My spouse bought these ribs and put them on the grill. They are super tough. Is it because they’re grilled?
by pbjnutella
14 Comments
LickMyBootyh0le
Correct me if I’m wrong, but I believe some ribs are meant to be smoked or slow cooked. These might be some
InternationalBat2832
Ribs need to be slow cooked
Okeano_
They look to be sliced along the bone and therefore along the grains. Beef rib meat will be tough unless cooked slow or cut against the bone and grains flanken style.
19Bronco93
They look thin enough to be cook Korean bbq style, which I absolutely love and do often with crosscut short ribs. I marinate them for 2 hours the toss on a Screaming Hot charcoal grill for 90 seconds per side than season and top with green onions.
Or you can cook them by braising low and slow, you could smoke them low and slow and finish cooking them wrapped in foil.
uniab
I think these a cut to be Korean bbq ribs, which uses a marinade which softens the meat using Asian pear I think and then grilled at high heat. Without the marinade I expect they would be quite tough.
oxcypher12
Depends on the thickness. If they are thick, I would orb go with a low and slow approach. If they are pretty thin, I would cook them in a stove with an extremely hot pan. Maybe 1-2 minutes per side depending on how you like them cooked.
This cut can be tough if not cooked properly.
Benchinapark
Sous vide for 16 hours on 137. Then sear on a roaring hot grill.
Thank me later.
taisui
Kalbi cut needs to be marinated overnight and grilled over high heat to be tender, otherwise braise or high pressure in instant pod for 30 minutes.
Logical_Warthog5212
Just the opposite, it’s undercooked. On the grill, cook the ribs covered over lower heat until tender, then you can rise the heat to brown. Or do the opposite, and start high heat to give it some color and then finish on low heat until tender. In either case, tender is when the meat reaches at least 175, but it will continue to get tender into the 190s. Also, wrapping them in foil and for part of the cook also helps them tenderize faster.
Im_a_Tenn
Ive never had these and they not been tough but Ive never made them at home either!
tigerbalmuppercut
Koreans grill these style of ribs but they marinate the ribs in garlic/soy sauce/sugar(?) overnight. I think the marinade helps to tenderize because I’ve eaten a lot of Korean ribs over the years and they are never tough.
Antique-Elephant-519
Yes those ribs are for braising. Low and slow.
gr8sh0t
Most have already said it, but you need to marinade for 24h or more. Everyone has their own marinade solution, but it’s typical to add pineapple, Asian pear or kiwi to tenderize the meat.
14 Comments
Correct me if I’m wrong, but I believe some ribs are meant to be smoked or slow cooked. These might be some
Ribs need to be slow cooked
They look to be sliced along the bone and therefore along the grains. Beef rib meat will be tough unless cooked slow or cut against the bone and grains flanken style.
They look thin enough to be cook Korean bbq style, which I absolutely love and do often with crosscut short ribs. I marinate them for 2 hours the toss on a Screaming Hot charcoal grill for 90 seconds per side than season and top with green onions.
Or you can cook them by braising low and slow, you could smoke them low and slow and finish cooking them wrapped in foil.
I think these a cut to be Korean bbq ribs, which uses a marinade which softens the meat using Asian pear I think and then grilled at high heat. Without the marinade I expect they would be quite tough.
Depends on the thickness. If they are thick, I would orb go with a low and slow approach. If they are pretty thin, I would cook them in a stove with an extremely hot pan. Maybe 1-2 minutes per side depending on how you like them cooked.
This cut can be tough if not cooked properly.
Sous vide for 16 hours on 137. Then sear on a roaring hot grill.
Thank me later.
Kalbi cut needs to be marinated overnight and grilled over high heat to be tender, otherwise braise or high pressure in instant pod for 30 minutes.
Just the opposite, it’s undercooked. On the grill, cook the ribs covered over lower heat until tender, then you can rise the heat to brown. Or do the opposite, and start high heat to give it some color and then finish on low heat until tender. In either case, tender is when the meat reaches at least 175, but it will continue to get tender into the 190s. Also, wrapping them in foil and for part of the cook also helps them tenderize faster.
Ive never had these and they not been tough but Ive never made them at home either!
Koreans grill these style of ribs but they marinate the ribs in garlic/soy sauce/sugar(?) overnight. I think the marinade helps to tenderize because I’ve eaten a lot of Korean ribs over the years and they are never tough.
Yes those ribs are for braising. Low and slow.
Most have already said it, but you need to marinade for 24h or more. Everyone has their own marinade solution, but it’s typical to add pineapple, Asian pear or kiwi to tenderize the meat.
didnt clean it. Else you would braise it.