Roy's Kiawe Smoked Szechuan Pork Ribs Recipe
Chives | Sesame Seeds
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Ingredients
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Pork Ribs
Garnish
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the pork ribs and trim any excess fat.
- 2
Make the Rub
In a bowl, combine Szechuan peppercorns, brown sugar, salt, black pepper, garlic powder, and onion powder.
- 3
Season the Ribs
Rub the spice mixture generously over the pork ribs, ensuring an even coating.
Smoking
- 4
Prepare the Smoker
Soak Kiawe wood chips in water for at least 30 minutes, then drain. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Ribs
Place the ribs in the smoker and add the soaked Kiawe wood chips. Smoke for 4-5 hours, or until the meat is tender and pulls away from the bone.
- 6
Finishing Touch
Remove the ribs from the smoker and let them rest for 10-15 minutes before serving.
Garnishing
- 7
Garnish and Serve
Chop the chives and sprinkle over the ribs. Add sesame seeds on top for extra flavor and crunch.
