrate the pork some. Then I’ll use the Lee Kum Kee Char Sui in the jar as a glaze. And, I like to give my pork belly (or shoulder) a final glaze and place them under the broiler for the final few minutes of the cook… really sets the glaze well AND gives the pork those nice charred crispy edges.

[@dislexicdadscooking]

Great content fella per usual

[@brianveestrom6784]

Never heard of char siu ribs. Time for some take out!

[@dwaynewladyka577]

Excellent looking ribs. They definitely turned out great. Cheers, Joe! 👍👍✌️

[@gyrene_asea4133]

Looks really good. I agree with your appreciation of 5-spice. Nice spare rib to start. How about a few ideas on what to do with the rib-trimmings?

[@onesri6108]

Once, I had a Chinese gf, and she made this for me. I loved it 😍

[@guythecookingsam2588]

Damn fine looking ribs Joe! I'm definitely giving this a try asap!

[@vw93to85]

I wonder if you could use that packet as a dry rub?

[@greenbroccolistudios1275]

Pork ribs :D *Slaps knee* Whoooooo-Wheeeee!!!! ;)

[@gyrene_asea4133]

Oh! and consider a quick final glaze of Kecip Maync (very sticky sweet soy sauce) , it'll add a little depth and crisps very easily.

[@Soplas_Chile]

Going to make these joe. Any other recommendations on if you would have did anything different? Also how was the salt content? Did Yu have to add anymore?

[@2bjjones]

Yeah I found some char siu sauce at the Asian market along with fermented soybeans, but it wasn't making it red enough. So I added beet juice and red food coloring.

[@Trumpetmaster77]

Nice char soookie! Hijole!!🔥🔥🔥🔥

[@Dotcom-ne4bn]

Ya gotta drizzle the juice from the ribs onto the rice

[@craigbeats1498]

Damn now Joe has to mention no trees were harmed for these pellets for all the tree huggers out there.

[@floydcampbell1501]

OMG..... You're cooking with nuts😂 Just kidding pecan shell's are the way to go, loads of smoke without actually having to use wood + more economical. Looks absolutely phenomenal!

[@mrkobra49er]

What store you go to ? In El Paso

[@SmokinJoesPitBBQ]

The Oriental Market is the name. Cool store. 👍

[@mrkobra49er]

@@SmokinJoesPitBBQ going to try this recipe but in the oven!! May not be the same but never hurts to try

[@bigtrajik1]

Fuck yea bro! Nice!

[@JimNapaCA]

Can you give us a code to get a reduced price for the Pecan pellets, please? By the way, your videos are awesome! Thank you!

[@cliffordcheng5927]

You might want to try glazing with 1:1 honey and water for the last 5 minutes before pulling off.

[@ЕталонТехно]

виглядає дуже апетитно

[@2006marsha]

Hey Joe are you at Bob”s tonight?

[@SmokinJoesPitBBQ]

Hey Marsha, I was but we've already sold out. You all should come by tomorrow, we open at 11am. 👍

[@stephenwest3658]

My wife is allergic to red food coloring ( red #40) so I'll be leaving that out lol

[@Gongolongo]

Char siu is supposed to be smoked like BBQ! If you go to Hong Kong. Most of the time you'll get properly smoked char siu.

[@VillanuevaMedia]

First

[@JimNapaCA]

Careful people, I just got a reply from my comment to Joe that I got a free gift! I think it's a hacker!

[@slotedog]

Char Siu Ribs are great but smoked I bet they are ridiculous

[@59wargear]

I use the powder to overnight marinade and to spritz the pork as well. Lee kum kee sauce is very thick so i thin it with honey before glazing the ribs. Be interesting to do a pulled pork butt this way...

[@AgustinLozada]

Whats the smoking temp?

[@g54b95]

Joe, this looks amazing. I am a huge Char Siu fan as well, but it always annoyed me that the meat never saw the inside of a smoker, so this idea has been something I have wanted to try for a while. Can't wait. I have a Traeger, but I might do these caveman style on my OG Weber kettle grill.