Cross-Cut Short Ribs

[Chas Martel]

I picked up a package of "Beef Short Ribs Trayed" at Sam's club today.


Total of 16 cuts. 7 off the big end of the rack, and 9 off the smaller end. Does anyone have any suggestions on how to cook these on my pellet smoker. Meathead says short ribs are much like brisket and should be cooked low and slow to melt the fat and the connective tissue. My concern is that when the cuts are this thin, they will dry out before they are done cooking low and slow.

[EdF]

Well, these appear to be "flanken cut", which is what Korean BBQ places use. You want to look up "Korean short rib recipes" on the internuts, and use one of them. Basically, it will be some kind of marinade for some amount of time, followed by cooking hot and direct. And you'll like it!

[HawkerXP]

Oh yeah. Done this before mmmmmmm good!

[TheCountofQ]

I agree with EdF. Hot and fast is the way with flanken,

[EdF]

And they come out very fine indeed!

[FireMan]

Flankenberry wibs fast & furious! Yeah, that's the ticket.

[DWCowles]

Agree 101%

[lonnie mac]

Agree with everyone. These are NAMP #123B Korean, or Flanken cut. They are cut this way to cook fast. I have always appreciated these cuts like this, as many Korean style of cooking. Everything they cook is usually hot and fast.

[ecowper]

Kalbi is the korean method for flanken cut ribs.

This is my favorite Kalbi recipe, give it a shot

http://allrecipes.com/recipe/96698/kalbi-korean-bbq-short-ribs/

[EdF]

And I just happen to have a jar of gochujang hanging around!

[Chas Martel]

Thanks much for the info. You all make this place worth the price of admission. I'm scratching my plans to cook these on the pellet smoker.

I already had a good bulgogi recipe, but I'm going to try the one at allrecipes for my first stab at Kalbi. It's very similar to the bulgogi recipe.

[EdF]

A lot of people cook these on a table-top grill, with each eater cooking their own. Party food.

[Ernest]

Grilling is the way to go but they need tenderizing. You can rub with with a kiwi or asian pear and let them sit at list 12 hours before grilling.
I do mine 135 degrees in the hot tub time machine to get them steak tender. finish on the grill