Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Korean country ribs
U_tarded
Posts: 2,083
got this recipe from a guy I work with. Marinaded 36hrs. Smoked at 200 for 3 hours then bumped to 350 to get some char took about 4 hrs total.
Pics to come
here re is the recipe. I only did the marinade.
Pics to come
here re is the recipe. I only did the marinade.
Comments
-
-
With the marinade I can't tell are these beef or pork country ribs? Looks great no matter what. This is what I get for being on the forum on a Friday. And I will gain 3-5 pounds this week......I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
-
Sorry pork butt country ribs. They were amazing
-
Looks like a great meal!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
They definitely look amazing. Did you go raised direct the entire time?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
No guests were running late so I foiled them for a bit. Put them back on raised direct with some of the reserve marinade (after boiling) to set as a glaze. About 2-3 mins to rewarm them.SmokeyPitt said:They definitely look amazing. Did you go raised direct the entire time? -
-
Looks great! You said, "here is the recipe," but I don't see the recipe. If you're willing, I'd be interested.
I haven't made these, but I found a recipe recently for "Korean-Southern Ribs" that looked really yummy. But the sauce alone called for 4 CUPS of gochujang!!! Have to get some more of that stuff. (To be fair, the sauce recipe made 3 quarts, I think, so it could be cut down.)
Your ribs look great!!!
Theo -
https://zenofbbq.wordpress.com/2013/05/06/korean-style-pork-spare-ribs/
@Theophan Try this, I was struggling with the first post trying to get pictures in.
the guy who sent me the link is Hawaiian, and said it reminds him of some of the Korean pork they would get on the islands. -
Note I didn't make the BBQ sauce but reserved the marinade and boiled it to kill the baddies and reduced it for the sauce.
-
Looks great. Something else to try.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
Looks great!!! Thanks!U_tarded said:https://zenofbbq.wordpress.com/2013/05/06/korean-style-pork-spare-ribs/
@Theophan Try this, I was struggling with the first post trying to get pictures in.
the guy who sent me the link is Hawaiian, and said it reminds him of some of the Korean pork they would get on the islands.
Theo
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum