Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 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.

Korean Rib recipe

So this weekend I’m looking to try a Korean rib recipe from Korean BBQ by Bill Kim (Slow-Grilled Ko-Rican Style Baby Back Ribs, pg. 86, if anyone has it). It sounds good but I’m thinking it may need to be modified a bit for the Egg so I’m looking for some advice on how to do that. His recipe calls for combining a couple of Korean-style sauces and using them as a marinade for half an hour. Then, at the outset of the cook, you double wrap each rack in foil with the remainder of the marinade and put them on at 300 to 325 degrees indirect for two hours. Then remove from the foil and let rest for ten minutes and put back on at 400 degrees for 7 to 9 minutes, flipping once, to get a char. 
  • I’ll be doing St. Louis-style instead on Baby Backs but can’t see that making too much difference.
  • Wrapping at the outset is pretty unconventional for the egg. He emphasizes not letting liquid escape so I guess the sauce/marinade is pretty wet. I expect there will be a bit of steaming which is not something I typically look to do. Anyway, I’m not so sure about wrapping at the outset. Thoughts?
  • 300 to 325 sounds a bit hot. He has them at that temp for two hours, but I’m not adverse to going at about 250 and taking longer. Any harm?
  • One of the sauce recipes apparently makes about a cup and a half of sauce but calls for 26 minced garlic cloves. That sounds pretty heavy on garlic, but I don’t use a lot of garlic anyway so I’m not sure if that’s a ton or pretty typical. 
Anyway, I’m just trying to branch out from the usual recipes but have a little trepidation and thought some ideas from those more knowledgeable couldn’t hurt. Any thoughts are appreciated. Thanks much.

Comments

  • JohnInCarolinaJohnInCarolina Posts: 19,316
    edited December 2020
    Malcom Reed is your friend here:

    https://howtobbqright.com/2015/07/20/korean-bbq-spare-ribs/

    Several changes to what you had - worth a look.  I've followed Malcom's recipe here twice now and they turn out pretty well in terms of texture and bite.  I don't think the marinade he uses results in all that Korean a flavor - it's off to me.  That's my only real complaint.  Anyway I think reviewing his process will help you a lot as it's with spares and on the BGE.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • fishlessmanfishlessman Posts: 27,032
    i never braise ribs in foil.  i would do an overnight marinade and just low and slow them raised indirect
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • I’ll check out the Malcolm Reed link. And thanks to both of you for the info.
Sign In or Register to comment.
Click here for Forum Use Guidelines.