This is one of our favorite backyard BBQ treats - Gochujang Ribs smoked with Bear Mountain BBQ pellets. A sweet and spicy dry rub with a mouthful of flavor, these will be the hottest thing going in your next meal. This recipe is also a great conversation piece as you demonstrate your flavor mastery with the Gochujang (red chili powder).
Prep Time: 15 minutes
Cook Time: 3 Hours
Ingredients in Dry Rub:
- 1/4 cup paprika
- 2 tbsp kosher salt
- 2 tbsp garlic powder
- 1 tbsp gochugaru (or substitute your favorite red chili powder)
- 1/2 tbsp MSG (or salt)
- 1/2 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1/2 tsp curry powder
Ingredients Rib Prep:
- 1 tbsp yellow mustard
- 2 tbsp gochujang or other spicy Asian-style chile sauce
Combine above Dry Rub ingredients in a bowl and mix with a fork until well blended. Set aside 1 tbsp of dry rub for post cooking.
Wash ribs and remove membrane from the back of the ribs. Coat ribs in yellow mustard and then gochujang.
Prepare pellet smoker with Bear Mountain pellets to 300 degrees.
Coat ribs evenly on both sites with 1/3 cup dry rub. Place ribs on the smoker
Rotate the ribs every 45 minutes for even cooking. Ribs should be done after about 3 hours. Internal temperature should be 185 - 195 degrees F.
Keep your leftover rub in an airtight container for up to 2 weeks.