Need advice on smoking Kalbi style--thin, crosscut--ribs.

Discussion in 'Beef' started by wudman, Aug 29, 2013.

  1. Just bought some thin cut--a full 1/4"--Kalbi style beef ribs.  Will use a traditional soy-based marinade, overnight.  Saw a rec for using the 3-2-1.  Could someone weigh in on time and temperature issues here.  I'm afraid the thin meat will dry out to something like jerky.
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    The 3-2-1 method is for full racks of spare ribs. You wouldn't want to do that with what you have.

    I would just marinate overnight and simply grill them.
  3. Think you are right...will just add some wood to my grill...

Share This Page