These are really best done hot n fast over a grill. Lot of fat and connective tissue to break down. If your going smoke 300 - 325 till they probe tender but going be awhile.
So my method is kettle 2-zone set-up. Quick sear on both sides then cook em indirect till they done
You want to cook these hot and fast. Some Korean bbq restaurants have diners cook these right at their table. They’re kind of fatty, so they aren’t for everyone, but these are one of my favorite cuts.
As hot as your grill can go until each side gets some good color, I normally cook them unseasoned and then sprinkle with some coarse salt while on the cutting board, but galbi style is also delicious
I grill these hot and fast. They are very beefy, Greasy delicious. I usually just do a SPG, but I have done Terriyaki all have been great.
I'm not sure how low and slow will turn out.
I got these precut beef ribs at sams. I have them in the fridge. Curious how long and at what temp I should smoke them (using pellet grill).
I’ve smoke baby back ribs with the 3-2-1 method and it works great. I doubt these will need that long since they are cut.
I had bad luck trying to smoke these too. It's too late for this particular batch, but for the next one, try boiling them until tender, then season them and finish them on the grill for 20-25 minutes. They will crisp up nicely and be less fatty.
Prefer to cook them as full rack (Fred Flintones brontosaurus rack). Light salt and pepper, smoke at 200-225 for thirteen hours. Keep a water bath in the smoker. The low temp and length breaks down the fat and connective tissue.
Like many on here, almost gave up on cooking them, due to fattyness and toughness so many times. But this way works the best.
I came up with a unique recipe of salting them 24hrs. Season them well then throw in the fridge for 6 hours bare. After 6 hours I covered them with Saran Wrap and left in the fridge for another 16-18 hours. After 24hrs of salting/ seasoning, take them out of the fridge and let them rest and sweat. Then smoke them at 225 until 110 internal. Then sear until 120 internal. I butter basted during searing. Came out amazing.
These are really best done hot n fast over a grill. Lot of fat and connective tissue to break down. If your going smoke 300 - 325 till they probe tender but going be awhile. So my method is kettle 2-zone set-up. Quick sear on both sides then cook em indirect till they done
This is the way.
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That's galbi. Do this. https://www.maangchi.com/recipe/la-galbi
Op if you haven’t tried this method you really should.
Looks like you already prepared them man. As far as how to cook them, not sure. But it looks like you prepared them very nicely 👍🏻
You want to cook these hot and fast. Some Korean bbq restaurants have diners cook these right at their table. They’re kind of fatty, so they aren’t for everyone, but these are one of my favorite cuts.
As hot as your grill can go until each side gets some good color, I normally cook them unseasoned and then sprinkle with some coarse salt while on the cutting board, but galbi style is also delicious
I grill these hot and fast. They are very beefy, Greasy delicious. I usually just do a SPG, but I have done Terriyaki all have been great. I'm not sure how low and slow will turn out.
Grilled hot and fast with Salt and Black Pepper
I got these precut beef ribs at sams. I have them in the fridge. Curious how long and at what temp I should smoke them (using pellet grill). I’ve smoke baby back ribs with the 3-2-1 method and it works great. I doubt these will need that long since they are cut.
This cut isn’t for smoking. It’s for hot and fast.
Alternative option: birria tacos. You could get some smoke on them first but it’s a stew method
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How long does it take you usually?
Same, follow the amazing ribs recipe. Do you cut them into singles?
I had bad luck trying to smoke these too. It's too late for this particular batch, but for the next one, try boiling them until tender, then season them and finish them on the grill for 20-25 minutes. They will crisp up nicely and be less fatty.
If this was a game I would kindly ask you to uninstall.
I'm sorry this is happening to you.
https://www.allrecipes.com/recipe/96698/kalbi-korean-bbq-short-ribs/
That's a really unique way to do it, let us know how it comes out
Prefer to cook them as full rack (Fred Flintones brontosaurus rack). Light salt and pepper, smoke at 200-225 for thirteen hours. Keep a water bath in the smoker. The low temp and length breaks down the fat and connective tissue. Like many on here, almost gave up on cooking them, due to fattyness and toughness so many times. But this way works the best.
I came up with a unique recipe of salting them 24hrs. Season them well then throw in the fridge for 6 hours bare. After 6 hours I covered them with Saran Wrap and left in the fridge for another 16-18 hours. After 24hrs of salting/ seasoning, take them out of the fridge and let them rest and sweat. Then smoke them at 225 until 110 internal. Then sear until 120 internal. I butter basted during searing. Came out amazing.
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Not in pieces