Get to smoking these Korean Style Short and your life will be forever changed.
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.
Once the ribs have partied in the fridge, remove and sprinkle with the Memphis rub on both sides.
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.
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.
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.
Plate and sprinkle with sesame seeds and green onions if using. Prepare to have your mind blown.
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.