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Evil Genius
Join Date: May 2006
Location: On top of my BBQ
Posts: 5,649
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THICK Franken ribs all the "american" way.
The Korean style is much more common, maybe 1/4-3/8" thick, so a quick sear sear 1 minute each side by a street vendor in Korea is their style.
Give me a thick 1-1/2" cross cut rib, and I can bbq it low and slow with some Mesquite or Hickory wood to impart a smokey flavor.
I can get the Flanken ribs for ~$5-6 a pound, and they're butter tender. I'll eat them over a New York or Rib Eye 85% of the time..
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