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Old 04-14-2013, 12:40 PM   #1
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
Default Short Ribs question

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.

....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
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