The Smoking Tiger menu is a bold fusion of Korean barbecue and American comfort food, featuring smoky, spicy, and sweet flavors. This recipe article recreates the signature style at home, focusing on a star dish: gochujang-glazed smoked beef short ribs, served with pickled vegetables and a creamy sesame slaw. It works because the slow smoke tenderizes the meat while the glaze caramelizes into a sticky, savory-sweet crust that’s both familiar and exciting.
Ingredients
- 6 bone-in beef short ribs (about 4 lb / 1.8 kg total)
- 1/4 cup (60 ml) gochujang (Korean chili paste)
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (45 ml) honey
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1/2 cup (120 ml) beef broth
- For the pickled vegetables:
- 1 cup (240 ml) rice vinegar
- 1/2 cup (120 ml) water
- 1/4 cup (50 g) sugar
- 1 tsp (5 g) salt
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- For the sesame slaw:
- 4 cups (280 g) shredded green cabbage
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (9 g) toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and beef broth. Place the short ribs in a large resealable bag or dish, pour the marinade over them, and turn to coat. Refrigerate for at least 4 hours or overnight.
- Preheat your smoker to 225°F (107°C) using your preferred wood (hickory or oak work well). Remove the ribs from the marinade, reserving the marinade. Pat the ribs dry with paper towels.
- Place the ribs on the smoker grate, close the lid, and smoke for 3 hours, spraying with apple juice every hour if desired to keep them moist.
- After 3 hours, wrap each rib in aluminum foil with a splash of beef broth. Return to the smoker and continue cooking until the meat is tender and reaches an internal temperature of 203°F (95°C) for fall-off-the-bone texture, about 1 to 1.5 hours more. (Note: For food safety, beef short ribs are safe at 145°F (63°C) with a 3-minute rest, but for this dish you want them much more tender.)
- While the ribs cook, make the pickles: In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer, stirring until dissolved. Pour over the cucumber, carrot, and red onion in a bowl. Let cool, then refrigerate.
- Make the slaw: In a large bowl, whisk together mayonnaise, rice vinegar, soy sauce, and sesame oil. Add cabbage and toss to coat. Refrigerate until serving.
- When the ribs are done, remove from the smoker and let rest for 15 minutes. Meanwhile, pour the reserved marinade into a small saucepan, bring to a boil, then reduce to a simmer for 5 minutes. Brush the glaze over the ribs.
- Serve the ribs with the pickles and slaw, sprinkled with extra sesame seeds and green onions.
Tips
- If you don’t have a smoker, you can use a charcoal grill with indirect heat, or even an oven at 275°F (135°C) with a liquid smoke substitute (about 1 tsp). The flavor will be different but still delicious.
- Don’t skip the resting step—it allows the juices to redistribute, ensuring moist meat.
- For a spicier glaze, add a teaspoon of gochugaru (Korean chili flakes) to the marinade.
- If the glaze becomes too thick, thin it with a little water or beef broth.
Serving Suggestions
Serve the ribs with steamed rice or in soft buns with pickles and slaw for a Korean BBQ sandwich. Add a side of kimchi or grilled corn on the cob for a fuller meal. For drinks, a cold lager or a soju cocktail complements the smoky sweetness.
Variations
Substitute pork belly for beef short ribs (cook to 160°F/71°C) or use chicken thighs (cook to 165°F/74°C). For a vegetarian option, use cauliflower steaks and reduce smoking time to 1 hour. You can also swap the gochujang for sriracha mixed with miso paste for a different heat profile.
Storage and Reheating
Refrigerate leftover ribs in an airtight container for up to 4 days. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 15-20 minutes, or until heated through to 165°F (74°C). The pickles will keep for 1 week refrigerated; the slaw is best eaten within 2 days.
Frequently Asked Questions
Can I use a gas grill instead of a smoker? Yes, set up the grill for indirect cooking at 225°F (107°C) and add wood chips in a foil packet for smoke.
How do I know when the ribs are done? The meat should be tender enough to pull apart easily with a fork, and the internal temperature should be around 203°F (95°C) for best texture.
Can I make the glaze ahead? Yes, prepare the marinade and glaze up to 3 days in advance. Keep it refrigerated in a sealed container.
What if I don’t have gochujang? Mix 2 tbsp miso paste with 1 tbsp sriracha and 1 tsp sugar as a substitute. It will be slightly less sweet and less spicy.
Can I cook the ribs in a slow cooker? Yes, after searing, cook on low for 8 hours with the marinade. Then broil for 5 minutes to caramelize the glaze.
Is it safe to eat the glaze that touched raw meat? No, always boil the reserved marinade for at least 5 minutes before using as a glaze, as instructed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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