Jacobs & Flanken Ribs - opinions?

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Re: Jacobs & Flanken Ribs - opinions?

Postby BraaiMeesterWannabe » 03 Sep 2014, 19:02

Thanks guys. Very helpful indeed
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Re: Jacobs & Flanken Ribs - opinions?

Postby a1sco » 03 Sep 2014, 20:24

Go for the Jacobs...
I agree about cutting the ribs up and in my experience take about 8 hours at least to get them tender..

Those Korean marinades are good but are pretty expensive (and a bit sweet)

I prefer a home made marinade of:
cheap teriyaki sauce, splash of rice wine vinegar, spring onions, chilli and ginger

Scoff with boiled rice... and greens if your feeling healthy..

They sell them near me about £4 per rib but the meat usually shrinks by about 50% by the time your done cooking so not cheap..
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Re: Jacobs & Flanken Ribs - opinions?

Postby bravehart » 24 Jun 2015, 15:32

a1sco wrote:Go for the Jacobs...
I agree about cutting the ribs up and in my experience take about 8 hours at least to get them tender..

Those Korean marinades are good but are pretty expensive (and a bit sweet)

I prefer a home made marinade of:
cheap teriyaki sauce, splash of rice wine vinegar, spring onions, chilli and ginger

Scoff with boiled rice... and greens if your feeling healthy..

They sell them near me about £4 per rib but the meat usually shrinks by about 50% by the time your done cooking so not cheap..

is that right, they take 8 hours cut up as individual ribs?
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Re: Jacobs & Flanken Ribs - opinions?

Postby essexsmoker » 28 Jun 2015, 18:55

To me both those photos look like short ribs? As Badboyz said, AFAIK flanken are about 1 inch thick strips with the 4 bones in. I think the Jacobs ladder is just when they are all together in the rack and not individually cut. I would go for the whole rack. Less rub but more importantly less area to dry out.

Baby backs are loin ribs. They are normally shortish and curved. Spares have the rib tips n cartilage in and are straight coming from lower down the rib.
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Re: Jacobs & Flanken Ribs - opinions?

Postby gavinbbq » 28 Jun 2015, 20:07

I did a 4 rib Jacobs Ladder yesterday on my WSM. Started at about 11am and ended up pulling them off at 2130. Cooked at 230f and couldn't seem to get them past 190f. Came out super juicy and tender though and loads of meat.


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