We're finishing up the month of August with a bang! The next few weeks are loaded with end of summer eats like these Spicy Dino Ribs that you can make on a grill or smoker! Go get yourself some Bone-in Beef Short Ribs, you're going to want these!
Ok let's learn a bit about these Spicy Dino Ribs that Adam made for us a few weeks ago and I begged for the recipe for you guys! These are giant Bone-in Beef Short Ribs that are succulent, loaded with flavor from all the rubs/sprays we're about to make, and the perfect star of any show. They DO take a minute to prep and cook for 6-8 hours aka low and slow so make these on a day when you can hang at home, chill my the smoked or grill and relax. Serve them up with some of Diana's epic Korean side dishes and you're ready to party.
We're making them with a Galbi Marinade, a Korean Dry Rub and bumping up the flavor even more with a BBQ Spray. Let's break each of those down shall we...
Galbi Marinade - this Galbi (Korean-Style Short Ribs) marinade is composed of onions and garlic (as all great recipes are) along with pears, ginger, green onions, soy sauce, sesame oil, rice wine and some Korean chili powder or cayenne pepper. It's umami at it's finest and feel free to use that same marinade on another cut of meat or chicken or pork. It's divine.
Korean Dry Rub - the star of this part of the show is the Gochukaru (aka a Korean red pepper powder)! We've been cooking with this at the studio for years. Diana and Adam introduced it to us ages ago and we're all obsessed.
BBQ Spray - this spritz mixture is used to spray on the ribs while they are cooking to keep them moist, juicy and add a subtle extra bit of flavor!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Spicy Dino Ribs aka Galbi Marinated Korean Chili Rubbed Bone-In Beef Plate Ribs
Ingredients
For the Ribs
- 1 4-6 pound prime bone-in beef short plate rib (3-4 bones) Cleaned of excess hard fat, silver skin, and membrane on the underside removed.
For the Galbi Marinade
- 1 medium onion roughly chopped
- 10 cloves garlic peeled
- 1 small asian pear peeled, cored and roughly chopped
- 1-2 inch piece of ginger peeled and rough chopped
- 3 green onions rough chopped
- ¼ cup water
- â…“ cup lite soy sauce
- â…“ cup dark brown sugar
- â…“ cup rice wine or white wine
- 1 tablespoon sesame oil
- 2½ teaspoon fresh cracked black pepper
- ½ teaspoon Korean chili powder or cayenne pepper
For the Korean Dry Rub
- ¼ cup Gochukaru (Korean red pepper powder)
- ¼ cup paprika
- ¼ cup dark brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon mustard powder
- 1 tablespoon garlic powder
- 2 tablespoons fresh cracked black pepper
- ½ tablespoon ground ginger
For the BBQ Spray
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
Instructions
For the Galbi Marinade
- Combine all ingredients in a blender and process until smooth and well combined. Set aside until ready to use. (This makes about 4 cups)
- Place the cleaned rib plate into an extra large or 2-gallon zip top bag, pour in the marinade and seal the bag removing as much air as possible. Place into the refrigerator overnight bone side up.
For the Korean Dry Rub
- Combine all rub ingredients in a bowl and set aside until ready to use. *This make enough for 2-3 beef plates. Leftover rub can be stored in a airtight container for several months.
For the BBQ Spray
- Combine all spray ingredients together in a food safe spray bottle and shake to combine. Set aside until ready to cook.
For the Ribs
- Take the marinated ribs from the fridge, remove from marinade and place onto a baking sheet. Blot away excess marinade from the ribs. Sprinkle the ribs liberally with the spice rub both sides and ends, and use about 1 tablespoon per pound of meat. Let sit at room temp for about 1 hour.
- Set the pellet grill to 275°F according to manufacturer's directions, for this we like hickory or mesquite pellets.
- Once the grill is ready, place a grill safe digital thermometer into the thickest part of the beef rib, avoiding the bone, set the temp for 205°F. Place the rib plate directly onto the grill close the lid and allow to cook for about 6-8 hours. After 4 hours start spritzing the ribs every hour until it reaches temperature.
- Once the temperature has reached 205°F, test the temperature in several spots, the probe should slide in like butter and we want a temp range anywhere from 200°F to 210°F, adjust cooking time until this is reached.
- When at temperature remove from the grill and double wrap in foil and let rest for at least 1 hour before slicing and serving. You can also place the foil wrapped meat into an insulated shopping bag to help slowly lower the temperature for up to two hours before serving. This will really allow the juices to redistribute.
- You can serve this like any traditional rib or remove the meat from the bone, thinly sliced, and eaten in lettuce cups. Enjoy along with a dipping sauce of sesame oil and fine sea salt and all of your favorite Korean side dishes like potato salad, rice, and kimchi.
I'm making these today !!!
Thanks for a recipe using a pellet grill!
Just love all these summer grilling recipes to make summer evenings even better!