Here in Texas we call them Tablitas. They are delicious with fajita seasoning. Grill them hot and fast. Yank out the little bones and put them on a tortilla with some guacasalsa. Yummmmmmmm.
Thank you for cooking these all the way through! These short ribs aren’t like a ribeye steak, so cooking them medium rare will be tough and chewy. Cooking them all the way through ensures they’ll be tender and still juicy due to all the rendered fat. Recipe looks stellar as always Malcolm!!!!
after doing his beef short ribs recipe in the ole hickory I had to try this - huge fan of Korean short ribs and never have tried them with this chipotle dry rub. what I like about this cook is how he goes longer and slower than I would typically grill these. the rendering of the fat/connective tissue is a huge deal. nicely done! loved the rub.
CHA-POAT-LAY 🤣🤣🤣🤣 They look amazing just like everything you do every week. No matter how you pronounce it. Love the videos and your expressions after each bite. Keep it up!
@@rodeo11 actually no it wasn't. He pronounced it cha-pole-tay. But hey I'm just busting balls. So calm down. He cooks and I can't wait to try it and maybe put my own spin on it. Have a great day!
I'm having these tonight. I brushed them with Allegro, hit with light SPG, some cayenne pepper, brown sugar and on the grill at 300° F. My Safeway seldom has these, so when I saw a big tray of them I snatched them up.
Flanken is the name of the cut or style. Those are Plate ribs, also known as Short ribs. They are typically 4 bones. If cut parallel to the bone, where you end up with a whole bone, that's called English Cut. If cut perpendicular, one slice across 4 bones, then you have Flanken Cut, also known as Korean style. Here's a cool video showing the difference th-cam.com/video/n4nLvtzcVsk/w-d-xo.html
Go to a Korean grocery store to get these, Kalbi ribs is what they call them. Much more inexpensive at Korean markets than other markets I've seen them for sale at.
i just made this with some short ribs I thought were whole ribs, but when I opened the pack, they were cut like this........rub is great.......goes good with a molasses based sweet bar-b-que sauce at the end.
Happy to see you firing up the BGE. Some of your older BGE videos is what first brought me to your channel. Owning a Kamado Joe Big Joe myself, I love the Kamado style grill videos and look forward to see what future cooks you do on the BGE.
Crap! If I wasn't hungry before this video now I'm starving!!! Messing around on your channel before I throw on the Pork Loin (that I also learned from you) Thank you so much for your videos. I found your channel cause my beautiful wife got me a pellet grill and didn't know how to really use it.. My wife loves pork ribs and after watching your video on the championship ribs you made me look like a pro!! Said they were the best she'd ever had!! THANKS AGAIN MALCOLM!!!👍🏼👍🏼
I often refer to some video guidance when I fix something for the first time.... Regardless of the timing of the video they often help as Your videos on Beef Flanken Ribs that I fixed on one of My Grills for the first time ever.... with using some homemade rub of mine and a little other addition in making 2 different flavors on these.... They were absolutely amazing.... I just wanted to Thank You and wish You a very Merry Christmas 🎄 One more thing My wife and I often say when We see your TH-cam videos, You sound just like My older brother 👍😎🎄🥓🍖🌶🥓🥩🔥
Great way to cook these those looked like they came out exactly how you wanted em too! Going to be cooking some of these tomorrow and I like the simple way you did these
I buy the flanken ribs from Wild Fork as they are thicker than the flankens you find at the Safeway. I like to do them low and slow after marinade in Allegro and Wickers Original, plus a little honey and Rendezvous Seasoning. Your stuff is great, too. They always turn out great.
Hey malcolm if you ever have time to make a video on some good bbq sauces and buffalo sauce that would be awesome and thanks for all the great cooking tips
Malcolm they look great. Gonna make some of these this weekend as its going to be 80 and sunny. But you could've done a better job moving them around from hot to cooler zone.
Hey Malcom, It's great to see you cooking on the BGE. Thanks for the great tips and tempting recipe's. I have found that the Cactus Dust by Everglades is very good on beef weather smoking or grilling.
I love all your videos. I have learned so much. I would love to see a video on what the difference between the Green Egg grill and a regular charcoal grill. If you could do that it would be great
Yeah flank cut is the shit! My brother's family is from South America and that's how they cook their ribs. i love the little grit of marrow you can peel out with your teeth. Boy, I wish I had some of them right now.🤤🤤🤤🤤
They look fantastic! I've gotten these before, I had cooked them slower, though - they came out good, but I'll have to try this faster method for sure! Might even be a good snack to cook over the coals while I'm doing a longer cook, but get hungry halfway through! LOL
Always trust a man who looks and speaks like this when it comes to bbq
That sounds kinda...
I swear this is one of the top comments on every one of his videos.
Mike no I though he was being racist, like you have to be white and have a southern(white) accent
Malcolm is by far the best on TH-cam
malcolm is KING
Here in Texas we call them Tablitas. They are delicious with fajita seasoning. Grill them hot and fast. Yank out the little bones and put them on a tortilla with some guacasalsa. Yummmmmmmm.
Jesse8174life lol
The way he says ‘RUB’ hits different
ruuuuuub
rUuuhb
OdhrânFN it’s like he says it with a capital H😂
*Darnell* hahah true
U. S. D. A. praaaaahmmm
Love me some short ribs, and Malcolm cooked these to perfection. Great recipe.
Thank you for cooking these all the way through! These short ribs aren’t like a ribeye steak, so cooking them medium rare will be tough and chewy. Cooking them all the way through ensures they’ll be tender and still juicy due to all the rendered fat. Recipe looks stellar as always Malcolm!!!!
You just can't go wrong with a HowToBBQRight recipe!
I like how you're not afraid to show your ingredients thank you
You're the best Mr Malcom,I'm from the Middle East and we cook meat in a different way, but I always watch you.
This guy knows his stuff
One of the great food presenters going around - no BS just common sense cooking.
after doing his beef short ribs recipe in the ole hickory I had to try this - huge fan of Korean short ribs and never have tried them with this chipotle dry rub. what I like about this cook is how he goes longer and slower than I would typically grill these. the rendering of the fat/connective tissue is a huge deal. nicely done! loved the rub.
Malcolm that looks amazing. This cut of meat is under appreciated my friend. Thanks for another great video brother !
Man that looks good. A fat chef with a south accent is a must when it comes to BBQ.
Anybody else rarely bbq or grill.... but watch all this dudes videos? Or is it just me?
It’s nice to see these done in a way other than Asian style. Can’t wait to try these on my Kettle Vortex. Thanks Malcolm!
I love to see Malcolm dive right in, hes doesn't mess around.
This guys food looks great on camera, no effects no nothing, that’s how you know it’s good!
"i'm Malcom Reiiiid...." LIKE
One of my favorite cuts. They have so much flavor. I have always done them Korean style seasoning. I am definatly going to try these.
My local Mexican grocery store has these marinated by the pound and they taste awesome!
“Chipolte” 😂
"cold slaw"
A lot of people in the south don't pronounce it correctly. Ha
chepoletay
I'll never pronounce it the same again
I came here to comment CHIP-POL-TAY, but you beat me by a year.
Ribs with Pico de gallo on corn tortilla perfect combination.
Excellent recipe
CHA-POAT-LAY 🤣🤣🤣🤣
They look amazing just like everything you do every week. No matter how you pronounce it. Love the videos and your expressions after each bite. Keep it up!
Lol this is the comment I was lookin for
That’s how he pronounced it.... 🤷♂️
@@rodeo11 actually no it wasn't. He pronounced it cha-pole-tay. But hey I'm just busting balls. So calm down. He cooks and I can't wait to try it and maybe put my own spin on it. Have a great day!
I'm having these tonight. I brushed them with Allegro, hit with light SPG, some cayenne pepper, brown sugar and on the grill at 300° F. My Safeway seldom has these, so when I saw a big tray of them I snatched them up.
These short ribs are the best thing smoking literally... 🔥🔥🔥
The Mexican meat markets here in Texas sells em pre marinated. Man o man my favorite thing to grill.
Lets not sell short ribs short, they're anything but short on flavor!
I just stopped by your new channel and will be visiting again soon. Nice job on the forth of July BBQ drumsticks.
@@bilderberg_news4775 Hey thanks, glad you enjoyed it!
@Dominic 96 Hey thanks!
Great rub recipe. This is the first time I have made this type of short rib and your video was a huge help. They were a big hit!
Hey Malcolm and Rachelle! The Fire & Water Podcast episode you were on last week is doing great! These ribs look delicious!
Never heard of Flanken Short Ribs, but going to look for them so I can try this out.
Flanken is the name of the cut or style. Those are Plate ribs, also known as Short ribs. They are typically 4 bones. If cut parallel to the bone, where you end up with a whole bone, that's called English Cut. If cut perpendicular, one slice across 4 bones, then you have Flanken Cut, also known as Korean style.
Here's a cool video showing the difference
th-cam.com/video/n4nLvtzcVsk/w-d-xo.html
Staple in a Mexican BBQ.
Go to a Korean grocery store to get these, Kalbi ribs is what they call them. Much more inexpensive at Korean markets than other markets I've seen them for sale at.
Thanks Matt, I'll check that out!
Production on this video is glorious! 10/10
Trust this man, Trust this man!! 💯
You do such a great job, I like to try the things you have mastered.BTY your rubs are amazing!
"right in between is where the flavor is" so true malcolm
Malcolm you are the man!!!!!
Another awesome video Malcom Thanks
Those plumes of smoke look heavenly!
Youre the man Malcolm!
i just made this with some short ribs I thought were whole ribs, but when I opened the pack, they were cut like this........rub is great.......goes good with a molasses based sweet bar-b-que sauce at the end.
Happy to see you firing up the BGE. Some of your older BGE videos is what first brought me to your channel. Owning a Kamado Joe Big Joe myself, I love the Kamado style grill videos and look forward to see what future cooks you do on the BGE.
Crap! If I wasn't hungry before this video now I'm starving!!!
Messing around on your channel before I throw on the Pork Loin (that I also learned from you) Thank you so much for your videos. I found your channel cause my beautiful wife got me a pellet grill and didn't know how to really use it.. My wife loves pork ribs and after watching your video on the championship ribs you made me look like a pro!! Said they were the best she'd ever had!!
THANKS AGAIN MALCOLM!!!👍🏼👍🏼
I often refer to some video guidance when I fix something for the first time....
Regardless of the timing of the video they often help as Your videos on Beef Flanken Ribs that I fixed on one of My Grills for the first time ever.... with using some homemade rub of mine and a little other addition in making 2 different flavors on these.... They were absolutely amazing.... I just wanted to Thank You and wish You a very Merry Christmas 🎄
One more thing My wife and I often say when We see your TH-cam videos, You sound just like My older brother 👍😎🎄🥓🍖🌶🥓🥩🔥
Man I love your videos. Straight to the point , Great recipes, great illustrations, no yadda, yadda, yadda. Thanks for this one, something different.
Great way to cook these those looked like they came out exactly how you wanted em too! Going to be cooking some of these tomorrow and I like the simple way you did these
Awesome job, Malcolm
Here in monterrey mexico those are every weekend !!
Delicious !!!
Looks amazing Malcom, will be making these this weekend!
Awesome job!
You’re the man buddy....love watching you and your passion for all things BBQ over the years...Thanks My Man!
Glad to see you cooking on egg bge again.Looks yummy
One of my favorite cuts of meat.
They look so Flanken Good!!!
Loving the consistent uploads again
Wow. Love it. Great recipe.
My butcher always knows when I've watched one of your videos. I'll bet these will work great on the Weber with the Vortex!
Love your videos! I love gourmet shit!!! Keep it up and thank you for all the inspiration and advice
I buy the flanken ribs from Wild Fork as they are thicker than the flankens you find at the Safeway. I like to do them low and slow after marinade in Allegro and Wickers Original, plus a little honey and Rendezvous Seasoning. Your stuff is great, too. They always turn out great.
great camera presence- great cooking- great video skills- what's not to love ? ive tried lots of your recipes and model my bbq'n just like yours
My favorite food!
"Chee-pole-tay". Bet it tastes fantastic.
Awesome cook, gonna have them this weekend! Thanks!
Great video Malcom!
Hey malcolm if you ever have time to make a video on some good bbq sauces and buffalo sauce that would be awesome and thanks for all the great cooking tips
Saw this video and went straight to Walmart. My family loved them! I used hickory and apple wood
Those are some mighty tasty looking shirts Malcom!
Malcom is the man. I've learned so much from his videos. :)
Those look fantastic Malcolm. Keep up the great work my friend
Awesome video
Wow. Malcom! This looks awesome. Great work man. Massive fan from the UK. Nobody knows nuthin about bbq over here. I'm trying to spread the message!
Watching this while fasting
love this guy
Great video. I am getting hungry watching this.
Yummers
Malcolm they look great. Gonna make some of these this weekend as its going to be 80 and sunny. But you could've done a better job moving them around from hot to cooler zone.
Short ribs always a winner..
Looks great 👍🏻. Will have to look for some of these at the store.
Looks sooo delicious & tasty !
These look delicious
Nuff said. you da man. Doing a family BBQ tomorrow and it's all done thanks to you. A+++
Keep on grilling. Subscribed
Hey Malcom, It's great to see you cooking on the BGE. Thanks for the great tips and tempting recipe's. I have found that the Cactus Dust by Everglades is very good on beef weather smoking or grilling.
Those look amazing and making me hungry.
I love all your videos. I have learned so much. I would love to see a video on what the difference between the Green Egg grill and a regular charcoal grill. If you could do that it would be great
Loved the commentary ... never heard of flanking ribs before today ... gonna fire up the BGE and get to cookin’ some these this weekend
I learned a lot just watching ur videos 😎👍.. thanks man, keep up the good work.
Yeah flank cut is the shit! My brother's family is from South America and that's how they cook their ribs. i love the little grit of marrow you can peel out with your teeth. Boy, I wish I had some of them right now.🤤🤤🤤🤤
Absolutely love your channel! You are my go to bbq/smoke guy. Keep it up!
I tried your recipes they are good
Love short ribs whole or flanken style....smoking some whole short ribs low and slow as I'm watching this.
Oh Geeez!!! Kidding me, how tasty is that !!!
Another Great Video Brother!!!!!!!!!!
Never done these before looks easy and good!!!
LOOK'S GOOD!!!!!
Looks great. I’ll have to try this out!!
4:16 "The CHIPOLTAY rub".. Was I the only one who found that pretty funny? lol... Anyways them ribs look damn delicious. 🤤🤤🤤
They look fantastic! I've gotten these before, I had cooked them slower, though - they came out good, but I'll have to try this faster method for sure! Might even be a good snack to cook over the coals while I'm doing a longer cook, but get hungry halfway through! LOL
Thank you for sharing this.. looks epic my dude
I love cooking them there so damn good
Those look perfect to me man!! Now Im hungry!! Great dang video!