Yes, they are beef short ribs, usually from older cows (to get a larger bone). Korean's typically grill these over fairly high heat after marinating them. You need that caramelization of the sugars from the marinade. I have never seen these purely smoked before.duckdown wrote: ↑I've seen these just recently in the asian supermarket, i know theyre apparently popular at korean places (which ive never been to)... they're thin strips of ribs cut horizontally right?
what's the reccomended way of cooking those, other than smoking.. just grilling over direct heat? or do they need simmering or marinating and are very tough?
would like to try those out for a summer BBQ some time soon
thanks for the info!
The one you see there is a "LA" style (probably named after the city of it's origin? There's a lot of Koreans there). There's another style labelled "Tong" or something like that (pic)
Another way to prepare these is to braise them in a pressure cooker, where they become more fall of the bone than a "steak". The sauce from this process is sooooo good over rice.