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Ping Rascal Korean Style Ribs

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TomM24
TomM24 Posts: 1,366
edited November -1 in EggHead Forum
Rascal:
I've got a batch of the rib link you posted the other day.
http://www.epicurious.com/recipes/food/views/KOREAN-STYLE-GRILLED-BEEF-SHORT-RIBS-AND-SCALLIONS-12552

Here they are:

IMG_0291.jpg

I love these Reynolds Handi Vac bags for marinading. You can really get everthing coated with a little liquid.

So the question is what set up do you use? Based on the recipe I am guessing direct. What temp ? Grill height? Internal temp? Wegmans had boneless short ribs if that makes any sense. Thats what these are. I have cut slices in them so they cook faster.
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  • Rascal
    Rascal Posts: 3,923
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    I started doing the ribs years ago, first over charcoal and then in the gasser. I always did them over direct heat (moderate. aprox. 350), probably about 5-6 inches from the fire. They take about 12-15 minutes per side which is a bit longer than the recommended time. It's kind of a judgement thing that you get the hang of after a few times. I'm a bit of a safety nut and although the recipe doesn't call for it, I always marinate the scallions separate from the meat. Hope you enjoy them!!
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  • bubba tim
    bubba tim Posts: 3,216
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    Rascal, When were you in Korea?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Rascal
    Rascal Posts: 3,923
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    Never been there although I'm sure the cusine alone would be something to write home about! Originally got the recipe from Gourmet magazine 20+ years ago.
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  • TomM24
    TomM24 Posts: 1,366
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    Rascal:

    Thanks. I thought that it would be better to do the scallions separate as well but by then I had already put the meat in all of the marinade. Next time I'll do them separate.
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  • bubba tim
    bubba tim Posts: 3,216
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    I spent many many years there. Bulgalbi is some fine eating. If you ever get the chance try Bulgogi in the traditional way. Meat and raw galic placed inside red leaf lettuce. Eat it like taco. I think you can google many recipes for it. Enjoy!
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Rascal
    Rascal Posts: 3,923
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    Thank you! I'm going to Google it right now!
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