ASIAN SMOKED RIBS

• Asian Rib Rub recipe from Chef Josh Galliano of The Libertine

Ingredients

• 5 Tbsp Brown Sugar or Honey
• 3 Tbsp Salt
• 1 Tsp Ground Coriander
• 3 Tsp Chinese Five Spice
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1/2 Tsp Cayenne
• 1/4 Tsp Chili Flakes
• Ssam Sauce recipe from Chef David Chang of Momofuku

Ingredients

• 2 Tbsp Ssamjang (fermented bean and chili paste, available at Asian groceries)
• 1 Tbsp Chili Paste (Gochujang, found next to the Ssamjang above)
• 1/2 Cup Sherry Vinegar
• 1/2 Cup Neutral Oil (like grapeseed)

1. Rib Smoking Instructions courtesy of Josh Galliano
2. Liberally apply the rub to both sides of the ribs and refrigerate overnight.
3. Light your smoker and get it to a temperature between 230 and 250 F. I like to use cherry wood primarily, but will add in apple and hickory if I feel like it. If using an oven, heat to 250 F.
4. Place ribs on the rack and smoke for 3 hours. At this point, brush both sides with Ssam sauce and cook an additional 30 minutes. I sometimes remove the water bowl at the very, very end and put the ribs just above the coals.
5. Oven Directions:Preheat to 250° Fahrenheit
6. Place ribs in a foil packet and cook for 1.5 hours.
7. After 1.5 hours, unwrap the packet and cook for an additional hour or until ribs are tender.
8. Bring inside and eat ribs like an animal.