Korean style Beef ribs


 
CaseT

CaseT

TVWBB Platinum Member
Picked up some nice beef ribs and picked yesterday to give them a go. Saturday I mixed up a Korean bqq inspired marinade. Brought it to a simmer, then let it cool completely. Marinated the ribs overnight (18 hours). decided to go low and slow and foil. Did a 2-2-1.5 method which took them right to 200°f. I boiled down the marinade and put a 1/4 cup into the foil packet during the braise session. once out of the foil I basted the ribs twice with the reduced marinade. Pretty darn good.

The cook was KBB, 14.5" WSM Cherry wood for smoke. Super windy, which was not an issue as the Party-Q kept the WSM rocking right at 250°f. I took a quick peak before shutting down the pit and there was still plenty of fuel in there. Probably could have got another 6 hours out of it if I had to guess.

Korean BBQ Marinade:

3/4cup Bragg's Liquid Aminos (you can sub light soy)
3/4cup brown sugar
1/4 cup Aji Mirin (you can use Mirin if you want)
1/2cup water
2-4 tablespoons GoChuJang (i used 2. You could sub sriracha, or Sambel Oeleck)
8 cloves smashed garlic
2" thumb ginger grated
1/2 teaspoon white pepper
1 teaspoon dry mustard
1/2 teaspoon-1 teaspoon cracked black pepper

Bingr to all ingredients to simmer let simmer 5 minutes. Cool completely. Marinate meat 8-24 hours.

To use marinade as basting sauce reheat marinade to boil, reduce heat to simmer and reduce by half. Baste as needed during cook.

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Those ribs look dynamite, Case! I'm planning to cook up some plate ribs for Father's Day, and I might just use this on half a "rack"!

More importantly, what's the G2 on the Crater Lake rye? :)

R
 
Thanks for the recipe Case, those ribs look excellent. Copied it and put it with my marinade recipes just incase we get some beef ribs in this town.
 
Great looking ribs Case. We did a Korean BBQ the other night with some choice cross cut short ribs, they were really tasty.
 
I see a bare rib in the 3rd pic from the bottom. Was there some quality control going on????? Looks fabulous!
 
Rich G said:
Those ribs look dynamite, Case! I'm planning to cook up some plate ribs for Father's Day, and I might just use this on half a "rack"!

More importantly, what's the G2 on the Crater Lake rye? :)

R
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Thank you! These were tasty!
The Crater Lake rye is my go to rye right now. Distilled locally here by Bendistillery. Tasty with a good rye bite.
 
Rich Dahl said:
Thanks for the recipe Case, those ribs look excellent. Copied it and put it with my marinade recipes just incase we get some beef ribs in this town.
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Thank you Rich! These were good. I. An get beef ribs from one butcher in town. Super markets are hit n miss and usually the thin cut short ribs.
 
As I ate the leftovers I noticed that when I ate them cold, a couple I did the heat didn't really come through. When I do them again I'll go with 4 tablespoons of GoChuJang
 
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