Add this to your favorite bulgogi recipe for amazing Korean-style grilled beef.
Sprinkle on grilled green veggies like broccoli, bok choy, okra, zucchini.
Great for grilled pork chops, chicken thighs, and tofu steaks.
About This Blend
Developed in partnership with Rodney Scott, a bona fide whole-hog pitmaster and James Beard Award winner, this blend pairs perfectly with beef, pork, or chicken.
Famous for traditional whole-hog barbecue, Rodney Scott has been cooking over hardwood coals since he was 11 years old.
Scott’s decades-long dedication to the craft has attracted attention from countless food writers and earned him a James Beard Foundation’s Award.
He has been the subject of several television features and his cookbook, Rodney Scott’s World of BBQ, was released in the spring of 2021 to great fanfare, named one of the best cookbooks of the year.
Korean Burnt Ends
Sweet, savory, sticky, and scrumptious. These pork belly burnt ends will earn you props with any BBQ fan.
We Sous vide 3 racks of ribs at a time. They are then frozen in the sealed wrap. As we need, we thaw a rack, dry and cover with the rub. Warm them on the grill and serve with our favorite vinegar based sauce. Delicious!
