Smoked Korean short ribs are juicy, flavorful beef ribs marinated in a sweet and savory sauce, then slow-cooked to smoky perfection.
Got a craving for some melt-in-your-mouth, smoky, spicy, and sweet goodness? You, my friend, are about to embark on a delicious journey with these smoked Korean short ribs! Dive in for a recipe that’s loaded with mouth-watering marinades, precise smoking techniques, and a dash of humor to keep things sizzling fun.
Smoked Korean Short Ribs
Smoky, juicy, and bursting with the unmistakable umami of Korean flavors, these smoked short ribs are a game-changer. They’re perfect for a laid-back BBQ or a fancy weekend dinner. Prepare to make your tastebuds do a happy dance in hanbok!
- Cooking Method: Smoking
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Cuisine Type: Korean BBQ
Ingredients
- 2 racks of beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup rice wine vinegar
- 1/4 cup sesame oil
- 5 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 1/4 cup green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions
- Preheat your smoker to 225°F (107°C).
- In a bowl, combine soy sauce, brown sugar, rice wine vinegar, sesame oil, minced garlic, grated ginger, and gochujang. Mix until sugar is dissolved.
- Place the short ribs in a large resealable plastic bag or container. Pour the marinade over the ribs, ensuring they are fully submerged. Refrigerate for at least 4 hours, preferably overnight.
- Remove ribs from the marinade and pat them dry with paper towels. Reserve marinade for basting.
- Place ribs in the smoker and cook for about 4-6 hours, or until the internal temperature reaches 205°F (96°C).
- Baste the ribs with the reserved marinade every hour for the first 4 hours.
- Remove ribs from the smoker and let rest for 10 minutes before slicing against the grain.
Suggestions
- Swap out gochujang for sriracha if you can’t handle the Korean heat – though the BBQ gods might give you side-eye.
- Garnish with a mix of sliced radishes and cilantro for a refreshing crunch.
- Throw in some applewood or cherrywood chips for an added dimension of smoky goodness.
- Pair these ribs with a tangy kimchi or a crisp cucumber salad to cut through the richness.
