And one danger area is when a recipe has more sugar, I've seen some with 1/2 cup of brown sugar which makes the marinade almost like a syrup. A few good drips if you are too close to the coals and you have a fire.Same as the others, so I'm just reiterating.
Those are cut Kalbi/Korean style aka Flanken, i.e thin cut across the bones.
Best cooked over med-high to high direct heat on a grill not smoked.
I suggest your favorite marinade for 4-8 hours and then direct high heat grilling to 140° IT or higher.
You want some maillard reaction, some sear/char, for enhanced flavor.
I marinated them in overnight in some Allegro Marinade, and then put them on the smoker the next day. I left them on a P setting of 5 about 175 for a time(cant remember) and them finished them over the sear plate.Was wondering how you cooked your Flanken ribs and how they came out?
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