Our Spicy Smoked Pork Ribs showcase one of my favorite Korean ingredients: gochugaru. This smoky, slightly sweet red pepper flake brings a distinct heat and color, and it features in both the dry rub and the finishing sauce for these ribs.
Spicy Smoked Pork Ribs
Ribs are a specialty here — we smoke, braise, and finish them in a few different ways depending on the texture we want. If you prefer ultra-tender, fall-off-the-bone meat, our 5-4-1 method is a favorite. For a more traditional, grilled-through finish, check out our St. Louis-style ribs. This version leans into Korean flavors with gochugaru in both the rub and the sauce, balanced with honey and vinegar for a glossy, flavorful finish.
If you prefer a sweeter, less-spicy profile, try our Cherry Coke Ribs for a different take on sauced, smoked pork ribs.
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Recipe Shopping List
Before you start, here’s a quick shopping list. For exact quantities, see the recipe card below.
- Ribs (St. Louis, spare, or baby back)
- Togarashi spice blend
- Gochugaru (Korean red pepper flakes)
- SPG or your favorite pork rub
- Chili garlic sauce
- Honey
- Vinegar
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How To Make This Recipe
Below is a practical overview of the workflow so you know what to expect. The full, printable recipe with exact measurements is at the bottom of the page.
- Preheat your smoker to roughly 180–190°F (or use the Smoke setting).
- Mix the rub and coat the ribs — combine the dry ingredients, then thoroughly rub the racks.
- Smoke the ribs for about 3 hours to develop smoke flavor and bark.
- Prepare the sauce — simmer the sauce ingredients briefly to meld flavors.
- Sauce, cover, and continue cooking — place the ribs in a covered pan with sauce, increase heat to 300–325°F, and cook an additional 2–3 hours, basting hourly. You can complete this step in an oven if you prefer not to use pellets.
- Optional finish — uncover and grill or broil briefly to caramelize and set the sauce.
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Recipe Tips
There are many techniques for achieving great ribs, and “perfect” differs between cooks. I like ribs that are tender and moist but still hold together when picked up — not so soft they fall off the bone the moment you lift them. That bite balance keeps texture, smoke, and sauce front and center.
Competition-style ribs are a little firmer and are judged by whether each bite leaves a clean bone. If you like a chewier bite with a clean bone afterward, aim for methods that preserve a bit more structure. If you prefer fall-off-the-bone tenderness, cook longer and consider wrapping with a bit of liquid during the cook to braise the meat.
“Competition-style ribs are still slightly adhered to the bone and have a slightly chewy texture, yet they are still tender. The meat should pull off the bone with little effort, and leave a bare bone behind. This is often called ‘perfect bite’ in competition circles. The goal is for each bite to leave the bone clean, and have the bite marks intact in the meat on either side.”
– ThermoWorks Blog
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Different Cooking Methods For Ribs
- Wrap or no-wrap during the cook
- Overall cook time and temperature
Longer, slower cooks usually yield more tender ribs. Wrapping with liquid halfway through braises the meat and leans toward “fall off the bone” results. Leaving ribs unwrapped preserves more bark and chew, which many barbecue enthusiasts prefer.
3-2-1 Ribs
The 3-2-1 method (3 hours smoke, 2 hours wrapped with liquid, 1 hour unwrapped and sauced) is popular because it reliably produces tender ribs with a good balance of bark and succulence. Some find it just right; others prefer adjustments to hit their ideal texture.
5-4-1 Ribs
The 5-4-1 approach favors a longer, mostly hands-off smoke: 5 hours low-and-slow, 4 hours braised in a covered pan with liquid and sauce, then a final hour on higher heat to finish. This method consistently gives very tender, even ribs when schedule allows.
3-5 at 225°
Grilling ribs straight through at 225°F for 3–5 hours (no wrap) is another simple and effective approach. It’s low-fuss and produces excellent results, especially for St. Louis-style racks.
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Recipe FAQ
They are moderately spicy. Gochugaru gives a warm heat rather than an intense, lingering burn. If you’re sensitive to spice, reduce the gochugaru in the rub and sauce, or substitute with a milder paprika blend.
Store cooled ribs tightly covered in the refrigerator for 3–4 days. Keeping them in the excess sauce helps preserve moisture and flavor.
Gently reheat in an air fryer or in a low oven (around 275°F) until warmed through. Add a little sauce or broth and cover during reheating to prevent drying out. Avoid very high heat to preserve texture.
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More Ways To Use Gochugaru
Gochugaru has become a regular on my spice shelf. It works beautifully in rubs, sauces, stews, marinades, and quick pickles. For authentic Korean recipes and techniques, explore reputable Korean food blogs and recipe sources that focus on traditional dishes featuring gochugaru.
- Use gochugaru in stews like soft tofu stew for a bright red color and layered heat.
- Blend it into dressings for cucumber or other vegetable salads to add a mild heat and smoky flavor.
- Add a spoonful to braises or pan sauces to deepen the pepper profile without overpowering acidity or sweetness.
More Ribs Recipes
- Cherry Coke Ribs
- Instant Pot Pork Ribs
- Traeger Smoked Beef Ribs
- Faster Smoked Pork Ribs
- Traeger Braised Beef Short Ribs
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Spicy Smoked Pork Ribs
These spicy, tender ribs can be made with St. Louis ribs, spare ribs, or baby back ribs. The dry rub builds an herby, smoky crust while the sauce layers in sweet, tangy, and spicy notes from honey, vinegar, chili garlic sauce, and gochugaru.
15 minutes
5 hours
5 hours 15 minutes
Ingredients
- 2 racks ribs
Dry rub
- 1 tablespoon togarashi spice blend
- 1 tablespoon gochugaru
- 2 teaspoons roasted garlic blend
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 cup water
- 2 tablespoons chili garlic sauce
- 2 tablespoons honey
- 2 tablespoons vinegar
- 1 tablespoon gochugaru (hot pepper powder)
- ½ teaspoon salt
Instructions
- Preheat your smoker to 180–190°F, or select the Smoke setting if your grill has it.
- Mix all dry rub ingredients together. Pat the ribs dry and coat them evenly with the dry rub.
- Place the ribs in the smoker and smoke for 3 hours to develop color and smoke flavor.
- While the ribs smoke, combine the sauce ingredients in a small saucepan. Bring to a simmer, stir frequently, and simmer lightly for about 5 minutes to meld flavors.
- Transfer the ribs to a foil pan, coat them with some of the sauce, and cover the pan tightly.
- Return the pan to the smoker and increase the temperature to 300–325°F. (If you prefer, use an oven for this step to conserve smoker pellets.)
- Cook for another 2–3 hours, checking hourly. Uncover briefly and baste with additional sauce each hour. Cook until the ribs are tender and a fork slips in easily.
- Optional: For a caramelized finish, place the ribs directly on the grates or under a broiler for 20–30 minutes at 350°F, uncovered, to set and glaze the sauce.
Recommended Products
Recommended items that make this recipe easier: togarashi, gochugaru, chili garlic sauce, foil pans, and a pellet smoker or reliable grill.
Nutrition Information
Yield: 4
Amount Per Serving:
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 18mg
Sodium: 953mg
Carbohydrates: 11g (Sugars: 9g)
Protein: 4g
Nutrition data provided here is an estimate.
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