I am a huge lover of asian cuisine and flavors and anytime I can combine BBQ with Asian flavors, that is a win for me. This recipe is a standard rib cook, but we add a delicious Korean BBQ sauce glaze at the end that made these ribs incredibly tasty. It is a such a great take on a classic with a unique flavor twist. These flavors are very similar to our popular Korean Fried Chicken Wings recipe. We hope you enjoy this recipe and video!
Meat Church How To YouTube Video: https://youtu.be/hf7mBMILyg4
- 1 rack St Louis cut pork spare ribs
- Meat Church The Gospel All Purpose
- Other great options Honey Hog, Gospel, Holy Voodoo
- Squeeze butter or 5 pats of butter
- 1 T, Light brown sugar
- 1 T, Agave nectar (sub honey)
- Korean BBQ Sauce (enough for 4 racks)
- 1/2 C, Gochugang
- 4 T, Soy sauce
- 4 T, Agave
- 2 T, Hoisin sauce
- 2 T, Rice Wine Vinegar
- 2 T, Sesame seed oil
- 2 T, Fresh garlic, grated
- 2 T, Ginger, grated
- 1 T, Dried thai chilis, diced
- 1/4 C cashews, crushed
- 1 T, green onions, sliced on a bias
- Spritz bottle with apple cider vinegar
- Instant Read Thermometer
Prepare your smoker or pellet grill
Prepare your smoker at 250 degrees. We used a Traeger Timberline with pecan pellets for this cook. Hickory or apple would also be good choices for this smoke.
Prep the ribs
Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively and also provide a more pleasant eating experience.
Season both sides of the the ribs with The Gospel All Purpose seasoning.
Allow the seasoning to adhere for at least 15 minutes but preferably one hour.
Smoke the Ribs
Place the ribs meat side up in the smoker.
Spritz the ribs with apple cider vinegar periodically if they look dry during the cook if they look dry.
Continue smoking the ribs
Smoke the ribs until you get to a beautiful mahogany color. In this video that took 2 hours.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Create a butter, 1 small handful of brown sugar and a heavy bead of agave nectar as seen in this video.
Lay the ribs meat side down on the sweet concoction. Close the foil tightly.
Return the ribs to the smoker and continue to cook until meat has started to pull back. Near the final 30 minutes of the cook make the sauce.
Make the Korean BBQ Sauce
Mix all ingredients in a small sauce pan over medium heat.
Whisk to combine and heat. You do not need to simmer or reduce, but rather just bring it together to meld the flavors. Remove from the heat and set aside. You can also place the sauce in the smoker while the ribs finish.
Finish the Ribs
You are looking for tenderness while probing with an instant read thermometer which is typically around an internal temp of 205 - 207. This typically takes 90 minutes or so depending on the size of the ribs.
Open the foil packet when the ribs are probe tender and at your desired internal temperature. Create a boat around the ribs by rolling up the foil.
Apply the Korean BBQ sauce.
Continue to smoke the ribs just long enough for the sauce to tack up which will take 10 - 20 minutes depending how thick you applied it.
Remove the ribs from the smoker.
Garnish with crushed cashew and onions.
Admire the beauty.
Allow to sit for a few minutes. Then slice and enjoy!