These Korean style smoked short ribs …. what can I say? I’m just gonna be very, very honest here, I was blown away. I was like, Jaxx, dude, you’re freakin’ awesome! You cooked the crap out of these short ribs!
And I’m not gonna lie, I did. So I’ve made short ribs in the past. I’ve braised them in red wine. Many, many years ago I pressured them. They were good, but not a “go-to” thing. If I never had them again it would be fine, it would never cross my mind again.
So I was quite surprised when my wife brought home a couple packs of short ribs – not to mention we’ve been eating a meatless diet recently. I mean, short ribs. They’re meaty, fatty, decadent even. I asked her why she bought them and she said simply, “They were marked down.”
Ok, now what? She just shrugged and said, “Grill em, braise em, pressure em, smoke em, I don’t know.” At the smoking suggestion, we locked eyes and knew it was going to be their destiny.
We just needed a flavor bomb. We threw around a few ideas, fancy, redneck, experimental, but then we talked about Korean style and that was it. We found a sauce and got to smoking.
When I tell you these Korean style short ribs are impressive, I mean it. The flavor profile is just … savory, spicy, deep, smokey, very slightly sweet, and velvety. They were so tender they could not, no would not, stay on the bone. Even the fat was crazy good.
If you have a smoker, dooo it. If your neighbor has a smoker and you catch him/her smoking something, invite yourself over with a pan of these ribs and ask if you can stick them in their smoker. Your life will be forever changed.
If you don’t have a smoker, never fear, I’ve included instructions for the oven.
Korean Style Short Ribs
Get to smoking these Korean Style Short and your life will be forever changed.
Ingredients
- 4-6 pounds short ribs, English style
- salt and pepper
- Memphis stye rub
Sauce
- 1 cup soy sauce
- 1 cup brown sugar
- 4 tablespoons sesame oil
- 4 tablespoons rice wine vinegar
- 4 tablespoons ginger, minced or grated
- 4 cloves garlic, minced, or how ever much you want
- 1 teaspoon red pepper flakes, or to your level of spice
- green onions for garnish optional
- sesame seeds for garnish optional
Spritz
- 1 cup apple juice
- 1 tablepsoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Instructions
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First thing is to prep your short ribs. On top of the meat there may be some copious fat. If there is, trim it off. Season the ribs with salt and pepper and let them hang out in the fridge for at least 2 hours or all the way to overnight. Longer would be better, but 2 hours is just fine.
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Once the ribs have partied in the fridge, remove and sprinkle with the Memphis rub on both sides.
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Get your smoker going. While it’s getting hot, make your spritzer. Combine the spritz ingredients into a spritz bottle.
Once the smoker is hot, place the short ribs in. Start a timer. Every 30 minutes, for 2 hours, you’ll want to go and spritz the ribs.
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While the short ribs are smoking, go ahead and make the sauce. Simple – combine all the sauce ingredients in a bowl. Whisk together. Put it aside for now.
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After the short ribs have smoked for 2 hours, very carefully, the meat could fall off, remove the ribs to an aluminum pan. Give the sauce a quick whisk again to recombine and pour over the ribs. Cover with aluminum foil. Place the pan back in the smoker for another 1 hour, or until desired tenderness.
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Plate and sprinkle with sesame seeds and green onions if using. Prepare to have your mind blown.
If You Want to Oven Braise
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If you don’t have a smoker, you can still rock these short ribs.
Preheat your oven to 350°. In a large dutch oven, heat up some olive oil. Sprinkle the ribs with salt and pepper. When the oil is hot, sear the ribs, you may have to do this in batches. Remove to a plate when done. Sprinkle some Memphis style rub on them.
Whisk together the sauce ingredients. Add back to the dutch oven and bring it to a boil. Remove from the heat, add in the short ribs. Cover and transfer to the oven for about 2 1/2 hours or until tender.
This post parties at: Weekend Potluck,
What is the temp on the smoker? 350?
Kind of a key step for the recipe….
These are just super drool-worthy…I could eat an entire plate of them!!!
Colleen I’m pretty sure I did eat a plate of them! I’m always say, “I wish I would have cooked more.” Every time.
Oh, these look amazing! I’ll be featuring your recipe at Best Of The Weekend tomorrow night!
Your Short Ribs look fantastic, sure would love to have a couple of those right now. Thanks so much for sharing with Full Plate Thursday, we sure enjoyed your post!
Miz Helen
Thanks Miz Helen! They are super delicious!
Wow, these look delicious!! My hubby has smoked some wonderful things too. Thanks for sharing with SYC.
Jann
As I have not eaten the ribs, I can’t comment on the taste. But with those lip smacking pictures and interesting ingredients I’m sure it tastes delicious
They look incredible! Thanks for sharing at Home Sweet Home.
Love love love Korean food. This recipe looks easy to make! Pinned it. 🙂
These look incredible. I love the sound of the flavours you have used and I bet they just fall off the bone!
Thanks Cat!
Hi, love your post. I have a new blog party and would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com
I sure will Linda!
Jaxx You’ve been PINKED! Your post was a hit on the Classy Flamingos Blog Party. Come by and pick up a badge this week at poinsettiadr.com You rock!
Love to be pinked! Thanks Linda!
That does sound delicious! My husband loves short ribs but I am always at a loss to prepare them well without drying them out.. kind of wish we had a smoker now.
Sounds like a delicious Christmas list item! Give them a try in the oven. They’re so fatty and rich, kind of like a chuck roast, I think it would be hard to dry them out.
Passing this one off to my husband. He is our official smoker. These look so good and tender. Thanks for sharing at the What’s for Dinner party – hope to see you next week too. Have a great week.
I love, love, love Korean food. I don’t yet have a smoker, but it’s on the 2019 horizon… This recipe looks stupendous!
OMG Jaxx. I’m coming next time you make these. Gotta give me some notice, it’s a long way from Minnesota, lol!! You are freaking awesome!! You’re like my son from a different Mother, or something like that!!
I said this was the year I was going to grill more but I’ve been lazy and it’s been hot, so not as much as I thought.! I might have to get out there and just do this to end up the bbq season. (Yeah, it’s a thing in MN) My grill is easy to rig up for smoking! Can you tell me more about the Memphis style rub?
Thanks Mollie! I know the heat, the crankin’ heat! BBQ season here, starts in November – when the weather gets mild. Winter’s my BBQ and outdoor cooking jam. I was gonna suggest you get your BBQ freak on in MN, but I don’t think that’s a thing when it’s so crazy cold. lol
The rub…I actually buy it from a local chain of grocery stores. I put that stuff on EVERYTHING. From pork, to beef, to brussels sprouts and asparagus. That’s all I can say about it, but…BUT…email me your address and I’ll send you a bottle. But don’t blame me when you form a dependency on it.
That is the sweetest thing, Jaxx!! I will!