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!

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