Smoked Beef with Miso Glaze
Short rib or ribeye with an umami-rich miso glaze of white miso, mirin and ginger, hot smoked over apple wood. The glaze caramelizes during smoking into a deep, lacquered crust. The recipe combines Japanese seasoning technique with American smoking tradition.
Ingredients(for 1 kg)
Instructions
Prepare glaze & Preparation
15 minutes + 1 hour restMix all glaze ingredients until smooth. Pat meat dry, brush thinly and let rest covered in the refrigerator for 1 hour. Set aside remaining glaze for later applications.
Smoking
5-6 hoursBring smoker to 120-135 °C. Add apple and beech wood chips. Smoke meat indirectly. Check core temperature after 3 hours. Starting at 70 °C core temperature, begin brushing a thin layer of glaze every 30 minutes.
Finishing & Resting
15 minutesWhen core temperature reaches 88-93 °C, remove the meat from the smoker. Apply one final thin glaze layer and let rest loosely covered for 15 minutes to allow the glaze to set and juices to redistribute.
Pro Tip
Never use miso glaze over very high direct heat – the high sugar content burns easily. Indirect smoking heat below 140 °C prevents bitter burnt flavors.
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