- Nov 13, 2015
- 360
- 85
I grew up eating a ton of kalbi (korean beef short ribs) and it's always been cooked over a grill, hot and fast. I tried smoking some years ago but it turned out more jerky than tender, and I swore I'd never do it again. I think the problem then was that I smoked it at too high a temperature and/or too long. I figured I'd give it another go.
I remember kalbi being super cheap years ago. Now, it's close to $10/pound.
I'm not sure what cut of pork this is, but it looked good and I figured I'd smoke it too. It was marinated similar to the kalbi, but definitely sweeter.
Here's everything laid out on a half sheet pan ready for the smoker. The cut of pork was like a sheet that had been rolled up.
I used mostly mesquite with a few hickory chunks thrown in. I think total smoke time was around 1.75 hours, temperature 180-190F.
Out of the smoker, and ready to finish off on a charcoal grill. Next time I may smoke it for a bit longer, maybe 2-2.5 hours at 180-190F.
Getting nice grill marks on the kalbi.
My charcoal grill is a weber go anywhere portable grill, so it's pretty small, and I wasn't able to fit everything on it at the same time. Here's the pork getting it's turn on the grill.
All done. Everything came out great and better than I expected. The mesquite wood smoke flavor really came through on the meat, but wasn't overpowering. Finishing it off on the charcoal grill definitely added to the flavor profile, and I wouldn't do it any other way going forward. This is actually how I ate it, no sides or fillers, just meat. :)
I remember kalbi being super cheap years ago. Now, it's close to $10/pound.
I'm not sure what cut of pork this is, but it looked good and I figured I'd smoke it too. It was marinated similar to the kalbi, but definitely sweeter.
Here's everything laid out on a half sheet pan ready for the smoker. The cut of pork was like a sheet that had been rolled up.
I used mostly mesquite with a few hickory chunks thrown in. I think total smoke time was around 1.75 hours, temperature 180-190F.
Out of the smoker, and ready to finish off on a charcoal grill. Next time I may smoke it for a bit longer, maybe 2-2.5 hours at 180-190F.
Getting nice grill marks on the kalbi.
My charcoal grill is a weber go anywhere portable grill, so it's pretty small, and I wasn't able to fit everything on it at the same time. Here's the pork getting it's turn on the grill.
All done. Everything came out great and better than I expected. The mesquite wood smoke flavor really came through on the meat, but wasn't overpowering. Finishing it off on the charcoal grill definitely added to the flavor profile, and I wouldn't do it any other way going forward. This is actually how I ate it, no sides or fillers, just meat. :)
