Smokin' Pete's BBQ, and I'm lucky to have two matching clean socks, let alone cook something worth photographing at home.
This post ain't barbecue, it's grillin', but it sure is tasty. Korean-style short ribs are one of the quickest meals you can throw on a grill. Marinate them in the morning, throw on some rice when you get home, and sizzle these ribs on a hot hot grill.
I usually use a charcoal grill, but this time I tried out my Char-broil Quantum infrared grill. I wanted to see if the infrared grill could really get hot enough for this recipe, because I find regular gas grills don't.
Be it gas or charcoal, you want a hot fire for these babies. They are going to cook fast, and you want to sear the outside, pull them off rare on the inside, and let them finish to medium rare while they rest. Leave some indirect space on your grill in case things get too hot or flare up. I rarely have flare-ups, but I once nearly started a back yard fire while grilling short ribs.
On the infrared grill, I prepped the grill grates with a swipe of an oiled rag before turning it on. I find my infrared needs more seasoning than a standard gas grill. I then preheated both burners on high for a full 15 minutes with the lid down.
Throw down the ribs for a quick 1-2 minutes per side. As soon as they are marked, basically it is time to turn or take them off.
Green on the grill
While they rest, grill some bok choy you have marinated in canola oil, rice wine vinegar, and a touch of soy sauce. Grill the bok choy on medium heat or indirectly, so the leaves steam without burning. Serve with jasmine rice.