Smokehouse Recipes

Smoked Korean Short Ribs

Written By: Smokehouse Products


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. 


Smoked Korean Short 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.

Smoked Korean Short 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.

Smoked Korean Short Ribs

Add marinade mixture to ribs and massage into all sides of the meat. Refrigerate 4 - 12 hours. 

Smoked Korean Short Ribs     Smoked Korean Short Ribs

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. 

Smoked Korean Short Ribs

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.

Smoked Korean Ribs

These ribs only need a few minutes so do not overcook. Serve immediately garnished with chopped chives or green onion. 

Smoked Korean Short Ribs

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 

Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published


Panel Tool
Float header
Float topbar
Default Boxed Large Boxed Medium
Header Default Header One