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These Korean style smoked short ribs …. what can I say? I’m just gonna be very, very honest here, I was blown away. I was like,Jaxx, dude, you’re freakin’ awesome! You cooked the crap out of these short ribs!
And I’m not gonna lie, I did. So I’ve made short ribs in the past. I’ve braised them in red wine. Many, many years ago I pressured them. They were good, but not a “go-to” thing. If I never had them again it would be fine, it would never cross my mind again.
So I was quite surprised when my wife brought home a couple packs of short ribs – not to mention we’ve been eating a meatless diet recently. I mean, short ribs. They’re meaty, fatty, decadent even. I asked her why she bought them and she said simply, “They were marked down.”
Ok, now what? She just shrugged and said, “Grill em, braise em, pressure em, smoke em, I don’t know.” At the smoking suggestion, we locked eyes and knew it was going to be their destiny.
We just needed a flavor bomb. We threw around a few ideas, fancy, redneck, experimental, but then we talked about Korean style and that was it. We found a sauce and got to smoking.
When I tell you these Korean style short ribs are impressive, I mean it. The flavor profile is just … savory, spicy, deep, smokey, very slightly sweet, and velvety. They were so tender they could not, no would not, stay on the bone. Even the fat was crazy good.
If you have a smoker, dooo it. If your neighbor has a smoker and you catch him/her smoking something, invite yourself over with a pan of these ribs and ask if you can stick them in their smoker. Your life will be forever changed.
If you don’t have a smoker, never fear, I’ve included instructions for the oven.
Korean Style Short Ribs
Get to smoking these Korean Style Short and your life will be forever changed.
CourseMain Course
Cuisinebeef, short ribs, smoked
Keywordbeef, smoked meat
Ingredients
- 4-6poundsshort ribs, English style
- salt and pepper
- Memphis stye rub
Sauce
- 1cupsoy sauce
- 1cup brown sugar
- 4 tablespoonssesame oil
- 4tablespoonsrice wine vinegar
- 4tablespoonsginger, minced or grated
- 4 cloves garlic, minced, or how ever much you want
- 1teaspoonred pepper flakes, or to your level of spice
- green onions for garnishoptional
- sesame seeds for garnishoptional
Spritz
- 1cupapple juice
- 1tablepsoonWorcestershire sauce
- 1tablespoonapple cider vinegar
Instructions
First thing is to prep your short ribs. On top of the meat there may be some copious fat. If there is, trim it off. Season the ribs with salt and pepper and let them hang out in the fridge for at least 2 hours or all the way to overnight. Longer would be better, but 2 hours is just fine.
Once the ribs have partied in the fridge, remove and sprinkle with the Memphis rub on both sides.
Get your smoker going. While it’s getting hot, make your spritzer. Combine the spritz ingredients into a spritz bottle.
Once the smoker is hot, place the short ribs in. Start a timer. Every 30 minutes, for 2 hours, you’ll want to go and spritz the ribs.
While the short ribs are smoking, go ahead and make the sauce. Simple – combine all the sauce ingredients in a bowl. Whisk together. Put it aside for now.
After the short ribs have smoked for 2 hours, very carefully, the meat could fall off, remove the ribs to an aluminum pan. Give the sauce a quick whisk again to recombine and pour over the ribs. Cover with aluminum foil. Place the pan back in the smoker for another 1 hour, or until desired tenderness.
Plate and sprinkle with sesame seeds and green onions if using. Prepare to have your mind blown.
If You Want to Oven Braise
If you don’t have a smoker, you can still rock these short ribs.
Preheat your oven to 350°. In a large dutch oven, heat up some olive oil. Sprinkle the ribs with salt and pepper. When the oil is hot, sear the ribs, you may have to do this in batches. Remove to a plate when done. Sprinkle some Memphis style rub on them.
Whisk together the sauce ingredients. Add back to the dutch oven and bring it to a boil. Remove from the heat, add in the short ribs. Cover and transfer to the oven for about 2 1/2 hours or until tender.
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