Smoked Dwaeji Galbi (Spicy Pork Ribs)

Begin with 2.0 racks Pork spare ribs or St. Louis ribs by patting them dry. Use a dull butter knife to lift the silver-skin membrane off the back of each rack and pull it away with a paper towel for better smoke penetration. Trimming the ribs into even rectangular shapes ensures a consistent cook throughout the smoking process.

In a large bowl, whisk together Gochujang (0.25 cup), Gochugaru (3.0 tbsp), Soy sauce (0.333 cup), Brown sugar (0.25 cup), 1.0 whole Asian pear (grated), 1.0 whole head Garlic (grated), Grated ginger (2.0 tbsp), and Toasted sesame oil (2.0 tbsp). Slather this thick paste over all sides of the ribs, ensuring every crevice is coated to allow the enzymes in the pear to tenderize the meat. Seal the ribs in a vacuum bag or plastic wrap and refrigerate for 12 to 24 hours.

Preheat your smoker to 250°F using apple wood or another light fruitwood for a clean smoke profile. Place the marinated ribs bone-side down on the grates and smoke for approximately 3 hours. Do not open the lid; you are looking for the marinade to dehydrate into a dark, mahogany-colored bark that doesn't rub off when touched.

Lay out two large sheets of heavy-duty aluminum foil. Place each rack on the foil and drizzle any remaining marinade from the prep bowl over the meat. Fold the foil tightly to create a steam-sealed environment, which breaks down the tough connective tissues; return the packets to the smoker for 1.5 to 2 hours until the internal temperature reaches approximately 203°F.

While the ribs are softening in the wrap, combine the glaze ingredients in a small saucepan over medium heat: Gochujang (0.25 cup), Honey or rice syrup (0.25 cup), Soy sauce (2.0 tbsp), Rice vinegar (2.0 tbsp), and Toasted sesame oil (1.0 tbsp). Whisk constantly until the mixture bubbles and reduces into a thick, glossy syrup that can coat the back of a spoon. This high-sugar glaze is essential for achieving the final competition-style tacky finish.

Carefully open the foil packets and check for 'probe tenderness'—a toothpick should slide into the meat like it is warm butter. Brush a heavy layer of the simmered glaze over the top and sides of the racks. Leave the ribs unwrapped on the smoker for another 30 to 45 minutes at 250°F to allow the heat to caramelize the sugars into a sticky, iridescent lacquer.

Remove the ribs from the smoker once the glaze is set and no longer runny. Let the meat rest for 15 minutes to allow the juices to redistribute, preventing the ribs from drying out when carved. Slice between the bones into individual ribs and serve immediately while the gochujang crust is warm and tacky.