Glazed Korean Beef Short Ribs
Step 1: Create the Korean Marinade
Place all secondary ingredients in a blender or food processor. Blend until smooth.
- 2 cups Korean chili paste (gochujang)
- 1 1/4 cups Soy sauce
- 1/2 cup Honey
- 1 Asian pear, peeled, cored
- 6 Garlic cloves
- 3 tablespoons Ginger, peeled (a 3-inch piece)
- 1/4 cup Sesame oil
- 1/3 cup Sugar
- 1/3 cup Rice wine vinegar
- 2 tablespoons Korean chili flakes (gochugaru)
- Kosher salt, as desired
Step 2: Marinate the Beef
Place short ribs and half the marinade in a large resealable plastic bag, coat all sides of the beef with approximately half the Korean marinade. Ensure that all surfaces of the beef have been coated with the marinade. Reserve remaining half of the marinade in the refrigerator for later use. Place marinating beef in refrigerator for at least 3 hours and up to 10 hours.
- 8 (8- to 10-ounce) bone-in beef short ribs
- Half the Korean marinade from Step 1
Step 3: Smoke at 350°F
Temp: 350°F Probe: 130°F Time: 1 hour
Set your Brisk It grill to 350°F.
Once the grill reaches a stable temperature of 350°F, place the marinated beef short ribs in the grill and insert meat probe into largest piece, make sure it is in the centermost part of the piece and not touching a bone. Smoke until the internal temperature of the beef reaches 130°F, approximately 30 minutes. To develop even char and texture, flip short ribs every 10 minutes.
Step 4: Place Beef in Sauce
Pour reserved marinade plus 1 1/2 cups water into an aluminum baking dish or other often-safe, higher-walled dish. Stir to combine the water and the sauce. When the beef reaches an internal temperature of 130F, remove beef from grill and place in the dish with sauce.
Step 6: Cook at 225°F
Temp: 225°F Probe: 185°F Time: 3 hours
Set the grill temperature to 225F. Place the short rib dish onto the grill and insert meat probe into the centermost part of the largest piece, ensuring probe does not contact the bone. Cook until the internal temperature of the beef reaches 190F, approximately 3 hours. During cooking, it is best to flip each short rib in the sauce several times. This allows the sauce to become a glaze on all surfaces of the beef. If too much sauce is evaporating during cooking, add up to 1/2 cup additional water.
Step 7: Cook at 275°F
Temp: 275°F Probe: 205°F Time: 1 hours
Set the grill temperature to 275F. Cook until the internal temperature of the beef reaches 205F, approximately 1 hour. During cooking, it is best to flip each short rib in the sauce at least once. This allows the sauce to become a glaze on all surfaces of the beef.
When cooking is complete, remove dish with beef from grill and allow beef to rest in the dish for at least 15 minutes.
When ready to serve, remove beef from dish and serve. For best results, pour desired amount of residual sauce from cooking dish over the top of short ribs once served.