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Need advice on smoking Kalbi style--thin, crosscut--ribs.

post #1 of 3
Thread Starter 

Just bought some thin cut--a full 1/4"--Kalbi style beef ribs.  Will use a traditional soy-based marinade, overnight.  Saw a rec for using the 3-2-1.  Could someone weigh in on time and temperature issues here.  I'm afraid the thin meat will dry out to something like jerky.

post #2 of 3

The 3-2-1 method is for full racks of spare ribs. You wouldn't want to do that with what you have.

I would just marinate overnight and simply grill them.

post #3 of 3
Thread Starter 

Think you are right...will just add some wood to my grill...
 

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Need advice on smoking Kalbi style--thin, crosscut--ribs.