I tried new member jimmyz 's Argentinian beef ribs and salsa recipe yesterday and it was fantastic! I've never cooked flanken cut ribs before this, but they are now firmly in the rotation.
I wanted to experiment a little so I ordered 6 lbs of ribs cut 1/2" thick. Dry brined the whole mess with KS for 24hrs, then dusted roughly half with S&P (per the recipe), then split the remainder with Hank's Bonafide and a sweet/spicey soy based marinade.
I fired up Maria with a chimney of kbb then added a load of oak splits. There was too much meat for a single cook so I went with the Hank's first as the initial trial and served them to our guests as an appetizer. I cooked them for about 10 min a side, then cut them between the bones into nice bite-sized pieces. They came out very good, but could have used a little more time on the grill.
Then came the main flight 'o meat.
The fire was perfect and I ran them for about 12 min per side. These came out wonderfully and we couldn't decide which we liked better. It was agreed that these are best eaten by cutting into individual pieces and using your fingers to hold them by the bone like a chip with a dollop of the Salsa Criolla. The 4 of us devoured all but about 5 pieces.
This is a very versatile cut of meat that you could do a lot of fun things with. Great with simply S&P, but it would take any kind of marinade or beef rub. I will try them cut 3/4" next time, but the 1/2" made for a nice quick cook. Open fire on an asador is the traditional way to cook these, but the Santa Maria grill worked very well. I'm sure they would be great in just about any cooker over direct heat. Next time, in addition to the Salsa Criolla I'll make a batch of chimichurri sauce as well. We didn't have any chorizo, morcilla or Fernet, but the side salad, steamed artichokes, and Petit Verdot were nice accompaniments.
Thank you jimmyz for sharing this dish with us! Here's a link to her original post with additional pics: https://pitmaster.amazingribs.com/fo...-salsa-criolla
I wanted to experiment a little so I ordered 6 lbs of ribs cut 1/2" thick. Dry brined the whole mess with KS for 24hrs, then dusted roughly half with S&P (per the recipe), then split the remainder with Hank's Bonafide and a sweet/spicey soy based marinade.
I fired up Maria with a chimney of kbb then added a load of oak splits. There was too much meat for a single cook so I went with the Hank's first as the initial trial and served them to our guests as an appetizer. I cooked them for about 10 min a side, then cut them between the bones into nice bite-sized pieces. They came out very good, but could have used a little more time on the grill.
Then came the main flight 'o meat.
The fire was perfect and I ran them for about 12 min per side. These came out wonderfully and we couldn't decide which we liked better. It was agreed that these are best eaten by cutting into individual pieces and using your fingers to hold them by the bone like a chip with a dollop of the Salsa Criolla. The 4 of us devoured all but about 5 pieces.
This is a very versatile cut of meat that you could do a lot of fun things with. Great with simply S&P, but it would take any kind of marinade or beef rub. I will try them cut 3/4" next time, but the 1/2" made for a nice quick cook. Open fire on an asador is the traditional way to cook these, but the Santa Maria grill worked very well. I'm sure they would be great in just about any cooker over direct heat. Next time, in addition to the Salsa Criolla I'll make a batch of chimichurri sauce as well. We didn't have any chorizo, morcilla or Fernet, but the side salad, steamed artichokes, and Petit Verdot were nice accompaniments.
Thank you jimmyz for sharing this dish with us! Here's a link to her original post with additional pics: https://pitmaster.amazingribs.com/fo...-salsa-criolla
. I will have to make some of those .
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