dwfisk
Quintessential Chatty Farker
This was some good chit!
Landarc was kind enough to share some technique and recipes in this thread
http://www.bbq-brethren.com/forum/showthread.php?t=219161&highlight=Srf
I was lucky enough to score some Florida full blood Wagyu flanken cut short ribs. Made up the marinade and let them soak for 3 days. The cut was only 1/2" thick so I figured a slow smoke was not gonna work; put them on a medium hot direct grill.
Fark! These things cooked in an instant; literally turned them ever 20-30 seconds then moved them to the back of the grill and applied the glaze while I seared the second load.
After glazing and letting them sit indirect for 10 minutes or so; we wound up with a pretty respectable pile of ribs; 2-1/2 pounds.
Plated with some rice & mixed veggies (OK, I put the veggies on the plate but didn't eat them)
Anybody that wants some really good Asian-ish beef ribs needs to take a hard look at Landarc's thread. Glad I did:thumb:
Landarc was kind enough to share some technique and recipes in this thread
http://www.bbq-brethren.com/forum/showthread.php?t=219161&highlight=Srf
I was lucky enough to score some Florida full blood Wagyu flanken cut short ribs. Made up the marinade and let them soak for 3 days. The cut was only 1/2" thick so I figured a slow smoke was not gonna work; put them on a medium hot direct grill.
Fark! These things cooked in an instant; literally turned them ever 20-30 seconds then moved them to the back of the grill and applied the glaze while I seared the second load.
After glazing and letting them sit indirect for 10 minutes or so; we wound up with a pretty respectable pile of ribs; 2-1/2 pounds.
Plated with some rice & mixed veggies (OK, I put the veggies on the plate but didn't eat them)
Anybody that wants some really good Asian-ish beef ribs needs to take a hard look at Landarc's thread. Glad I did:thumb:
