Skinny Beef Ribs?

[OldBugger]

OK, here's the end result:

I took das85 advice and Marinated the Frankin ribs per

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe-marinated-and-quick-grilled/

I incinerated them at max heat for only 2 min on each side for the first batch, and the second was a little more interesting. Put the second batch on, closed the lid and (1st mistake) tasted one from the first batch (not a mistake 👍😋) and tossed the mini bones to my dog as I took a few sips from my Makers Mark/Ginger Ale concoction (2nd mistake). Oh crap! The ribs! Lifted the lid to discover half a grill grease fire, removed the ribs, and was able to mist the fire out.

In the end I still had 3/4 of the ribs in pretty good shape and a 1/4 a little more crispy than intended - but to be honest they was pretty damn good too! The wife actually preferred the black ones! Me too.

Thanks for the help guys! All y'all are so generous with your help/advice and I really appreciate it!

Now I know what Frankin ribs are, and what to do with them. AND to never turn my back on them - damn they cook fast!

[das85]

Glad it worked out!

[LA Pork Butt]

Those are typical of Argentinian ribs cooked hot and fast and served with Chimichurri sauce.

[OldBugger]

Hmmm 🤔
May have to look into that. Thanks for the tip!

[Potkettleblack]

Yeah, as noted, flanken style, cut for hot and fast. Not really Galbi cut, as those are more traditionally cut, then zig zag fileted...

They make exceptional taco filling, very good with an asian marinade and rice... marinate and warp ten the suckers... chop and eat.

[FireMan]

It’s alive! It’s alive! Fwanken Wibs! I dig it!