Tablitas (Mexican short ribs)

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Tablitas (Mexican short ribs)

Postby salumi512 » Fri Mar 02, 2012 3:27 am

The perfect complement to the grilled corn recipe I posted previously; Mexican beef short ribs are a party favorite. They are marinated in a dry rub of paprika, garlic, salt, cumin and onion for at least 24 hours. At this point they are ready for direct heat, very hot heat on a grill over wood coals.

There will be a fight over the last of these, guaranteed.

On the grill
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Ready to eat
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What you can have
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We hope you enjoyed the show.
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Postby SausageBoy » Fri Mar 02, 2012 3:52 am

They look real good!!!!

8)
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Postby grisell » Fri Mar 02, 2012 10:32 am

Looks great!
André

I have a simple taste - I'm always satisfied with the best.
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Postby Dogfish » Wed Apr 04, 2012 4:55 pm

Any problems with tenderness cooking over high heat?
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Postby salumi512 » Wed Apr 04, 2012 5:26 pm

Dogfish wrote:Any problems with tenderness cooking over high heat?


The paprika based rub helps tenderize them over a couple days in the fridge, so they are not tough. That said, they are supposed to be pull-off-the-bone tender, not fall-off-the-bone tender. You get a nice crispy, chewy texture that works because of how thin they are. It would be more difficult to chew if they were thicker cuts.
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Postby Wunderdave » Wed Apr 04, 2012 7:59 pm

Short ribs cut in this flanken style don't get tough when they're butchered this thin and cooked over high heat after marinating.

Korean kalbi exhibits a similar effect.

Looks great!
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Postby Dogfish » Wed Apr 04, 2012 8:08 pm

Are they sawn on an angle about a half inch thick?
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Postby salumi512 » Wed Apr 04, 2012 8:22 pm

Dogfish wrote:Are they sawn on an angle about a half inch thick?


They are crosscut 1/4 - 3/8 of an inch.
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