Want to spice up those baby back ribs?!?! Well try your ribs with Gochujong BBQ sauce!
I have smoked ribs for years always using the 3-2-1 method. They always turn out great so I haven’t had the motivation to change… that is until I read a post from Kamado Jim about his Damn Simple, Damn Delicious pork spare ribs recipe. I took his lead and modified the rub and BBQ sauce a bit to give this an Asian twist.
I cover my ribs with French’s mustard first then put the rub all over them. I used Honey Hog BBQ rub from Meat Church to get that perfect crust on my Baby Back Ribs!
Go to a Korean grocery store and pick up some Gochujong paste. This stuff is great and adds so much to your BBQ experience.
Fire up the BGE with lots of hickory to get the environment just right.
After 3 hours check on the ribs and see how they are doing.
Take the Korean BBQ sauce you made earlier and baste the ribs before putting them back in for another 1 – 2 hours.
- 1 Rack of Baby Back Ribs
- Your favorite rub (I used Meat Church Honey Hog)
- French's Mustard
- Sweet Baby Ray's Classic BBQ Sauce
- Gochujong Paste (from Korean grocery store)
- Setup your BGE for indirect grilling using a plate setter
- Get it to 250 degrees (measured at the dome)
- I used Hickory Chunks
- Rub the ribs in mustard and cover with the rub
- Mix ⅔ Sweet Baby Ray's BBQ with ⅓ Gochujong paste (set aside)
- Smoke ribs for 3 hours
- Take the ribs out and cover with the Korean BBQ sauce
- Put the ribs back in for another 1 - 2 hours