These smoked Korean short ribs started with a trip to Sam’s, where I was looking for something new to smoke. I found some great-looking Korean-style short ribs — thin, cross-cut slices across the bone rather than the thicker traditional cut. The marbling caught my eye, so I decided to give them a try. Cost was just under $10/lb, with the whole package running about $31 plus tax.
I dry brined them with coarse salt for 8 hours ahead of the smoke.
I seasoned the ribs with pepper, garlic powder and onion powder. I placed some soy sauce and some Worcestershire sauce in pan, then placed the ribs in the pan and added a little more of each on top of the ribs. It was applied for flavor and for moisture during the smoke. I used a couple ounces of each, probably 3 to 4 ounces.
Smoked Korean Short Ribs on the 22″ WSM
I ran these on my 22″ Weber Smokey Mountain. Both pans fit, though I had to bend them slightly to get the lid on — I used two pans on purpose to give the ribs a little breathing room rather than crowding them into one. Because these are thin, cross-cut slices rather than a thick single-bone rib, they cook much faster than a traditional short rib. I built the fire with charcoal in the bottom chamber, a full chimney of lit coals on top, and two small chunks of hickory. I flipped the ribs at the 2-hour mark, planning for a 4-hour total cook.
I ran the smoker at 225°F. These are very thin ribs, so it isn’t a long smoke, but you also don’t want to cook them too quickly. The water pan was in but empty, and foiled. I only fill the water pan on a long low-and-slow smoke, and I foil it either way for easy cleanup.
They came out very tender with an incredible aroma right at the 4-hour mark. I could tell they were done when they were very tender when probed.
How the Smoked Korean Short Ribs Turned Out
The ribs were very tender, and even with the dry brine and the soy sauce, they were not too salty for my taste. There were no leftovers.
One thing to know when you’re buying: the package looks like a lot of meat, but these are thin slices, and some of the weight is lost during the cook as the fat renders.
What I Served With It
To round out the meal, I made fried rice. I cooked the rice in the Instant Pot first, spread it on a baking sheet, and refrigerated it for several hours — the classic move for keeping fried rice from turning mushy. I finished it on my Blackstone with yellow onion, green onion, frozen peas and carrots, and three eggs, using soy sauce for flavor and color.
Smoked Korean Short Ribs FAQ
What temperature do you smoke Korean short ribs at?
I smoke them at 225°F. They’re thin, so it isn’t a long smoke, but you don’t want to rush them either.
How long do smoked Korean short ribs take?
Mine took about 4 hours on the 22″ Weber Smokey Mountain, flipped at the 2-hour mark.
How do you know when they are done?
Probe them. When they’re very tender, they’re done.
Do you need a water pan?
For these I left the water pan in but empty. I only fill it for a long low-and-slow smoke. Either way, I foil the pan for easy cleanup.
Why do the ribs look smaller after smoking?
They’re thin slices, and some of the weight is lost as the fat renders during the cook.
Want to see a completely different cut and method — traditional beef short ribs, sous vide for 72 hours before a short smoke finish? Check out my Short Ribs Sous Vide, then Smoked post. Sous Vide and Smoked Short Ribs
More beef from the smoker: Smoking American Wagyu Beef Ribs and a Reverse Seared Tomahawk Steak, dry brined and smoked before searing over coals.