It’s an entire rack of ribs with Korean BBQ Flavor!
We opted for no wrap and a 72-hour umami bomb marinade to maximize flavor. Get ready for a flavor explosion!
NOTE: Check the end of the article for tips on trimming and making sure your ribs are done.
1 rack of St. Louis Style Ribs, trimmed with membrane removed.
1/4 cup Gochujang
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon ginger powder
1/2 teaspoon sesame oil
Mix together all marinade ingredients in a bowl and set aside.
Using a fork, pierce both the meat side and fat side of the ribs, between the bones and place the ribs in a giant non-reactive dish.
Spread marinade over both sides of the ribs, pressing the marinade into the meat. Leave the ribs meat side down in the giant non-reactive dish. Place in the fridge for 72 hours.
40 minutes before smoking the ribs, remove the dish from the fridge. Prep smoker to 275F.
Smoke ribs for 4 to 5 hours or until they reach an internal temp of 195-202F.
During the last 15 minutes of cooking, sprinkle with sesame seeds.
Garnish with chives, cut and serve.
Trimming a rack of ribs is an important step in preparing them for smoking or grilling. Trimming removes any excess fat, membrane, and cartilage that can prevent the meat from cooking evenly and can result in a more visually appealing presentation. Here's a step-by-step guide on how to trim a rack of ribs:
Rack of ribs
Place the rack of ribs on a cutting board with the bone side facing up.
Locate the membrane on the back of the rack of ribs. This membrane can be tough and chewy, and it can prevent smoke and seasoning from penetrating the meat. Slip a sharp knife under the membrane, and lift it up slightly to create a small gap.
Using a paper towel for grip, carefully pull the membrane off the ribs. If it is difficult to remove, use a butter knife or a pair of pliers to grip the membrane and pull it off.
Once the membrane is removed, check the ribs for any large pieces of excess fat. Using a sharp knife, trim off any large pieces of fat. However, it's important to leave some fat on the ribs to keep them moist during cooking.
Look for any pieces of cartilage or bone fragments that may be protruding from the meat. Using a sharp knife, carefully trim away any unwanted pieces.
Finally, examine the ends of the rib rack. Trim off any thin, ragged edges that may cook too quickly or burn.
Knowing when your ribs are done smoking is crucial to ensure that they are cooked to perfection. Here are a few signs to look for to determine if your ribs are done smoking:
Bend Test: The bend test is a popular method used to check if ribs are done smoking. Pick up the slab of ribs with a pair of tongs and gently bounce them back and forth. If the meat starts to crack on the surface, the ribs are ready to come off the smoker.
Internal Temperature: Another way to check if ribs are done smoking is to use a meat thermometer. The internal temperature of fully cooked ribs should be between 190-203°F.
Meat Pulling Away from the Bone: When ribs are cooked, the meat will start to pull away from the bone. You can check this by grabbing a bone and wiggling it. If the meat moves freely from the bone, the ribs are done.
Visual Check: Take a look at the surface of the ribs. They should have a nice caramelized color and the meat should look moist and juicy.
Keep in mind that different types of ribs (e.g., baby back, spare ribs) may have different cooking times and temperatures. If they’re probe tender they are probably ready.
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