Korean Ribs and ABT's

dbCooper

Our guests from California had another request, not wanting to be rude I complied.  Ribs on at about 250' with apple wood chunks . . .

Ribs were a thicker cut than normally see, so they got a 30 min head start before ABT's went on . . .

Ribs were done after about two hours, bacon was not yet at desired crispness level.  My crystal ball may need calibrated as it said both would finish at the same time . . .

Bumped temp up to about 300' and after about 25 min had my bacon where I wanted it . . .

Ready to serve with jasmine rice and salads (not shown) . . .

I like leftover ABT's for breakfast, no reheating, just take out of frig and eat.  Unfortunately there were zero leftovers.

johnmitchell

What lucky guests!!! That looks fantastic 😋

JohnInCarolina

I’d hit it!

lkapigian

Love those ribs 

Foghorn

I need to explore those types of ribs more.  Thanks for posting.

Stormbringer

Fantastic looking food. Did you marinate the ribs before cooking? 

dbCooper

Foghorn said:

I need to explore those types of ribs more.  Thanks for posting.

@Foghorn - Try internet searches for Galbi or Kalbi.  The rib cut is often referred to as "Flanken-style".  Note that most all recipes say to grill direct at high heat, flipping frequently.  I get much tastier and tender results by going indirect at 250 or so with no flipping.  Like all other ribs, toothpick test for doneness works great.

dbCooper

Stormbringer said:

Fantastic looking food. Did you marinate the ribs before cooking? 

@Stormbringer - I marinate for a minimum of 4 hours, longer (even going overnight) is better.  The processed marinade shown below is my go to.  Easy to find in Asian markets here.  I could see you making your own.

Legume

Costco seems to have this cut of ribs pretty regularly now, I just eyed them a few days ago.

On the list now.

Legume

@dbCooper how many in average do you serve per person?  I look at those and feel like I could embarrass myself, so I need someone else's ruler.

shtgunal3

Great looking cook. I agree with you on the cold ABT’s.

lousubcap

Great cook right there.  Guests eating quite well.  Sorry about the lack of breakfast ABT's.  Just crank out another batch 

dbCooper

Legume said:

@dbCooper how many in average do you serve per person?  I look at those and feel like I could embarrass myself, so I need someone else's ruler.

@Legume - About .75 to 1 pound (uncooked) per person should keep everyone happy.  The eight shown here came in at 3.5 pounds, which was plenty for the four of us.  That said, if there had been more I'd have likely taken a 3rd one, just because they're that good.

Also important to keep in mind, last time I posted a cook of these @caliking suggested using leftovers in fried rice.  Make extra just for that, it is spectacular!

GlennM

dbCooper said:

Legume said:

@dbCooper how many in average do you serve per person?  I look at those and feel like I could embarrass myself, so I need someone else's ruler.

@Legume - About .75 to 1 pound (uncooked) per person should keep everyone happy.  The eight shown here came in at 3.5 pounds, which was plenty for the four of us.  That said, if there had been more I'd have likely taken a 3rd one, just because they're that good.

Also important to keep in mind, last time I posted a cook of these @caliking suggested using leftovers in fried rice.  Make extra just for that, it is spectacular!

Also, how long do they take?  I assume since they are cut so thin I doubt it would be too long (not the usual 4 hrs?)

JohnnyTarheel

Real nice!!

WeberWho

Can I be a guest from Minnesota? 

What a good looking meal!

dbCooper

@GlennM - These were thicker than normal, about 1/3", and took about two hours.  Typically they are 1/4" thick or less, those usually take about 1.5 hours.

dbCooper

WeberWho said:

Can I be a guest from Minnesota? 

What a good looking meal!

@WeberWho - You are welcome at our table anytime.