Smoked Beef Ribs Korean Style
Korean BBQ inspired smoked beef short ribs.
Jump to RecipeThese Korean-inspired beef short ribs bring together the best of two BBQ traditions. The gochujang and soy marinade create incredible depth while the smoke adds another dimension entirely. It's fusion cooking at its best - honoring both traditions while creating something new.
This is perfect for Asian-fusion dinner parties or when you want to try something different with beef ribs. The flavors are familiar enough to be approachable but unique enough to be exciting.
Serve with steamed rice to soak up the glaze. Quick-pickled vegetables provide a necessary acidic contrast. Kimchi is a natural pairing. For a full spread, add some lettuce wraps and ssamjang for DIY wraps.
Adjust the gochujang for more or less heat. Adding pear or apple to the marinade is traditional Korean and helps tenderize the meat. More garlic is always welcome. A touch of sesame oil in the glaze adds fragrance.
The marinade does double duty - flavoring the meat and becoming the glaze. Reserve some before marinating to brush on at the end. The sugar in the marinade will caramelize beautifully. Let them rest before serving, then garnish with sesame seeds and green onions.
Ingredients
Instructions
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1
Mix soy sauce, sesame oil, brown sugar, minced garlic, grated Asian pear, and gochujang in a bowl to make the Korean marinade.
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2
Place the short ribs in a large zip-top bag, pour in the marinade, and seal. Refrigerate overnight, turning the bag occasionally.
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3
Remove the ribs from the marinade and pat them dry. Season lightly with salt and pepper. For extra depth, add a light dusting of Killer Hogs BBQ Rub.
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4
Set your smoker to 275°F with cherry wood chunks for a mild smoke that won't compete with the bold Korean flavors.
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5
Smoke the ribs for about 5 hours, basting with the reserved marinade every hour during the first 3 hours.
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6
The ribs are done when the internal temperature reaches 203°F and the meat is probe-tender. Verify with an instant-read thermometer.
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7
Brush one final coat of the marinade over the ribs and let it glaze for a few minutes. Garnish with sesame seeds and sliced green onions before serving.