Using the Masterbuilt Gravity Series 1150, these St. Louis-style pork ribs develop a rich bark and juicy tenderness, thanks to low-and-slow smoking paired with a bold Korean-inspired glaze. Gochujang, honey, soy sauce, and sesame oil come together to create a sticky, flavorful finish that will have everyone licking their fingers. Whether you're hosting a summer cookout or elevating your weekend barbecue, these gochujang ribs are guaranteed to impress.

Rasheed’s Tip:

For a high-shine rib finish, increase your grill temp to 275°F during the final 20 minutes of the cook to help caramelize the glaze and tighten up the bark.

Instructions

1. 01

   Fire up the Masterbuilt Gravity Series 1150 and stabilize it at 250°F. Add hickory or pecan wood chunks to infuse the ribs with deep, rich smoke.

2. 02

   Remove the membrane from the bone side of the ribs. Pat dry and season all sides with kosher salt, black pepper, and garlic powder.

3. 03

   Place the ribs bone-side down on the middle rack. Smoke uncovered for 3 hours, maintaining clean, steady smoke and consistent temperature.

4. 04

   In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and ginger. Simmer for about 5 minutes until slightly thickened. Set aside.

5. 05

   After 3 hours, generously brush the ribs with the glaze, then wrap tightly in butcher paper. Return them to the smoker for another 2 hours.

6. 06

   Unwrap the ribs, baste with one final layer of glaze, and place back in the smoker for 20–30 minutes to set the sauce and develop a glossy shine.

7. 07

   Let the ribs rest for 10–15 minutes, then slice and serve with your favorite sides.