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!