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Korean BBQ Ribs Last Night

dbCooper
dbCooper Posts: 2,678
in EggHead Forum
@Botch recently posted this cook, which got me hungry for some ribs:
The above cook has a recipe for marinade from scratch, I plan to try that but not this time, used my old reliable pre-packaged...

Used about 3.5 pounds worth (15 rib strips) marinaded for 16 hours.  As I pointed out in the post from Botch, my method is different from most that do these, not hot and fast, indirect at 250-270 for about 2.5 hours with hickory chunks.  Here we are about 1.5 hours in...
And ready to come off after 2.5 hours...
Served up with coleslaw, avocado, tomato from the garden and air fried breaded okra (not shown)...

One of our favorites.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
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Comments

  • Canugghead
    Canugghead Posts: 13,778
    Beautiful. Almost like char Siu, probably not as chewy as hot n fast. Nice balance of colours and condiments in the last pic.
    canuckland
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  • pgprescott
    pgprescott Posts: 14,544
    Love it. 
      I do a similar cook but remove the meat from the bone after and make Korean street tacos. 
      Love the color on those things. I’m gonna have to give that BBQ sauce a try. Thanks for
    sharing. 
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  • loco_engr
    loco_engr Posts: 5,822
    great looking cook! 
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • EggNorth
    EggNorth Posts: 1,535
    Looks great.  Thanks for sharing and the idea for a future meal.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • Botch
    Botch Posts: 17,397
    edited August 2020
    Looks delish!  
    How was the "juiciness"?  I'd be worried about cooking such thin (and cross-grain) proteins for that long, even at that low temp, drying out.  
    I'm gonna try it this way next time, I'm curious.   B)

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • pgprescott
    pgprescott Posts: 14,544
    Botch said:
    Looks delish!  
    How was the "juiciness"?  I'd be worried about cooking such thin (and cross-grain) proteins for that long, even at that low temp, drying out.  
    I'm gonna try it this way next time, I'm curious.   B)
    I’ve always cooked them hot and fast but I may give the slower method a try next time. 
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  • dbCooper
    dbCooper Posts: 2,678
    edited August 2020
    Botch said:
    Looks delish!  
    How was the "juiciness"?  I'd be worried about cooking such thin (and cross-grain) proteins for that long, even at that low temp, drying out.  
    I'm gonna try it this way next time, I'm curious.   B)
    First off, no guarantees that before moving to indirect method my hot and fast cooks were done correctly.  That said they came out very similar to those I've had in restaurants.  Typically tough, chewy and not to my liking.
    I have not had them dry out going indirect and find them to be more tender, better collagen production and better fat rendering.  Plus the extra time allows for wood smoke to impart some flavor.
    My pic at about 1.5 hours in may not show clearly but, there are pools of mostiure on the ribs.  Not sure if that is rendered fat or the marinade, seems to always occur.  At any rate they stay moist until done, which I judge same as other rib cooks, the toothpick probe thing.
    Give them a try and see what you think.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Botch
    Botch Posts: 17,397
    Thanks!  I've still got half the package in the freezer, will give it a try.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • WeberWho
    WeberWho Posts: 11,540
    That looks awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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