Food Blog Korean Cut Short Ribs w/ GingerSoy Marinade

Korean Short Ribs

Remove the marinated ribs from the refrigerator and let them come to room temperature while the smoker heats up. Place the ribs directly on the grill grates, bone side down. If you're using a charcoal grill, make sure they are on the indirect heat side. Close the lid and let them smoke for 3-4 hours.

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This will ensure that the ribs are evenly marinated. Place the bag in the fridge and marinate for at least 8 hours, or up to 24 hours, turning and massaging the bag halfway through the marinade time. Preheat the grill. Preheat your grill to high heat (around 450-500 degrees F).

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Make the marinade. Marinate flanken ribs before smoking for 2+ hours. Preheat Traeger. Add flanken short ribs to smoker grill grates. Smoke flanken ribs a few minutes, flip and smoke another few minutes until completely tender (about 15 minutes total). Serve and enjoy.

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Flip the ribs so they are meat-side down, cover tightly with foil, and return to the grill. Cook at 325 degrees F for 3 hours, or until you see the bones sticking out of the meat about 1/2 inch. Increase the temp again. Remove the pan of ribs from the grill and increase the heat again to 400-450 degrees F.

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Cut ribs into serving portions. In a large bowl, rub brown sugar into ribs. Let sit 10 - 15 minutes. In a medium bowl, whisk together grated pear or apple, onion, soy sauce mirin, sesame oil, garlic, ginger, black pepper and salt. Add marinade mixture to ribs and massage into all sides of the meat. Refrigerate 4 - 12 hours.


Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling. Grill the short ribs for about 4-5 minutes per side. Pull off and let rest for 5 minutes once done. Sprinkle some sliced green onions on top, serve & enjoy!

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Place beef short ribs and marinade into a container or zip lock bag, marinate for at least four hours or better overnight in the fridge. Give the ribs a stir or flip the bag a couple of times to ensure even marinade distribution. Heat up a grill for 10 minutes to get it nice and hot.

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In a medium-sized bowl, mix soy sauce, brown sugar, Mirin, garlic, sesame oil, and grated onion. Add the beef short ribs to the mixed marinade in the bowl, covering the meat completely. Cover the bowl with plastic wrap and place in the refrigerator for 1-6 hours. Start your Traeger grill and turn it up to high.

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Instructions. In a blender add soy sauce, onion, green onion, pineapple juice, oyster sauce, glaring, honey, sesame oil, onion powder, ginger and black pepper. Blend together until fully combined and smooth. Pour over the sliced short ribs and mix until every piece is well covered. Allow to marinate for 1 hour or overnight in the refrigerator.

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Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes. 450 ˚F / 232 ˚C. 3. Remove the ribs from marinade and discard marinade. Place the ribs directly on the Sear Grate or the regular grill grate and cook, flipping once, until nicely seared on both sides and cooked through, 8 to 10 minutes total.

Smoked Short Ribs Cooks with Soul

How to Smoke Korean Short Ribs: A Flavorful Guide. Korean short ribs, also known as Galbi or Kalbi, are a popular dish in Korean cuisine that features thinly sliced beef ribs marinated in a savory and slightly sweet mixture. When smoked, Korean short ribs take on a deliciously smoky flavor that adds an extra dimension to this already flavorful.

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In a small bowl combine the soy sauce, lime juice, ginger, garlic, brown sugar, sesame seeds, and green onions, along with a pinch of black pepper. If you have the time, let the marinade sit for 15 minutes or so to let the flavors come together, before using it. Marinate the ribs for at least an hour before cooking.

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Step 2. Arrange the ribs in a large dish/pan, pour on the marinade (reserving some of it to drizzle over the cooked ribs and steamed rice). Make sure all sides of the ribs are evenly coated with the marinade. Cover and refrigerate for at least 2 hours and as long as overnight.

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Step 2. Set smoker to 325 degrees. Drain excess liquid and add the short ribs to the smoker, leaving room between each. Smoke at 325 for 15 minutes, flip and smoke for 10 minutes. Flip and smoke for 5-15 minutes (depending on how well you like your beef cooked). Savor the mouthwatering flavors of our Smoked Beef Short Ribs - Korean Kalbi.

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Combine the spritz ingredients into a spritz bottle. Once the smoker is hot, place the short ribs in. Start a timer. Every 30 minutes, for 2 hours, you'll want to go and spritz the ribs. While the short ribs are smoking, go ahead and make the sauce. Simple - combine all the sauce ingredients in a bowl. Whisk together.

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Combine rub ingredients. Apply liberally to rib racks, rubbing on both sides and working into any dips. Transfer ribs to smoke grates. Close lid and cook for 2 hours. Combine glaze ingredients in a large bowl. Cover bowl in film and put in refrigerator until ribs are ready.