Carbon
is Blowin Smoke!
- Joined
- Aug 24, 2008
- Location
- Los Angeles
I've done short ribs with a fat cap many times before but these particular cuts I got from a Korean market puzzled me and I wasn't sure if they were meant to be cooked in this manner as I usually do.
These ribs had layers which 'accordioned' to almost 2' long when pull. I'm just wondering if they were meant to be sliced and grilled?
I smoked them in my mini-wsm using hardwood lump for over 6 hours and otherwise they came out fine.
These ribs had layers which 'accordioned' to almost 2' long when pull. I'm just wondering if they were meant to be sliced and grilled?
I smoked them in my mini-wsm using hardwood lump for over 6 hours and otherwise they came out fine.