80º Friday? Working from home? It’s Gochujang rib time again! I’m going to live blog it this time!
I wish I read my detailed notes yesterday, but I didn’t. I would have liked to have dry brined these as some have suggested in the recipe comments, but I didn’t get around to prepping until this morning. I did a really light rub early this morning. The end result is pictured below.

Final notes: In the end, they were on for 6 hours and 15 minutes. Another half hour or so might not have hurt. These were baby backs, and I have to say, I’m a fan. I might do them again next time.
Time | Temp. | Notes |
---|---|---|
12:30 | 260º | Ribs on. Temperature was stable, I knocked the lower vent down just a bit. |
12:50 | 250º | Temperature check, didn’t open lid. Not much smoke. |
13:15 | 250º | Temperature check, not much smoke. |
14:45 | 250º | Glazed ribs |
15:00 | 265º | Temperature check, closed the lower vents ever so slightly. |
15:15 | 260º | Temperature check, closed the lower vents ever so slightly. |
15:30 | 260º | Temperature check |
15:45 | 260º | Temperature check, closed the lower vents ever so slightly. |
16:15 | 250º | Glazed ribs |
17:45 | 250º | Glazed ribs |
18:45 | 250º | Done! |
It was scrumptiously delicious!