Bought some country pork ribs (basically from a pork loin) and with
BrianGSDTexoma
posting some Korean cooks he peaked my interests. Had a pound of Gochujang paste shipped in from Amazon (OK double ordered so 2 pounds).
Made a glaze of Gochujang, cranberry sauce, soy, rice wine vinegar, ginger and added some G. Hughes S/F sweat chili sauce and reduced it down.
Sauced up the ribs before the smoke, no rub or any prep before going on.
On the MB 800 with cherry and hickory chunks at 250, then kicked it up to 350 at the end.
Plated with a store bought vinegar Cole slaw that I kicked up with the G.Hughes sweat chili sauce and hot chili oil to perfection.
Have to tell you, I some how ordered 2 lbs of the Gochujang paste on Amazon and I think I am keeping both! There are sooo many directions I want to use this stuff on, cheese steaks, beef ribs,, burgers...............
Made a glaze of Gochujang, cranberry sauce, soy, rice wine vinegar, ginger and added some G. Hughes S/F sweat chili sauce and reduced it down.
Sauced up the ribs before the smoke, no rub or any prep before going on.
On the MB 800 with cherry and hickory chunks at 250, then kicked it up to 350 at the end.
Plated with a store bought vinegar Cole slaw that I kicked up with the G.Hughes sweat chili sauce and hot chili oil to perfection.
Have to tell you, I some how ordered 2 lbs of the Gochujang paste on Amazon and I think I am keeping both! There are sooo many directions I want to use this stuff on, cheese steaks, beef ribs,, burgers...............