Chefs Jeff Mcinnis and Janine Booth Slow Smoked Korean BBQ Beef Ribs
- Prep time 1Hr, 30Min
- Cook time 77Hr
- Technique Grill, Smoked
- Meat Beef
- Cut Ribs
- Serves 8
Slow smoked and garnished with pickled Fresno peppers
Ingredients
For the Curing:
- 1 cup kosher salt
- 3 ounces pink curing salt
- ¾ cup sugar
- 3 tablespoons black pepper corn
- 3 bay leaves
- 1 gallon water (to boil with spice/salts)
- ½ gallon iced water to chill at the end
For the smoking:
- 2 Four-bone racks of Australian beef ribs (about 6 to 8 lbs)
- 2 pounds wood chips of choice
For the Rub:
- 2 tablespoons Chinese 5 spice
- 4 tablespoons kosher salt
- 2 tablespoons black pepper
For the BBQ sauce:
- ½ cup sweet soy
- ½ cup soy sauce
- 1/4 cup gochujang paste
- 1 tablespoon sesame oil
- 1 tablespoon dark brown sugar
Pickled Fresno Peppers for garnish:
- 1 cup red wine vinegar
- 1 cup sugar white
- 1 teaspoon salt, kosher
- 2 cinnamon sticks
- 2 star anise
- 8 red Fresno chili peppers (red jalapeno)
Method
For the Curing:
First, reserve ice in a separate container. In a large pot, bring all the ingredients to a boil (reserve ribs in a separate container). Bring water, spice, curing salt, salt and sugar to simmer. Stir and ensure that all the salt and sugar has dissolved completely. Remove from the heat and let sit for 30 minutes then cool with reserved ice and pour over raw rib slabs. Let sit in brine for 72 hours in a refrigerator. Stir and move the ribs around each day to ensure they brine evenly.
For the Rub:
Mix dry rub spice together in bowl
For the BBQ sauce:
Puree in blender until smooth
Pickled Fresno Peppers for garnish
Slice the Fresno peppers thin with a knife (Do not use the mandolin). WEAR GLOVES WHILE SLICING THE PEPPERS. Heat the pickling liquid with salt, sugar, and spice to a boil on the stove. While still hot, pour over the sliced peppers. Place parchment paper down over the chilies and weigh down. Cool and store for at least 24 hours before serving.
For the ribs:
Start with brining the ribs (above recipe for 3 days). Remove from brine and pat dry with towel. Rub the ribs generously with the above recipe. Prepare smoker with chips and pre-heat to 225 degrees F. Place ribs on smoker and smoke until the temperature of the middle of the ribs reached 165 degrees (use a digital thermometer for best results). This may take 2.5 to 3 hours. Using about half of the BBQ Sauce (recipe above) brush ribs generously and remove from heat. Then using aluminum or butcher paper (depending on your skill set and preference) wrap your ribs and place back on the smoker until the internal temperature of the ribs reaches 200 degrees this could take another 1.5 to 2 hours. Remove from smoker and let rest for 1 hour. Slice each rib when ready to eat. Serve still hot and drizzle with sauce and top with pickled chilies. If you need to reheat, simply use a grill and brush with sauce.
