Flanken Cut Beef Ribs or Asado de Tira, barbecue style

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness while white vinegar provides acidity.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories while maintaining flavor.

Introduce the dish as flanken cut beef ribs or asado de tira.

Explain the difference between short ribs and flanken cut ribs, showing the cut.

Prepare the beef rub (custom rub mentioned but not detailed).

Apply a liberal amount of beef rub on all sides of the ribs, without removing the membrane.

Wrap the ribs and place them in the fridge to let the rub sit overnight.

Fire up the grill, using a Weber Kettle.

Add water to the water reservoir to keep the air moist and stabilize temperature.

Cook the ribs on the grill without adding smoke, just using charcoal for about two and a half hours.

Check the ribs for bark development after two and a half hours, then wrap them.

Continue cooking the wrapped ribs for another hour and a half, maintaining the same temperature.

After four hours total, check the tenderness by inserting a thermometer probe and wiggling it to assess softness.

Confirm the ribs are ready when they feel soft like butter and show significant pull back from the bones.

Unwrap the ribs and cut them for a taste test, noting they are moist and tender.

Mention serving suggestions such as pita pockets with paprika relish and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary