Korean BBQ-Style Smoked Short Ribs
Bring a little fusion flair to your smoker with these tender, sticky short ribs — marinated overnight in a Korean-style blend of soy, sesame, garlic, and ginger, then slow-smoked to melt-in-your-mouth perfection. Finished with a sweet-and-spicy gochujang glaze, they’re rich, bold, and unforgettable.
Shared by the Devon & Kyle, Elkins Cattle Co Customers
Ingredients
For the marinade (set aside ½ cup BEFORE marinating):
- ½ cup soy sauce
- ¼ cup brown sugar (or honey)
- 2 tbsp rice wine (mirin or apple juice)
- 2 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 4 cloves garlic, minced
- 2 green onions, chopped
- 1 tsp freshly ground black pepper
- (Optional) 1 small Asian pear, grated
For the finishing glaze:
- ½ cup reserved marinade
- 1–2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey or brown sugar
Other:
- 4–5 beef Elkins Cattle Co short ribs (bone-in, about 2–3 lbs total)
- Mild smoking wood (apple, cherry, oak, or pecan)
Instructions
-
Marinate the ribs
Mix all marinade ingredients, reserving ½ cup separately for glaze. Pour remaining marinade over the ribs in a bag or dish, refrigerate 6–12 hours (overnight is best), flipping once or twice. -
Prep the smoker
Preheat smoker to 250°F. Add mild wood for smoke. -
Smoke the ribs (low & slow)
Remove ribs from marinade, pat lightly. Place bone-side down and smoke unwrapped for 3 hours. Wrap tightly in foil or butcher paper with a splash of broth, then continue 2–3 more hours until internal temp reaches 200–205°F and tender. -
Glaze & finish
Simmer reserved marinade with gochujang and honey until thickened. Unwrap ribs for the final 30 minutes, brush with glaze, and let it caramelize. -
Rest & serve
Rest ribs 15–20 minutes under foil. Garnish with sesame seeds and green onions. Serve with kimchi, pickled radish, or BBQ sides.
