So I'm in Costco and see "Bone-in Beef Short Ribs" and think I'm going to try to smoke me some short ribs (I do know how to eat me some ribs, but I never got around to smokin' 'em). I get home and bust open the vac-pac and WTH! they're not but 1/4" thick!!
Anybody out there got any idea what to do with these USDA choice Barbie ribs? I mean other than homemade shoe leather. I really don't want to toss $50 worth of beef some poor bovine give his life for. ​​​
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It sounds like you have beef back ribs there. Typically meat is between the bones only. But even if that’s what you have, 1/4†is pretty thin. Anyway, regardless of the thickness, low and slow is the rule for these. Cook at about 250 degrees until the probe like butter.
Can’t say I’ve heard of skinny Wibs before. I’ll be waitin fer the skinny officianados to settle in & let us know whut to do with the slenderness problem. We’ve got a couple solutions, don’t know if either will work. I think we got some more votin to go on here.
Agree with Jfrosty27 ... sounds like back ribs to me, but a picture would sure help! Some of the best beef I've had is back ribs, and low & slow is definitely what you want... if that's what they are.
Thanks for jumpin' in here guys! It's like they took a bandsaw and sawed straight across the Rib cage (see the four bones along the bottom). Damnest thing I ever seen. Here's a pic.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Yup. You got some flankin ribs. They are awesome.
cook em up hot and fast. Literally did some last night. Marinate them in some kind of soy,teriyaki concoction and you’ll be good to go.
Her’s what I did.
Pretty much OB. About 45 seconds and flip 45 and flip and so on until you get the char you want. Probably 6-7 minutes for the whole cook.
And that brown sugar/soy marinade should be perfect.
I have been looking for many years for beef short ribs which had more meat than bone. Finally found a couple of packages last week in Billings Costco fitting that bill. $8.00/lb. They are in the freezer now but I'm anxious to get them on the grill. If I have the presence of mind I'll get some photos out before I put them on the fire.
Oh wow, thought y'all was pullin" my leg with Flankin Ribs". (As in Flankinstein ​​​​​​). I got a decent brown sugar / soy sauce marinade I can toss 'em in tomorrow to cook up Tues. (Tomorrow menu is already set).
Thanks guys! Feel better now that ya got me headed in the right direction. Best knowledge source on the web!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Yep - those are flanken cut, and great for making kalbi - a Korean inspired hot and fast cook, direct grilled. Marinating is the right approach with these.
Flanken cut ribs FTW! Make a Korean marinade for galbi and grill them hot and fast. My best Navy buddy has a Korean wife and we spent many wonderful weekends grilling them and serving them in the traditional style.
I really don't want to toss $50 worth of beef some poor bovine give his life for. ​​​
Thanks for your help friend!
​​​​​​). I got a decent brown sugar / soy sauce marinade I can toss 'em in tomorrow to cook up Tues. (Tomorrow menu is already set).
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