u/kylethesundial

3.5 lb St. Louis rack with a gochujang glaze. It took 6 hours at ~225° (give or take, idk how accurate my thermometer is). As good a bite as any I’ve ever had in my opinion… fourth try is the charm I guess 😁

Edit to add the glaze recipe:

1/4 cup gochujang, 1/4 cup soy sauce, a 1/4 cup brown sugar, a tablespoon of agave syrup (or honey), and a teaspoon of ginger paste. I also added sesame seeds after glazing for garnish and to get them a bit smoky.

Plus dog tax ❤️

Trying to focus on hinging - please give me feedback. Hoping it’s better than the first time :)