You can cook them any way you want but if you grill them with out a long slow braise, they will be tough.
Linda C

Yep, I agree with Linda!

"Can I?" and "Should I?" are two different questions! (grin)

I always remember "Chuck" cuts by thinking "Chuck it in the oven". hee hee.........
I know.........TMI. It just reminds me that it isn't a grill or pan fry thing!

Deanna

Kalbiqui Korean Spiced Barbecued Beef Ribs

2 lbs beef short ribs, cut into 3 inch lengths (with bone is tastiest, but not absolutely necessary)
1 T sesame seeds, toasted and crushed
4 T soy sauce
4 green onions, white & light green parts only, finely sliced
3-6 garlic cloves, crushed & finely chopped
1 1/2 T sesame oil
1 inch chunk of fresh ginger, peeled & grated
freshly ground black pepper (I like lots!)
2 t rice wine or dry sherry (I have used dry vermouth or even once, whiskey when I didn't have the rice wine, to good effect.)
2 t sugar

Slash each rib in several places to let the marinade soak in really well. This is important as the marinade will tenderize otherwise tough meat.

Mix all the ingredients & pour over the meat, spending a little time to work the marinade into all the meat surfaces & the slashes. Marinate for at least 3 to 4 hours, preferably over night.

Heat up your barbecue & grill the beef, brushing occasionally with the leftover marinade for about 12-15 minutes on each side. Timing, of course, depends also on the heat of your grill and air temperature, but the meat should be nicely brown with just a bit of char. Also, though I generally am a rare beef gal, they really shouldn't be any more rare than medium.

These ribs are richly flavored, and a bit salty so they really need to be served with a bland side dish such as plain rice or boiled potatoes. The Koreans eat them with kimchi, rice and a couple of fresh salads, and, having developed quite a taste for kimchi myself, so do I. The amount of sugar can be increased, which will make the sauce into a sort of garlicky teriyaki, but more care with the cooking will be necessary as the sweeter marinade will burn more easily.

I tried that once, and it was enough for me. Chuck 'em in the oven.

Well, I decided to see what would happen if I just grilled them as I had originally planned. While they weren't the most tender piece of meat I've ever had, they were pretty good. Most importantly, my DH really liked them, so it was all good in the end.

Having said that, I probably wouldn't do them again like that, although the Korean Ribs recipe sounds really good, so I might try that one.

Thanks to you all for the info -

Becky

I grill short ribs often but they are flanken cut, sometimes called Korean or Hawaiian cut. You could also butterfly regular cut short ribs if you like.

Here is a link that might be useful: How to butterfly short ribs

That was a great video. I'd like to know where she found short ribs with that much meat on them!

I just had some pretty meaty BBQ Short Ribs for lunch at Ted's Montana Grill. I have some in the freezer right now. I might try to duplicate the recipe. They were obviously braised, not grilled, then set on a big heap of mashed potatoes and drenched in BBQ sauce. The green beans on the side were awful though, over seasoned and over cooked. They replaced them with squash, the manager came out to let me know he had checked the beans and they were all definitly overseasoned so they got rid of them. Good thing, they were inedible.

Becky:
Or you could try simmering them in a large heavy Skillet with little water and some Wine
Add all the Spices you like, put a lid on it and simmer for about 1 hour.

While your waiting have a glass of wine. It will make everything taste better.
Have a few more glasses and you won't have to worry about anything. It will taste Great!!!

Then throw them on the Barbecue with your favorite Sauce,
for a short while.

Try a couple of pieces for a test run.

I do this with spareribs too. Then Broil them with my
delicious Finger Licking Sauce.
Lou

Wow - thanks for the great video! The short ribs that I bought were really meaty like that, and now that I know what to do with them I'm definitely going to try the Korean ribs.

Becky