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Last nights Beef Ribs
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Nardi513
Posts: 66
Smoked up some Beef Ribs last night, rubbed with mustard and DP Red Eye. Indirect for 4 hours, foiled with Apple Cider Vinager for 1 hour and finished with sauce for 45 mins. Fell off the bone and tasted great.
Just before foiling:
Finished Ribs:
Just before foiling:
Finished Ribs:
Comments
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Nice looking cook! I've never tried beef ribs...maybe this weekend if I get a chance.
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Never find beef ribs "cross cut" like that. Did you have to ask your butcher? I suppose they might be easier to eat (though there is something primaly satisfying about picking up one of those big bones and gnawing away...)
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They came like that, Sam's Club had them this way.
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Those are typically called beef short ribs.
Another good variety is called "English cut" - which are also cross cut but are 3-4 times thicker than typical short ribs so a little meatier. -
Here they are sold as "Miami-style ribs".
So the obvious question is, what are they called in Florida? -
They are called Flanken Style. I have had them extremely thin (1/8 inch) and also thick like the ones in the picture. Marinade is the key. I like thin.
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You can get them thin or thick cut at any good Asian food market with a meat/fish department. Some folks call them "Korean ribs" due to many fantastic marinade recipies like this one.
Usually available pre-cut in thin cross section, but most good greater Bay Area stores carry big racks and will cut to your preference on the spot. Be sure to use a visual aid when you tell the counterman what you want.
-Kern
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