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Beef short ribs

post #1 of 13
Thread Starter 
I found these short ribs at Walmart. Never seen anything like them they where cut a little thicker than thick cut bacon.

I soaked them in a marinade for about 2 hours (because they are so thin no need to soak longer)

1/2 cup soy sauce
1/4 cup dark brown sugar
3 tbsp worcestershire sauce
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp hot sauce (I used a Jamacian one I found)

I then fired them on the grill with a mix of mesquite and hickory. I cooked these till they where about medium. The leftover marinade I put in a sauce pan and reduced to a goooy mess and used it to glaze my ribs.

Them was some of the best ribs I have ever tried I am going to have to find some full size and try again

Happy smoking and thanks for checking this out
post #2 of 13
Looks good. I like your marinade ingrediants!
post #3 of 13
They look really good! Nice job! Never saw them cut like that before.
post #4 of 13
Congrats on what looks and sounds like a tasty treat.
post #5 of 13
Strange way to cut'em. Glad they turned out good for you. Looked tasty!
post #6 of 13
Back when I was cutting meat for a local gorcery store, I had a regular customer that was Asian. He would come in once a week and look over the beef short ribs that I had in the display counter. He would select the meatiest ones had then have me cut them so they were about 3/8 of an inch thick. After the 4th or 5th time, I finally asked him what he did with them and he said "Asian barbeque". The next day he bought in a foil packet gave it to me. Inside the packet were three strips of ribs that he did Asian style and man-o-man they were some excellent eats. After that, I would set aside a couple of the bests short rib plates for him in the walk-in and as a result, he shared his bbq'd ribs with me.

I tried my darnedest to get his recipe but all he would do was smile, shake his head and say "It's a secret, Dutch, it's a secret". I couldn't even get the recipe from his wife. She said that she didn't know all the ingredients that her husband used.
post #7 of 13
They call that cut 'Flanken ribs.'
post #8 of 13
Those ribs looked great. It morning here and I'm again wishing I had ribs for breakfast rather than the toast and coffee I am having.
post #9 of 13

Here's the BIG secret...

Good lookin ribs there!!!!

The secret is, those are Korean short ribs called Kal-bi.
You can buy the marinade at most asian food stores that carry Korean stuff. I have never smoked them but I have cooked many, many pounds on the grill. They are easy to do, very tasty and cook quickly on the grill.
Just rinse them off, pat dry and put into the marinade over night, making sure all parts have been covered by the marinade. Next day just transfer from the marinade to the grill on high heat and yer in business. They are realy good. I'm gonna have to do some up!!!

Here's a pic of the jar of marinade (This one is for another type called bul-go-gi) but you get the idea. Just ask for BBQ sauce for Kal-bi (pronounced kahl-be)
post #10 of 13
We call them "drunken butcher cross-cuts" biggrin.gif
post #11 of 13
The sure look and sound good, something new to try.
post #12 of 13
Very tasty but they cook up fast! I smoke a small batch as I do longer smokes to keep me eaten the whole time. Good stuff
post #13 of 13
Those look really good. The cross cut aka flanken, aka LA cut, aka English style short ribs, Asian cut =o=o=o=o=

I use this for cut for making Kalbi, Korean short ribs

My Kalbi recipe

4-5 lbs korean style short ribs (aka Flanken)
if using regular short ribs, butterfly meat or roll cut leaving the bone attached to about 1/4 inch thickness
3 cups lite soy sauce
1/3 cup of honey
10 cloves garlic crushed
2 Tbls grated ginger (pulp and juice)
6 green onions loosely chopped
1/4 cup dark asian toasted sesame oil
1/4 cup sesame seeds
1 large brown Asian pear, smashed
2 Kiwi's, skinned and crushed

First, marinate the meat submerged in the 7-up over night. This is to tenderize the meat. This really helps

Second, combine rest of the ingredients and marinate the meat again over night. Squish fruit in your hands to get the pulp and juice into the concoction.

Third, cook quickly over VERY hot coals or gas grill. Eat with slivered green onions, soy bean paste, ball of rice inside a lettuce leaf like a lettuce wrap.
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