Gochujang influenced T-Rex ribs à la Texas BBQ…

[Al Czervik]

We have a "Fusion Feast" Throwdown in progress over in the TD forum:

https://www.bbq-brethren.com/forum/showthread.php?t=300452

I really like Korean cuisine and it lends itself well to fusing with other cuisines. I've been on a gochujang binge lately and ended up finding a small rack of T-Rex plate ribs in the freezer, so decided to roll with the Korean - Texas style fusion route.

To begin, I thinned out some gochujang to use for spritzing before rubbing and while smoking.

Made up a Korean coleslaw.

Fired up the Oval.

Seasoned up with Texas inspired Q-Salt.

And on they go around 8 AM running at 275.

About two hours later after spritzing with the thinned gochujang.

About an hour later, rinse and repeat.

Four hours in, rinse and repeat.

And about five and a half hours in and it's time to pull out and rest. :tape: I was shocked they finished up that quickly but they're done when they're done.

I gave them a good hour long rest wrapped in butcher paper before slicing.

Time to eat! That's the Korean coleslaw in the background...

Fred Flintstone would have approved. :nod:

Thanks for sticking with me if you made it this far...

 

[Stingerhook]

Fred wouldn't have had a chance at them if I were around Scott.

 

[SmokinAussie]

WOW. That's a winner right there! Love it!

Cheers!

Bill

 

[Gnarlbecue]

Very nice!

I use gochujang in almost everything, and I too love to throw a little Korean flavors into lots of different dishes

How was flavor after spritzing with it? I haven't tried that.

Could you still pick up on the flavor?

 

[bschoen]

Mongo done good.

 

[Al Czervik]

Could you still pick up on the flavor?

Flavor is a tough thing for me since round one with the vid about a year ago, but I can get subtle sensations like heat and sweet which I could pick up from the ribs.

 

[Moose]

When I saw that beef rib photo in the wordless picture thread, I had a feeling this was going to be an entry in the Fusion Throwdown. Nice work, Mongo! :clap2:




P.S. It would have been slightly more authentic if you had wrapped each rib in a lettuce leaf for nice, tidy eating as is often done with Korean BBQ. :mrgreen:

 

[bowhnter]

Nice plate there!

 

[Big George's BBQ]

That looks fantastic Nicely done

 

[tom b]

WANT! :hungry:

 

[Al Czervik]

P.S. It would have been slightly more authentic if you had wrapped each rib in a lettuce leaf for nice, tidy eating as is often done with Korean BBQ. :mrgreen:

I'm not falling for that AGAIN, Moose... :tsk:

 

[Moose]

I'm not falling for that AGAIN, Moose... :tsk:

:laugh:

 

[jzadski]

My mouth is watering. Those are cooked to perfection