Korean Short Ribs

Discussion in 'Beef' started by disco, Aug 18, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
    mike5051, briggy, b-one and 8 others like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those look & sound mighty Fine to Me !![​IMG]----[​IMG]

    Nice Job, Professor Disco!![​IMG]

    You Da Man![​IMG]

    Bear
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Bear! I am the man (if She Who Must Be Obeyed says its OK).

    Disco
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Them ribs look perfect.
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. I do love short ribs.
    Thanks, B1, they were very good.
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Disco Disco Disco....  You've topped yourself!  Point!  b
     
  8. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks for that thread Disco!  The ribs look amazing!

    Mike
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Brian! I appreciate the point!
    That is very kind, Mike!

    Disco
     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Dang it Disco man, that is off the hook, off the charts, amazing!

    You better open your restaurant now.

     
  11. Disco, thanks for the great idea and recipe. (points) I love beef ribs.

    Sometimes I have been able to get a good probe reading on beef ribs since they are often thick enough. I do find they can take long that one can expect. I like mine close to a braised level of doneness.  
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, I did enjoy them!
    I much appreciate the point! I like mine with a bit of bite. If you want them braised like, I would definitely give them 3 hours in the foil and I would add more liquid for that time.
     
    Last edited: Aug 20, 2016
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Absolutely awesome Disco ! Phenomenal smoke ! Thumbs Up
     
  14. dogman60

    dogman60 Fire Starter

    I really like the prep and the finished product looks s great !!!
    Nice job
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin. I do love a shortrib meal.
    That is so kind! Thank you!
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking ribs Disco!

    Points!
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You wouldn't rib a guy would you? Don't hate me.

    Thanks for the points, Case.

    Disco
     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    Awesome looking short ribs, Disco!!
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Duke!
     
  20. briggy

    briggy Smoking Fanatic

    Looks delicious Disco, points to you!  Added to the growing list of things I need to try....
     

Share This Page