This Korean BBQ Beef Short Ribs portion of this cook is an authentic recipe with the addition of Coke. Coke is added to help break down the meat tissue for tenderness. The list of ingredients is long but the preparation time is minimal and you will find this recipe quick to prepare and very enjoyable to cook.

Start by slicing up the entire list of ingredients listed in the Korean BBQ Marinade above. Measure every thing out and place it all in a food processor or blender, with the exception of the sesame seeds. They go in last. Blend on high until the contents are reduced to a thick liquid. That's it! The marinade is easy to maker.

Pour the marinade into a backing dish or bowl. Pour in 1 tbsp sesame seeds and stir. Using poultry shears, trim the fat off of the beef ribs. Thoroughly rinse the beef ribs under cold water to get rid of any blood or bone fragments from the slicing.

Place several short ribs into the marinade making sure to coat both sides. Place the ribs into a 1 gallon Ziploc bag. Once all the ribs are in the Ziploc bag pour the remainder of the marinade into the bag. Squeeze out any air and seal the bag. Marinate in the fridge over night.

Next day take 1/2 stick butter, 1/4 tsp rosemary, 1 clove chopped garlic and 1 tsp Mad Hunky Hot Ass Whang rub and slow cook it all together in a small sauce pan to meld all the flavors.

Use poultry sheers to cut the back shell open down the middle of  two to four Lobster tails. This is done so we can baste the lobster tails with the Cajun butter sauce as we grill them. Rinse thoroughly to wash away any shell fragments.

Remove the short ribs from the marinade using your fingers to squeeze off any excess marinade. Shake on some coarse ground black pepper.

Get your cooking grates heated to 500 degrees. Place the Lobster on the grates a couple minutes before the beef ribs. Turn the lobster every two minutes. When the top of the tail is upward baste the tail meat with some Cajun butter sauce. After a few minutes put the beef short ribs on to the grates. The ribs will cook pretty fast as they are thin. Cook the ribs until they have a nice sear on both sides.

Cook the lobster until the tail meat is firm to tough when you press on it. Cook the beef ribs to your preferred doneness. 

When the ribs and lobster are done garnish the ribs with green onion and sesame seeds.  Re-apply Cajun butter to the lobster tails and serve.

That's it folks! It's that simple. Two great flavors from the surf and the turf come together in harmony to rock your taste buds. Plate it up and enjoy!