Flanken Style Beef Ribs, or Asado de Tira

[Henrik]

I did some flanken style beef ribs the other day. It is beef ribs that are cut across the rib cage, so the ribs are only 2 inches 'long'. It's beef ribs, but shorter :-)

I decided to cook them 'barbecue style', so I put them on the grill using indirect heat, roughly 250° F, for 2 hours. I then wrapped them in foil and let them go for another 2 hours. When they are this 'thin', i.e. it's not a large hunk of meat, I prefer to wrap to retain moisture.

I used ash charcoal, which has become one of my favorites lately. It burns very clean. For this cook I also decided not to add any wood chunks. Therefore there was no real smoke flavor, and the bark was lighter (more red) in color.

Either way the taste was great, I've done these style ribs several times and I will keep doing them because it is a really nice meat snack.

Raw meat





With rub applied



Getting the fire started



Dinner is served. Here with sour cream, cilantro, ajvar relish and pita bread

[HawkerXP]

Nice!

[LA Pork Butt]

What is ash charcoal? Lump charcoal?

[Henrik]

Yes, lump charcoal made from the ash tree. Large (fist size) chunks. Great stuff.

[fzxdoc]

You had me at "meat snack".

Looks delicious.

Kathryn

[Henrik]

Thanks fzxdoc! Beef ribs is always a tasty meat snack :-)

[HouseHomey]

In these parts with I think the largest Asian population in the states (Little Saigon) or close to it flanked ribs are cut thin line 1/4 inch or so and Korean spices applied.

i do them with some ginger, garlic, scallion, shoyo, Brown sugar, gojujang and lime and cilantro. Or variations of. Also lemongrass and Yuzu with some oj etc...

oh boy my stomach just rumbles looking at your pics man. Char doesn’t always have to have smoke.

[HouseHomey]

Yup. Were you local? Visitor??

That’s all a few minutes from me as H.B., fountain valley, Westminster, garden grove, Santa Ana and Costa Mesa are all a stones throw

[Ahumadora]

HouseHomey Lived there for 8 years. Anaheim,Bellflower area. Worked building race cars near the 91 fwy, then for West coast choppers and Boyd coddington before he croaked. Then moved to Texas where I found BBQ....

[HouseHomey]

Paisano Ahumadora yeah, lots of industrial area there around 91 and 5 in giant pockets of real estate. I was born n raised in Santa Ana. Parents are still there. I never went far.

[Huskee]

Ash, whether charcoal or wood, is a very underrated species. I am a HUGE fan of American ash wood as many may know. And there's something to be said for using only charcoal on beef, beef doesn't always benefit from a pronounced 'smoke' flavor. Good call.

[Troutman]

What's wrong with talking about a little ash?

[Henrik]

Well, I’m an ash man for sure

[Red Man]

Troutman There is...it’s a powder called anti monkey butt 🤣

[jfmorris]

I keep seeing flanken cut ribs at my local Sam's club. I need to get some and try cooking them like this! Looks great!

[Henrik]

Thanks, I can highly recommend beef ribs in this size and shape. Good stuff.

[CaptainMike]

Yum, I just took some out of the freezer.

[klflowers]

Good looking cook. Got to find some of those.

[Troutman]

I, who keeps up with all things Henrik, have commented on on his excellent website concerning this cook so I'll leave it at that

[Henrik]

Thanks for your support, it means a lot!

[Bkhuna]

I've been using thin cut (3/8 in.) for Korean BBQ for decades. A Korean wife of an old Navy buddy taught me how she made Kalbi.

I just recently started getting thicker ones for regular grilling. The thick ones are very good.

[Troutman]

Was thinking of doing some Kalbi in a future rotation. I may move that sooner !!

[RonB]

Good job.

[Ahumadora]

The question is when is Meathead and Clint Cantwell going to write a page on Argentine asado?? Meathead can pay me $75k to go assist with the cook (aka drink beer) and test the results.

[Huskee]

I'll only charge him $15K, but I'd have to fudge my way through the skill part.

[HouseHomey]

Huskee Don’t worry about the skill part. I don’t have any according to my boss and so far so good. An instructor one told me "Fake it til you make it." I love her!

[Huskee]

That be bosses to a T! HouseHomey

[Meathead]

Ahumadora I have something on picanha and a technique/recipe in my book. David is currently testing an Argentine wood burning grill and is writing about the techniques for cooking over wood embers (also in my book). One of the issues I had with working with a major publisher on the last book was they fought me on having similar content in both the book and website so I had to promise them x number of exclusive recipes. That is one of the reasons that we have set up our own publishing house, Deep Dive Guides, and will be publishing my next book in-house. So you can pay Amazon $22 to buy the book rather than me paying you $75. Or borrow it from your library.

[Meathead]

Man I would LOVE to come down and eat some meat and drink some wine! Don't think it will happen until the book is finished, though. Sigh.

[HouseHomey]

Meathead., no worries boss. I got you. I’ll drink your beer and eat your food for free. Thats me, I’m just a giver.

[Bobmcgahan]

HouseHomey your magnanimous nature is truly inspiring.

[Red Man]

Those are different looking flanken cut short ribs! They kinda look like pork. The bone section is wider but the meat section is thinner than the flanken cut short ribs I get. Mine are usually 1/4” thick and the full height of the short ribs. They taste great cooked hot and fast.

[Henrik]

Yep, I’ve seen those too. Will cook them asado style on my parilla next time.

[Ahumadora]

My guess is from young feedlot cattle and the lower portion of the short rib. (Not from the center section where it is thicker. I have a slab of ribs defrosting today that am going to cook for the family. Have to go buy some wood (leña) first though.