I’ve smoked short ribs many times but never prepared the flanken style cut. Decided to change that this weekend. Korean flavors were the ticket. Appetizer- CrIspy Enoki mushroom pancake with a Korean BBQ aioli. Entree - Korean Kalbi ribs with stir fried “noodles” and steamed broccoli. The ribs were marinated overnight in a tamari ginger marinade. The bbq sauce is sugar free and homemade. It was used to make the aioli as well. Noodles are konjac noodles seasoned with sesame oil and a little five spice. The flour in the pancake is a blend of coconut and almond. They only have enough flour and egg to hold the Enoki mushrooms together. Noodles ribs and pancakes
were perfect for the Blackstone griddle.