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 marinade ingredients. We recommend Blues Hog Dry Rub for best results.
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2
Marinate ribs overnight.
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3
Remove from marinade, pat dry.
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4
Smoke at 275°F for approximately 5 hours.
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5
Cook until internal temp reaches 203°F and probe tender. Use an instant-read thermometer for accuracy.
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6
Glaze with reserved marinade.
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7
Garnish with sesame seeds.