About This Product
Our Korean BBQ Ribs are marinated in a sweet-savoury Korean-style blend — ready for the grill for that classic caramelized char.
How to Cook It
Low & Slow (Oven or Smoker)
- Pat dry and season generously (a dry rub works well).
- Cook at 135–150°C/275–300°F, covered, for 2.5–4 hours depending on size.
- The cut is done when it's fork-tender and pulls easily from the bone, not just when it hits a minimum safe temperature.
- Rest 10–15 minutes before slicing or pulling.
Safe Internal Temperature
| Minimum safe temp | Best-texture target |
|---|---|
| 63–71°C / 145–160°F | ~95°C / 203°F (fork-tender) |
These cuts are safe well before they're tender — cook past the minimum until the meat is fall-apart tender. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Resist the urge to rush — the connective tissue needs time and heat to break down into that fall-off-the-bone texture.
A guide from HQ Meats.
