Smoked Pork Ribs with Asian Spice Rub
Get inspired by regions outside the U.S. for a unique smoky experience. In this recipe we are inspired by an Asian spice rub to add incredible flavor to smoked ribs.
Servings 4 -6 servings
For the Pork Ribs
- 2 racks St. Louis style pork ribs
- 2 tablespoons Dijon mustard
- 4 tablespoons dry rub see below
- 4 tablespoons butter
- 2 tablespoons honey
- 2 cups spritz see below
- 1 cup sauce see below
For the Dry Rub
- 1 cup cane sugar
- ¼ cup Chinese five spice
- ¼ cup sea salt or kosher salt
- 1 tablespoon dry ground ginger
- 1 tablespoon garlic powder
- 1 tablespoon freshly ground pepper
- 1 tablespoon dry mustard
For the Spritz
- 1 cup water
- 1 cup apple juice
- 1 cup apple cider vinegar
For the Sauce
- 6.57 oz bottle of sweet red chili
- ¼ cup soy sauce low sodium
- 1 teaspoon red curry paste adds heat
- ½ teaspoon sesame oil
- ½ teaspoon roasted red chili paste
- 3 drops fish sauce go light, this stuff is potent!
- ½ lime juiced
For the Ribs -- I’ve used a rough 3-2-1 method for the ribs. The key is knowing when to identify the right time to move through the stages. What is the 3-2-1 method? It’s three hours of smoke, two hours wrapped, and one hour smoked again after removing the wrap.
Preheat smoker to 250 degrees, for pork I like using a 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.
Apply the mustard to the ribs as the base coating for dry rub, and then liberally apply your rub to the ribs on both sides.
Place the ribs in the smoker. After 90 minutes begin spritzing the ribs every 15 minutes.
Around the 2 ½ hour mark start looking for the bone to start poking through the rib meat. When you have roughly ¼ inch of bone showing, that is a good time to wrap the meat.
Place each rib rack in its own aluminum foil wrap. Before enclosing, place 2 tablespoons of butter and 1 tablespoon of honey on each rack and then tightly seal the foil.
After 90 minutes gently open the foil (caution – it’ll be hot, use oven gloves), use a toothpick or slender sharp knife to poke at the meat, you’re looking for it to go in like butter or to gently move the bones around, but not come out. If the meat is still not tender, re-wrap and check every 30 minutes. If tender, then open the foil completely and let cook for another 30 – 60 minutes to let the rich moisture evaporate some and set the ribs.
Remove and then apply the sauce to both sides of the ribs, while reserving some to add as desired. Slice and serve (with a lot of napkins).