Korean BBQ Short Ribs

Cook Time

240 mins

Cooking Method






Prep Time

60 mins




1 tbsp Beef & Brisket Rub

1 cup Beef Broth

2 tbsp Brown Sugar

3 Garlic Cloves, Peeled

1 tbsp ginger, minced

3- 6 meaty beef short ribs

½ cup Soy Sauce

1 tbsp sriracha sauce

1 tsp toasted sesame seeds

Cooking Instructions

Tender short ribs get a flavorful twist in these easy BBQ Korean Short Ribs. Sweet, spicy and tangy, these addictive short ribs are marinated in a Korean-style sauce that caramelizes when seared on the pellet grill. Serve the fall-apart tender meat over rice for an easy dinner that’ll replace your weekly takeout.

Short Ribs Marinade

It all starts with marinating the beef short ribs overnight in the refrigerator submerged in a bath of beef broth, soy sauce, brown sugar, garlic, ginger, sriracha, sesame, and Beef & Brisket Rub. This allows all of these Korean spices to infuse into the thick short rib meat, tenderizing and flavoring it as it sits.

How to Cook Beef Short Ribs

There are several ways to cook beef short ribs. This recipe calls for barbecuing the ribs for 3 – 4 hours at low temperatures (250°F) occasionally basting the ribs with the leftover marinade. This combines the flavors of smoking at a low temperature while moisturizing the ribs as they cook.

Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.

This recipe used Pit Boss Beef and Brisket Rub seasoning.

  1. First, prepare the short ribs. Using a paper towel, remove the silvery membrane on the back of the short ribs and discard if they’re not cleaned already.
  2. In a medium bowl, add beef broth, soy sauce, brown sugar, garlic, ginger, sriracha, sesame, and Beef & Brisket Rub. Mix well, set aside.
  3. In a baking dish, place the beef short ribs and pour the marinade over the top. Marinade for 4-12 hours. Cover and refrigerate.
  4. Fire up your Pit Boss Grill and set the temperature to 250°F. If you’re using a gas or charcoal grill, set it up for medium heat. Remove the short ribs from the marinade and place on the grill. Grill for 3-4 hours, brushing leftover marinade juice over occasionally, until the meat from the short ribs begins to pull away from the bone.
  5. Take off the grill and let rest for 15 min. Serve with rice and kimchi if desired.

Special Tools

  • Basting Brush
  • Paper towel
  • Plastic Wrap
  • Resealable plastic bag or baking dish
  • Tongs

Bigger. Hotter. Heavier. Tip

For a nicely seared crust, open the Flame Broiler Plate and finish them at 450°F for 2 to 3 minutes.

Diet Info

  • Flexible Dieting

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