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We had a hankering for Chinese food and thought what better that some Smokin’ Elvises Asian Style Ribs!
Here’s what you need:
In a large bowl mix all the ingredients (except the ribs and apple juice) until everything is thoroughly combined. Place the ribs in a large zipper bag and pour in the marinade. Place the bag in the refrigerator for at least two hours, but overnight is best.
Heat your smoker to 250 and place the ribs in it. Once the ribs reach a nice brownish/red color (around 2 hours) wrap the ribs in foil and pour in the apple juice. Be sure to not let the ribs get too dark or the marinate will start to burn and turn the ribs black very quickly.
The cook time will vary depending on if you use spare, baby back or riblets, but at least 3-4 hours is best, just look for the meat to start pulling back from the end of the rib bone and when they start to bend easily they are done.
Once the ribs come off the smoker, let them rest wrapped in the foil for at least 20 minutes, then open, slice and sprinkle with a little more soy sauce. Serve with some fried rice and egg rolls and you have a Asian feast fit for The King!
Smokin' Elvises Asian Style Ribs!
Smokin' Elvises Bacon Sushi Roll!
This awesome little bacon and sausage concoction isn’t really sushi, but hey it kinda of looks like a sushi roll, right?
Here’s what you will need:
First things first – Go start your BBQ pit and bring it up to 250.
Lay out the bacon length wise on some plastic wrap. If you happen to have a bamboo sushi roller use it so the rolling process is easier.
Once you have all the bacon laid out spread a thin layer of the sausage and cover it with a layer of the cheese.
Sprinkle some of our Smokin’ Elvises BBQ Rub and All Purpose Seasoning directly onto the cheese and roll the bacon, sausage and cheese into a tight roll so everything is sealed inside. Next, wrap the roll tightly in plastic wrap and place the roll in the freezer for about 15-20 minutes.
Once the roll has had time to chill out in the freezer place the roll directly on the hottest part of your pit with the seam of the roll facing up. Placing the roll on the hottest part of the pit will crisp the bacon, but if it starts getting too crispy or too dark move the roll to a cooler part of the pit. Cook until the internal temp hits 165, about an hour.
During the last 5 minutes of cooking, brush on a little bit of our Smokin’ Elvises Sauce then slice into single bite portions and enjoy!
We had a great time in Marysville Kansas this weekend at the Big Blue BBQ. We turned in some great food against some great competitors and manged to grab two ribbons!
Dedicated to the best BBQ this side of Graceland!