I marinated the short ribs in brown sugar, fish sauce, soy sauce, jalapeño pickle juice, gochujang, garlic, black pepper, coriander, & gochugaru. I grilled these on my “Weber Smoky Mountain” smoker using a mix of lump charcoal & plum wood right over the coal basket to cook quickly & achieve a good sear. The grill time did not take long, maybe 7-10 minutes. I served them alongside grilled carrots that were glazed with marinade I set aside & potatoes seasoned with a garlic miso butter. It was a fun play on Midwest steak & potatoes; I’ll definitely do it again.