Be prepared to double… even triple this recipe. I think I went through 4 lbs of beef ribs myself this last time I made it. It’s seriously that good. Get the stretchy pants on, it’s gonna be messy!
I will do the marinade for a simple 1 -2 lbs beef serving. Multiply as you go!
1” Fresh Ginger – Grated
2 cloves Fresh Garlic – grated
2 Green Onions – Chopped
3/4 cup Soy Sauce
1/2 cup Rice Wine Vinegar
1 tbsp Sesame Oil
1/3 cup Brown Sugar
1/4 cup White Wine
2 tsp Hot Sauce ( Like sriracha )
Sesame Seeds and Green Onion for Garnish
Or add a bun and make it a Bahn Mi!
- Combine all Ingredients in a bowl and mix well. In a ziplock bag, add you ribs and pour in the marinade. Squeeze the air out and close up. Give it a couple squishes and make sure it get into the meat really well. Let marinate for minimum 4 hours, or up to over night!
- Start up the Bradley Smoker and get it to 225f (107C) with Beer or Hickory Bisquettes. Remove the ribs and Finger Squeegy them clean, leaving on a wet coating. Keep the marinade and put it into a pot. Bring that to a light simmer for 4-5 min then remove from the heat. Keep for the end. Place the Ribs on a rack and put them into the smoker. Allow to smoke for 30 minutes or until internal temp is 125f (52 C).
- Once the smoker is done, you could eat them right from there. OR you could take it up a notch…
- If you own a grill, lets get it fired up to as hot as it can. We are going to sear these real quick to add that little extra! Once grill is pre-heated, place the ribs on the BBQ and sear the first side for 2-3 min. Not too long. Flip the ribs, and continue to sear. You can use the leftover marinade now to baste the beef with. Adds a little something more.
- Flip again, for 30 secs, and remove from the grill! Garnish and begin to eat yourself unattractive.
Recipe by: Cory Walby