I have never cooked flanked cut short ribs. They look really good. What temperature should they be cooked to? Is this a hot and fast meat or low and slow?
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I lay the ribs on papper towels to get the marinate off ( so they sear and don't steam) and then hot and fast for about 3 mi. a side depending on thickness. Not crazy hot as the sugar wants to burn.
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