Quote:
Originally Posted by OLS
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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Well, if the most common place you've seen them is Asian places, of course you'd hear "frankenribs".
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