Very nice Greg, you have become my favorite goto BBQ channel. Always no nonsense approach and something new and fresh. Cheers from the Yucatán Península
Hi Greg, it's Mike Florence and I hope you and your family are well. OH YES !!!! What a great recipe. Right now, we have a week or so of a late summer, so we'll be trying this asap. Thanks for yet another great recipe, backed as always with good cooking advice. Right now, I'm off to Chinatown for some of the spices I'm gonna need. Cheers, Mike.
Make Asian style rub on pork ribs quite often on my PBC. Always well received but I have to say the binder oil and rub ingredients went out of the traditional char-siu base I usually do. Very creative and look forward to trying it. Great ideas. Thanks!
My wife is Chinese. Her and my bonus daughter grocery shop in Houston's Chinatown. We have a couple of jars of that exact chili oil in our pantry. I think we have all the ingredients you listed already except the Saki. My bonus daughter works at a Japanese restaurant. She can get me some Saki. Lol. I'm definitely going to have to try these ribs. The girls will definitely like them. Thanks for the video!
I'm not sure why I've had to search for your bbq channel lately. Your burger channel has definitely shown up. I love them both and you're doing great work!
Those ribs looked award-winning beautiful even before they hit the smoke. I always appreciate it if you mention where you sourced the meat for your cooks because so often after one of your videos I go shopping. Thank you.
Sup Greg, awesome, I don't think I've ever seen such beautiful racks to start with lol. Love the ingredients, I've been using asian and fusion over 30years, and great combination and layering, the glaze is close to something I usually use on country ribs lol. Gochujang love it, make gochujang thighs...but going to do with brother, I need knife and fork but.. great cook bro, the barrel makes great ribs, he wraps one in foil and puts on indirect heat gas grill so fall apart for me, can't wait. Good to see ya bro. Tyvm tc 🍔🥩
I like the method for building different flavors. That was a lot of layers. But wife said stop buying rubs and sauces for bbq already. Unless we get a walk in pantry.
Nice seeing you cook on the Pit Barrel! I bought one because of you!
Very nice Greg, you have become my favorite goto BBQ channel. Always no nonsense approach and something new and fresh. Cheers from the Yucatán Península
Hi Greg, it's Mike Florence and I hope you and your family are well. OH YES !!!! What a great recipe. Right now, we have a week or so of a late summer, so we'll be trying this asap. Thanks for yet another great recipe, backed as always with good cooking advice. Right now, I'm off to Chinatown for some of the spices I'm gonna need. Cheers, Mike.
That sauce looks really good. I'll be trying this one next cook.
Another out-of-the-box BBQ! Love this channel!
That is absolutely a must try! Everything on there goes well with pork, and a fine combination it is.
Hey Greg I've never seen flavors like this on ribs before. Way to think outside of the box! These may be the best Pit Barrel Ribs yet! Cheers Bud!
Dang these looks amazing!!
Make Asian style rub on pork ribs quite often on my PBC. Always well received but I have to say the binder oil and rub ingredients went out of the traditional char-siu base I usually do. Very creative and look forward to trying it. Great ideas. Thanks!
Amazing!
Greg, the PBC runs right at 275 degrees
Great video sir! Been watching for years! Never fail to make me hungry!
My wife is Chinese. Her and my bonus daughter grocery shop in Houston's Chinatown. We have a couple of jars of that exact chili oil in our pantry. I think we have all the ingredients you listed already except the Saki. My bonus daughter works at a Japanese restaurant. She can get me some Saki. Lol. I'm definitely going to have to try these ribs. The girls will definitely like them. Thanks for the video!
I'm not sure why I've had to search for your bbq channel lately. Your burger channel has definitely shown up. I love them both and you're doing great work!
Made me think I need to start using my PBC more. Summers just about over and I haven't used it yet this summer.
Chili oil is my favorite topping for a dippy egg sandwich
I'll try that sauce. Not sure about the rub though.
Those ribs look great Greg! - Glad to hear all that smoke wasn't from wildfires! - lol - Cheers!
What kind of wood did he say? Oak???
Those ribs turned out awesome. Ring got a little blown out on video.
These Ribs are looking amazing- again very nice Video 👍👍👍
I don't understand why that barrel doesn't have a temp gauge.
Those ribs looked award-winning beautiful even before they hit the smoke. I always appreciate it if you mention where you sourced the meat for your cooks because so often after one of your videos I go shopping. Thank you.
Awesome combo there. Great idea
Pit barrel is a beast for ribs
I think exmark mowers are great. They are manufactured in Beatrice nebraska roughly a few hours south of me.
Got to luv the PBC! Nice cook Greg!
Looks good Greg. Thanks for sharing!!
I like this sauce recipie would you ever consider updating your book with new recipes
Love the way you mix it up not content to keep BBQ traditional
Those were some meaty ass ribs!
Some great looking ribs. Cheers, Greg! 👍🏻👍🏻✌️
3:44 I thought I was watching bbq pitmasters for a second with all of that smoke 😅😂😅
Killer ribs Greg. Love that you combined different Asian influences.
Sup Greg, awesome, I don't think I've ever seen such beautiful racks to start with lol. Love the ingredients, I've been using asian and fusion over 30years, and great combination and layering, the glaze is close to something I usually use on country ribs lol. Gochujang love it, make gochujang thighs...but going to do with brother, I need knife and fork but.. great cook bro, the barrel makes great ribs, he wraps one in foil and puts on indirect heat gas grill so fall apart for me, can't wait. Good to see ya bro. Tyvm tc 🍔🥩
Three pieces of what kind of wood
That looks too good...plum based bbq sauce. omg
I wouldn't say the PBC is completely fool proof. I've accidentally gotten mine well past 400° on a simple cook. Always have a prob in there!
How did that happen? Were you adjusting the damper or something? I haven't experienced anything like that before.
It looks good, I think I’ll try putting the sugar in the sauce and not at the beginning of the cook.
These are phenomenal! Just double down on the sauce recipe. You will understand when you taste it 😀
have been thinking of making asian ribs. now i have a great idea for them . thanks. how is it that the bottom of the ribs in the barrrrel dont burn?
I like the method for building different flavors. That was a lot of layers. But wife said stop buying rubs and sauces for bbq already. Unless we get a walk in pantry.
Man i want some ribs damn it
I'll be eating these ribs on my Bad Boy cuz I can't afford an Exmark😂😢
I hope you don't use that bottle of chili oil for anything else, as the brush you dipped in it touched raw meat.
1:13 the chili oil is in a separate bowl, not the jar...
@@BallisticBBQ I apparently am mentally challenged. I rewatched it and I apologize. I am bad at paying attention to things.
@@alfalfabillenjoyer4878 No worries brother
keep dreaming