KC-Style Smoked Ribs with Gochujang Glaze
Chad's Pro Tip
Wrap the ribs in foil with a splash of apple cider vinegar during the last hour of smoking (the "Texas crutch") to lock in moisture, then unwrap and glaze at the end so the gochujang caramelizes without burning.
Ingredients
Step-By-Step Guide
9 Steps- 1
In a bowl, mix brown sugar, coarse kosher salt, black pepper, smoked paprika, chili powder, onion powder, garlic powder, and cayenne to make the dry rub.
- 2
Pat ribs dry and remove the membrane from the back of the racks. Apply the dry rub generously on all sides, pressing it into the meat. Let sit at room temperature for 30 minutes or refrigerate uncovered up to overnight for deeper flavor.
- 3
Preheat your pellet smoker to 225°F using hickory pellets.
- 4
Place ribs bone-side down on the smoker grates. Smoke until deep mahogany color forms and internal temp reaches about 165°F, roughly 3 hours .
- 5
Wrap ribs tightly in foil with a splash of apple cider vinegar. Return to smoker and cook until fork-tender, about 1.5 hours [timer: 1h30m], or until internal temp hits 200-203°F.
- 6
While ribs finish, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a small saucepan. Simmer over low heat for 5 minutes until glossy and slightly thickened.
- 7
Unwrap ribs and brush generously with the gochujang glaze. Return to the smoker uncovered for 15-20 minutes to let the glaze caramelize.
- 8
Remove ribs and rest for 10 minutes . Slice between the bones.
- 9
Finish with a generous sprinkle of toasted sesame seeds, a drizzle of chili crisp, and sliced green onions before serving.
Reviews
5 (3)- Chef Chad
Made "KC-Style Smoked Ribs with Gochujang Glaze" for the crew this week and it disappeared fast -- exactly the kind of big flavor we're going for.
- Big Chad's Kitchen Team
One of our favorite recipes on the site. Tested it twice to be sure -- still 5 stars.
- The Test Kitchen Crew
This is a keeper. Straightforward to follow and the results speak for themselves.
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