BBQ Smoked Korean Spare Ribs
Enjoy these gochujang-infused Korean BBQ ribs. They’re sweet. They’re spicy. They’re the perfect BBQ ribs
Equipment
- Smoker
- Apple wood chips
Ingredients
- 2 racks pork spare ribs
- ½ cup apple juice
For the rub
- kosher salt
- ground black pepper
For the glaze
- ½ cup gochujang
- ¼ cup hoisin sauce
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup Korean rice wine
For the garnish
- sesame seeds
- 4 scallion greens sliced diagonally
- fresh ginger finely gated
- 3 cloves garlic finely grated
Instructions
- Preheat your smoker to 225°F. Add applewood chips to the smoker box.
- Trim rib racks by cutting ends and removing the membrane off each. Trim off any other excess fat.
- Combine rub ingredients. Apply liberally to rib racks, rubbing on both sides and working into any dips.
- Transfer ribs to smoke grates. Close lid and cook for 2 hours.
- Combine glaze ingredients in a large bowl. Cover bowl in film and put in refrigerator until ribs are ready.
- Remove ribs from smoker. Transfer to aluminum foil and place topside down. Pour ¼ cup of apple juice over each rib rack.
- Wrap foil tightly around ribs and transfer back to smoker. Cook for a further 3 hours
- Remove ribs from foil. Increase smoker temperature to 300°F.
- Use basting brush to cover ribs in glaze. Transfer ribs back to smoker and cook for one more hour.
- Test for meat pulling away from bone. When done, remove ribs from smoker and serve.
- When you see the meat pull from the bone it is time to remove them and serve.