Oriental Bronto Ribs ~ Flanken Style

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thirdeye

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Dec 1, 2019
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Thursday I cooked some sliced Bronto ribs (or flanken ribs if you prefer). They were graded Choice, so they must have been high Choice :emoji_thumbsup: .

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I used Oakridge's Saigon 21 rub for about 6 hours, then brushed on a mix of soy sauce, vinegar, agave nectar, sesame oil and five-spice. These are a pretty quick cook and need a high temp fire.

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Served with some potstickers and an Asian salad.
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Those are our favorite beef ribs we love to have. I also
like to do with a soya base soak or finish.
Stores here call them Chuck short ribs

Fantastic looking plate of food, ( what's in your pot stickers ? )

David
 
Those are our favorite beef ribs we love to have. I also
like to do with a soya base soak or finish.
Stores here call them Chuck short ribs

Fantastic looking plate of food, ( what's in your pot stickers ? )

David
Thanks for the kind words. The forward (chuck) ribs generally have 4 bones/rack and to the rear, the next 3 rib rack on the plate are a little thicker. Stores and restaurants have a variety of names for each type. Korean beef ribs, and cross-cut short ribs are other names in my neck of the woods. I've nicknamed the chuck ribs as Dino and the larger ones Bronto ribs.

The potsticker wrappers come in packages of 50 so we generally make two kinds. These were chicken, pork, Chinese cabbage, green onion and ginger. Pork and shrimp are my other favorite.
 
Korean Bulgogi sauce makes a good marinade.
I marinate them overnight, use white sugar instead of brown and spray them with water as I grill them. Also I rinse them off good before anything to remove the stray bone chips.
Bulgogi-Sauce-ingredients.jpg
 
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Looks great. It’s a meal I love. As far as being choice cut I think it’s much like filet in that choice is so tender buying prime isn’t necessary.
 
Korean Bulgogi sauce makes a good marinade.
I marinate them overnight, use white sugar instead of brown and spray them with water as I grill them. Also I rinse them off good before anything to remove the stray bone chips.
View attachment 528675
This has been my go-to Bulgogi recipe. I even use it on lamb racks. What does the pear nectar bring to the party? Sweet, tenderizing?

Korean Bulgogi Marinade – Dobie Dad
1/3 to 1/2 cup soy sauce
1/4 cup rice wine (or dry sherry)
1/4 cup water
4 Tbsp finely chopped green onion
1 Tbsp finely minced garlic (at least)
1 - 2 teaspoons finely grated fresh ginger (or ginger paste, or cracked ginger)
2 teaspoons crushed red pepper
1 Tbsp sugar
1 teaspoon dark (Asian) sesame seed oil
1/2 teaspoon fresh ground black pepper
2 Tbsp toasted, crushed sesame seeds (we have these in a jar or you can fresh toast them)
 
Heck yeah my step mom used to make frsh pots stickers I have to say they beat frozen store baught by a million miles ty for sharing looks awesome.

I had to go order three sauces from amazon cause of this :<( thanks man. I have already picked up some of the jasmine rice. I got some low end pork loin chops on sale thinking of pork fried rice and some asian pork on the bbq. Thoughts on the sauces? i love my sweet and sour sweet so i got the la choy

La Choy Sweet & Sour Stir Fry Sauce & Marinade

We Rub You Medium Spicy Korean BBQ Bulgogi Sauce Marinade

bibigo Gochujang Sauce, Hot and Sweet
 
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Choice...yes I would choose to sit and have a couple plates please! They look awesome, nice job!

Ryan
 
Thursday I cooked some sliced Bronto ribs (or flanken ribs if you prefer). They were graded Choice, so they must have been high Choice :emoji_thumbsup: .

What an individual cut of beef looks like has almost nothing to do with the grade.
The whole carcass is given a grade based upon examination by a certified grader by cutting into the carcass somewhere along with the age of the beef. IIRC the cut is in the rib roast area.
 
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Heck yeah my step mom used to make frsh pots stickers I have to say they beat frozen store baught by a million miles ty for sharing looks awesome.

I had to go order three sauces from amazon cause of this :<( thanks man. I have already picked up some of the jasmine rice. I got some low end pork loin chops on sale thinking of pork fried rice and some asian pork on the bbq. Thoughts on the sauces? i love my sweet and sour sweet so i got the la choy

La Choy Sweet & Sour Stir Fry Sauce & Marinade

We Rub You Medium Spicy Korean BBQ Bulgogi Sauce Marinade

bibigo Gochujang Sauce, Hot and Sweet
I would agree about home made pot stickers, they are great. We've made them for so long that the process is pretty fast.

Sauce is very subjective. I don't like sauces that lean toward a teriyaki style, but those are wildly popular.

What an individual cut of beef looks like has almost nothing to do with the grade.
The whole carcass is given a grade based upon examination by a certified grader by cutting into the carcass somewhere along with the age of the beef. IIRC the cut is in the rib roast area.

100% agree that the cut between the 12th and 13th ribs is the standard (and they take a few other factors into account for grading) method used by USDA meat inspectors. Grading takes about a minute, and I guess we're under the mercy of the inspectors. I get beef from rancher friends that is never officially graded, so it's graded about 10 minutes after it hits your plate. :emoji_laughing:
 
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