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1. Bring grill temperature up to 275 degrees Fahrenheit, with coals offset for indirect cooking. 2. Thoroughly combine marinade in a bowl and set aside. 3. Mix mopping/basting sauce thoroughly and set aside. 4. Cut up ribs into individual, single bone sections. 5.

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Cook at 325 degrees F for 3 hours, or until you see the bones sticking out of the meat about 1/2 inch. Increase the temp again. Remove the pan of ribs from the grill and increase the heat again to 400-450 degrees F. Make the sticky BBQ sauce. Carefully remove the ribs from the pan to a cutting board.

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Place the reserved marinade into a saucepan over medium heat. Bring to a boil, then reduce the heat. Simmer the marinade until thickened and reduced, about 4-5 minutes; remove from the heat and reserve. Cover the ribs with foil. Bake, covered, for 1 1/2 hours, or just until they become tender when tested with a fork.

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Remove the thin membrane from the back of the ribs. (see notes) Mix the spice rub ingredients together in a small bowl, breaking up any clumps of brown sugar. Using a shaker, or even your hands, apply the rub to both sides of the ribs; coating the thicker part of the ribs more heavily.

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Let the ribs sit for at least 30 minutes to allow the flavors to penetrate. Preheat your smoker or grill to a temperature of 225°F (107°C). Place the ribs on the smoker/grill and smoke for about 3-4 hours or until the internal temperature reaches around 165°F (74°C). In a saucepan, heat sesame oil over medium heat.

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Step 1. In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.

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Close the smoker's lid and let the ribs smoke for about 3-4 hours. Check the temperature occasionally and adjust the airflow or add charcoal as needed to maintain a steady temperature. Every hour, baste the ribs with a mixture of hoisin sauce, rice vinegar, and brown sugar using a basting brush.

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Preheat oven to 275 degrees. Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry. In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs. Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.

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1 tablespoon Ground ginger. 04. Place the ribs on the grate in a circular pattern. 05. After 15 minutes of cooking rotate the grate1/4 turn. 06. After an additional 15 minutes remove the ribs from the cooker and wrap them in foil with the butter, brown sugar, honey, and Asian style glaze or sweet chili sauce.

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Mix the rub ingredients together and pat the rub into both sides of the ribs. Let stand, covered, for 1-2 hours. (This can be done ahead of time. Let your ribs set with the rub for up to 24 hours in the refrigerator. Remove from the refrigerator 1 hour before cooking to let them come to room temperature.)

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Smoked Ribs. Preheat smoker to 250 degrees, using fruit wood. Prep the ribs by trimming excess fat and removing the silver skin on the bone side of the ribs. Use a sharp knife to separate the silver skin and a dry paper towel to get a good hold and pull off. Rinse with cold water and pat dry.

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Combine ingredients for the rub in a bowl. Prepare the ribs by removing the membrane from the back. Coat the ribs all over with the rub. Place the ribs in the smoker and smoke for 2 hours (set the time on a big, loud timer so you don't miss the alarm). We're monitoring the meat and air temps with a Smoke thermometer.

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Set aside at room temperature for one hour. Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using. Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

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Line a large roasting pan with heavy-duty aluminum foil. Once ribs have smoked for 1 hour, add ribs to the pan and increase the Traeger temperature to 300°F. 300 ˚F / 149 ˚C. 01:00. 4. In a mixing bowl, combine hoisin sauce, soy sauce, sake, orange juice, brown sugar and cayenne. Whisk until the sugar crystals dissolve.

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Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C). Combine the sauce ingredients in a medium-sized bowl.

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Bake the covered ribs for 2 - 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed. Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.