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View Full Version : Beef Ribs Cross-cut Style Help Request


txsmkmstr
09-01-2019, 10:28 AM
So the neighbor wants me to smoke up some beef ribs. He sent me a picture and they look like cross-cut Mexican/Korean(?) style. A couple of round bone ends and the rest looking like a strip steak.

I'm used to doing plate ribs and was wondering about suggested times. I'll be doing St. Louis ribs (for me) at the same time in the 250*-275* range. In addition to suggested times a probe tender method would be helpful. Seems like they'd be too thin to do a standard poke test. Thoughts????

LYU370
09-01-2019, 10:35 AM
Are they thick cut or thin cut? If thin cut, make Tablitas!

http://www.bbq-brethren.com/forum/showthread.php?t=247108

https://www.dallasnews.com/food/cooking/2013/05/22/how-to-buy-and-cook-tablitas/

Also, do a search for flanken cut ribs.

Jason TQ
09-01-2019, 11:09 AM
If they are the thin cut like Andy described I season/marinade and then grill. Yummy to snack on.

tom b
09-01-2019, 11:37 AM
yep marinade then grill

txsmkmstr
09-01-2019, 11:49 AM
Are they thick cut or thin cut? If thin cut, make Tablitas!

http://www.bbq-brethren.com/forum/showthread.php?t=247108

https://www.dallasnews.com/food/cooking/2013/05/22/how-to-buy-and-cook-tablitas/

Also, do a search for flanken cut ribs.

Spot on thin cut.... Tablitas it is except I'll let the neighbor cook them since I'll be smoking.

Thanks a bunch - I've seen that cut in the past and will be trying it in the future. Just not with the first time for someone else. :thumb: