The first smoke of the season is always special but this one was a little more meaningful. We were using our new Mountain Weber Smoker for the first time. As you have seen from past posts we were doing just fine with the regular Weber grill using indirect heat but this summer we are taking it to the next level. These ribs were inspired by a Thai pepper pickle recipe we created using fish sauce, vinegar, lemon grass and Thai chilies. This recipe is hot like most Thai food is so if you can't handle the heat cut down on the chilies.
Thai Rib Marinade
2 Lemon Grass Sticks chopped
12 Cloves Garlic chopped
4 Thai Chilies chopped
1 Cup Lime Juice
6 Tbs. Brown Sugar
1 Cup Fish Sauce
Put all of the marinade ingredients into a blender and blend till smooth. Add marinade to plastic bags with ribs in them. Put bags into fridge and let sit for 24 hours.
Rub for Ribs
1 Tbs. Coriander
1 Tbs. Cumin
1 Tsp. White Pepper
After 24 hours sprinkle the rub on the ribs.
Prep the smoker with charcoal and apple wood chunks.
Put the ribs on the smoker when the temperature is around 250 degrees.
Smoke ribs for 3 1/2 hours making sure the temperature stays between 235 and 250 the whole time.
Finishing Sauce
2 Tbs. Hot Pepper Vinegar
1/2 Tbs. Ginger Vinegar
1 Tbs. Sugar Cane Vinegar
1 Tbs. Brown Sugar
1/2 Tbs. Fish Sauce
1 Cup Cilantro roughly chopped
1/4 Cup Mint roughly chopped
The vinegars in the finishing sauce were created by us except for the sugar cane vinegar. We found that at our local Asian market. While the ribs are cooking, mix the finishing sauce ingredients to rub on ribs.
Once the ribs are ready cut them to eat and rub the finishing sauce over them. ENJOY!