Spicy Dino Ribs aka Galbi Marinated Korean Chili Rubbed Bone-In Beef Plate Ribs
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
7 hrs
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Resting Time
13 hrs
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Total Time
20 hrs 30 mins
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Servings
4 people
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Calories
891 kcal
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Course
Main Course, Dinner
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Cuisine
Korean
Spicy Dino Ribs aka Galbi Marinated Korean Chili Rubbed Bone-In Beef Plate Ribs
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These Galbi Marinated Korean Chili Rubbed Bone-In Beef Plate Ribs are packed with so much flavor, you'll be obsessed!
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Ingredients
For the Ribs
- 1 pound prime bone-in beef short plate rib (3-4 bones) Cleaned of excess hard fat, silver skin, and membrane on the underside removed.
For the Galbi Marinade
- 1 medium onion roughly chopped
- 10 cloves garlic peeled
- 1 small Asian pear peeled, cored and roughly chopped
- 1-2 inch piece of ginger peeled and rough chopped
- 3 green onions rough chopped
- ¼ cup water
- ⅓ cup lite soy sauce
- ⅓ cup dark brown sugar
- ⅓ cup rice wine or white wine
- 1 tablespoon sesame oil
- 2½ teaspoon fresh cracked black pepper
- ½ teaspoon Korean chili powder or cayenne pepper
For the Korean Dry Rub
- ¼ cup gochukaru (Korean red pepper powder)
- ¼ cup paprika
- ¼ cup dark brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon cumin
- 1 tablespoon Coriander
- 1 tablespoon mustard powder
- 1 tablespoon garlic powder
- 2 tablespoons fresh cracked black pepper
- ½ tablespoon ground ginger
For the BBQ Spray
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
Instructions
For the Galbi Marinade
- Combine all ingredients in a blender and process until smooth and well combined. Set aside until ready to use. (This makes about 4 cups)
- Place the cleaned rib plate into an extra large or 2-gallon zip top bag, pour in the marinade and seal the bag removing as much air as possible. Place into the refrigerator overnight bone side up.
For the Korean Dry Rub
- Combine all rub ingredients in a bowl and set aside until ready to use. *This make enough for 2-3 beef plates. Leftover rub can be stored in a airtight container for several months.
For the BBQ Spray
- Combine all spray ingredients together in a food safe spray bottle and shake to combine. Set aside until ready to cook.
For the Ribs
- Take the marinated ribs from the fridge, remove from marinade and place onto a baking sheet. Blot away excess marinade from the ribs. Sprinkle the ribs liberally with the spice rub both sides and ends, and use about 1 tablespoon per pound of meat. Let sit at room temp for about 1 hour.
- Set the pellet grill to 275°F according to manufacturer's directions, for this we like hickory or mesquite pellets.
- Once the grill is ready, place a grill safe digital thermometer into the thickest part of the beef rib, avoiding the bone, set the temp for 205°F. Place the rib plate directly onto the grill close the lid and allow to cook for about 6-8 hours. After 4 hours start spritzing the ribs every hour until it reaches temperature.
- Once the temperature has reached 205°F, test the temperature in several spots, the probe should slide in like butter and we want a temp range anywhere from 200°F to 210°F, adjust cooking time until this is reached.
- When at temperature remove from the grill and double wrap in foil and let rest for at least 1 hour before slicing and serving. You can also place the foil wrapped meat into an insulated shopping bag to help slowly lower the temperature for up to two hours before serving. This will really allow the juices to redistribute.
- You can serve this like any traditional rib or remove the meat from the bone, thinly sliced, and eaten in lettuce cups. Enjoy along with a dipping sauce of sesame oil and fine sea salt and all of your favorite Korean side dishes like potato salad, rice, and kimchi.
Notes
- If you don't have a pellet smoker, you could do these on the grill instead, you'll just need a grill thermometer to keep track of the temp inside the grill.
- Place the rib on the grill and cook indirectly, meat-side up, for 5-6 hours at the same temp as listed above. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest.
- Place the rib on the grill and cook indirectly, meat-side up, for 5-6 hours at the same temp as listed above. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest.
Nutrition Information
Show Details
Calories
891kcal
(45%)
Carbohydrates
65g
(22%)
Protein
70g
(140%)
Fat
40g
(62%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Cholesterol
195mg
(65%)
Sodium
5095mg
(212%)
Potassium
1829mg
(52%)
Fiber
6g
(24%)
Sugar
45g
(90%)
Vitamin A
3563IU
(71%)
Vitamin C
12mg
(13%)
Calcium
165mg
(17%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 891 kcal
% Daily Value*
| Calories | 891kcal | 45% |
| Carbohydrates | 65g | 22% |
| Protein | 70g | 140% |
| Fat | 40g | 62% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 195mg | 65% |
| Sodium | 5095mg | 212% |
| Potassium | 1829mg | 39% |
| Fiber | 6g | 24% |
| Sugar | 45g | 90% |
| Vitamin A | 3563IU | 71% |
| Vitamin C | 12mg | 13% |
| Calcium | 165mg | 17% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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