On 2016-06-14 03:47:00 +0000, Janet B said:
(snipped)

>>> that's the same recipe that I have for Korean short ribs. Really good.
>>> You make shallow cross hatch in the ribs before marinade. Then grill
>>> Janet US
>>
>> http://www.thekitchn.com/whats-the-d...f-mouth-215313
>>
>> Am assuming you use the flanken cut for hot and fast?
>> --
> English cut.
> From Sunset Barbeque Cook Book
> "With bone side down, dice-cut the 2-1/2 inch shortrib cubes as
> follows: Cut meat halfway to bone every 1/2 inch in one direction; at
> right angles, cut every 1/2 inch, but go only 1/2 inch deep. Put the
> scored pieces of meat into marinade and chill, covered, in
> refrigerator for 4 to 5 hours. Place meat, bone side down, on
> barbecue grill over high heat. When brown, turn and cook on meat
> side. Lift and turn meat throughout cooking time (about 15 minutes)
> to expose all surfaces to heat. Cook until crisply browned and done
> to your preference."
> Janet US

Thanks, Janet.
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Barb
www.barbschaller.com, last update April 2013