First, let me apologize to any Koreans who may read this. I doubt it is authentic to Korean cuisine. Rather, it is just me preparing some short ribs with a nod to the excellent Korean beef dishes.
I had picked up some nice short ribs at Tony's Meats in Penticton when I visited relatives there last month. These were the last of that purchase. I do love quality beef.
I started by mixing 125 ml (1/2 cup) soy sauce, 50 ml (1/4 cup) brown sugar, 10 ml (2 teaspoons) sesame oil and 3 ml (1/2 teaspoon) Sriracha sauce until the sugar was dissolved.
I put a couple of racks of short ribs in a Ziploc bag, added the marinade and let it marinate overnight, turning occasionally.
I took the ribs out, reserving the marinade. I put the ribs on a rack over a plate and put them in the fridge for 2 hours, uncovered.
I preheated my pellet smoker to 230 F with Competition Blend pellets and put the ribs on.
I let them smoke for 3 hours. I put some onion chunks and a couple of garlic cloves in a roasting pan and added the reserved marinade and the ribs.
I covered with foil and smoked for 2 hours.
I took the ribs out of the pan and put them back in the smoker. I took the pan inside and strained the liquid in it. I defatted the liquid and added mixed 50 ml (1/4 cup) of the liquid with 50 ml (1/4 cup) HP Sauce.
For you uninitiated Americans, HP sauce is a spicy/sweet steak sauce eaten in civilized countries like Canada. Feel free to substitute the inferior American steak sauce of your choice.
I brushed the ribs with this mixture and smoked for 20 minutes. I gave them a second brushing with the liquid and smoked for an additional 20 minutes.
I took the ribs off and let them rest.
Here is the finished product.
We we served them with stir fried green beans and grilled smashed potatoes from our garden.
The Verdict
The seasonings and baste were perfect! A nice touch of sweet, some spice, and a deep meaty flavour. So good. The meat was wonderfully moist but had a touch of toughness. If I am going to do more thick meaty short ribs like this, I think I am going to add 1/2 hour to the time under foil. That being said, these tasted terrific and vanished quickly!
Disco
I had picked up some nice short ribs at Tony's Meats in Penticton when I visited relatives there last month. These were the last of that purchase. I do love quality beef.
I started by mixing 125 ml (1/2 cup) soy sauce, 50 ml (1/4 cup) brown sugar, 10 ml (2 teaspoons) sesame oil and 3 ml (1/2 teaspoon) Sriracha sauce until the sugar was dissolved.
I put a couple of racks of short ribs in a Ziploc bag, added the marinade and let it marinate overnight, turning occasionally.
I took the ribs out, reserving the marinade. I put the ribs on a rack over a plate and put them in the fridge for 2 hours, uncovered.
I preheated my pellet smoker to 230 F with Competition Blend pellets and put the ribs on.
I let them smoke for 3 hours. I put some onion chunks and a couple of garlic cloves in a roasting pan and added the reserved marinade and the ribs.
I covered with foil and smoked for 2 hours.
I took the ribs out of the pan and put them back in the smoker. I took the pan inside and strained the liquid in it. I defatted the liquid and added mixed 50 ml (1/4 cup) of the liquid with 50 ml (1/4 cup) HP Sauce.
For you uninitiated Americans, HP sauce is a spicy/sweet steak sauce eaten in civilized countries like Canada. Feel free to substitute the inferior American steak sauce of your choice.
I brushed the ribs with this mixture and smoked for 20 minutes. I gave them a second brushing with the liquid and smoked for an additional 20 minutes.
I took the ribs off and let them rest.
Here is the finished product.
We we served them with stir fried green beans and grilled smashed potatoes from our garden.
The Verdict
The seasonings and baste were perfect! A nice touch of sweet, some spice, and a deep meaty flavour. So good. The meat was wonderfully moist but had a touch of toughness. If I am going to do more thick meaty short ribs like this, I think I am going to add 1/2 hour to the time under foil. That being said, these tasted terrific and vanished quickly!
Disco
