Gochujang Beef Short Ribs
Juicy beef short ribs are coated with a fiery gochujang glaze and hot-smoked. The Korean chili paste imparts a deep umami note with pleasant heat. Oak wood perfectly complements the robust beef flavor.
Ingredients(for 1 kg)
Instructions
Preparation
20 min + 2-12 hours restingLoosen and remove the silver skin from the bone side using a knife. Combine salt, sugar, garlic powder, ginger powder, and pepper as a dry rub and apply evenly to all surfaces of the ribs. Rest covered in the refrigerator.
Smoking – Phase 1
6-7 hoursPreheat smoker to 110-125 °C and add oak-apple wood chips. Place ribs bone-side down and smoke until a core temperature of approximately 70 °C is reached, avoiding opening the lid too frequently.
Glazing and Smoking – Phase 2
2-3 hoursMix gochujang with sesame oil. Apply the glaze in 3 layers every 30-40 minutes. Continue smoking until a core temperature of 93-96 °C is reached and the glaze is caramelized.
Resting
20-30 minutesLoosely wrap ribs in aluminum foil and rest for 20-30 minutes. Slice and serve immediately.
Pro Tip
Gochujang tends to burn – apply the glaze only once the ribs have already reached a core temperature of approximately 70 °C. This way the paste caramelizes without burning.
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