So long story short. Looking to do some short rib "pastrami" for my next food experiment.
Come home after work at 6am, take out 4 packs of "beef Riblets".
Woke up this afternoon, discovered these are basically Korean short ribs. No idea what to do now. So go back to the freezer and pull out the short ribs for my project and start smoking these.
250F with a bachan's BBQ layer in the bottom to braise. Dark soy and vinegar added to cut the sweetness. Let's see how it turns out!
Come home after work at 6am, take out 4 packs of "beef Riblets".
Woke up this afternoon, discovered these are basically Korean short ribs. No idea what to do now. So go back to the freezer and pull out the short ribs for my project and start smoking these.
250F with a bachan's BBQ layer in the bottom to braise. Dark soy and vinegar added to cut the sweetness. Let's see how it turns out!