This was a new smoke for me. They are tablitas or Korean short ribs. I understand these would be marinated and grilled quickly on a very hot grill. However, I had to put a Texas twist on this Korean dish. Instead, I used a jaccard to tenderize them and a dry peppery beef rub. I smoked them on the grate flat at a low temp (around 190) for an hour or so and then stacked them so they would self baste as the fat rendered. Stacking them also allowed me to probe them. I cooked to a much higher beef rib temp, then wrapped in foil and put in a cooler for an hour to rest. The flavor was all there, but it is not as good as a beef rib IMO, but then again, they were less expensive. It was fun to try a new challenge in smoking.I found these at Sam's Club and it seemed interesting. Has anyone cooked these yet? They are thinly sliced, like a thinly cut slice of brisket. I am thinking that because they are thinner, maybe it would be better to Sous Vide and then finish in the smoker. Not certain. Have you smoked these?
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We have not had difficulty getting the whole racks in Dallas. These, however, are new to me.They look delicious! I’ve not tried them cross cut kalbi style yet. The cross cut really shows off the luscious marbling. Often when I see these in the meat case I approach the meat counter to see if they have whole racks in the back. Often they do.