Gettin my beef short ribs on!(pron)

[tarheelsmoker]

Originally Posted by Zin

El Ropo, i just cooked my 2nd batch of boneless short ribs, did not like either batch, everything was ok but the flavor was just not there. I will not try a 3rd batch of boneless, its bone on or nothing.

Boneless short ribs are usually cut from the chuck flap.(right behind the shoulder where the ribs start) These are also called flanken ribs They are not short ribs that are boned out. The BI short ribs usually come from the plate. The plate is along the side of the steer, along the curvature almost on the bottom. Think of it as the chest, if a steer had a chest! Two very different locations on the critter.

Those are looking great. That is a great idea to try! Going on the to do list.

Thanks for sharing!
Mike

[Zin]

Originally Posted by tarheelsmoker

Boneless short ribs are usually cut from the chuck flap.(right behind the shoulder where the ribs start) These are also called flanken ribs They are not short ribs that are boned out. The BI short ribs usually come from the plate. The plate is along the side of the steer, along the curvature almost on the bottom. Think of it as the chest, if a steer had a chest! Two very different locations on the critter.

Those are looking great. That is a great idea to try! Going on the to do list.

Thanks for sharing!
Mike

I always cook flanken ribs, the flanken ribs i cook always have 3-4 bones, flanken ribs are very delish. Bone just makes meat taste better.

[tarheelsmoker]

Originally Posted by Zin

I always cook flanken ribs, the flanken ribs i cook always have 3-4 bones, flanken ribs are very delish. Bone just makes meat taste better.

Absolutely! Bone in meat tastes much better IMO. BI Flanken ribs can be hard to find! It's funny how names for the same cut of meat can be so different regionally, and certain cuts can be hard or impossible to find. I'm Lucky in that I can get Bone In chucks. Those are really hard to find. at least around here.

--Mike

[Zin]

Originally Posted by tarheelsmoker

Absolutely! Bone in meat tastes much better IMO. BI Flanken ribs can be hard to find! It's funny how names for the same cut of meat can be so different regionally, and certain cuts can be hard or impossible to find. I'm Lucky in that I can get Bone In chucks. Those are really hard to find. at least around here.

--Mike

Here in South Tx one can pretty much find any cut of meat, flanken ribs also go by the name crosscut ribs. What i really wish i could find is a good meaty beef spare rib hard to come by, most beef spares are shiners. Imho beef spares are the grand daddy of all ribs pork or beef.

[LMAJ]

Look tasty to me, the only issue I see is there are so few...

[aquablue22]

Look good and yep I learned that they take much longer the hard way also!

[SmokeFan]

Thanks everyone for the kind words and encouragement! I love trying new things. Sometimes it's a win, others...an epic fail. This was somewhere in between, and I learned something new.

These seemed to cook more like brisket than pork spare ribs. Lesson learned there. It truly is like brisket on a stick, in more ways than one.

The wife and kids loved the flavor profile, just wished it was more tender, but we still ate em all. Wife suggested next time I get another pack. I think I will, and oh yeah, start earlier...

[AlanTX]

They look great...give 'em hell next go 'round!

[daninnewjersey]

They look really good. Just give 'em a little more time and you'll nail them......

[HandsomeSwede]

Flanken ribs are not boneless short ribs. Flanken style is a completely different cut that results in a very thin "rib" that is cut perpendicular to the bone that leaves 2-3 small bone sections in each strip of meat. These are better cooked hot and fast. We serve these marinated overnight in my Asian Junk sauce and then grilled quick, we call it our Korean BBQ.

[daninnewjersey]

Originally Posted by HandsomeSwede

We serve these marinated overnight in my Asian Junk sauce

That sounds really interesting...always wanted to try Korean barbecue....

[tarheelsmoker]

Originally Posted by HandsomeSwede

Flanken ribs are not boneless short ribs. Flanken style is a completely different cut that results in a very thin "rib" that is cut perpendicular to the bone that leaves 2-3 small bone sections in each strip of meat. These are better cooked hot and fast. We serve these marinated overnight in my Asian Junk sauce and then grilled quick, we call it our Korean BBQ.

Once again, regionally, cuts have different names/availability. Here in NC, the cross cut plate is called a BI braising rib. The cross cut of a chuck flap is called a chuck strip steak, and is hard to find with bones. The flanken rib comes from the chuck flaps right along the first few ribs. If the bones were left on, it would probably look like exactly what you are describing. The original point was there were two brethren discussing why the taste and texture were different between boneless shorties and BI shorties. That was my explanation, they come from different parts of the critter. Didn't mean to stir the pot!

I also have been wanting to try Korean BBQ . You said you marinated in your Asian Junk sauce? Is this a recipe of yours , or is in commercially available? I would love to give it a spin!! (PM me!) I have tried the boneless chuck strip steaks and I like them, but I was just seasoning and grilling them. I think they would be awesome Korean style!!
It was not my intention to hijack the thread, so to the OP, great job, great idea, I have to try that soon.

--Mike

[SmokeFan]

Originally Posted by tarheelsmoker

It was not my intention to hijack the thread, so to the OP, great job, great idea, I have to try that soon.

--Mike

It's all good. I'm here to learn and get better. If my little cook inspires an interesting discussion, and provides an opportunity for me to learn even more, I'm seriously thrilled.

[Big George's BBQ]

Looks good to m,e Have to agree with LMAJ- a good snack

[Bigdog]

Great looking ribs. To get them tender, try using some citrus, either in your marinade or in your foiling or both. Yes, cook them longer if they are still tough. Go by tenderness instead of temp.