Korean - southern ribs

Korean - Southern Ribs

This is one of the best rib recipes Ive ran across in my years of grilling. The gochujang paste makes the dry rub stick like crazy so the bark is impressive and tasty. It was also definately not something you can find at your local publix. A quick trip to the Oriental market and having a clerk and the manager locate the stuff was an adventure anyone can have fun with.

Gochujang is apparently a brand name so it is also commonly known as hot pepper paste. It has a rich deep color and the consistency of thick mayonnaise.

From Cody Taylor, Heirloom Market BBQ, Atlanta, Georgia

“You can buy gochujang at any Asian market. It acts like a glue for our classic Georgia rub, and creates awesome bark. The more you use, the more Korean your ribs—or pork shoulder, or chicken, for that matter—will taste, but even a little bit helps the rub stick.”

You can follow the recipe to the letter or mix and match what you have on hand. Def try the paste and your favorite dry rub though. Next time I travel to Atlanta I'll be visiting Heirloom Market. Enjoy!

Ingredients

1 rack St. Louis–cut spare ribs
Gochujang paste
1 ½-2 cups Georgia Rub
BBQ Sauce

Apply gochujang paste to both sides of ribs in a thin layer, like butter on bread. Then cover ribs completely with the desired amount of rub. At this point, you can smoke the ribs or wrap them in plastic and leave them in the refrigerator for up to 24 hours. When ready to smoke, reapply rub to any spots you might have missed. Heat a smoker to between 190 and 225 degrees. Add ribs, bone side down, and smoke in that temperature range for 5-6 hours—or until you can lift them with a set of tongs and they bend into an arc, but don’t break. Glaze lightly with Korean BBQ Sauce before serving.

Georgia Rub

“This is basically what we use on all ribs, chicken, and pork (at the Heirloom Market).”

Makes enough to cover about 4 racks of ribs

2 cups white sugar
3 cups brown sugar
¼ cup smoked paprika
¼ cup granulated garlic
¼ cup granulated onion
2 tbsp. Korean red pepper flakes
¼ cup coarsely ground black pepper
½ cup kosher salt

Mix thoroughly and keep in an airtight container.

Heirloom Market Korean BBQ Sauce

“This is an Heirloom-only creation. It will stay good in the fridge for up to 3 weeks.”

Makes about 3 quarts

1 lb. brown sugar
1 lb. white sugar
½ cup soy sauce
¼ cup sesame oil
1 12-oz. can Sprite
4 cups gochujang paste

Mix ingredients and simmer for 15-20 minutes

Recipe From Cody Taylor, Heirloom Market BBQ, Atlanta, Georgia

Urban Cowgill Sept 2014 (updated 2024)