While honey curing is more common in Asian char‑siu, American pitmasters have adopted sweet glazes to balance smoky flavors. The technique reflects a fusion of Southern barbecue’s love for wood smoke with the sweet‑savory balance found in Chinese and Korean rib dishes.

Both dishes use a sweet glaze and heavy seasoning, but the steak is a single, thick cut of beef rather than pork ribs. The applewood smoke adds a fruitier note compared to the typical charcoal used in Chinese takeout kitchens.

Korean short ribs (galbi) are marinated in a sweet‑savory sauce with soy, sugar, and fruit juices. This steak mimics that balance by using honey for sweetness and a robust salt‑pepper rub, while the applewood smoke provides a subtle fruit‑infused aroma similar to Korean grilling.

It’s ideal for weekend barbecues, holiday gatherings, or as a show‑stopper for a dinner party where a dramatic, sweet‑smoky centerpiece is desired.

Serve it alongside classic sides like smoked mac & cheese, grilled corn on the cob, coleslaw, or a tangy cucumber salad to cut through the sweetness.

Common errors include over‑curing (making the meat overly sweet), not wiping off excess honey before seasoning, smoking at too high a temperature (which burns the glaze), and skipping the rest period, which leads to dry slices.

Applewood provides a mild, fruity smoke that complements the honey’s sweetness without overpowering the beef, whereas hickory or mesquite would add a stronger, sometimes bitter note that can clash with the glaze.

Yes. After curing, you can keep the raw, honey‑coated steak sealed in the fridge for up to 3 days before smoking. Once smoked, store the cooked slices in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

The YouTube channel Max the Meat Guy focuses on meat‑centric cooking techniques, from curing and smoking to grilling and butchering, delivering detailed, hands‑on tutorials for home cooks who love bold, flavorful protein dishes.

Max the Meat Guy emphasizes scientific precision—using exact curing times, temperature controls, and flavor‑balancing techniques—while many other channels rely more on intuition and traditional lore. His videos often include cost breakdowns and equipment alternatives for budget‑friendly cooking.