Want to spice up those baby back ribs?!?! Well try your ribs with Gochujang 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. Now sit back, grab an ice cold OB Lager, and enjoy this post for Big Green Egg Baby Back Ribs with Gochujang BBQ Sauce.
Big Green Egg Baby Back Ribs with Gochujang BBQ Sauce
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 Amazon and pick up some Gochujang paste. This stuff is great and adds so much to your BBQ experience. I mixed two tablespoons of this pepper paste with a cup of Sweet Baby Ray’s BBQ Sauce.
Preheat your Big Green Egg to 250°F and add 3-4 chunks of hickory wood. When the smoke is light gray in color, and the temperature is stable, place the ribs inside.
After the first hour check on the ribs and see how they are doing. Spritz with an equal mix of apple juice and apple cider vinegar when you see dry spots form on the bark. Do this every hour for the first 3-hours of the smoke.
At the 3-hour mark, take the Korean BBQ sauce you made earlier and baste the ribs before putting them back in for another 1 – 2 hours.
When the ribs bend but do not break, they are ready to pull from the Big Green Egg.
Big Green Egg Baby Back Ribs with Gochujang BBQ Sauce
Ingredients
- 1 rack Rack of Baby Back Ribs
- 1 tbsp Your favorite rub I used Meat Church Honey Hog
- 1 tsp French's Mustard
- 1 cup Sweet Baby Ray's Classic BBQ Sauce
- 2 tbsp Gochujong Paste from Korean grocery store
- 1/2 cup apple juice for spritz
- 1/2 cup apple cider vinegar for spritz
Instructions
- Setup your Big Green Egg for indirect grilling using a convEGGtor
- Preheat to 250°F
- Use 3-4 chunks of hickory wood for smoke flavor
- Rub the ribs in yellow mustard and cover with the rub
- Mix the Sweet Baby Ray's BBQ with the Gochujang paste and set aside
- Smoke ribs for 3 hours, spritzing every hour
- After 3-hours, take the ribs out and cover with the Korean BBQ sauce
- Put the ribs back in for another 1 - 2 hours until they pass the bend test