Sichuan style smoked baby back ribs with a grilled napa wedge salad
Sichuan style smoked baby back ribs with a grilled napa wedge salad
Apologies for the slightly blurry photo
20 comments
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That all looks amazing! Nice job. Inspired to try out that salad.
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Thank you!
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Do you have a recipe?
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Sure. The rub was an 8-3-1-1 rub (8 parts brown sugar, 3 parts chili powder, 1 and 1 spice) with Sichuan peppercorn, Sichuan chilis, and a bit of cumin for the spice portion. I cooked them on my Big Green Egg with hickory at around 250F for 2 hours, wrapped in foil for 2 hours, then unwrapped and brushed with sauce and cooked til the rack bent easily and it felt done. Sauce was brown sugar, ketchup, worcestershire, vinegar, onion, and some of the rub. So Sichuan inspired/fusion.
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Amazing. What's in the salad?
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Thanks! Grilled green onion, grilled red jalapeño, rice vinegar, honey, sesame oil, sesame seeds, fried shallot.
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Those some great looking ribs!
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Thanks so much! Still new with this whole BBQ thing. I'm pretty proud of how they turned out.
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Pro level food let down by overly cramped plating.
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Thanks, and that's fair. Could have done smaller portions.
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Eh, if the food isn't falling off your plate when you eat it, that works.
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No need to be unkind. See rule #1 in the sidebar.
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It's cool. I didn't take it at unkind, just constructive criticism.
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Bah, you sound like a real crybaby if you thought that was unkind.
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20 comments
How's the mala sensation on this? Just a bit? Szechuan peppercorns are everywhere here nowadays and I'm a little wary of it as a result. xD
It's not super strong, but it's there. You could certainly tone it down (or amp it up). I would probably be wary of it too if it was in everything, lol.
Well, not in everything, but mala-style food has really exploded here in the past 3-4 years, and very often when walking near any eatery I'll get a whiff of that! Imagine if everywhere smelled like fried chicken.