I'm a big fan of how meat is grilled in South America, and I wanted to cook beef ribs hot 'n fast. I did that, with flanken cut beef ribs. They are beef ribs, cut across the plate, so the actual ribs are just about an inch long.
I went to my Argentinian butcher and got me a pair of flanken cut ribs. Very little prep, just trimmed some fat off.
I fired up my parrilla, using birch wood, as we have it in abundance. After a while I had plenty of glowing embers so I could start grilling. I grilled them for 15-20 minutes, until I deemed they were ready. I winged it completely, no thermapen or anything, basically I just grilled them like a steak, looking for the same tenderness.
When they were done I salted liberally with flaked sea salt and served them with a chimichurri. I did have a beer or three also, as it was a beautiful day and I was grilling. Love that Parrilla!
Here are some photos. The ribs were super delicious, I'm def. gonna do this again.
Ze wibs
Starting the fire
Starting out grillin' and chillin'
Halfways through the cook
Dig in!
