In a large bowl, combine all of the spice ingredients. Coat and rub the meat with the spice mix and allow to marinate for at least 1 hour. Make sure to bring it down to room temperature prior to cooking.
Preheat your Weber or BBQ to the highest setting for 15 minutes. Reduce the heat to medium and brush the ribs with a bit of oil and place onto the grill for about a minute on each side to sear and get lovely grill marks. Remove from the grill and wrap in three layers of aluminum foil, meat side up. Place onto Weber, and reduce the heat to the lowest setting, and close the lid. Cook for 1.5 hours or until lovely, dark and tender.
Meanwhile, add salt to sliced cucumbers and allow to sit for 10 minutes. Drain the excess liquid and discard. Add remaining ingredients and toss to combine.
Allow meat to rest for 10 minutes prior to slicing away from the rib bones. Slice against the grain into smaller pieces and serve at the table with the cucumber salad, kimchi, and lettuce and perilla leaves. Assemble as you eat by placing all ingredients onto a lettuce leaf and enjoy!
