Need some quick short rib help

[kentucky fisherman]

Went to Sam's Club today and brought home some "interesting" short ribs. Didn't realize until I got home that instead of cutting this meat with (same direction as) the rib, they cut them across the bones, about 1/2" thick.

Couple of questions:

1) In all the beef rib photos I've seen on SMF, I don't think I've ever seen any cut this way. Is it common?
2) With these cuts being only about 1/2" thick, should I expect them to cook much faster than if they were cut in the more traditional direction? Would you cook them as hot as with "standard" ribs -- 275 to 290 range -- or should I drop down to maybe 250 to allow more time in the smoke?

I'd like to smoke these tomorrow or Sunday, so any quick advice I can get will surely be appreciated.

 

[TNJAKE]

When they are cut like this they are called korean short ribs. They will take MUCH less time. jcam222 just did some maybe he can give you some pointers

 

[WV_Crusader]

Hey no worries, take them and rub them with your favorite beef rub and smoke at 225 until you hit about 195-200. Wrap in foil and let rest for about 30 minutes wrapped with a blanket. Open and enjoy! I get them all the time!

 

[jcam222]

I prefer to cook these faster on a grill or griddle. You can google Korean Kalbi ribs for many recipes. Here was my take recently https://www.smokingmeatforums.com/threads/korean-kalbi-ribs.303860/ They are also super popular in my area with nice Mexican flavors. Check this out https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=713

 

[WV_Crusader]

Oh yes don’t do my way, I just glanced and didn’t realize the thickness of the sections. Ignore my way! Lol sorry!

 

[kentucky fisherman]

Thanks for the help, guys. Now that I know what to call them, I was able to find numerous threads explaining exactly what I have and how to cook them. Instead of smoking, I've decided to go the Korean route and even now have the ribs marinating. I don't do SV yet, so I'll fire up the charcoal tomorrow and get these rascals cooked fairly quick.

Thanks again for the help!

 

[jcam222]

Thanks for the help, guys. Now that I know what to call them, I was able to find numerous threads explaining exactly what I have and how to cook them. Instead of smoking, I've decided to go the Korean route and even now have the ribs marinating. I don't do SV yet, so I'll fire up the charcoal tomorrow and get these rascals cooked fairly quick.

Thanks again for the help!

You will love them. Post up some pics!

 

[phatbac]

I have also heard that called flanken ribs. malcom reed did a video of ho to smoke them posted below...



Happy Smoking,
phatbac (Aaron)

 

[kentucky fisherman]

Marinated the Korean-cut ribs overnight with a recipe I found here. Grilled them over hot coals late this afternoon, about 4-5 minutes on each side. I put the lid on the water smoker and once the fat started rendering the smoke was really rolling. I was gonna do some white rice and nice stir fry veggies, but I got lazy and did corn on the cob with mashed taters and gravy. I decided to call it my "South" Korean menu.

My wife said it was some of the tastiest meat I've ever cooked, which covers a LOT of territory. I thought they tasted like the best ribeye I'd ever cooked. While I almost never cook a steak beyond medium rare, these ribs were cooked through yet still were tender, very juicy, and had killer flavor. My mother-in-law likes well done steak, so she's going to love these flanken ribs. Here's how they turned out, and thanks for all the help.

 

[jcam222]

Heck yes. You killed it. Short ribs are so beefy and tender. One of my favs any way it’s cut.

 

[WV_Crusader]

Looks amazing! Well done!

 

[Joatman]

Those look amazing ! I see those when I go to Sams, too, but never bought them. Seen a tv show where they were marinated in a soy sauce based marinade.....then deep fried! They looked really good, too.