Question on Smoking and Marinades

[Stapler1234]

I am very new to smoking and my wife bought Boneless Chuck Short Ribs and asked me to smoke them. I wanted to use a Korean Kalbi marinade on them and smoke them slow and low. I saw something similar on a David Chang netflix special.

My question is...becuase that marinade has sugar...will it burn during the process and ruin the meat? Should I smoke it at 225 for a couple hours and then wrap in the marinade?

Also I have never cooked these type of short ribs before so if anyone has experience or a good recipe that help is much appreciated.

Thanks in advance.

 

[SecondHandSmoker]

Sugar begins to burn at about 350° F.
So, smoking at 225° F or a little higher won't be an issue.
To wrap or not is your call.

 

[SmokyMose]

As long as you don't try to sear them you'll be good.
Welcome to the forum!

 

[rvachewlover]

Welcome!

smokeymose got you covered on the sugar question. Beef ribs are delicious and one of my wife's favorites.

What kind of smoker do you have?

Personally, I check out BearCarver and ChefJimmy for recipes/ideas/general life inspiration.

I did some beef ribs a few weeks back: https://www.smokingmeatforums.com/threads/beef-back-ribs-on-wsm.307132/

 

[edmonds]

Korean kalbi/galbi is cooked hot and fast, and the rib meat is very thin. I don't think the Korean marinade will penetrate a thick short rib very well. I have never done the boneless, but you could still probably butterfly them, score, marinate, then grill. Here is how I do it (first video). Recipe is in description below video.

Or you can smoke them. SPG and smoke is all you need for this. 2nd video is for smoked short ribs



-

 

[bigfurmn]

Welcome from Minnesota. Wrap or not to wrap... Oh the conversations could go on forever. If you have enough meat, wrap some and don't wrap some. Figure out what you and the Mrs. like better. Doesn't matter what we think looking at it, what tasted better to you? Also don't forget everyone loves seeing pictures of the cook!!! I personally can't wait to see it.

 

[Stapler1234]

Thanks for the welcome guys! I am definitely enjoying learning about the world of smoking and very excited to try it. I appreciate all the suggestions as they are all great. I have a char griller gravity fed 980 that I picked up because I am new and can't manage a fire for the life of me. I also have a Weber Kettle I use to "Grill" stuff on.

I am definitely seeing a lot of people do things differently and I think it's great people have their own preferences.

Wrap or not wrapped. Wrap in foil or butcher paper. Tallow? Water pan or no water pan. Spray and no spray. Different kinds of spray mixtures, different rubs, and I love the variety.

Here are some of the first things I smoked. The beef ribs came out excellent as I used an amazing ribs recipe. The St Louis ribs came out a little mushy using the Meat Church recipe and I think next time I won't foil it for as long.

My ultimate goal is to make a good of a brisket as I can. I had my eyes opened in Austin Texas with the brisket from Franklin and other places.

I live in Southern California so my options for good BBQ are more limited I would say.

I look forward to learning more on this site!

 

[edmonds]

The beef rib looks awesome. But I think you deserve the credit, not the recipe.
Being in southern California, you oughta think more about tri tip instead of brisket.
I'm from Texas, and I love a good brisket, but I'll take a tri tip for versatility and flavor.

 

[chef jimmyj]

Welcome. Let that Rib Meat marinate 12 to 24 hours and you will be fine. Plenty of flavor. Below is my Go To for marinating Beef. It is essentially a Kalbi/Bulgogi Recipe my Dad used 50 years ago when I was just learning...JJ


Grillin' BEEF Marinade

1C Soy Sauce
1C Brown Sugar
1/2C Minced Onion or 2T Onion Flakes*
1/2C Mirin or Wine (Any)
1ea Korean Pear, Delicious Apple, peeled and pureed or 1/2C Apple Sauce
2Tbs Minced Garlic
1Tbs Minced or Grated Ginger
1Tbs Sesame Oil
1Tbs Gochjang or Sriracha (Optional)
Combine all and Marinate 2 Flank or other Steaks, 12 to 24 hours or longer. Makes great Jerky too. Up to 4 pounds of Beef Strips.

 

[SecondHandSmoker]

That all looks great from my house.
Nice job!

And welcome to SMF.

 

[browneyesvictim]

Welcome!
Fine lookin ribs you got there. I think you are on to the secret bbq magic. just keep at it!