Brad, those look amazing! Are they sauces or do you just use a dry rub. I have to try those.
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I am not sure what they are called, I used to see em at Chinese restaurants on poo-poo platters. They are just short ribs
cut against the grain. I will look around on search engines and see what they are called outside of what I called em.

As for the exterior, they are simply sprinkled with dry rub and smoked for 45 mins and continuing on with a slow cook for
another hour. They taste as good as they look, PROVIDED you like the taste of beef ribs...some don't. I barely do.

Hahaha, apparently Dom, they ARE called Flanken Cut ribs......never heard that...sounds like Frankenribs.
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Thanks Brad.
I use thin Flanken cut when making my Korean short ribs.
Never smoked them thin.
I sometimes ask the butcher to flanken cut them but in 2.5 to 3 inch thickness.
I braise those, add them to Sunday gravy, and smoke them.
The best way to get short ribs IMO!
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I did another pizza tonight.
Homemade dough (a given), a light coating of olive oil, some pre-smoked chicken sausage, and 3 cheeses.

:-)
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On another note, I bought one of these at Home Depot for $50
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I bought some dryer vent hose and did a chimney to chimney with duct tape and, presto, a cold smoker. Did some jack cheese for an experiment and it turned out so good I put some on the pizza.
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Well, if the most common place you've seen them is Asian places, of course you'd hear "frankenribs".
Posted via Mobile Device
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Love it! :-)
(from the guy who uses a soldering iron in a soup can full of wood chips)
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Traeger discontinued making their cold smoker attachment so I had to do something.
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While your setup might be a bit awkward, and certainly won't win any contests for looks, your rig is going deliver cooler smoke than the discontinued Traeger design would have, which is not a bad thing.
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Did a batch of apple pie baked beans and my first brisket on the smoker yesterday.

First the beans:

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Then onto the smoker:

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And finally, the table:

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And while it smoked, we found a way to keep busy in the kitchen: red and green pepper jellies, red and green salsas and some chili sauce for good measure:

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wrong thread
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Awesome pics Jeff. Thanks for sharing.
Not the wrong thread for those who love pics of food and what was happening while the goods were in the smoker.


:-)
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:-):-)
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A little feast from Sunday morning.........sorry about the pic, I cut the rack in half and tried to pile everyting on the plate.
Good stuff for sure, but not the best documentation. I took Photoshop off my laptop, or should I say I have not put it
back opn after blanking the Hard Drive. Simply grilled burgers and a smoked rack of babys, and 3 sticks of Boudin Blanc
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have two briskets on the egg tonight . 6&7 lbs for a party at the local B&M
i work at. also doing corn bread muffins and beans. hope everything turns out good. a long night cook. pics to follow later.



stinkie
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Tomorrow on the egg will be coffee and chili rubbed filet's with the wife. Saturday will be an mexican spice rubbed pork tenderloin with an ancho chili bourbon sauce. Will try and get some pictures. May do a brisket mid week as well. Gonna really utilize the new Costco membership I'm getting tomorrow morning, lol.
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Going to some chicken wings tomorrow, try out some new recipes...
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Coffee and chili rubbed filet's are on tap for tonight. Just lit up a Cain Daytona while the egg gets up to searing temps. Post cook pictures to follow!
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