Sam's Beef short ribs

Cpt'n Cook

I picked these up yesterday at Sam's. The only ones they had in the case were cut-up wickid thin, Butcher guy said they were Korean style, said they sold a ton of them. Had to ask if they had any cut like these babies, he said he could have them cut-up in the morning, you can't cut Beef after you cut Pork so they do the beef in the morning.



Have never cooked any this big before but am planning on about 6 hrs. @250 with a little Montreal seasoning.

Suggestions welcome

pattikake

I have never seen any that big, let me know how they turn out please. They are huge.

Patti
Wichita, KS

Grandpas Grub

 
Great looking ribs you have there. Make sure you post the end results.

I don't have much luck at all with the thin cut beef ribs. But these...


GG

Avocados

If you can, get them not cut at all they come in what is called a "plate" which has 4 ribs together.

Then cut them into individual ribs for serving after you give them a proper low-n-slow treatment.

I do mine with a good rub then indirect for about 10 hours or so at 240 (dome) temp.

Unknown

These ribs at Sam's are a cut called "Flanken" cut. They are great marinated with a Korean marinade called Kalbi, whcih is available at any Asian Grocer. Marinate for 24 hrs and cook direct at 450 until marinade is carmalized and a good sear has been put on them. Garnish with chopped scallions, toasted sesame seeds, Be sure to trim the excess silver skin off the bottoms.