Recipe courtesy of Christopher Sussman AKA The BBQ Buddha
Chris Sussman shares his Smoked Spicy Korean Spare Ribs prepared on the Big Green Egg.
Set the EGG for indirect cooking with the convEGGtor at 250°F. Add a chunk of hickory wood.
Trim the excess fat from the ribs and cover in the Big Green Egg Sweet and Smoky Seasoning.
Put in the ribs bone side down in the EGG. After cooking for 3 hours glaze with Korean BBQ sauce. Cook for another hour.
Raise the temperature to 300° and glaze the ribs with the Korean BBQ sauce. Place back in the EGG for an hour.
When the meat pulls from the bone it is time to remove from the EGG. Garnish with the green onion and jalapeño pepper. Enjoy!
Korean BBQ Instructions
Mix all the Korean BBQ ingredients together and set in the refrigerator.