On Monday, March 1, 2021 at 2:10:30 PM UTC-5, dsi1 wrote:
> On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
> > On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
> > wrote:
> > >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
> > >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> > >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> > >> assuming smoked. Do you sauce them?
> > >> I had said that I have never seen beef ribs for sale.. Is this cut
> > >> what you guys were talking about?? From Costco. I haven't bouoght
> > >> them yet, I am still making out my order.
> > >> Janet US
> > >
> > >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
> > After reading Cindy's recipe I recalled that I had seen this cut of
> > beef on a cooking show some years ago. We are getting many more and
> > different cuts of meat here now that we are THE place to move to in
> > mainland US. Prices have correspondingly risen to eyebrow stretching
> > heights.
> > Janet US
>
> We've had this cut of meat for decades. Mostly, it was marinated in a light teriyaki sauce and grilled. My mother-in-law would prepare it it an old-school Korean style by butterflying a whole square cut shortrib. It was quite a revelation to me to see how she did it. It's how the high-class Koreans make kalbi. The young Koreans in America favor the LA flanken cut short ribs.

There's a japanese way of making BBQ ribs. They call them ãƒ�ーベã‚*ューリブ レシピ.