Jacobs & Flanken Ribs - opinions?
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Re: Jacobs & Flanken Ribs - opinions?
Thanks guys. Very helpful indeed
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BraaiMeesterWannabe - Rubbed and Ready
- Joined: 02 Sep 2014, 08:51
- Location: Dorset UK
Re: Jacobs & Flanken Ribs - opinions?
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..
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..
- a1sco
- Got Wood!
- Joined: 01 Sep 2014, 21:33
- Location: Hitchin, Hertfordshire
Re: Jacobs & Flanken Ribs - opinions?
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?
- bravehart
- Got Wood!
- Joined: 03 Jun 2015, 12:39
Re: Jacobs & Flanken Ribs - opinions?
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.
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.
- essexsmoker
- Rubbed and Ready
- Joined: 31 May 2013, 18:32
Re: Jacobs & Flanken Ribs - opinions?
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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Sent from my iPhone using Tapatalk
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gavinbbq - Got Wood!
- Joined: 25 May 2015, 18:55
15 posts
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