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