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What to do with these FLANKEN ribs?? Help
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grege345
Posts: 3,515
I've never done short ribs. I do know that there are English cut short ribs and Flanken style ribs. The English ones seem to be more popular as I have searched the forum. So I need help. Do I braise? Do I slow cook then braise? Do I just let them go? What I have seen on the web is a lot of Korean style short rib recipes. I'm not against it I am just looking for another option. These are prime and about an inch thick.
LBGE& SBGE———————————————•———————–
Pennsylvania / poconos
Comments
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These are fantastic braised. I usually cut between the bone. Try to finish them 24 hours before serving so you can chill and skim the copious amount of fat. ... For Korean, those are usually cut across the bone at about a half inch or less.*******Owner of a large and a beloved mini in Philadelphia
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I'm in the "let the BGE do its magic" camp with any beef ribs. I rub with some Worcestershire sauce add some seasoning (salt pepper and some garlic) or some Montreal steak seasoning then on the BGE indirect at about 250*F til the thickest meat probes with no resistance (toothpick test). Generally around 5-6 hours. (You can speed it up by foiling but I don't go there unless really pressed for time). Give the search function a shot-lots of beef rib (including short rib) recent threads. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I've had them cut less than 1/2" marinated in lime, salt, pepper. Then seasoned with adobo and grilled direct.
Awesome that way, however yours look much thicker than 1/2".They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
Ozzie_Isaac said:I've had them cut less than 1/2" marinated in lime, salt, pepper. Then seasoned with adobo and grilled direct.
Awesome that way, however yours look much thicker than 1/2".LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
Yup, direct like a steak. Key was thinness. Then you just eat it with your hands holding onto the small rib slices.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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I'd have to agree with @lousubcap - season with Worcestershire, salt, pepper, granulated garlic and drop on egg @ 250 until done.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Coming along nicely... I think. Holding sub 250 isn't ez.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Yum......looking good.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Yum yum. looking fwd to your report!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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Well I think I can chalk this up to a semi fail. Maybe it was the meat maybe it was me. The meat had good taste but waaaay too much fat. I had them on for just about 4 hours. I did marinade them for almost 6 hours. I'll try the English cut next time. The one thing I was worried about was drying them out. That definitely didn't happen. I burned more lump than it was worth.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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