Smoked Spicy Korean Spare Ribs

Recipe courtesy of Christopher Sussman AKA The BBQ Buddha

Chris Sussman shares his Smoked Spicy Korean Spare Ribs prepared on the Big Green Egg.


  • 2 racks pork spareribs, membranes removed
  • Salt and Pepper for the rub
  • ¼ cup butter
  • ¼ cup of beer


Set the EGG for indirect cooking with the convEGGtor at 250°F. Add a chunk of hickory wood and a drip pan full of water.

Trim the excess fat from the ribs and cover in a salt and pepper mix.

Put the ribs bone side down on the cooking grid. After cooking for 3 hours, remove the ribs and place meat side down on a sheet of aluminum foil. Add the butter and beer, then cover the ribs in the foil and cook for another hour.

Remove the ribs from the foil, raise the temperature to 300°F. Glaze the ribs with the Korean BBQ sauce and place back in the EGG for an hour.

When the meat pulls from the bone it is time to remove from the EGG and serve.


Korean BBQ Ingredients

  • ½ cup gochujang
  • ¼ cup hoisin sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • ¼ cup soy sauce
  • ¼ cup Korean rice wine
  • 1 tbsp unseasoned rice vinegar
  • 2" piece fresh ginger, finely gated
  • 3 cloves of finely grated garlic
  • 1 tbsp ground white pepper

Korean BBQ Instructions

Mix all the Korean BBQ ingredients together and set in the refrigerator.

1 thought on “Smoked Spicy Korean Spare Ribs”

  1. I sorta came up with my own marinade and glaze, but the technique and timing for the ribs turned out excellent. They were crusty, moist, smoky, and tender.

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