Heirloom Market BBQ: Korean Pork Ribs
Heirloom Market BBQ: Korean Pork Ribs
If you happened to pass by Heirloom Market BBQ in Northwest Atlanta, GA, for the first time, you would probably have no idea the quality that consistently comes out of this unsuspecting joint. Husband and Wife Pitmaster team, Cody Taylor (grew up in the South) and Jiyeon Lee (from Korea) meld their two cultures in one flavorful BBQ dish after another.
Since my first taste of their Spicy Korean Pork it has remained a constant in my order lineup. The spare ribs, brisket and unique sides like Korean sweet potato chips and multiple kimchi options are a must try. For those that prefer mainstream sides they’ve got you covered with mac n’ cheese, beans and collards. While the BBQ stands on it’s own just like any proper joint in Texas, they have a great selection of sauces that compliments the meat nicely. Make sure you try the Korean sauce (my personal favorite).
Since I moved out of the Atlanta area, I had to learn how to make their Spicy Korean Pork with Kimchi Slaw and Kimchi Pickles. After you try it once, I know you’ll put it in the rotation. This killer pork is great straight up or on a sandwich. Don’t make my mistake and overcook it the first time. You truly can pull it at 145*F. Enjoy!
Recipe sourced from Kingsford
Ingredients:
2 racks St. Louis–cut spare ribs
2 cups gochujang paste
Directions
Add a thin layer of gochujang paste to both sides of ribs, then coat them with the rub; wrap the ribs in plastic, and refrigerate for up to 24 hours. When ready to smoke, reapply rub to any bare spots.
Heat a smoker to between 190 and 225 degrees.
Add ribs, bone side down, and smoke in that temperature range for five to six hours—or until you can lift them with a set of tongs and they bend into an arc but don’t break.
Glaze lightly with Korean BBQ Sauce before serving.
Let us know how it turned out in the comments below.