The short ribs, Sang Style, ready to eat.
I was back at it today with the short ribs from Springfield Farms. Marinated them briefly in the Sang Moon Kal-bi recipe and tossed them into the smoker for about six hours while I went about my business.
They turned out okay. Again, the cut is too thick for such a short marinade that I'm thinking an overnight marinade might be better. The meat was good but the flavor didn't really penetrate. However, the slow smoke created a rich texture and wonderful aromatic. The meat was stringy and fell apart beautifully.
But more experimentation is required.
