Korean bbq seasoning question on ribs

[Smilner]

Hey team, I’ve got this tub of spiceology Korean BBQ seasoning. I want to use it on some ribs tomorrow but yea uhh has anybody messed with it before? Go straight on the ribs dry rub style? Any sauce or basting tips? Any tips are appreciated!

[barelfly]

I have used this rub on everything beef, chicken, seafood and pork, just not ribs. But, I think they would be great with it as a dry rub. You could find a Korean BBQ sauce recipe to make to sauce as they cook or just go dry - whatever you prefer.

But that rub is excellent. I’ve gone through a few jars of it over the past year or so. Hope the ribs turn out great!

[Smilner]

barelfly thanks for the reassurance. I’m nervous the KBBQ flavor would be too overpowering without tamping it down. But I’m gonna give it a whirl!

[Donw]

How much do you use when applying the rub? I tried it before and found it very Paprika forward so if I used it again my thought would be less is more. But, I will readily admit my tastebuds aren’t as fine tuned as they once were. Just curious.

[barelfly]

Donw - i use it as a normal rub and sprinkle over the surface like other rubs. Smilner perhaps try it on something to see how it works for your preference. but I’m excited to hear how this turns out for you! Makes me want to give it a try as well!

[DTro]

I have not tried that rub but here are a couple of different sauces.I have tried both and both are good. Either one would probably complement your ribs well.

https://barbecuebible.com/recipe/kb-sauce-korean-barbecue-sauce/

https://barbecuebible.com/recipe/hoisin-barbecue-sauce-2/

[ItsAllGoneToTheDogs]

Maybe only glaze half the rack or if doing multiple racks only glaze one so you can try some dry and some wet. Or do the whole rack dry and serve with a side of different BBQ sauce to experiment dipping with.

[HawkerXP]

+1 I do this when trying new rubs.

[fzxdoc]

To go along with DTro 's recommendation of Steve Raichlen's Korean BBQ Sauce try his Korean Pulled Pork recipe , which is delicious and not spicy once it smokes on the pork butts for hours.

However, I use Raichlen's BBQ Bible Korean BBQ Sauce very sparingly, only serving it on the side with the Korean pulled pork, because it's very spicy. Some of my family won't touch it, others (like me) love the flavor.

For a milder Korean BBQ sauce, I have found the sauce in this recipe (link below) to be a hit all around. Not too spicy but still flavorful.

https://www.simplyrecipes.com/recipes/sous_vide_korean_bbq_chicken/

Kathryn

[HouseHomey]

This is the one I use.


KOREAN SAUCE


Ingredients:
1cup Blended Oil
3cup Garlic, Minced
10ea Chile de Arbol, Stem Removed
5cup Tamari Soy Sauce
4cup Honey
4cup Rice Vinegar
1cup Dijon Mustard
1cup Gochugang Chile Paste


Yield: 4 Quarts


MOP:
In a large rondeau add the blended oil and heat over medium high heat. Add garlic and saute until for 5 to 7 minutes when begin to turn golden brown. Add the chile de arbol and toast until the chiles get swollen and slightly fragrant. Add the remaining ingredients and whisk to combine. Reduce over medium heat, stirring often until the sauce thickens to a light glaze. Strain for a smooth sauce

You can easily scale down this recipe by quarters.

Hope this helps.

[fzxdoc]

The Chef has spoken!

Nice to hear from you, Homey.

K.