Kalbi Short Ribs

Hillbilly-Hightech

OK, only got 1 crappy pic from a cell phone, but wanted to post cuz this was the 1st time I did short ribs (gotta give credit to Village Idiot for inspiring me to try something different)!!!!   

Basically marinated in a Kalbi sauce, and then split them up (half went on Egg as-is, other half I then added some Dizzy Pig Jamaican rub as well). 

Did them "low & slow" - 250 dome temp, indirect, for about 5 hrs. 

Due to the weather (OK, and me being lazy) - I didn't get them started till late on Sun, so by the time they were done, everyone was in bed - I did sneak a taste-test, and they tasted REALLY good. 

The pic shows the leftovers reheated Mon evening after work - they look very dark, I guess that's from any sugar in the Kalbi being caramelized, because they weren't "burnt"...

All-in-all a VERY good first attempt - though, I told the GF that the next time, I'll do half in the Kalbi (the way she likes them), and the other half just a dry rub (the way I like them)...

Village Idiot

I bet it was good, HH.  Heck, a perfectly done brisket looks burnt from the outside.

Hillbilly-Hightech

VI - thanks, it was good.

One thing I noticed though was that the raws made it look like there was a lot more meat than the finished (cooked) product.

Apparently the raws had a lot of fat which, over the course of the 5 hrs of cooking, had rendered down. When I first opened the lid on the Egg, I did a double take cuz I couldn't believe just how much the ribs had "shrank"