Short Ribs question

Carbon · Apr 14, 2013

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.

Carbon · Apr 14, 2013

bump.....

DirtyChurro · Apr 14, 2013

Those look terrific!

thebbqkid · Apr 14, 2013

Those look great

LMAJ · Apr 14, 2013

I have never seen ribs cut like that - but they look AWESOME!
Did you just rub the outside or put rub in each layer?

Carbon · Apr 14, 2013

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.

Callahan-que · Apr 14, 2013

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.

Carbon · Apr 14, 2013

J'ville Grill said:
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.

I think so too. I'll ask the Korean meat counter guy on my next visit.

I know I didn't do them as they were intended to be cooked.

Carbon · Apr 14, 2013

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...

Short Ribs question

Carbon

is Blowin Smoke!

Carbon

is Blowin Smoke!

DirtyChurro

Knows what a fatty is.

thebbqkid

Knows what a fatty is.

LMAJ

somebody shut me the fark up.

Carbon

is Blowin Smoke!

Callahan-que

Babbling Farker

Carbon

is Blowin Smoke!

Carbon

is Blowin Smoke!

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