Prepare all ingredients the day before, that way you can wake up early and start cooking without worrying about time for prep.
Allow plenty of time for smoking and cooking the meat – depending on the size of your ribs, the cook time might be longer than anticipated.
2 racks of St Louis style pork ribs
1 cup Korean Chili Paste (GOCHUJANG)
2 tablespoons dry mustard
½ cup soy sauce
1 ¼ ounces dried apple slices (available in most supermarkets)
1 tablespoon ginger powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon dry mustard
6 cups apple juice
6 cups water
1 ½ cups apple juice
1 ½ cups cider vinegar
2 sticks butter, softened
2 ounces dry mango
½ cup water
1 cup agave
½ cup apple juice
½ cup cider vinegar
1 very ripe Anjou pear
¾ cup brown sugar
½ cup soy sauce
2 tablespoon rice vinegar
2 tablespoons agave
½ teaspoon sesame oil
½ teaspoon black pepper
½ teaspoon dry mustard
3 tablespoons tomato paste
¼ cup apricot jam
Chopped scallion tops
Peel the thin film from the back of the ribs by grabbing with a paper towel and pulling off. Discard the film and keep the ribs refrigerated while you prepare the other ingredients.
Mix the pre-rub by combining the three ingredients. Set aside.
Prepare the dry rub by placing dried apple slices in a food processor and process until ground fine. Add all of the remaining spices and pulse a few times to combine. Set aside.
Place two disposable aluminum pans in your smoker and divide apple juice and water between them.
Combine the apple juice and vinegar and fill a spritzer.
Fill smoker pellet hopper with apple wood pellets.
Start smoker and raise heat to 250 degrees F. That temperature will be maintained for the entire cooking process.
Lay out the two rib racks on a sheet tray and smear both sides of both racks with the pre-rub.
Sprinkle the dry rub on both sides of both rib racks, saving most for the meat side.
Place both prepared rib racks on the upper rack of your smoker, meat side up, above the moisture pans and set timer for one hour.
While ribs are cooking prepare the foil wrap. Start by dicing the mango and place in a small sauce pan with water and cook to soften. Place in a food processor along with softened butter and agave and puree to a smooth consistency and stir in apple juice and vinegar. Set aside. Cut off six pieces of 18” wide foil twice as long as a rib rack. Set aside.
After the first hour of cooking, spritz ribs and continue to spritz every 30 minutes for two more hours (total of three hours so far)
Remove ribs from smoker and place meat side up on the foil and slather with the foil wrap sauce. Turn over and seal each rack with the meat down. Seal the foil tightly (three foil sheets per rib rack).
Place back in smoker and let cook untouched for two hours.
While ribs are cooking, add the pear to a food processor and puree until smooth. Add all remaining sauce ingredients to the pear and process to combine. Set aside.
After the two hours, remove ribs from foil and discard foil and liquid.
Brush both sides of ribs with the BBQ sauce and place meat side up on the top rack back over the moisture pans and give each rib rack a spritz. Save a little BBQ sauce to serve with ribs.
Cook for at least one hour and up to 90 minutes or until the rack breaks in the center when lifted with a pair of tongs. During this 60-90-minute final cooking, spritz every 15 minutes.
Once you determine the ribs are tender, carefully remove and top with sesame seeds and scallions. Let rest for five minutes then slice between each bone and serve with the reserved BBQ sauce.