While residing in Seoul, I incorporated samgyupsal (grilled pork belly, also known as thick bacon) into my late-night soju and beer escapades. The fact that samgyupsal requires little to no marinating is its finest feature. It only needs to be cooked on the stovetop after being cut into bite-sized pieces. Enjoy with rice and several kinds of lettuce (red leaf, Boston bibb, frisee).
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon kosher salt
- 2 pounds rib tips
- 1 tablespoon BBQ rub
- ΒΌ cup apple juice
- 1 cup barbeque sauce
Instructions
- Preheat an electric smoker to 250 degrees F (120 degrees C).
- Sprinkle salt over rib tips. Add BBQ rub and massage into rib tips to evenly coat.
- Place rib tips on the preheated smoker and smoke for 1 1/2 hours, spritzing with apple juice throughout the cook time.
- Transfer rib tips to a baking sheet and add barbecue sauce. Stir to coat.
- Return rib tips to the smoker and smoke for 30 minutes. Transfer to a serving plate and let rest 5 minutes.
Nutrition Facts
| Calories | 733 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 17 g |
| Sodium | 2052 mg |
| Sugars | 18 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |