Project Smoke

YIELD: Makes about IV2 cups

01 ere’s how barbecue sauce would taste if it came from Asia, sweet with
fl hoisin sauce and honey, nutty with sesame oil, and spicy with Thai sri

racha. You’ll want to eat it straight off the spoon.

INGREDIENTS

3 tablespoons honey

3 tablespoons sriracha

1 cup hoisin sauce

3 tablespoons Asian (dark) sesame oil

Gently simmer the sauce for 5 to 8

minutes to blend the flavors.

Place the hoisin sauce, sesame oil,

honey, and sriracha in a saucepan

over medium heat and whisk to mix.

i

ST. LOUIS RIBS

WITH VANILLA-BROWN SUGAR GLAZE

YIELD: Make 4 racks, enough I

to serve 4 really hungry

people, or 6 to 8 with another

main dish

he St. Louis rib offers the best of two ribs: the lush marbling of baby

center-cut section

T backs and the meaty richness of spareribs. Picture ;

of a rack of spareribs trimmed down to the approximate shape and size of

a rack of baby backs. It’s easy to cook, tender to the tooth, with flavor that

just doesn’t quit. That’s why the St. Louis cut is our go-to rib at Barbecue

University. And few prepare it better than Chris Conger of the Smoke

Shack in San Antonio, Texas. He cures the ribs overnight with a rub nch

in garlic powder—lots of garlic powder—and brown sugai. He smokes the

ribs low and slow, and just before serving, swabs on an irresistible glaze

brewed from brown sugar and butter. Said glaze contains a mystery ingre

dient that tastes familiar, but that you rarely associate with barbecued

ribs. Chris would challenge you to guess its identity, but I ve reveale t e

mystery in the glaze’s name.

a

=1

METHOD: Hot-smoking

PREP TIME: 20 minutes, plus

12 hours or overnight for curing

the ribs

r

SMOKING TIME: 31 /* to 4

hours

FUEL: Hickory and/or pecan

wood— enough for 4 hours of

smoking (see chart on page 6)

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PORK | 101