Korean Barbecue Ribs

Nothing is more 'summer' than slow-smoked pork ribs.  We use this fool-proof smoking method to deliver two styles of ribs, classic Memphis and flavorful Korean.  The key is 3:2:1 - 3 hours smoked, 2 hours braised, and 1 hour on the grill, all at low heat.  We've scaled the recipe for 1 full rack of baby-back ribs, but adjust up or down as needed.


  • 1 rack pork ribs, membrane removed
  • 2 Tbsp soy sauce
  • 1/4 cup SKORDO Korean Barbecue Rub
  • 4 oz beer, preferably a lager
  • 1 cup Korean Barbecue Sauce (recipe follows)


  1. Prepare a smoker or grill by setting a steady temperature of 200 - 225 degrees Fahrenheit.  Use your wood of choice (apple or hickory work very well).
  2. Rub the soy sauce over both sides of the rack, then evenly press the rub on both sides to ensure that it adheres.
  3. Smoke the ribs for three hours, keeping the grill or smoker closed the entire time.
  4. After three hours, remove the ribs and place them on large sheets of foil.  Add the beer to the foil and wrap the ribs, sealing the ends and seam tightly.  Place back in the smoker or grill and cook at 225 degrees Fahrenheit for two hours.
  5. After two hours, remove the ribs from the foil and place directly on the grill grate.  Liberally apply the barbecue sauce and then let cook for thirty minutes.  After 30 minutes, re-apply more barbecue sauce.
  6. After the full one hour on the grill, remove and serve immediately with remaining barbecue sauce.

Korean Barbecue Sauce (makes about 2 cups):


  • 3/4 cup light brown sugar
  • 1/2 cup soy sauce (regular or low sodium)
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp Gochujang red chile paste
  • 2 tsp sesame oil
  • 1 tsp freshly minced ginger or 1/2 tsp ground dried ginger
  • 5 cloves finely minced garlic
  • 1/8 tsp freshly ground black pepper
  • 2 tsp cornstarch
  • 1Tbsp water


  1. Combine first nine ingredients in a small saucepan over medium heat and bring to a boil, stirring constantly.
  2. Using a splatter screen, reduce heat and simmer for 15 minutes, stirring occasionally.
  3. Whisk the cornstarch and water together to form a slurry.  Add the slurry to the simmering soy mixture and whisk until the sauce thickens, 3-4 minutes.  Remove from heat.
  4. Store in a sealed container and refrigerate. 
John Karonis

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