Flanken ribs ?
Posted: Sat Aug 19, 2017 1:34 pm
Found a couple packs of Flanken cut beef ribs in the 50% off bin this morning. Got them marinating in some Yoshida's.
Done them before but can't remember exactly how I did them
Would like to throw them in the pellet grille for a hour on extreme smoke at 180 to give them a little smoke. After that what's best Hot and fast or low and slow.
Going have the Weber kettle going at the same time...wife preferred a cow tenderloin.
Thinking maybe after me wife's steak is done and resting to throw the ribs on the kettle to finish off.
Should they be wrapped in foil
They ain't very thick....somewhere between a third to a half inch thick. Maybe giving them some smoke at 180 is a bad idea.
Suggestions please
Bill
Done them before but can't remember exactly how I did them
Would like to throw them in the pellet grille for a hour on extreme smoke at 180 to give them a little smoke. After that what's best Hot and fast or low and slow.
Going have the Weber kettle going at the same time...wife preferred a cow tenderloin.
Thinking maybe after me wife's steak is done and resting to throw the ribs on the kettle to finish off.
Should they be wrapped in foil
They ain't very thick....somewhere between a third to a half inch thick. Maybe giving them some smoke at 180 is a bad idea.
Suggestions please
Bill