Asian-Inspired GRILLED Beef Flanken Ribs - INCREDIBLY DELICIOUS!

hey welcome back to how to barbecue right I'm Malcolm Reed y'all these are beef flanking ribs now you might think oh those got bones in them they're gristly they're fatty you'd be wrong these are delicious it's the same thing as those big Dino plate ribs they just cut them Crossways with all four Bones still attached and when you season these up get them in a marinade get them on the grill they turn into something that is absolutely delicious let's get to cooking y'all so the first thing we're going to do is start with the marinade I want to get some flavor on these ribs and since they're thin a marinade really works it's going to give us a ton of seasoning of that flavor on the inside they're going to have time to soak in it and that meat's going to absorb it this is a bunch of green onions just the bottom white part I'm going to save the green tops for later but I'm going to put that whole bunch I chopped up real fine in a mixing bowl then we got to add a little bit of minced garlic about a big teaspoon or two I like that garlic I'm going to squeeze some ginger in there this is going to be something that's a little different it's bright it's give us some good flavor got some soy sauce going in I'm just eyeballing it y'all but I would say probably about 1/4 cup or so little oyer Shire sauce about the same amount little balsamic vinegar for a little brightness little acidity Hoy in sauce it's kind of a Korean style barbecue sauce they call it it's really good for grilled meat I'm going to add a little bit of TX that's that's black pepper and Course Salt need a little seasoning let's get a spoon get it all Incorporated o I'm going to taste it see what it's like o that's good everything balance it's got a little brightness and that Ginger gives it a little pop get you a Ziploc bag start loading these planking ribs in it I want these to marinade for at least an hour but I have went overnight with them they just get better and better cuz I'm want to get all that flavor in the meat so when it hits those hot coals it's going to cause it to Flame up it's going to get some Char action going now we're going to take this marinade and pour it right into the bag don't spill it you can help it get all of it in there take this bag and try to get get all the air out we can I just take it and kind of flip it over a little bit help it roll that air out get it zipped up and then just use your hands and kind of work that marinade around those ribs and what you want to do is drop this on a sheet pan or something just to catch any spills go stick it in the refrigerator you want to come back about every 15 20 minutes give it a little toss around but we want them to set in this marinade for at least an hour you can go overnight if you want to so y'all I fired up my preo grill for these beef flanking ribs I use Royal Oak lump charcoal in a chimney couple tumble weeds underneath it get those coals good and hot about 15 20 minutes they're ready just dump them on one side of the grill I like to run a TW on fire anytime I'm direct searing meat it gives me a little safe Zone on the other side so I've got my hot coals all on one side of the primo and I'm going to have a cool Zone on the other side now we're ready to do some cooking so I took these flanket ribs out of the refrigerator and they oh man that smell so they go good I'm just going to put them out in a metal pan so I can carry them over to the grill let any excess drip off but just look how much marinade has worked on these flanking ribs y'all you can see it's soaked in we've got bits of that green onion the garlic the ginger the soy the Hoist the Worcester Shire all those flavors are melted into these strips of delicious beef rib and now we're going to grill them cuz really we're just Char grilling them if you thought if you like how I did that Char grilled chicken we F to do the same thing to these flanking ribs cuz fire does a magical thing to meet y'all they have really soaked up this marinade I love it I love it this is a fun one to cook too you're just ride over open coals the Primo is fire hot I got a good hot bed of coals on my direct heat side and what we're going to do is just grab these flanking ribs and start laying them on here letting them Sizzle you want to kind of lay out flat you going to work in batches we ain't got to over crowded it starts smelling good immediately and just Grill these flanking ribs it is easy they're thin so they do Grill kind of fast all I'm going to do is close the lid and let this Primo Rock after 2 or 3 minutes y'all all you do is come back in with your tongs we put some of these middle ones on that looks like it's getting there look see how they sizzling getting a little Char on them that's what I want to see we're just going to keep doing this every couple minutes oh that's till we get these dudes charred up give them a couple more minutes all we doing turning them again y'all now see we're getting that Char action on them that's what you want them to look like I went actually get it over to the cool side I'm just going to pile them up over here don't worry about the internal tint you can't get a probe in these thin things you just want to cook them till they did we ain't going for no medium rare well done I'm just charring them up we're going to let them rest and that's what's going to get them tender letting them rest over they're going to carry over some going be a nice bite I mean it's going to be it's beef rib so it's a little bit tough but it's all about gnawing that meat off that bone getting all that flavor the marinade worked on it that's what makes them so good and the grill that Grill flavor is what you want look at that Sizzle I hope y'all can see that on camera this ain't fake smoke that ain't fake Char that's the real deal holy field got them Flames coming up kissing them now got a rotation going why do I stack them up just cuz I want them to sit over here and get happy I got the Char on them I'm going to keep them in the heat close that lid let these get to cooking good probably about 10 minutes they all going to be done see how these dudes are doing smelling good good little flip action this is a grill full of delicious flanking beef I love cooking these little things it's fun you can't mess them up you can marinate them in anything you want why is charred meat so D I'm good I don't know as these juggers get done got that Char going on them same thing we move them over I want to eat them right now just cuz they smell so D good just doing it kind of a Mexican inspired way they beat theas I don't know what inspired way this it's got a little Asian going on but then it's got a little bit of just you know throw something together the way I usually like to roll some people call it Fusion I don't know about that but I just call it delicious and when I flip these I mean that jger just caramelized we got Sizzle action going only thing I need is about four or five more pounds of these to cookz this is it I mean we're done look at that was it 15 minutes probably cook all these and all I'm doing now is moving them over this full line pan and what that's going to do it's going to hold all the heat in and it's going to make Steam and that's what's going to help them get tender so we're not going to eat these right away we're going to let them rest it's important to let all your meat rest but these in particular because that steam that heat trapped it's going to help them get tender it's naturally a tough cut of meat when we cook it fast like that it's going to have some you know texture to it cuz it's beef I can't wait to try on but I'm going to hold off I'm going to hold off I'm going to hold off I'm going to hold off oh man that's so good let take this full wrap it up tight stick them somewhere and forget about them for about 20 30 minutes let them sit here and get happy in this full all right I suffered through it I left these ribs sit here for about 30 minutes bad as I wanted to eat them this what we want why we did it we wanted them to sit in here and just get happy that steam coming off of them now all you do is pile them up on the board look at that let's just see look how tender that is I can't even get them out of the pan for I start take you a little bit of fresh green onion scallion garnish them a little bit you don't have to do this that's just for make folks think your fancy now you might ask yourself how do I eat these beef flanking ribs if I'm out it's easy just use your mouth I don't know how many you can eat till you get sick Rich Bey delicious y'all and that's it it is that easy to do some beef flanking ribs MI you up a marinade get those ribs soaking in it for at least an hour put them in a big Ziploc bag and in the refrigerator get your grill good and hot serere them on both sides until they're all charred up just flipping them every few minutes move them over to the side work in batches once you get them done wrap them up and full let them rest forget about them for 30 minutes top them with a little green onion you got some good eating y'all thanks for hanging out with us here at how the barbecue right if you like what we're doing subscribe to the channel you know you can find us on all the social platforms sh I'm going to be talking about these beef flanking ribs all the other delicious stuff that we're doing here at how a barbecue ride in our weekly podcast y'all tune in give that a listen to we'll see y'all next time [Music]

Channel: HowToBBQRight

Views: 17,248

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, Beef Flaken Ribs, flanken beef short ribs, flanken beef ribs, flanken short ribs, grilled flaken ribs, bbq short ribs, flanken ribs, flanken style short ribs, Beef Short Ribs Recipe, beef short ribs, how to grill flanken short ribs, how to grill beef flanken ribs, beef ribs, short ribs, grilled short ribs, primo grill, grilled ribs

Id: UxU0lFvzcSM

Length: 8min 42sec (522 seconds)

Published: Fri Jun 21 2024