On Mon, 1 Mar 2021 14:41:22 -0800 (PST), bruce bowser
> wrote:

>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 ???????? ???.

But then the Japanese call everything ??????????

--
The real Bruce posts with Eternal September