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.

15 Minutes
2-4 Hours



  • racks pork spareribs, membranes removed 
  •  Salt and Pepper for the rub 
  • 1/4 cups (60 ml) butter 
  • 1/4 cups (60 ml) of beer 

Korean BBQ

  • 1/2 cups (120 ml) gochujang 
  • 1/4 cups (60 ml) hoisin sauce 
  • 1/4 cups (60 ml) ketchup 
  • 1/4 cups (60 ml) honey 
  • 1/4 cups (60 ml) soy sauce 
  • 1/4 cups (60 ml) Korean rice wine 
  • 1 tablespoon (15 ml) unseasoned rice vinegar 
  • pieces fresh ginger, finely gated 
  • cloves of finely grated garlic 
  • 1 tablespoon (15 ml) ground white pepper 



Step 1

Set the EGG for indirect cooking with the convEEGtor at 250°F/121°C. Add a chunk of hickory wood and a drip pan full of water.

Step 2

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

Step 3

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.

Step 4

Remove the ribs from the foil, raise the temperature to 300°F/148°C. Glaze the ribs with the Korean BBQ sauce and place back in the EGG for an hour.

Step 5

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

Step 6

Korean BBQ

Step 1

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

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