Spicy Dino Ribs aka Galbi Marinated Korean Chili Rubbed Bone

• 总时间: 20 hours and 30 minutes

配料

1 4-6 pound prime bone-in beef short plate rib (3-4 bones)

1 medium onion (roughly chopped)

10 cloves garlic (peeled)

1 small asian pear (peeled, cored and roughly chopped)

1-2 inch piece of ginger (peeled and rough chopped)

3 green onions (rough chopped)

1/4 cup water

1/3 cup lite soy sauce

1/3 cup dark brown sugar

1/3 cup rice wine (or white wine)

1 tablespoon sesame oil

2½ teaspoon fresh cracked black pepper

1/2 teaspoon Korean chili powder (or cayenne pepper)

1/4 cup Gochukaru (Korean red pepper powder)

1/4 cup paprika

1/4 cup dark brown sugar

2 tablespoons kosher salt

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon mustard powder

1 tablespoon garlic powder

2 tablespoons fresh cracked black pepper

1/2 tablespoon ground ginger

1 cup beef broth

1 tablespoon Worcestershire sauce

2 tablespoons maple syrup

1 tablespoon red wine vinegar

步骤

For the Galbi Marinade

Combine all ingredients in a blender and process until smooth and well combined. Set aside until ready to use. (This makes about 4 cups)

Place the cleaned rib plate into an extra large or 2-gallon zip top bag, pour in the marinade and seal the bag removing as much air as possible. Place into the refrigerator overnight bone side up.

For the Korean Dry Rub

Combine all rub ingredients in a bowl and set aside until ready to use. *This make enough for 2-3 beef plates. Leftover rub can be stored in a airtight container for several months.

For the BBQ Spray

Combine all spray ingredients together in a food safe spray bottle and shake to combine. Set aside until ready to cook.

For the Ribs

Take the marinated ribs from the fridge, remove from marinade and place onto a baking sheet. Blot away excess marinade from the ribs. Sprinkle the ribs liberally with the spice rub both sides and ends, and use about 1 tablespoon per pound of meat. Let sit at room temp for about 1 hour.

Set the pellet grill to 275°F according to manufacturer's directions, for this we like hickory or mesquite pellets.

Once the grill is ready, place a grill safe digital thermometer into the thickest part of the beef rib, avoiding the bone, set the temp for 205°F. Place the rib plate directly onto the grill close the lid and allow to cook for about 6-8 hours. After 4 hours start spritzing the ribs every hour until it reaches temperature.

Once the temperature has reached 205°F, test the temperature in several spots, the probe should slide in like butter and we want a temp range anywhere from 200°F to 210°F, adjust cooking time until this is reached.

When at temperature remove from the grill and double wrap in foil and let rest for at least 1 hour before slicing and serving. You can also place the foil wrapped meat into an insulated shopping bag to help slowly lower the temperature for up to two hours before serving. This will really allow the juices to redistribute.

You can serve this like any traditional rib or remove the meat from the bone, thinly sliced, and eaten in lettuce cups. Enjoy along with a dipping sauce of sesame oil and fine sea salt and all of your favorite Korean side dishes like potato salad, rice, and kimchi.