Smoke Method Pork Short Ribs

These smoked pork short ribs are packed with bold flavor and slow-cooked to tender perfection. With a hint of spice, a touch of smoke, and a perfectly caramelized glaze, they’re a guaranteed crowd-pleaser. Cooked on the AKORN® Auto-Kamado™, this method keeps things simple while delivering incredible results every time.

Instructions

1. 01

   Score the membrane on the back of the ribs to allow more smoke penetration. There’s no need to remove it.

2.  

   

3. 02

   Use Gochujang sauce as a binder to help the seasoning stick. Generously coat the ribs with your favorite BBQ rub, then let them rest at room temperature while you set up the smoker.

4. 03

   Arrange briquette charcoal in a line or “snake” formation inside your smoker, ensuring each piece is touching the next. Briquettes are recommended over lump charcoal for a slower, more consistent burn. If using charcoal, opt for an all-natural variety without additives to avoid any unwanted chemical flavors.

5. 04

   Ignite one end of the charcoal line and let the first few briquettes fully catch fire. This gradual burn method helps maintain a steady cooking temperature. Keep the smoker’s vents fully open at first to help it reach the target range of 250°F-275°F.

6. 05

   Once the initial briquettes are fully lit, add wood chunks along the charcoal line for a steady infusion of smoke. Install the grates and place the ribs on the opposite side of the lit charcoal to protect them from direct heat.

7. 06

   Maintain a temperature of 250°F-275°F by adjusting the vents. As the charcoal burns through the line, shift the ribs to keep them in the indirect heat zone—this is typically done about every hour.

8. 07

   After 2-3 hours, remove the ribs and wrap them tightly in aluminum foil with BBQ sauce. For added flavor, you can include butter and brown sugar. Return the wrapped ribs to the smoker.

9. 08

   Let the ribs cook for another hour or until they reach an internal temperature of 195°F-200°F.

10. 09

    Remove the ribs from the foil and brush them with more BBQ sauce. Place them back on the grill for about 5 minutes to allow the sauce to set and develop a rich glaze

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12. 10

    Once done, remove the ribs from the grill and let them rest for at least 10 minutes before slicing and serving.

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