Smoked Korean Short Ribs: A Flavor Adventure Worth Savoring

Smoked Korean short ribs are juicy, flavorful beef ribs marinated in a sweet and savory sauce, then slow-cooked to smoky perfection.

Got a craving for some melt-in-your-mouth, smoky, spicy, and sweet goodness? You, my friend, are about to embark on a delicious journey with these smoked Korean short ribs! Dive in for a recipe that’s loaded with mouth-watering marinades, precise smoking techniques, and a dash of humor to keep things sizzling fun.

Smoked Korean Short Ribs

smoked korean short ribs

Smoky, juicy, and bursting with the unmistakable umami of Korean flavors, these smoked short ribs are a game-changer. They’re perfect for a laid-back BBQ or a fancy weekend dinner. Prepare to make your tastebuds do a happy dance in hanbok!

  • Cooking Method: Smoking
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Cuisine Type: Korean BBQ


  • 2 racks of beef short ribs
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup sesame oil
  • 5 cloves garlic, minced
  • 1 thumb-sized piece ginger, grated
  • 2 tbsp gochujang (Korean chili paste)
  • 1/4 cup green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Cooking Instructions

  1. Preheat your smoker to 225°F (107°C).
  2. In a bowl, combine soy sauce, brown sugar, rice wine vinegar, sesame oil, minced garlic, grated ginger, and gochujang. Mix until sugar is dissolved.
  3. Place the short ribs in a large resealable plastic bag or container. Pour the marinade over the ribs, ensuring they are fully submerged. Refrigerate for at least 4 hours, preferably overnight.
  4. Remove ribs from the marinade and pat them dry with paper towels. Reserve marinade for basting.
  5. Place ribs in the smoker and cook for about 4-6 hours, or until the internal temperature reaches 205°F (96°C).
  6. Baste the ribs with the reserved marinade every hour for the first 4 hours.
  7. Remove ribs from the smoker and let rest for 10 minutes before slicing against the grain.


  • Swap out gochujang for sriracha if you can’t handle the Korean heat – though the BBQ gods might give you side-eye.
  • Garnish with a mix of sliced radishes and cilantro for a refreshing crunch.
  • Throw in some applewood or cherrywood chips for an added dimension of smoky goodness.
  • Pair these ribs with a tangy kimchi or a crisp cucumber salad to cut through the richness.