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Flankin Fail -How 2 Cook These?

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BearQ
BearQ Posts: 174
in EggHead Forum
I've tried these Flankin cut Beef Ribs low & slow & was not impressed? I thought at the time I must have over cooked them. This cook was @ 600 for approx 4 min a side to IT 140 or so and looked good but very chewy. I'm thinking of wrapping the left overs in foil & in the oven @ 300 for an hour or two to see what happens, Any tips or suggestions for the next time are appreciated. I think they have potential.
Barrie,Ont.,Canada.
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  • njl
    njl Posts: 1,123
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    AFAIK, these are basically beef back ribs "cut the other way".  They have to be cooked relatively low/slow or braised (which again implies slow) unless you like beef jerky consistency.  You should be able to use methods similar to turbo ribs and get good results if you don't want to spend the time non-turbo would take.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,114
    edited January 2015
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    If those are what I think, I have had them sliced a little under 1/4" thick. The mexican butcher in town will slice them that way. Then you marinaded for a while in lime and chilli peppers. Then grilled direct.

    I think they started life as beef short ribs.

    They were really good and not tough at all.
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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  • greenenvy
    greenenvy Posts: 87
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    Those are great thin-cut and marinated in Korean marinade. I usually get them cut 1/4-1/3" and soak em for a day in a marinade I make out of soy sauce, Asian (apple) pears, garlic, brown sugar, green onions, and likely some other stuff that escapes me at the moment. I think the enzymes from the pear tenderize the meat.

    5 minutes or so on a hot grill and they get destroyed on every occasion that I've made them.

    “your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential

    LBGE in SATX

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