Watch Chef Fire Up the Smoker for a Bold Twist on Korean Bbq

• całkowity czas: 19 hours

Składniki

Short Ribs & Marinade:

2–3 bone-in plate short ribs (123A cut, 8–10 lbs total)

3/4 cup soy sauce

1/3 cup dark brown sugar

1/4 cup grated Asian pear or Fuji apple

4 cloves garlic, minced

2 tbsp sesame oil

1 tbsp grated fresh ginger

2 tbsp gochujang

1 cup Duce’s Wild Texas Rub

Hickory wood chunks (for Southern Pride Smoker)

DQ Bulgogi Glaze:

1/3 cup reserved marinade (before meat goes in)

1/4 cup DQ Glaze

2 tbsp honey

1 tbsp gochujang

1 tsp sesame oil

Sides:

3 cups cooked jasmine rice

Garnish:

Toasted sesame seeds

Sliced green onions

Sliced fresh chili

Wskazówki

Marinate the Short Ribs

Trim ribs as needed.

Whisk soy sauce, brown sugar, grated pear, garlic, sesame oil, ginger, and gochujang.

Reserve 1/3 cup for glaze. Marinate ribs overnight (8–24 hrs).

Prep & Season

Remove ribs, let excess drip off, and pat lightly.

Coat ribs generously with Duce’s Wild Texas Rub.

Let sit at room temp while you preheat the Southern Pride Smoker to 250–275°F with hickory wood.

Smoke

Insert Temp Spike Wireless Thermometer by Thermo Pro into thickest part of rib.

Place ribs bone-side down, smoke, spritzing with water or apple juice every hour after the first two hours.

At ~190°F, wrap ribs tightly in butcher paper or foil. Continue cooking until probe-tender (Temp Spike: 200–205°F).

Rest, still wrapped, for at least 1 hour.

Make the DQ Bulgogi Glaze

Simmer reserved marinade, DQ Glaze, honey, gochujang, and sesame oil until syrupy.

Finish & Serve

Unwrap ribs, brush with hot DQ Bulgogi Glaze.

Slice between bones. Serve with jasmine rice and sautéed spinach.

Garnish with sesame seeds, green onion, and chili.