Smoked Gochujang Ribs

🧂 Ingredients

• 1 rack of baby back ribs
• 1/4 cup Korean Spice Rub
• 1/2 teaspoon kosher salt
• 3/4 cup Gochujang BBQ Sauce

  plus extra for serving
• 1/3 cup apple juice

  for spritzing
• 2 green onions, thinly sliced

  (sub with sliced chilies)
• 1 tablespoon toasted sesame seeds
• Pink butcher paper

  optional

Instructions

• 1 Prepare sauce and rub according to recipe instructions. Click on the link for
  recipes.
• 2 Remove thawed baby back ribs from the packaging, and blot the excess moisture
  with paper towels.
• 3 Next, remove the membrane from the bone side of the ribs.
• 4 Flip the baby back ribs over so that the bone side is facing upward. Make a slit
  in the silver skin with a sharp knife. Next, grab ahold of the cut piece with a
  folded paper towel. Pull up and gently pull off the membrane.
• 5 Flip the rack of baby backs over, and coat the meat section with salt. Apply the
  BBQ rub evenly to the ribs. Let stand at room temperature for 30 minutes. You
  can do this step up to 4 hours in advance, but please store the ribs in the
  refrigerator if there are more than 30 minutes between seasoning them and
  cooking them.
• 6 Preheat your pellet grill to 225 degrees F.
• 7 Place the seasoned ribs bone-side down on your grill or smoker, close the lid,
  and cook for 90 minutes.
• 8 After this time, you’ll notice the bark forming on the ribs. If you notice any
  dry patches, it’s time to spritz with apple juice.
• 9 Fill your food-safe spray bottle with room-temperature apple juice, and lightly
  mist the ribs.
• 10 Close the lid once more, and let cook ribs until they reach an internal
  temperature of 160 degrees F.
• 11 Using heat-resistant gloves, remove the bay back ribs and place them onto a
  large sheet of pink butcher paper. Gently wrap, and place them back on the grill
  or smoker. This step is optional.
• 12 When the ribs have an internal temp of 185 degrees, unwrap them. Place them back
  on the grill and brush them with Gochujang BBQ sauce. Let them cook for another
  20-30 minutes.
• 13 Ribs are done once they reach between 195-200 degrees F.
• 14 Remove ribs from the heat and place them onto a cutting board. Let them rest for
  10-15 minutes before carving.
• 15 Garnish ribs with toasted sesame seeds and sliced green onions, and serve with
  extra Gochujang BBQ sauce on the side.
• 16 Store leftover ribs in an airtight container in the fridge for 3 days, or freeze
  for up to 3 months in vacuum-sealed bags. Reheat in the oven or microwave.

Nutrition Info