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

Here's a Hawaiian style barbecue short rib. It's seasoned with salt and pepper, and grilled over a kiawe wood fire. That's all. It's cut flanken style but it's thicker. To eat it you grab it by the bone and bite down.
https://photos.app.goo.gl/9yJ7MMdjJxAx4Fsi9