Simple Gochujang Ribs
Give yourself tons of time for this deliciously vibrant fusion BBQ delight! Use this sauce on baby back ribs, back ribs, beef ribs, chicken thighs… delicious sweet and savory for anything going into the smoker!
Equipment
- Smoker
Ingredients
- 2 rack back ribs
Rub (day prior)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp ginger powder
Sauce (day-of)
- 4 tbsp gochujang sauce to taste
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 1 tbsp mirin cooking wine
- 1½ tbsp brown sugar
- 1 tsp garlic powder
- ½ can beer or soda pop for steaming in wrap (hour 4-5)
Instructions
Rub (night prior)
- If membrane is present on the inside of the ribs, remove.
- Mix all rub ingredients together. Add, substitute or subtract any ingredients you may also like to add. This is a very basic rub and can easily be modified to whatever you have in the pantry! Salt is the only non-optional component. Salt will bring some of the liquid forward from the meat, so don't skimp on the salt!
- Apply rub evenly to all ribs, both sides. Cover and place in fridge overnight (minimum 2 hours). From here you will see moisture begin to come out of the meat. This means the salt is penetrating the meat and that's a good thing.
Day-of (in the smoker)
- Preheat smoker to 205-225°F
- In a multi-rack smoker, the heaviest smoke will collect in the top racks, while the lower racks are closer to the element are will be marginally hotter. Since we want the most smoke in the first phase, place closest to top shelf as possible.
- Smoke directly for 3 hours, unwrapped, adding your favorite wood chips or pellets each hour, or whenever needed (mine is cherry!)Try to minimize opening the door or lid in order to preserve smoke capture.
- After 3 hours, using beer or coke, wrap each rib section as tightly as possible in aluminum foil, with 2-3 tbsp of liquid per wrap. This stage can be done in either in the smoker or in the oven, but since the smoker is already preheated and on, I prefer smoker. Leave cooking in wrap for 2 hours.
- After 2 hours in the wrap, remove wrap and apply sauce. Smoke for 1 more hour. This will bake the sauce into the meat.
- After the total of 6 hours (3, 2, 1), you're good to remove meat from the smoker!
- Remove and rest for minimum 5-8 minutes before cutting and serving.
On the Grill
- Preheat BBQ grill on low heat (250-300°F)
- Take rubbed ribs and lather with sauce.
- Bake on grill on low heat for 1-2 hours, flipping occasionally - avoid burning. Once cooked through, remove from heat, let rest minimum 5 minutes before cutting and serving.
Notes
How important is the rub? Salt is the only non-optional component. Salt will bring some of the liquid forward from the meat, so don't skimp on the salt!
The second stage, the baking, can be done in either in the smoker or in the oven, but since the smoker is already preheated and on, I prefer smoker. Leave cooking in wrap for 2 hours.
In a multi-rack smoker, the heaviest smoke will collect in the top racks, while the lower racks are closer to the element are will be marginally hotter. Since we want the most smoke in the first phase, place closest to top shelf as possible.