Korean Style Ribs

Usually grilled quickly over high heat, this recipe for Korean style ribs is cooked in the smoker for added flavor. Beef short ribs contain a lot of connective tissue, which translates into great flavor when they're done.

You'll need cross cut beef short ribs, one-half to three-quarters of an inch thick, for this recipe. Ask the butcher to cut you some up if you don't see them in the meat case.


Korean Rib Marinade

One-half cup soy sauce
One-quarter cup sugar
One-quarter cup rice vinegar
Two tablespoons sake
Two tablespoons sesame oil
Four thinly sliced green onions, including the tops
One teaspoon of grated fresh ginger root
Six cloves of garlic, finely chopped
One-half teaspoon black pepper



Combine the marinade ingredients and add to three pounds of beef short ribs. Marinate overnight, or up to 36 hours in the refrigerator.

Remove the ribs from the marinade. Strain the marinade and bring the liquid to a boil. Add one cup of sake to the marinade liquid and use this to baste the ribs as they smoke.

Smoke the Korean style ribs at 225 degrees Fahrenheit, basting every 30 minutes, until done.

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