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