Char Siu Ribs Blasphemy Style. While it doesn’t literally translate, we have come to think of Char Siu as the style of BBQ Pork you get at a Chinese Restaurant. These are ribs done in that style, which are often served as appetizers in the same restaurants.
My wife likes this style of rib much better than traditional BBQ style (but I love her anyway), so often when I make Blasphemy ribs, I will separately marinate a few in this style and cook them at the same time. Only real difference is the rub, and basting with honey instead of BBQ sauce.
If your grill has an accurate probe-based thermometer, you are golden. DO NOT trust the dial thermometer built into the lid. They are notoriously inaccurate. Otherwise, get yourself a good, remote reading thermometer. I recommend products from Thermoworks. For this recipe, a single probe is fine, like the BlueDOT, but I’d spend a little extra and get a multi-probe unit, like the Smoke, Smoke-X (extended range) or Signals. They will let you monitor the grill temp and one or more meat temperatures. See our Other Cool Stuff page for more info or click on the product links above.