Ingredients
- 3 to 4 pounds beef short ribs, bone-in
- For the rub:
- 2 tablespoons Chinese 5-spice powder
- 1 tablespoon fine grained sea salt
- 2 teaspoons sugar
- 2 teaspoons ground white pepper
- 1 tablespoon Carolina Reaper Chili Pepper Powder
- For the sauce:
- 1 cup hoisin sauce
- 1/3 cup dry sherry
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1/4 cup ketchup
- 1 teaspoon Carolina Reaper Chili Pepper Powder
- 2 tablespoons unseasoned rice vinegar, or more to taste
- 2 cloves garlic, minced
- 1 tablespoon peeled, minced ginger
- 2 scallions, white and green parts minced
- 4-5 chunks of cherry wood
Instructions:
- Combine all of the ingredients for the rub in a small bowl. Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.
- While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.
- When the ribs are done, brush them all over with sauce. Place them on a hot grill for 1-2 minutes per side, or keep them in the smoker for an additional 15 minutes, to caramelize the sauce. Serve with remaining sauce.
You can also use Trinidad Scorpion and 7 Pod Chili Peppers
