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Unread 04-14-2013, 11:40 AM   #1
Carbon
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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.





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Unread 04-14-2013, 06:04 PM   #2
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bump.....
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Unread 04-14-2013, 06:20 PM   #3
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Those look terrific!
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Unread 04-14-2013, 06:22 PM   #4
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Those look great
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Unread 04-14-2013, 06:39 PM   #5
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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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Unread 04-14-2013, 07:00 PM   #6
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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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Unread 04-14-2013, 07:08 PM   #7
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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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Unread 04-14-2013, 07:16 PM   #8
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Quote:
Originally Posted by J'ville Grill View Post
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.
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Unread 04-14-2013, 07:29 PM   #9
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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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