Flankin Beef Rbs Question

dwfisk · Feb 14, 2017

You know, when dinosaur bones that are cut down across the bone into 1/2 inch thick slices usually for an Asian style BBQ; I see them at Sams Club pretty much all the time. I've marinated and seared and really like the results, but
.
.
.
does anybody marinate then slow smoke; just guessing but I'm thinking about 275* for a couple, maybe 3 hours on the GMG Davey Crocket???

THoey1963 · Feb 14, 2017

Never tried them low and slow. Always do a high heat sear just until the outside caramelizes. Speaking of, been a while since we made these. Going to have to get with the wife to make a batch again...

Oh, and the wife always likes them thin. Quarter inch at the most...

KevinJ · Feb 14, 2017

I cook them just like I would a Brisket until probe tender, they're my favorite as far as BBQ goes.

Zin · Feb 14, 2017

Just pretend its a brisket and treat them like a brisket and you will have some good eats.

dwfisk · Feb 14, 2017

KevinJ said:
I cook them just like I would a Brisket until probe tender, they're my favorite as far as BBQ goes.

I do cook full 3-4 bone racks like a brisket and we love them; my boys call them brisket-on-a-stick. But I'm not sure about cooking little 1/4"-1/2" slices like that.

KevinJ · Feb 14, 2017

dwfisk said:
I do cook full 3-4 bone racks like a brisket and we love them; my boys call them brisket-on-a-stick. But I'm not sure about cooking little 1/4"-1/2" slices like that.

I'm sorry I miss understood, the Navy Base Commissary cuts them up like that as well as 2" single bones, which sometimes I'll cook up because I don't want to wait for a Butcher. I usually ask a Butcher to cut a plate (3 bones) of Short Ribs in half remove the membrane and cut excess fat off the top.

I have never cooked those thin sliced across the bone ribs.

tom b · Feb 14, 2017

sorry no help here, I have only grilled them

TRRH · Feb 14, 2017

The Famous Azeka Ribs (Azeka store Maui...closed about 6 yrs ago) were based on Korean Style Short Ribs I.e., Flanken cut...if you can view the attachment, this is a clone recipe..I'm here on Maui making them tonight

..Aloha

LYU370 · Feb 14, 2017

Tablitas! Hot 'n fast! Don't be afraid to char them, just don't burn them. Local Mexi-Mart always has them.

http://www.dallasnews.com/life/life/2013/05/21/for-quick-grilling-beef-turn-to-tablitas

http://www.dallasnews.com/life/life/2013/05/22/how-to-buy-and-cook-tablitas

THoey1963 · Feb 15, 2017

Thanks for those links Andy. Never thought to look for them at the local Mexican meat market...

Kempshark · Feb 15, 2017

I always did a Southeast Asian marinade and then cooked them offset on the Weber kettle and then moved over the fire to brown/sear them. Always came out great. Lately I have been cooking them over oak coals/embers on the firepit (same marinade)....also tender and tasty. I find that the low temp for a while then finishing over the hot coals makes them extremely tender.

sparctek · Feb 15, 2017

As Andy said, we know those as Tablitas. I grew up eating those and they are still one of my favorites to cook. A quick coating of fresh lime juice, garlic salt, pepper and on to a grill over a mesquite coal bed.

I cook them enough to render all the fat and slightly charr them but not burned. Delicious. My wife loves them so we cook them often.

dwfisk · Feb 15, 2017

Thanks for all the input, much appreciated! Here is what I'm gonna do:
1) buy 2 packs of these suckers,
2) marinate them the same, probably a bulgogi/kalbi flavor profile
3) do one pack low-n-slow until tender
4) do the other pack as a quick sear on a hot grill.
Stay tuned, we will see which ones we like best and report back :thumb:

KevinJ · Feb 15, 2017

dwfisk said:
Stay tuned, we will see which ones we like best and report back :thumb:

robert-r · Feb 15, 2017

LYU370 said:
Tablitas! Hot 'n fast! Don't be afraid to char them, just don't burn them. Local Mexi-Mart always has them.

http://www.dallasnews.com/life/life/2013/05/21/for-quick-grilling-beef-turn-to-tablitas

http://www.dallasnews.com/life/life/2013/05/22/how-to-buy-and-cook-tablitas

Yeah... & now the Dallas News has locked me out unless I pay for a subscription.
Farkers.

LYU370 · Feb 15, 2017

robert-r said:
Yeah... & now the Dallas News has locked me out unless I pay for a subscription.
Farkers.

If it's like the Chicago Tribune, just turn off your JavaScript and you'll breeze right through. Turn it back on when you're finished with the site.

THoey1963 · Feb 16, 2017

All I know is that this thread got me thinking of Korean ribs and I will be buying some to marinate this weekend...

Flankin Beef Rbs Question

dwfisk

Quintessential Chatty Farker

THoey1963

somebody shut me the fark up.

KevinJ

somebody shut me the fark up.

Zin

is Blowin Smoke!

dwfisk

Quintessential Chatty Farker

KevinJ

somebody shut me the fark up.

tom b

somebody shut me the fark up.

TRRH

Knows what a fatty is.

Attachments

LYU370

Resident Idjit

THoey1963

somebody shut me the fark up.

Kempshark

Found some matches.

sparctek

Knows what a fatty is.

dwfisk

Quintessential Chatty Farker

KevinJ

somebody shut me the fark up.

robert-r

is Blowin Smoke!

LYU370

Resident Idjit

THoey1963

somebody shut me the fark up.

Similar threads