On Tuesday, March 2, 2021 at 4:09:00 AM UTC-10, US Janet wrote:
> On Tue, 2 Mar 2021 02:09:48 -0800 (PST), 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
> >
> >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
> that looks outstanding. Is the wood particularly part of the flavor?
> What would be a decent substitute?
> Janet US

On the mainland, I'd just use mesquite wood or charcoal. That would turn out pretty good. The local specialty is pipikaula ribs.
https://www.youtube.com/watch?v=QpsinjKdHCU