SMOKED KOREAN SHORT RIBS
If you haven't experienced Korean cuisine, it's time to start. The tastes can be life changing. With multiple levels of sweetness and umami that combine to both tenderize and flavor meats, smoking it just adds to the addictive flavors. Most meat departments in larger grocery chains carry short ribs or "flanken" so you don't usually even need to make a special trip to the butcher for these tasty ribs.
2-3 pounds beef short ribs or flanken
2/3 cup brown sugar
1/2 cup grated pear or apple
1/2 cup grated onion
1/3 cup coy sauce
1/4 cup mirin (sweet rice wine)
1/4 cup sesame oil
1 tablespoon garlic, minced
2 teaspoons ginger, minced
1 teaspoon black pepper
1/2 teaspoon salt
Green onion or chives for garnish
Olive oil or cooking spray for grilling
Wood chips of choice*
Cut ribs into serving portions. In a large bowl, rub brown sugar into ribs.
Let sit 10 - 15 minutes. In a medium bowl, whisk together grated pear or apple, onion, soy sauce mirin, sesame oil, garlic, ginger, black pepper and salt.
Add marinade mixture to ribs and massage into all sides of the meat. Refrigerate 4 - 12 hours.
Prepare Little Chief Smoker or Big Chief Smoker by filling pan with chips. Preheat smoker at least 15 minutes or until chips begin to smoke. Remove ribs from marinade and pat dry. Place ribs on smoker racks leaving room between each portion. Smoke 30 - 45 minutes or until one pan of chips has finished smoking.
Preheat grill on high heat, about 400 degrees. Lubricate grill grates with a paper towel coated in olive oil or cooking spray. Remove ribs from smoker and place on grill grates. Grill each side of the ribs until grill marks appear.
These ribs only need a few minutes so do not overcook. Serve immediately garnished with chopped chives or green onion.
Recipe by: Tiffany Haugen
*Smoke Flavor Guide
For a mild smoke flavor, use apple or alder wood chips
For a medium smoke flavor, use cherry or Smokehouse Blend wood chips
For a strong smoke flavor, use hickory or mesquite wood chips