Michael Richards
TVWBB Emerald Member
Spoiler Alert: This was one of my favorite things I have ever cooked or eaten.
One of the three meats my family got me for father's day gift was these flanker style ribs. This is my first time cooking Flacken Style ribs. I have been looking for them for a while and haven't been able to find them at all. They were exactly what I was hoping for in their thickness.
I wanted them to make this recipe. I followed it very closely. I got the rub on a solid 30 mins before they went on.
Followed the recipe here also, a nice single layer of coals, got the kettle locked in at 350 and the ribs went right over top.
Turning them every 5ish minutes, every turn smelled better and better.
Right at 30 mins tested temps reading right at 160 and I pulled them. You will see on the far left rib I pulled some of the meat off to test doneness/taste before I pulled them (I have never made them, had to see).
It was so good that during the rest and while cooking the snow peas I ate the whole far left rib. And yes... I ate around each of the bones. This is something I have never done.
Here is a cut short.
And plated.
So as I said in my spoiler this was one of the best things I have made or eaten. The meat was this amazing tender/chewy thing that I am loving right now. It was had phenomenal beef flavor. But what made it on the best ever list was the rub I used. The rub was so much more than I even expected it be, sweet, rich, the slightest touch spicy, balanced, and just wow. I also used it on some chicken breast and everything who ate them also agree it was an amazing rub and they want it on chicken again.
Thanks for looking!
One of the three meats my family got me for father's day gift was these flanker style ribs. This is my first time cooking Flacken Style ribs. I have been looking for them for a while and haven't been able to find them at all. They were exactly what I was hoping for in their thickness.
I wanted them to make this recipe. I followed it very closely. I got the rub on a solid 30 mins before they went on.
Followed the recipe here also, a nice single layer of coals, got the kettle locked in at 350 and the ribs went right over top.
Turning them every 5ish minutes, every turn smelled better and better.
Right at 30 mins tested temps reading right at 160 and I pulled them. You will see on the far left rib I pulled some of the meat off to test doneness/taste before I pulled them (I have never made them, had to see).
It was so good that during the rest and while cooking the snow peas I ate the whole far left rib. And yes... I ate around each of the bones. This is something I have never done.
Here is a cut short.
And plated.
So as I said in my spoiler this was one of the best things I have made or eaten. The meat was this amazing tender/chewy thing that I am loving right now. It was had phenomenal beef flavor. But what made it on the best ever list was the rub I used. The rub was so much more than I even expected it be, sweet, rich, the slightest touch spicy, balanced, and just wow. I also used it on some chicken breast and everything who ate them also agree it was an amazing rub and they want it on chicken again.
Thanks for looking!
