We broke out the magic box once more to prepare food for a visit from an old college buddy. This time we did Chicken and Ribs. All turned out fantastic as usual. The Chickens did not brown like I was hoping once I turned them but they were fantastic tasting and that's what matters. We have done ribs 2x now using a dry rub from BlackJack BBQ which is a local James Island Company. We love it. We are going to try and use BBQ sauce the next time. I am thinking we should add the sauce once we flip the ribs at the 1 hour mark. Any Suggestions?
See the little dish in the corner? That is our lame attempt at using Hickory Wood chips to add flavor. My father and I agree that at this point it is more for presentation than anything else. :)Our next adventure will either be the 4th of July or Kenneth's 10th BDay at the end of July. I have to find more reasons to cook with this thing. I am trying to convince my wife that we can cook 4 racks a rib one Saturday each month and then we could freeze them and eat them throughout the month.
12 comments:
Hello, my name is Mary and I just had my third pig roast. However, this is the first time using the LaCaja China roasting box. Everyone loved the taste of the Pig,using the Mojo marinade. I have a question, I want to have a Rib Party. I was wondering since you had one already, do I need a bigger pan and rack for this?
Thank you for posting your comments it helped me out alot.
Mary C Ward
Mary,
Thanks for visiting. The pictures in this post are using the standard racks that come with the La Caja China. If you go back to the website and look in August you will find some pictures of the expanded grill rack. http://sloanefamily.blogspot.com/2007/08/la-caja-china.html
On the 4th of July we cooked 5 racks of ribs using the small standard rack. It was a tight squeeze and we had to overlap some of the ribs to make it work. Plus side is that unlike the expanded rack, the standard racks can be connected making for very easy flipping.
Let me know if you have any other questions or suggestions.
Good Luck and Happy boxing!
Hi,
I love roasting in my La Caja China. I've roasted many pigs. But, I would like to try ribs. I'm unsure on how to figure the cooking time and charcoal. Any help would be great. Thanks.
Peter,
Thanks for visiting. In another post I talked about the time it takes. http://sloanefamily.blogspot.com/2007/08/la-caja-china.html
Here is the official instructions https://www.lacajachina.com/Articles.asp?ID=165
Basics are let it cook for an hour and then flip. Same start up as the pig.
We do a dry rub until the flip so that we do not burn the sauce in the first hour. A dry rub works great as a base. Depending on the rub you can add the sauce after it comes out.
Last time we cooked ribs (July 4th) we added charcoal about 45min into the cooking time because the wind was burning through the original load pretty quick. Turned out to be a mistake. Just trust the original instructions and you should be fine.
Good Luck!
Hi Mr. Sloane,
Going to be trying the ribs this weekend. What kind of rub did you use? Thanks for the help.
Pete
Pete
Any rub you like will be fine. I use something from a local outfit here in Charleston. Sorry I could not be more help.
No sweat. You've been a big help. I'm going to try Emeril's Dr Rib Rub. I'll let you know how it turns out. Thanks for all the info.
Pete
Let me know how they came out! I have been thinking of cutting short the time after the flip (the ribs are cooked at this point anyway) and switch to a regular BBQ so I can crisp it and lather them in sauce.
Thoughts?
That is the way I make ribs traditionally. Slow bake in the oven for a few hours then finish them off on the grill to crisp up. I can't wait to see how they come out using the box. 4 hours until roast time!
Just remember bones up. Made that mistake once. Not great results.
Good luck and have fun!!
The ribs were a smashing success! They came out perfect. I was a fraid to sauce them for fear that the sauce may burn. So, I let the rub stand alone. I think next time I will sauce them at the very end. Thanks for all the info. Roasting a pig on Sunday for our block party.
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