Smoking Korean-Style Baby Back Ribs (With Starter King)
Barbecue is a culinary tradition with deep roots in Southern culture, known for its smoky, rich, and comforting flavors. But over the years, BBQ has evolved, incorporating diverse influences from various cuisines around the world! One of the most exciting trends in recent years is the fusion of Southern BBQ with Asian flavors—a combination that creates a unique, complex taste experience.
A Brief History of Asian/Southern BBQ Fusion
The blending of Asian flavors with traditional Southern BBQ isn’t a new concept, but it has gained significant popularity over the past few decades. Chefs like David Chang, Roy Choi, Edward Lee, and Bobby Flay have been pioneers in this movement, introducing bold, umami-packed ingredients like soy sauce, gochujang, and sesame oil to classic BBQ dishes.
These chefs often incorporates Asian elements such as hoisin sauce, gochujang, Sriracha, and ginger into their BBQ, creating a fusion that’s both exciting, umami and deeply flavorful. This approach reflects a broader trend in American cuisine where traditional Southern BBQ meets Korean BBQ — and the results are awesome.
Sweet, salty, and spicy, umami; the result is a complex layering of tastes that enhance the meat’s natural richness, making each bite more exciting and satisfying. Here’s our humble run at just that - and we hope it inspires you with your next big smoke!
The PLAN
We’re taking on a big BBQ project today: smoking four racks of baby back ribs and a slab of pork belly, cut in half, all on a charcoal grill setup. The goal is to achieve perfectly tender, smoky meat with a rich, flavorful glaze. Whether you’re using a Big Green Egg, Kamado Joe, or any other charcoal grill, the principles remain the same—steady temperature, indirect cooking, and careful management of moisture and smoke.
The Rub: Details on the marinade/rub for your ribs or pork belly.
The Smoke: Instructions on setting up the smoker, including how to light the charcoal, add the hickory chunks, and maintain a steady temperature. This section will also cover using heat diffusers and drip pans for indirect cooking, with notes for different charcoal grills.
The Sauce: Step-by-step guidance on preparing the Asian-inspired glaze, including when and how to apply it during the final phase of cooking. We’ll break down the ingredients and why they work together to complement the smoky meat.
The Recipe: A complete, detailed recipe with all the ingredients and steps combined, making it easy to follow along from start to finish. This section will provide the full instructions for prepping, cooking, and glazing, including temperature targets and timing.
The RUB
For this cook, we focused on a marinade that doubles as a rub to deeply infuse the meat with layers of flavor. The ingredients in our marinade not only season the meat but also start the tenderizing process, setting up the perfect base for the smoke and glaze that will follow. Here’s a breakdown of what went into the marinade and why each component plays an interesting role:
Soy Sauce: This forms the backbone of our marinade, bringing a rich umami depth that complements the smoky flavors of the BBQ. Soy sauce also helps tenderize the meat due to its salt content, which starts to break down muscle proteins.
Rice Wine: Adding a subtle sweetness and acidity, rice wine enhances the flavor of the pork without overpowering it. The alcohol helps carry flavors deeper into the meat and evaporates during cooking, leaving behind its delicate notes.
Honey: A touch of honey adds sweetness, which balances the salty and spicy elements of the marinade. Its sugars caramelize beautifully during the smoking process, contributing to the formation of a tasty crust.
Gochujang: This Korean chili paste is key to introducing a deep, savory heat with a bit of sweetness. Gochujang is rich in umami, thanks to its fermented soybean base, making it a perfect partner to the soy sauce.
Sriracha: For an extra kick, we added Sriracha. It’s more than just heat—it has a slightly tangy, garlicky flavor that adds complexity to the marinade.
Sesame Oil: A few drops of sesame oil add a nutty, aromatic component that pairs well with the other Asian-inspired ingredients. A little goes a long way in providing a subtle, toasted depth.
Garlic and Fresh Ginger: Fresh minced garlic and ginger bring a bright, aromatic lift to the marinade. Garlic contributes a pungent, savory element, while ginger adds warmth and a touch of spice, enhancing the overall flavor profile.
Brown Sugar: Brown sugar rounds out the marinade with a molasses-like sweetness that also aids in the caramelization of the meat. This helps form a beautiful bark on the ribs as they cook low and slow.
Sambal Oelek: This ground chili paste adds heat and texture, with visible chili seeds and bits that stick to the meat. It’s a great way to add a straightforward, chili-based spice without complicating the flavor too much.
Korean Red Pepper Powder (Gochugaru): Adding gochugaru lends a vibrant red color and mild to moderate heat. It’s more fruity and less harsh than typical red chili flakes, complementing the flavors without overpowering them.
Fish Sauce: A small amount of fish sauce brings an umami punch and a slightly briny undertone that intensifies the savory aspects of the meat.
After mixing all the ingredients, we combined the marinade with the meat by placing the ribs on a baking sheet, ensuring they were well-coated, and let them sit in the refrigerator overnight. This long marinating time allows the flavors to penetrate deeply, while the salt and acids in the marinade start the tenderizing process.
The next day, before smoking, we set aside the marinade into a saucepan, bringing it to a simmer. This step not only reduces the marinade into a thicker, more concentrated sauce but also ensures it’s safe to use later as part of our glazing process (more on that in the sauce section).
By using this approach, the ribs absorb a complex mix of sweet, salty, spicy, and umami flavors, setting the stage for a BBQ that’s packed with bold, complementary tastes at every bite.
The SMOKE
Setting up the smoke was all about precision and maintaining consistent temperatures to ensure our ribs and pork belly turned out perfectly tender and infused with smoky flavor. Here’s a detailed look at how we managed the smoke process:
1. Setting Up the Rack:
We used a six-slot rack designed for ribs, placing four racks of baby back ribs upright in four of the slots. The remaining two slots held the split pork belly pieces. This setup allowed for optimal smoke exposure and even cooking on all sides, ensuring the meat absorbed the smoky flavor from the hickory wood chunks we added to the charcoal.
2. Temperature Management:
To maintain the ideal smoking temperature of 225°F, we used a temperature probe positioned at the grate level, right where the meat cooks. This probe gave us an accurate reading of the cooking environment, as it’s crucial to measure the temperature at the grate rather than relying solely on the dome thermometer, which can show a higher or less precise reading.
3. Monitoring Internal Temperatures:
We also inserted meat probes to closely monitor the internal temperatures of the pork belly and ribs. One probe was placed in the thickest part of the pork belly to ensure it reached the safe internal temperature, aiming for around 190-195°F for tenderness. Another probe was used to monitor the smallest rack of ribs separately, helping us keep track of how quickly they were cooking compared to the larger pieces.
4. Maintaining Consistency:
Consistency is key in low-and-slow BBQ. We adjusted the top and bottom vents of the Big Green Egg to maintain the steady 225°F temperature. Keeping an eye on the temperature probes allowed us to make small adjustments as needed to the airflow, ensuring that the heat and smoke levels stayed optimal throughout the cook.
5. Adding Moisture:
About halfway through the cook, we added ginger kombucha to the drip pan positioned below the meat. This addition helped maintain moisture in the cooking environment, preventing the meat from drying out during the long smoking session. The liquid’s subtle tang also added a layer of complexity to the flavors.
6. The Smoking Process:
The entire smoking process took about 6-7 hours. During the first 2.5 hours, we focused on developing the bark and infusing the meat with smoke. As the ribs and pork belly continued to cook, the meat probes allowed us to track the progress accurately, ensuring the pork belly and ribs reached their ideal internal temperatures without overcooking.
7. The Final Hour – Glazing:
In the final hour, when the internal temperatures were nearing our target, we began applying the glaze every 15 minutes. The steady, consistent heat at 225°F allowed the glaze to set perfectly, creating a sticky, caramelized layer without burning.
8. Adjusting for Different Grills:
While we used the Big Green Egg, these principles can be applied to other charcoal grills like the Kamado Joe or a Weber kettle. The key is to maintain indirect heat with a heat diffuser or by banking coals to one side, use a reliable thermometer at the grate level, and keep a close eye on internal meat temperatures with probes to ensure everything cooks evenly.
By closely monitoring the temperature and making small adjustments as needed, we achieved a steady smoke that perfectly cooked our ribs and pork belly. The combination of precise temperature control, the right smoke, and careful timing ensured that every bite was tender, juicy, and full of flavor.
THE SAUCE
For the sauce, we took a straightforward approach by repurposing the original marinade, enhancing it to create a flavorful glaze that perfectly complemented the smoked ribs and pork belly. Here’s a step-by-step guide on how we turned the marinade into a smooth, rich BBQ sauce, along with some best practices for getting the most out of your sauce.
1. Preparing the Sauce:
After marinating the meat overnight, we poured the remaining marinade into a saucepan. To ensure we had enough sauce for glazing and serving, we doubled the original recipe, adding all the ingredients again. This not only increased the volume but allowed us to adjust the flavor balance by tweaking the ingredients.
2. Tweaking the Flavor:
As we simmered the sauce, we tasted and adjusted the seasoning. We added extra honey to balance the heat from the gochujang and Sriracha, providing the right amount of sweetness without overwhelming the savory and spicy elements. Adjusting sweetness with honey or brown sugar during simmering is a great way to fine-tune the flavor to your preference.
3. Blending for Smoothness:
To achieve a smooth, cohesive sauce, we used an immersion blender right in the saucepan. Blending the sauce not only helps to incorporate the ingredients thoroughly but also creates a velvety texture that coats the meat beautifully when applied. For best results, blend until you reach a consistency that is smooth but still has some body—too thin, and it won’t stick well during glazing. You can always thicken with a bit of corn starch if you need to, as well (though this recipe did not need it).
4. Best Practices for a Good BBQ Sauce:
Simmer, Don’t Boil: Keep the heat low to medium when simmering the sauce. Boiling can cause the sugars to caramelize too quickly, leading to a bitter taste. A gentle simmer allows flavors to meld without over-reducing.
Adjust Consistency with Liquids: If the sauce thickens too much, you can thin it with a bit of water, apple juice, or even more rice wine. Adjust gradually to maintain the balance of flavors.
Taste as You Go: Regularly taste the sauce while it simmers to adjust seasoning. Balance is key in BBQ sauces—look for a harmony between sweet, salty, tangy, and spicy.
Use Fresh Ingredients: Fresh garlic, ginger, and chilies provide a more vibrant flavor than dried alternatives. If you’re aiming for a fresh, bold sauce, always opt for fresh aromatics.
5. Glazing and Serving:
During the final hour of smoking, we used the sauce to glaze the ribs and pork belly, applying it every 15 minutes to build a sticky, flavorful layer. The gradual glazing allowed the sauce to caramelize slightly without burning, creating a rich, shiny finish that clung to the meat.
We also served the sauce hot on the side, offering an extra burst of flavor with each bite. Keeping the sauce warm is a nice touch—it melds better with the hot meat and enhances the overall BBQ experience.
6. Key Takeaways:
Repurposing marinades into sauces is a great way to maximize flavors, but make sure to simmer thoroughly to cook off any raw meat juices and concentrate the flavors.
Adjusting and blending the sauce allows you to refine the taste and texture, ensuring it complements the smoky, tender meat perfectly.
Consistency in glazing helps build layers of flavor on the meat, making the finished product more dynamic and delicious.
The Serve
With the ribs and pork belly perfectly smoked, glazed, and rested, it’s time to bring everything together for a delicious and visually appealing serve. For this meal, we went with a simple yet flavorful approach, pairing the smoky, umami-rich meat with steamed rice and finishing it off with a few vibrant garnishes.
1. Rest the Meat:
Allow the ribs and pork belly to rest for 10-15 minutes after removing them from the smoker. This rest time is crucial as it lets the juices redistribute within the meat, ensuring that each bite remains tender and juicy. Avoid cutting into the meat too early, as this can cause the juices to escape and lead to drier meat.
2. Slicing the Ribs and Pork Belly:
Ribs: Slice the ribs between the bones, aiming for single or double ribs based on your preference. To make the process easier, flip the rack over so you can clearly see where to slice between the bones.
Pork Belly: Slice the pork belly into thick strips or bite-sized cubes. For an extra touch, you can give the pork belly cubes a quick toss in the remaining glaze to coat them fully before serving.
3. Serving with Rice:
For this dish, we served the smoked meat over steamed rice, which provides a neutral base that complements the bold, smoky, and sweet flavors of the glaze. The rice helps balance the richness of the pork, making each bite satisfying without being overwhelming.
4. Garnishing with Green Onions and Toasted Sesame Seeds:
We topped the dish with sliced green onions for a fresh, sharp contrast to the deep flavors of the meat. To add a bit of crunch and an extra layer of nutty flavor, we toasted sesame seeds in a cast iron skillet until golden and sprinkled them generously over the top. The toasted seeds add texture and a subtle, nutty aroma that ties the whole dish together beautifully.
5. Presentation:
Arrange the ribs and pork belly on a bed of rice, keeping them neatly aligned for a clean, inviting look.
Garnish with the green onions and sesame seeds just before serving to maintain their fresh appearance and crunch.
This meal is all about savoring the rich, complex flavors you’ve built through careful smoking, glazing, and garnishing. The combination of tender, smoky pork, sticky-sweet glaze, and fresh toppings makes for a memorable BBQ experience that’s both comforting and exciting.
By serving with rice and adding thoughtful garnishes like green onions and toasted sesame seeds, you bring a balanced and vibrant finish to the dish, making it as delightful to eat as it is to look at.
6. SOME NOTES
When it comes to BBQ, there’s no one-size-fits-all approach, and that’s part of the fun. While our recipe highlights a detailed, from-scratch marinade and glaze, you can still achieve fantastic results with store-bought BBQ sauces, rubs, or marinades. The key is in how you apply them and how you manage the cooking process. Our friends at RoosterTail BBQ make an excellent set of traditional dry rubs. Sweet Baby Rays makes a nice Korean-style sauce, as well.
1. Other Sauces and Rubs: If you’re pressed for time or prefer a simpler route, using a high-quality store-bought BBQ sauce or rub is a great alternative. Many commercially available options are crafted to provide a balanced mix of sweet, tangy, and smoky flavors that can complement any BBQ setup. Brands like Sweet Baby Ray’s, Stubb’s, and Kinder’s offer a range of sauces and rubs that work well with smoked meats.
Rubs: A good rub can add a flavorful crust to your ribs or pork belly. Store-bought rubs often come pre-mixed with the right balance of spices, salt, and sugar. Just apply generously and let the meat sit for an hour or two before smoking.
Sauces: For glazing, you can use any BBQ sauce you enjoy. Simply brush it on during the last hour of smoking, just as you would with a homemade sauce. If you want to tweak the flavor, you can always mix in additional ingredients like honey, vinegar, or hot sauce to customize the store-bought sauce to your liking.
2. Enhancing Store-Bought Options: Even with store-bought sauces and rubs, you can add your own twist. For instance, you might:
Add Fresh Ingredients: Enhance a store-bought sauce by adding fresh garlic, ginger, or a splash of soy sauce for an extra umami boost.
Adjust Sweetness or Heat: Balance the flavor by adding honey, brown sugar, or a dash of cayenne pepper to adjust the sweetness or heat.
Blend and Simmer: Just like with homemade sauces, simmering the store-bought sauce with additional ingredients and blending it can elevate its texture and flavor, making it feel more personalized.
3. Flexibility and Fun: The beauty of BBQ is its flexibility. Whether you’re making everything from scratch or leaning on trusted store-bought options, the most important part is to enjoy the process. You can get excellent results with minimal prep by focusing on the basics: good meat, proper seasoning, and consistent temperature control during the smoke.
Ultimately, BBQ is about experimenting and finding what works best for you and your guests. Feel free to mix and match, adjust flavors, and make it your own—whether that’s by following a detailed recipe or by grabbing a bottle of your favorite sauce off the shelf.
This approach ensures that whether you’re a BBQ purist or just looking for a quick and easy way to enjoy great smoked meats, you’ll have the tools and options to create something delicious. Enjoy the journey and the shared experience that BBQ brings to the table.
Why Use a Food Scale and Grams? Using a food scale and working in grams allows for more accuracy compared to volume measurements like cups and tablespoons, which can vary based on how ingredients are packed or scooped. When working with intense flavors like soy sauce, gochujang, or fish sauce, even small variations can significantly impact the final taste. Measuring by weight helps maintain the intended flavor profile and ensures everything is perfectly balanced.
That said, BBQ is also an art, and recipes like this one can be adapted to your taste preferences. If you prefer to go by feel, especially when adding ingredients like honey or adjusting the spice level, that’s perfectly fine too. The key is to taste as you go and make adjustments that suit your palate.
THE RECIPE
Here’s the complete recipe:
Ingredients:
Marinade (and Initial Glaze Base):
Soy Sauce: 300 grams
Rice Wine: 60 grams
Honey: 85 grams (adjust as needed for sweetness)
Gochujang: 60 grams
Sriracha: 30 grams
Sesame Oil: 20 grams
Garlic, minced: 12 grams (approximately 4 cloves)
Fresh Ginger, minced: 15 grams
Brown Sugar: 190 grams
Sambal Oelek: 45 grams
Korean Red Pepper Powder (Gochugaru): 10 grams
Fish Sauce: 5-10 grams (1-2 teaspoons, adjust to taste)
Glaze (Additional Ingredients):
Double the original marinade recipe, then adjust with:
Extra Honey: Adjust to balance heat as needed.
Roasted Sesame Seeds: For garnish and added texture.
Steps:
Marinate the Meat:
Combine all marinade ingredients in a bowl. Place the ribs and pork belly on a baking sheet, pour the marinade over, and ensure they are well-coated. Cover and refrigerate overnight to allow the flavors to deeply penetrate the meat.
Prepare the Sauce:
The next day, pour the remaining marinade into a saucepan. Double the recipe by adding all the ingredients again to ensure you have enough for glazing and serving. Bring the sauce to a simmer over medium heat, adjusting the flavor balance with additional honey as needed. Be careful as this marinade will need fully cooked after coming in contact with raw meat.
Blend for Smoothness:
Use an immersion blender to smooth out the sauce, ensuring a cohesive texture that will coat the meat evenly when applied as a glaze. Continue to simmer gently to thicken slightly, but avoid boiling, which can cause bitterness.
Smoke the Meat:
Follow the smoking steps outlined earlier, maintaining a steady temperature of 225°F and monitoring the meat’s internal temperatures with probes. Plan for a 5-6 hour cook time, adding ginger kombucha or another liquid to the drip pan halfway through to maintain moisture.
Glazing and Final Touches:
In the last hour of smoking, begin glazing the meat every 15 minutes. The repeated layers will build up a sticky, flavorful finish that enhances the smokiness of the meat. Serve the sauce hot on the side, garnished with green onions and toasted sesame seeds.
BBQ is all about experimentation and finding what works best for you. There are countless ways to approach smoking and grilling, each with its own set of techniques, flavors, and traditions. What we’ve shared here is just one of many takes on how to BBQ right. We love to mix things up, try new combinations, and see what comes out of the smoker.
This cook, blending Asian-inspired flavors with classic BBQ methods, turned out some fantastic results, and we hope it inspires you to fire up your own grill and try something different. Whether you follow every step or adapt it to your own tastes, the joy of BBQ is in the process and the delicious food you get to share at the end.
Thanks for joining us on this BBQ adventure, and we hope you enjoyed it as much as we did!
