Slow Smoked Korean BBQ Beef Ribs | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 1 cup kosher salt
• 3 ounces pink curing salt
• ¾ cup sugar
• 3 tablespoons black pepper corn
• 3 bay leaves
• 1 gallon water (to boil with spice/salts)
• ½ gallon iced water to chill at the end
• 2 Four-bone racks of Australian beef ribs (about 6 to 8 lbs)
• 2 pounds wood chips of choice
• 2 tablespoons Chinese 5 spice
• 4 tablespoons kosher salt
• 2 tablespoons black pepper
• ½ cup sweet soy
• ½ cup soy sauce
• 1/4 cup gochujang paste
• 1 tablespoon sesame oil
• 1 tablespoon dark brown sugar
• 1 cup red wine vinegar
• 1 cup sugar white
• 1 teaspoon salt, kosher
• 2 cinnamon sticks
• 2 star anise
• 8 red Fresno chili peppers (red jalapeno)