The beef rib is just like pork rib - meat with some bone and a little fat do taste a lot better. Also noted is that the beef wouldn't be over burnt. Then they would be put aside around the hot charcoal place. Note that they wouldn't put the freshly burnt charcoal. Half burnt charcoal is the best for average heat. That reminded me of Arirang Korean BBQ in Bangkok. Now I can verify Arirang is really Korean style.
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