That is an interesting cut of ribs, can't say I have seen them around our stores... they look delicious!
Same here... What are flanken ribs? They look good...like they are made to grill / smoke.
Flanken cut is where they slice the ribs thinly across the bones. They are then grilled.
I have always known them as Korean Short Ribs since this is a method they have been using for their ribs. Marinated in a Teriyaki type mixture then grilled over high heat. They are so good!!!
Thanks for chiming in. They are great smoked (with a simple S&P rub) at 250-300 for a few hours to let the fat render a little. If you are into just eating plain thick cut fatty bacon, it is a similar experience only with beef. They are also great for seasoning a pit.
They splatter like nobody's business.