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.
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!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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.
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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
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