Jim Lampe
TVWBB 1-Star Olympian
Correctamongo! Just now remember seeing that wonderful word on the glass display case when i purchased them
Beef “not sure what to call these” rib things
- Thread starter Jim Lampe
- Start date
Darryl - swazies
TVWBB Emerald Member
Going to whipping these together soon.
Can't wait for a good beefy flavor.
I have the spices this guy talks about so I am going to use some of his ideas loosely and come up with something like he did but hopefully with my own twist. Get the jealous devil blazing hot and turn a lot....crispy edges. The pack I have ready to go is extremely fatty and marbled.
Will post pics!
Maybe get some roasted veggies or fruit going with it too.....
www.dadcooksdinner.com
Can't wait for a good beefy flavor.
I have the spices this guy talks about so I am going to use some of his ideas loosely and come up with something like he did but hopefully with my own twist. Get the jealous devil blazing hot and turn a lot....crispy edges. The pack I have ready to go is extremely fatty and marbled.
Will post pics!
Maybe get some roasted veggies or fruit going with it too.....
Grilled Short Ribs with Smoked Spanish Paprika Rub
Thin cut flanken style short ribs on the grill with a quick, easy spice rub.
www.dadcooksdinner.com
Last edited:
Darryl - swazies
TVWBB Emerald Member
I used to watch this guy every once in a while.....
He takes things slow and is easy to listen to and explains what he is doing very well in an easy to follow format.
I don't like everything he does and makes changes accordingly.
He has lots of videos and lots of cooks so sometimes when I am not sure on something I see what he does.
Sure enough flanken ribs are on his list.
Every other video I watched and Jim here seems to want to cook them fast, lots of flips without burning the meat.
He however called this one out at the start on a 4 hour cook.
He always uses his kettle and almost always uses Weber baskets....most things he makes is low n slow....
Take a look if you want, 4 hour flanken ribs.
The meat ends up looking tasty, not sure which method would result in a tastier meat.
Looks like fall off the bone compared to a bit of chew.
He takes things slow and is easy to listen to and explains what he is doing very well in an easy to follow format.
I don't like everything he does and makes changes accordingly.
He has lots of videos and lots of cooks so sometimes when I am not sure on something I see what he does.
Sure enough flanken ribs are on his list.
Every other video I watched and Jim here seems to want to cook them fast, lots of flips without burning the meat.
He however called this one out at the start on a 4 hour cook.
He always uses his kettle and almost always uses Weber baskets....most things he makes is low n slow....
Take a look if you want, 4 hour flanken ribs.
The meat ends up looking tasty, not sure which method would result in a tastier meat.
Looks like fall off the bone compared to a bit of chew.
Darryl - swazies
TVWBB Emerald Member
