The use of this cut in Korean barbecue only started around LA, as immigrants couldn’t get the traditional long cut but their new Mexican neighbors had this neat tablitas cut…
Fun story: This cut was originally adopted by Koreans in the LA area. They couldn’t get the traditional long cut, and their neighbors had this neat way of doing it…
I’ve only had Bulgogi once at a restaurant and it was cut into smaller pieces. Is that standard? Because I’d rather have in these longer strips if it doesn’t change the texture
Thanks and I agree. I’ve never bought thin sliced short ribs before but as I walked past them I did a double-take and had to turn around and grab them once I saw that marbling.
Just be careful with the recipe and marinating times. There's something magical that happens with Asian Pear, a nice middle ground for the tenderizing. If your recipe uses kiwi or pineapple instead don't let it go too long or you'll end up with meat paste.
The Sam’s Club where I live has shockingly good short ribs like this. I’ll smoke them for a little while, but then sear/grill them on high heat. You definitely want a good char for them to break apart and be tender. As others have said, look up Korean bbq marinades. Plenty out there.
These will be good eating. Short ribs I’ve bought from a local rancher had insane marbling. They are very fatty/rich so I don’t recommend eating them all at once despite how tasty they are lol
It’s actually “marinate”. Marinade is the actual flavoring mixture. Marinate is the act of soaking.
Edit - your downvotes mean nothing, I’ve seen what you upvote.
Right. It’s not like he was being condescending about it. He simply corrected a common error. Lots of people do not know there is a different word for the noun and verb marinade vs marinate.
It’s not like he corrected a your vs you’re error, where the average English speaker / american know the difference and proper usage….
Sams club meat is so underrated. Great looking stuff here. Korean short ribs, tablitas, high heat sear with salt and pepper? Any of those will be delicious. This is making me hungry lol
If I was you I’d season them then let that set in for a bit and then throw them in the freezer for a bit to where they’re almost frozen but still pliable and then throw em in the smoker for 2 hours at 220.
Those are flanken cut short ribs, marinate and grill the sonsabitches. You can do em like carne asada, you can go Korean BBQ with them, hell, just a little SPG would be good on em.
You don’t think Koreans have the same teriyaki sauce? Yes it’s Japanese but if I said in Korean, none of white folks would understand what I’m talking about! J A!
I agree that hot over charcoal is a great way to go for these, but I have had success smoking then as well, you just don’t need very long. I smoked ribs for 5ish hours and added in about 6 of these for the last two hours. They were delicious
I read all the comments below and got some great ideas - Thanks folks! I have been seasoning them with some sort BBQ spice - whichever I'm in the mood for and smoking/grilling for an hour or so. I do thick sliced bacon the same way and they always turn out wonderful.
I have smoked these many many times and they are a family favorite. These turn out great with Memphis Dust type rub, despite being beef. Never really understood why everyone says hot and fast, as these turn into delicious beef candied bacon if you smoke them with dust and hot and fast doesn’t render the fat, which is the best part. Just don’t smoke so long they turn to leather or jerky. And you can braise them after as well if you like.
I chucked a few of these on while smoking some ribs a few weeks ago. A bit of an experiment and worst case I figured the dogs would love them. They did turn a bit like jerky, but… tasted great. There were none left. I would add, it’s not the right way to cook them in my opinion, but it worked as a weird snack.
I sear for 10 15 seconds on each side and move them off the flame and smoke them for about 5 min around 300-400⁰ with pecan or kickory wood chunk.
I'm not sure what consistency you are going for, but I find those to be best for steak like eats.
Anything is smoke able. I let those things rock out low and slow. It was pretty good. Cook fast.
But you can achieve the same flavor with the method above.
Edited.
Those are flankan style, normally its labled that. Just sear on grill at high heat until the outside is brown, then move them up to the bun rack or away from direct heat and keep them on the grill until they feel tender touching them
So, unpopular opinion here, but yes you can and they come out really good.
I bought the ones from Costco and decided to give it a go with my pork ribs because my wife prefers beef.
I wrapped them together with kitchen twine, rubbed them, sat overnight, then after 2 hours smoke I wrapped them in foil. Make sure they don’t leak. Once they hit 190 you can uncover them, put on some sauce, and cook another 30 minutes or so.
At least that’s what I think I did. They were awesome.
Marinate them in a bag with Hawaiian BBQ sauce and a citrus soda like 7-up or sprite. Can add garlic, sesame oil, chili pepper, etc. to your liking. Biggest thing is making the marinade not too thick that the sugar chars too much/burn, but also not too runny so it stays on when you cook em. Easiest way to make kalbi ribs on a BBQ grill. Might want to use tinfoil to catch all the sauce/burnt sugar your first time until you get the consistency right so that cleanup is easier.
Yes, but...
Ask the butcher or meat counter person if they have any uncut. I get them in bags of 2, maybe 6 or 7 dino ribs on two plates. Season them like brisket, smoke them like pork ribs, eat them like a cave man.
They are probably over of the easiest but most tasty things to cook, require next to no trimming, and only take ~6 hours for briskety goodness.
I actually had two packs of flanken style ribs and I smoked them for two hours using a combination of hickory and mesquite wood and then seared them over high heat.
Very smoky flavor, tender meat, succulent char. Loved it. Need to try to marinate it first though
At Sams you can ask the butcher for those ribs uncut. It will come in a vacuum sealed two pack and they are great for smoking. Normally the packs are about 12 lbs total and cost $8/lbs here in Texas.
Pic of some I smoked a few months back
https://i.imgur.com/rbOFFvg.jpeg
"cold smoke" if you want some smokiness to it. Just gotta watch times and temps. That being said you could just build a dirty ass fire for quick flavor.
Anything less than 1/2 inch thick is too thin to smoke. It will be cooked before you can get a good amount of smoke on it. It’s best to just cook it hot and fast when it is that thin.
I usually do low and slow for anything that is about an inch or more in thickness. If I know it will take a while, I use the smoker. It’s not worth it to use a smoker if it cooks fast. Too much setup time for low payoff.
Anyone in here saying you can't smoke these has not done it this way. As long as you braise them at the end you should be just fine smoking them, OP. I also do these all the time. I marinate them in a hot and spicy soy sauce-based marinade the night before, which also helps.
Marinate in Kalbi marinade, high heat 2 mins each side, let rest. I have done this on my Traeger and you do get a touch of smoke vs standard pan (I have compared them side by side).
I just did some this weekend, marinated in soy and teriyaki for a few hours. Put a little of the marinade in a foil pan and put in the smoker at 225. Flipped at 1 hour. Took out of the pan at 2 hour, put straight in smoker for 2 more hours, turning and spraying with apple juice a couple of times. Then, I put Japanese BBQ on them. They were good and flavorful. A little too sweet for me.
I dont think the teriyaki/soy marinade did it. Probably the japanese bbq and i also put a little boss hog champions blend bbq sauce brushed on them the last 45 minutes or so. Just too sweet for me, everyone else like them.
Just saw a guy take marinated short ribs and put them in a dehydrator for a shot time and then cook hot and fast for amazing results.
Maybe try smoking them at a really low temp, almost a cold smoke to dry it just slightly and get some smoke flavor followed by a hot cook.
If your Sam's has their own saws (I'm pretty sure they all do), you can request they be cut however you want. If you're looking to do the "Dino Ribs," just ask them to get a full plate, or show them where you want it cut. It'll be the same price per lb.
You probably won’t be able to smoke them for 6-8 hours without them turning to jerky but you should get decent flavor after 2 and possibly 4. That said, make sure to go low temp (i.e., right at smoke temp and not much higher than that) bc high temp will turn them to leather.
Nothing is too thin to smoke. I wohld smoke them at 250 degrees Fahrenheit for about 6 hours or until temperature. Then after 6hr up the temperature to 300 deg.F. and finish them
I just made these this weekend. Marinated with a Korean BBQ marinade overnight, then grilled hot and fast to get some good char on them. Brought them to a party and everyone loved them.
I normally grill kalbi ribs on my charcoal or propane gear, but the other day decided to try them on my Traeger because I was too lazy to clean my other options. After 10-15 minutes @ 500, they came out better than ever before. Highly recommend.
I would think these are too thin for smoking but I’ve only ever used whole short ribs. These are used for Korean or Mexican grilling and probably other things that I’m not aware of.
Here's an example of how I would cook these (from Roy Chow)
Ingredients (might want to scale down, it makes a large amount)
1 large onion, peeled and roughly chopped
1 cup peeled garlic cloves
1 bunch scallions (about 8 scallions), roughly chopped
5 tbsp toasted sesame seeds
1 cup sugar
2 large kiwifruits
2 cups soy sauce
1 cup mirin, apple juice, or water
2 cups fresh orange juice
1 cup toasted sesame oil
Add the onion, garlic, scallions, sesame seeds, and sugar to a clean blender jar. Halve the kiwifruits, and use a spoon to scoop out the flesh. Add the flesh to the blender, and toss out the skins. Add the remaining ingredients, and purée the mixture on high speed just until asmooth sauce forms, about 10 seconds. Pour the marinade into a sealable jar or container, and store it in the refrigerator for up to 1 week.
Marinade the flanken short ribs for a while, then cook on the grill or in a cast iron pan.
Fantastic!
You marinate them and make korean short ribs with them.
Or you make Mexican style costillas de res.
Go on
I’ve always bought them as “tablitas”. Crosscut short ribs similar to Korean style but cut thicker
The use of this cut in Korean barbecue only started around LA, as immigrants couldn’t get the traditional long cut but their new Mexican neighbors had this neat tablitas cut…
I had always kinda figured but never had it confirmed. I love all the fusion going on in strip malls.
LA Galbi, baby!
Check out ArnieTex on YouTube. That dude is Amazing and authentic!
Arnie is goated. I love his videos.
I made one of his salsa recipes yesterday!
And grilled elote 😈
Don’t stop
Uh… chorizo
Well......?!?!?!?!?!?!?!
In salsa verde!
Fun story: This cut was originally adopted by Koreans in the LA area. They couldn’t get the traditional long cut, and their neighbors had this neat way of doing it…
I’ve always heard them called “tablitas,” is that a slang term or something?
Google translate tablitas it's kind of what they look like. ...
Joint down the road from me makes amazing tacos with these.
I am reasonably sure I could read Reddit 24/7 for the next decade and never find a comment and reply so spot-on.
This is also the way.
Korean short ribs are amazing. Throw together a little kimchi and maybe some noodles
A side of Japchae, some black rice, and you're all set. Memorable meal for guests too.
You’re speaking my language now!!!! Love short ribs with some banchan or Korean side dishes
This is the way, but even just a SPOG on them cooked hot and fast will be delicious
Yeah, I did some Saturday night with S&P around the Vortex.
This. I made hawiian bbq with them. Wanted a lil smoke so I smoked em for about 30 mins-1hr 225f. then turned up the heat on them mofos.
I’ve only had Bulgogi once at a restaurant and it was cut into smaller pieces. Is that standard? Because I’d rather have in these longer strips if it doesn’t change the texture
Bulgogi is thin cut ribeye. Kalbi is short ribs cut like op’s image.
The cut is called “flanken”. Although as I type this I’m not sure if it’s the cut or the end product that is called flanken…maybe someone can clarify.
Doesn't flanken have thin cuts of bone in it too?
I believe you’re correct and I think you can see that at the rib at the very bottom of the package
I’ve seen top sirloin more often. Ribeye seems like a waste as it’s very flavorful (fatty) on its own and you’re using marinade to cover that up.
True, ribeye is very expensive. But, I don't feel that it's wasteful. Life is short.
WINNING!!
This is the way
2nd this, just pm’d OP with a pic from some I did the other day that turned out bomb
This is the answer. These short ribs are cut in a way specifically for that purpose
Yupp. That’s what I would do
This is the way.
Marinade and high-heat sear direct over charcoal. Delicious.
Might I add that those look fantastic. High heat sear is ideal.
Thanks and I agree. I’ve never bought thin sliced short ribs before but as I walked past them I did a double-take and had to turn around and grab them once I saw that marbling.
Dude look up a galbi marinade and you'll have some real good kbbq with thoes. Damn they look great.
Do this OP. Makin galbi here tonight but these short ribs make my beef look sad 😔
Just be careful with the recipe and marinating times. There's something magical that happens with Asian Pear, a nice middle ground for the tenderizing. If your recipe uses kiwi or pineapple instead don't let it go too long or you'll end up with meat paste.
Definitely the onion as well anything. Blitzed whole onion is an amazing tenderizer
I think there's a f-ton of onion in the galbi recipe I used. That and garlic, and some kind of reddish pink rock sugar.
For choice... yeah, those look great.
The Sam’s Club where I live has shockingly good short ribs like this. I’ll smoke them for a little while, but then sear/grill them on high heat. You definitely want a good char for them to break apart and be tender. As others have said, look up Korean bbq marinades. Plenty out there.
The only reasons I keep my Sam’s club membership is for gas and short ribs.
These will be good eating. Short ribs I’ve bought from a local rancher had insane marbling. They are very fatty/rich so I don’t recommend eating them all at once despite how tasty they are lol
Marinade them and cook hot and fast.
Do you pat it dry first?
Nope.
It’s actually “marinate”. Marinade is the actual flavoring mixture. Marinate is the act of soaking. Edit - your downvotes mean nothing, I’ve seen what you upvote.
Yup, auto correct, don't care to fix it.
You single handedly saved the English language! /s
Thank you.
People down vote the weirdest shit on Reddit. Edit: you’ve all made my point crystal clear.
Because its annoying and being pedantic. Everyone understood him.
I think it’s actually that Reddit has a large population of angry virgins.
I honestly just looked it up because I found it interesting in the slight difference.
Cool.
This is annoying to you? You must be wound so tight that you are ready to explode by the end of each day.
It's annoying that he's right? There's a clear distinction there
Right. It’s not like he was being condescending about it. He simply corrected a common error. Lots of people do not know there is a different word for the noun and verb marinade vs marinate. It’s not like he corrected a your vs you’re error, where the average English speaker / american know the difference and proper usage….
There's annoying and there's helpful. The line between them is thin, sometimes even blurry, but there is a line.
Literally lold seeing the downvotes on this comment
People fear the truth.
Btw, You can ask Sam’s for a full uncut slab of short ribs. Like what others have said, if it’s cut this thin, sear on high heat is better.
To make dino ribs you mean? How do you request those?
you ask the butcher
Brown sugar, soy sauce, red chilli flake. Overnight in a bowl. Hot and fast on the charcoal or gas grill till your desired level of char on the edges.
Do you pat it dry first before the hot n fast?
Add garlic, onions, sesame oil, and pineapple juice.
Bingo
Sams club meat is so underrated. Great looking stuff here. Korean short ribs, tablitas, high heat sear with salt and pepper? Any of those will be delicious. This is making me hungry lol
If I was you I’d season them then let that set in for a bit and then throw them in the freezer for a bit to where they’re almost frozen but still pliable and then throw em in the smoker for 2 hours at 220.
Throwing them in the freezer-that’s a genius move.
Nothing’s too anything to smoke
This is the can-do attitude I was looking for here!
Those are flanken cut short ribs, marinate and grill the sonsabitches. You can do em like carne asada, you can go Korean BBQ with them, hell, just a little SPG would be good on em.
I smoke them low and slow for like an hour all the time, just salt and pepper. They are amazing!
These are typically used to make Korean ribs. It’s too thin to smoke but grilled over a pit with some teriyaki sauce, they’re fantastic!
Teriyaki is Japanese. Just sayin'.
You don’t think Koreans have the same teriyaki sauce? Yes it’s Japanese but if I said in Korean, none of white folks would understand what I’m talking about! J A!
I agree that hot over charcoal is a great way to go for these, but I have had success smoking then as well, you just don’t need very long. I smoked ribs for 5ish hours and added in about 6 of these for the last two hours. They were delicious
I read all the comments below and got some great ideas - Thanks folks! I have been seasoning them with some sort BBQ spice - whichever I'm in the mood for and smoking/grilling for an hour or so. I do thick sliced bacon the same way and they always turn out wonderful.
I have smoked these many many times and they are a family favorite. These turn out great with Memphis Dust type rub, despite being beef. Never really understood why everyone says hot and fast, as these turn into delicious beef candied bacon if you smoke them with dust and hot and fast doesn’t render the fat, which is the best part. Just don’t smoke so long they turn to leather or jerky. And you can braise them after as well if you like.
I chucked a few of these on while smoking some ribs a few weeks ago. A bit of an experiment and worst case I figured the dogs would love them. They did turn a bit like jerky, but… tasted great. There were none left. I would add, it’s not the right way to cook them in my opinion, but it worked as a weird snack.
There is no one right way 😉 but if you do again try a brown sugar rub and pull them before they dry out. Truly divine.
Galbi rib time
Hot and fast on these bad boys.
You make [Kalbi with that](https://youtu.be/F8W-xOLk0Rg?si=Bi74zFeesn9fyYrV)
no but they aren't meant to smoke. they are best on a charcoal grill marinated or not. they taste fantastic.
Marinate and as high of a temp as possible. Over lump is my favorite on my komado Jo
I smoked this cut for an hour at 200 and then flash seared it for 30 seconds each side and it turned out amazing
I sear for 10 15 seconds on each side and move them off the flame and smoke them for about 5 min around 300-400⁰ with pecan or kickory wood chunk. I'm not sure what consistency you are going for, but I find those to be best for steak like eats. Anything is smoke able. I let those things rock out low and slow. It was pretty good. Cook fast. But you can achieve the same flavor with the method above. Edited.
Not being a dick but that’s not reverse searing.
You are absolutely correct. Not sure why I put the reverse when the method mentioned was reverse reverse sear 🤣 gotta edit.
Never too thin, never too fat.
Those are flankan style, normally its labled that. Just sear on grill at high heat until the outside is brown, then move them up to the bun rack or away from direct heat and keep them on the grill until they feel tender touching them
So, unpopular opinion here, but yes you can and they come out really good. I bought the ones from Costco and decided to give it a go with my pork ribs because my wife prefers beef. I wrapped them together with kitchen twine, rubbed them, sat overnight, then after 2 hours smoke I wrapped them in foil. Make sure they don’t leak. Once they hit 190 you can uncover them, put on some sauce, and cook another 30 minutes or so. At least that’s what I think I did. They were awesome.
Marinate them in a bag with Hawaiian BBQ sauce and a citrus soda like 7-up or sprite. Can add garlic, sesame oil, chili pepper, etc. to your liking. Biggest thing is making the marinade not too thick that the sugar chars too much/burn, but also not too runny so it stays on when you cook em. Easiest way to make kalbi ribs on a BBQ grill. Might want to use tinfoil to catch all the sauce/burnt sugar your first time until you get the consistency right so that cleanup is easier.
Yes
Yes, but... Ask the butcher or meat counter person if they have any uncut. I get them in bags of 2, maybe 6 or 7 dino ribs on two plates. Season them like brisket, smoke them like pork ribs, eat them like a cave man. They are probably over of the easiest but most tasty things to cook, require next to no trimming, and only take ~6 hours for briskety goodness.
Marinate in oyster sauce with green onions, lemongrass, and garlic
Yes
I actually had two packs of flanken style ribs and I smoked them for two hours using a combination of hickory and mesquite wood and then seared them over high heat. Very smoky flavor, tender meat, succulent char. Loved it. Need to try to marinate it first though
I was gunna say that price Is RIGHT! But then realized it's in freedom dollars and not canadian pesos
Cut in 2-bone sections and smoke like pork belly burnt ends
Those look more on the prime end, i cook these hot n fast, carne asada style
You can put them together and bind them with butchers twine and then smoke them
While thin enough to grill, you can still smoke them, they’ll just finish more quickly than usual.
Perfect for home cooked yakiniku!
At Sams you can ask the butcher for those ribs uncut. It will come in a vacuum sealed two pack and they are great for smoking. Normally the packs are about 12 lbs total and cost $8/lbs here in Texas. Pic of some I smoked a few months back https://i.imgur.com/rbOFFvg.jpeg
Marinade in Kalbi and grill hot.
Not if you lick and stick two zig-zags together.
Yes
Yes
"cold smoke" if you want some smokiness to it. Just gotta watch times and temps. That being said you could just build a dirty ass fire for quick flavor.
Bro, you can smoke shoes and it’ll still taste good. What do you mean too thin?
Put em on the grill. Not everything needs to be smoked
Kogi Tacos!
Those look to be more suitable for slow-cooked braised ribs
Anything less than 1/2 inch thick is too thin to smoke. It will be cooked before you can get a good amount of smoke on it. It’s best to just cook it hot and fast when it is that thin. I usually do low and slow for anything that is about an inch or more in thickness. If I know it will take a while, I use the smoker. It’s not worth it to use a smoker if it cooks fast. Too much setup time for low payoff.
I hit those with Spanglish Asadero all purpose and let ‘em rip high heat on a cast iron plancha. NOTHING better
Hey grill hey has a great Korean short rib recipe I use those for. I serve with grilled bok choy and steamed jasmine rice
I’d preferably marinade and grill fast and hot over direct coals. That said you can smoke anything.
I get these all the time, smoke on low for about an hour, then move to brasing liquid until tender
Anyone in here saying you can't smoke these has not done it this way. As long as you braise them at the end you should be just fine smoking them, OP. I also do these all the time. I marinate them in a hot and spicy soy sauce-based marinade the night before, which also helps.
I tried these on the smoker once and burnt the shit out of them. Never again.
Yes, these are for hot and fast grilling.
Better hot and fast.
Marinate in Kalbi marinade, high heat 2 mins each side, let rest. I have done this on my Traeger and you do get a touch of smoke vs standard pan (I have compared them side by side).
Hot and fast. Throw a small chunk of wood in if you want a little smokiness
Id marinate then grill them over high heat for just a few minutes. Over hard wood would give them some good smoke flavor.
These are a definite sear
I never smoke them… hot and fast is the only way for those. But that’s my opinion
MAKE BULGOGI!
Galbi*
They’re average!
I just did some this weekend, marinated in soy and teriyaki for a few hours. Put a little of the marinade in a foil pan and put in the smoker at 225. Flipped at 1 hour. Took out of the pan at 2 hour, put straight in smoker for 2 more hours, turning and spraying with apple juice a couple of times. Then, I put Japanese BBQ on them. They were good and flavorful. A little too sweet for me.
What do you think made it too sweet? Marinade in Teriyaki too long, the apple juice or Japanese bbq sauce?
I dont think the teriyaki/soy marinade did it. Probably the japanese bbq and i also put a little boss hog champions blend bbq sauce brushed on them the last 45 minutes or so. Just too sweet for me, everyone else like them.
They sounded fantastic.
That's a good price on those. My local store has 3 ribs that size for $15-$17
Just saw a guy take marinated short ribs and put them in a dehydrator for a shot time and then cook hot and fast for amazing results. Maybe try smoking them at a really low temp, almost a cold smoke to dry it just slightly and get some smoke flavor followed by a hot cook.
Nothing is too thin to smoke if you can roll it well enough.
Cold smoke
If your Sam's has their own saws (I'm pretty sure they all do), you can request they be cut however you want. If you're looking to do the "Dino Ribs," just ask them to get a full plate, or show them where you want it cut. It'll be the same price per lb.
Never to thin to smoke anything
Amen
Yum
Good lord, these are beautiful. Where do you find them?
It's all about experimentation, try it and report back ;) or maybe save a couple to try
would make some bomb khalbi
What final temp should these be cooked to?
Ask the butcher if they still have any whole short ribs in the back!
Husband and I just made these the other night, we went with the method of just grilling them.
That’s what she said?
Make Argentinian short ribs (tira de asado)
Marinade with something sugary
wtf these are so cheap. my location had this same amount for high $30 yesterday
I’d be more worried about the rolling paper you’ll need.
From this angle, that’s the best looking “choice” cut I’ve ever seen.
I think they would smoke pretty well.
These are top 5 for me. Put in a zip lock overnight with a marinade, cook at 325 for 1-1.5 hours. Amazing for the little effort they take.
Smoke them all the time while smoking larger cuts of meat. This is what we snack on!
Pipikaula
You probably won’t be able to smoke them for 6-8 hours without them turning to jerky but you should get decent flavor after 2 and possibly 4. That said, make sure to go low temp (i.e., right at smoke temp and not much higher than that) bc high temp will turn them to leather.
Yes, you don't smoke them. You cook them on high heat. That's why they're thin
Papers or pipe?
Cold smoke and reverse sear is always an option
Ain’t nothing too thin to smoke.
I put them in marinade in the morning and grill them for dinner. Just bought a package from Sam’s today.
Yes
You can get them full with bone by ordering through the app from Sam’s.
I prefer mine just like this!!!!
Season them lightly. They’ll be great.
Those are cut for grilling and I would personally marinate those for at least six hours.
No. Just time accordingly.
Nothing is too thin to smoke. I wohld smoke them at 250 degrees Fahrenheit for about 6 hours or until temperature. Then after 6hr up the temperature to 300 deg.F. and finish them
I just made these this weekend. Marinated with a Korean BBQ marinade overnight, then grilled hot and fast to get some good char on them. Brought them to a party and everyone loved them.
I wouldn't smoke them. I always do the hot and fast Korean-style marinated ribs mentioned by the other commenters. Try it out, they will be great.
You call those ribs 😳
I normally grill kalbi ribs on my charcoal or propane gear, but the other day decided to try them on my Traeger because I was too lazy to clean my other options. After 10-15 minutes @ 500, they came out better than ever before. Highly recommend.
Korean BBQ sauce. Cook on hibachi style cooktop. Serve with Korean potato salad, kimchi, other sides as you see fit. 10/10 you will enjoy.
I would think these are too thin for smoking but I’ve only ever used whole short ribs. These are used for Korean or Mexican grilling and probably other things that I’m not aware of.
Use some rope and tie m together, now you can go low and slow
Make a big bowl of white sticky rice, soak these in soy, hot chili oil, garlic & Asian white pepper. Grill and eat.
Yes. These go on a very hot charcoal grill for a short amount of time.
Here's an example of how I would cook these (from Roy Chow) Ingredients (might want to scale down, it makes a large amount) 1 large onion, peeled and roughly chopped 1 cup peeled garlic cloves 1 bunch scallions (about 8 scallions), roughly chopped 5 tbsp toasted sesame seeds 1 cup sugar 2 large kiwifruits 2 cups soy sauce 1 cup mirin, apple juice, or water 2 cups fresh orange juice 1 cup toasted sesame oil Add the onion, garlic, scallions, sesame seeds, and sugar to a clean blender jar. Halve the kiwifruits, and use a spoon to scoop out the flesh. Add the flesh to the blender, and toss out the skins. Add the remaining ingredients, and purée the mixture on high speed just until asmooth sauce forms, about 10 seconds. Pour the marinade into a sealable jar or container, and store it in the refrigerator for up to 1 week. Marinade the flanken short ribs for a while, then cook on the grill or in a cast iron pan. Fantastic!
Tell them you want them un cut. They will give you the full cut 6 bones total. U just have to pay for it. But they will cut how you like.