Thu 21 Nov 2019
SPATCHCOCK CHICKEN- MOISTURE & HARDWOOD FLAVOR
Posted by recipe_blogRead other related stories: Gas Grill Techniques , indirect cooking , Poultry
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Thu 21 Nov 2019
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Thu 27 Jun 2019
One of my favorite cuts of beef to smoke and grill is the beef flank riblet. This is a cut of beef short rib known as flanken. In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone rather than between the bones as is done in traditional short ribs.
This is a popular way to cut the short ribs if you’re going for a Korean barbecue which we are kind of doing with our marinade that has Asian influences. I recommend doing about 4 pounds of flanken style short rib though today I’m doing 8 lbs. which means I’m doubling the recipe. The best part is these ribs don’t take very long to smoke on the grill.
Fri 13 Jan 2017
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