Beef Cross Cut Ribs

hotwheels

First attempt at posting a picture, so this is sort of a test run for me to see if I can get a picture posted correctly. Anyways first try with beef cross cut and they were really delicious, not really tender.  Indirect at 275F and a fairly quick cook time as they were thin.  OMG, food is so, so much better on an egg (thanks to all the help I've been getting from this forum).

SLOandSteady

Looks great. Did you use a more traditional teriyaki flavor on those?

hotwheels

That's a good idea. I have a teriyaki sauce mix which drives people crazy, but didn't have time to marinate, so I just rubbed and sauced a little.

egger ave

I cooked a batch yesterday, I use a fajita or vietnamese marinade, something different from the stuff in the bottles. 

hotwheels

If anyone here is able to get a beef cross cut tender, how do you do it? I loved the flavour and amount of meat, but just not tender enough.

egger ave

marinade with some acid, lemon juice, vinegar and ribs sliced thin no more 1/2", works for me. Don't marinate too long or the meat gets mushy.

hotwheels

egger ave said:

marinade with some acid, lemon juice, vinegar and ribs sliced thin no more 1/2", works for me. Don't marinate too long or the meat gets mushy.

Good to know.
Can egger ave, or anybody recommend a cooking temp and a (rough cook time or internal Temp) to pull the rather thin and somewhat tough Beef Cross Cut. I assume you cann't cook too long as it would dry out a thin cut of meat, but at this point - I don't know nuttin! Thats why I'm askin! 

egger ave

Too thin for temp, The batch I did on Sunday was 10-15 mins direct, about 5-7 mins before turning. Rare is more tender that well done so that's how I cook them. BTW The best ones I can find are at asian grocery stores where they still have butchers and will cut to any thickness you want.

Dyal_SC

Looks delish! 

allsid

My butcher calls that cut "flanken cut" rib.  My first attempt had similar results, full flavor, but not tender at all.  I recently did a 75 hour sous vide with those & Beef short ribs which I will be doing a full report on soon on my blog.  They were sublime-

Your cook looks fantastic-  Thanks for sharing!

hotwheels

sous vide - I had to 'google' that. Holy crap, most of the time we forget the food in the warming drawer until the next day after our guests leave.  We'd never remember the food we cooked three days ago.  However your blog looks amazing. I'm never going to be as good a cook, but I might have to get out my Canon gear