When smoking Korean short ribs, you'll be using beef short ribs that are cut into strips that are one-half to three-quarters of an inch wide. The narrow strips of beef will absorb a lot of the marinade flavors, giving you an authentic Korean rib-eating experience!
Korean ribs are traditionally cooked quickly over high heat. This recipe breaks from tradition, and the ribs are smoked at a lower temperature instead. What this does is allows more time for the the connective tissues in the the shortribs to break down, which translates into more great beef flavor and juiciness!
To make this recipe, you have to have the right cut of ribs. There are several types of beef ribs
available. The type you want are sometimes called Flanken style ribs,
which are beef chuck short ribs that are cut into narrow strips. These
will flavor up nicely and cook quicker than larger styles of beef ribs.
Marinade Ingredients for Four Pounds of Ribs
Mix all of the marinade ingredients together well. In a glass, plastic or stainless steel bowl, soak the ribs in the marinade overnight. Smoke the ribs at 225 degrees Fahrenheit for two to three hours, or until tender.
Don't throw that marinade out! Strain it into a saucepan and bring it to a boil. Add one cup of sake to the liquid as it boils. Allow to cool. Brush this on the Korean short ribs every half hour as they smoke, or easier yet, just remove them from the smoker and dip them in the marinade. This'll keep the ribs from drying out as they cook.
When the ribs are done, serve them with steamed rice and a colorful combination of stir fried vegetables.
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