- Joined Aug 1, 2018
I was wanting to make Korean style grilled short ribs but thought they might be to thick.Checkout recipes for "Kalbi" which are Korean style grilled short ribs, my Sam's cuts them like that too. I marinade at least overnight if they are the 1/2" thick ones, then grill over medium heat (or raised direct), then I like a foiled finish with some beer to get them tender, then back on the grill a few minutes to crisp back up a little.
Just be mindful of the tenderness and moistness when grilling. A tooth pick works good for probing. Depending on the amount of sugar in whatever recipe you use too high of a fire might burn them, that's why like a medium heat fire. A foil step helps me dial in the perfect tenderness. An end sear brings them all together.I was wanting to make Korean style grilled short ribs but thought they might be to thick.
I gonna do half grilled and half smoked. About how long they take you to smoke?I’d just hit them with SPOG, a little Accent if you are ok with that and smoke them at 275F to somewhere between 190F and 205F / till probe tender in all spots. I find they have enough richness and flavor to shine on their own with just this simple rub and process. They are my favorite thing currently for smoking / eating.
From the image that the OP posted, it looks like 4 bones so probably chuck, right? Still great, but in my experience they seem to take a little longer to cook than plate.Hint: if your Sam's has those, they are cutting them in the back room from the two-pack of 3-bone "plate rib" racks which look like this
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