Flanken Style Beef Ribs, or Asado de Tira

[Ahumadora]

Ready for dry brine then on the parrilla tonight. I strip the membrane then mark the ribs so the bone come out easier.

[Henrik]

Looking good! What do you mean by 'marking the ribs'? Do you make a cut with the knife?

[Ahumadora]

Exactly just a fine cut to score/mark the inner fibers that attach to the rib

[Ahumadora]

Got wood.....

[Ahumadora]

Que bracho blanco in the pic above and the other is mesquite.

[Ahumadora]

Threw a few embers under the parrilla to warm it up, then wiped off the grease n crap from the last asado. I got a case of mmf (multiple meat fever) at the butchers and ended up buying some nice looking steaks and a full rack of pork ribs. Also snagged 2 (morcillas de vaca / cow blood sausage with nuts and raisins in it.) Cut some flap/belly meat off the pork rib and going to cook it also. Slowly slowly is the key. Also have a few spuds hiding under the fire wrapped in aluminum.

[Ahumadora]

Saludos from Argentina AR pitmasters...

[Ahumadora]

No vegans in my house...

[Red Man]

That rib is as big as her head 🤣

[Ahumadora]

Clara is 20 months old. BTW I did cook the ribs more for the kids. The juicy one in the pic is mine..

[jfmorris]

Henrik I picked up some flanken cut beef short ribs today, and was looking at yours above - what rub did you use? I’ve got your Beef rub and the KC Royale. For some reason the Signature rub won’t arrive for several weeks.

I was planning on doing your process of slow cooked and wrapping after 2 hours, but then again, looks like a lot say to cook these hot and fast. I am conflicted....

[Henrik]

I think both ways of cooking turned out great. Just different styles. If you’re doing them low n slow then the Beef Rub is the way to go.

[jfmorris]

Henrik, I had forgotten about the other cook you showed us, and this was the first thread that came up when I searched for "flanken". Its a fairly large pack, so I may vacuum seal and freeze half of it, and cook some low and slow, and the others over live fire like you showed. When cooking hot and fast, what IT are you shooting for?

[Henrik]

Hmm, I winged it, but I would guesstimate 60 deg C / 140 deg F.