Love flanken ribs on the grill - one of my favorite cuts. Nicely fatty and great flavor.
I usually go either korean style (kalbi) or argentinean style with just a lot of salt and some chimichurri on the side. Grill hot and fast til medium rare/medium
I took some of those kalbi cut beef ribs and cured them like pastrami. Then I seared them hot and fast on the griddle and made some stir fry. Good stuff.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Mosca I hope you are onto something with this BBQ sauce and cider vinegar technique! I used the open bottle of Franklin BBQ sauce in the fridge, 50/50 with the vinegar. Ribs are marinating now. It's gonna be my dinner tonight.... along with grilled Mexican street corn.
Thinking kamado, do the corn first on an upper grate, then the ribs down on the grate closest to the coals. I've got 3 levels of cooking on the SNS kamado.
That will work. Franklins sauce is pretty good, IMO. I would have made corn yesterday but the store here on the mountain was out, and I didn’t want to drive down to the valley.
Comment