Beef Ribs with Gochujang BBQ Sauce

My inspiration for this dish is the Korean barbecue meat, Kalbi (a.k.a. Galbi). Kalbi is a soy-and-fruit-marinated cross section of the 3-bone plate beef ribs, cut into ¼-inch (6 mm) slices or so. I took the same cut, the 3-bone plate ribs, and instead of cutting or slicing them, I smoked them whole. And to pay homage to traditional Korean flavors, I decided to make a BBQ sauce with gochujang, a fermented chili and rice paste. It’s sweet, savory, and spicy at the same time and has a deep fl