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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-14-2013, 11:40 AM | #1 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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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.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-14-2013, 06:04 PM | #2 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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bump.....
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-14-2013, 06:20 PM | #3 |
Knows what a fatty is.
Join Date: 03-17-13
Location: Smithfield, Utah
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Those look terrific!
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04-14-2013, 06:22 PM | #4 |
On the road to being a farker
Join Date: 04-12-12
Location: southern Wisconsin
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Those look great
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Wisconsin, Out drinking your state since 1848 |
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04-14-2013, 06:39 PM | #5 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I have never seen ribs cut like that - but they look AWESOME!
Did you just rub the outside or put rub in each layer?
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-14-2013, 07:00 PM | #6 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Thanks. I've never seen them trimmed like this before either....and the meat counter was full of them, in addition to the thinly cut flanken cuts.
I only used S&P on the top and sides, but not between the layers.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-14-2013, 07:08 PM | #7 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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They look tasty. My guess is the are cut that way to be used in some sort of Korean dish where that's how they're cut.
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Rick |
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04-14-2013, 07:16 PM | #8 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
I know I didn't do them as they were intended to be cooked.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-14-2013, 07:29 PM | #9 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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OK....I think I found the answer at a foodie forum I belong to. The cut was meant for the Korean bulgogi dish. They're commonly sliced, marinated, and grilled. Now I know...:)
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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