Smoked Kalbi Short Ribs

byrne092

Its been kind of a task to find beef plate ribs, or any full size rack, around here, but I was able to find some good looking kalbi (flanken) short ribs the other day. I know a lot of the times people will cook them hot and fast, but I decided to go low and slow for a few hours. Hopefully they turn out good! More pics to follow.

byrne092

Dialed in at 250, cherry and pecan for smoke. They've been on for about an hour and a half now, also threw on some mango habenero brats for an appetizer. 

byrne092

The mango habenero brats were ridiculously good. Now just waiting on the ribs to finish up!

byrne092

Resting under some foil now. 

Legume

They look great.  How long did you end up cooking them?  Did you foil at all?  I can get these and something they call finger ribs that look like big beef ribs that have had all the meat trimmed off.

byrne092

@Legume Thanks! I ended up cooking them about 3 hours at 250, no foil, and they  were all right around 200-205 when I pulled them. They turned out pretty tasty. They had a bit of chew to them, not too firm though, I think this is because they were only about 1/2" thick. Foil might not be a bad idea, just to see what it might do to the texture. I think I might chop the the leftovers into chunks and cook in some sauce, almost like burnt ends. Overall I was happy with the outcome. Still need to get my hands on some full size ones.

Legume

Thanks.  I'll pick some of these up and try it. I like the idea of a short low and slow and those look really good.