Pork ribs were on sale for under $7.00 a slab. I wanted to get one and smoke it Kansas City style. Charlie wanted me to make it Daeji Kalbi (spicy Korean spare ribs).  I got two slabs and did one of each.  

I put my OKJ rub on my ribs overnight, smoked for 3 hours at 240-250 and spritzing every 30 minutes with apple juice, then finishing with Jack Stack sauce for the last 45 minutes. 

Last year I got a convection heat shield to equalize the heat between the firebox and smoke stack and put it in place next to the firebox.  It didn't seem to make much difference.  Today I moved the shield back about 3 inches and the temperatures between the middle and back were very close.

OKJ rib rub

2 tablespoons sugar 

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon black pepper

1. In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.

 Daeji Kalbi

Daeji Kalbi  - Spicy Pork Spare Ribs

1/2 Asian pear, peeled, cored and diced

1 Gala or Fuji apple, peeled, cored an diced

1/2 white onion, roughly chopped

1 Cup gochujang

1 tablespoon black pepper

2 tablespoons mirin

1/4 cup soy sauce

1/4 cup Korean rice syrup (can use Corn syrup)

4 cloves garlic

1/4 finely ground gochugaru (red pepper flakes)

2 tablespoons sugar

2 full racks baby back ribs ( 5 to 7 pounds) silver skin removed

Sesame seeds for garnish

Combine all ingredients except ribs and sesame seeds and process until smooth.  It is best to do this a day ahead in order for flavors to blend.

Slice through ribs to separate and add to marinade for at least 4 hours to overnight.

Grill 15 to 2 minutes, turning  frequently.