Flanken Cut Beef Ribs or Asado de Tira, barbecue style

hey welcome to Thank You barbecue todaywe’re cooking up a real special a sideof the tiara for flank and cut beef lipswell this is beef ribs as you can seehopefully you can see the ribs actualbones here in between they’re cut alittle differentlyusually beef ribs are referred to asshort ribs short ribs because they’recut out from the short plate of animalnow the difference between short ribsand these why they were called flankingcuts because they’re cut across I madesimple drawing here it’s supposed toresemble a cow as you can see the ribsgo that direction from the rib cage andthese are saw the dirty rice cut outacross that’s why it’s called flankingcut so that’s what we’re dealing withyou so how are we gonna cook these wellwe’re gonna smoke them on the grill thisis real rich food there’s a ton offlavor and it cooks really well on thebarbecue so that’s exactly what we’regonna do but since they’re quite thin inthis case there is not that much meat Imean compared to the pork rib there’s aton of meat but still and we’re gonnacook them and embrace them shortly andthen smoke them again for the last halfhour or so so that way they turn outreal juicy when it comes to ranking cutribs we’re gonna prep them I’m gonnaplay a nice beef rub now if you want tocheck out the recipe on my website Hank- BBQ calm I’m actually made custom rubthat you can use since I’m lazy I’mgonna use my own beef rub but again gocheck out the recipe if you don’t havean existing beef rub at home or you wantto make a custom one I think that couldprovide a good inspiration or a goodstart so as you can see here here theribs you can see they’re quite shortlike 1 inch for the one and a halfcourse like I said before they cutacross the reputation but let’s get itstarted with the rub I’m gonna apply aliberal amount of my beef rubon well not all sides but all thesesideswe’re not gonna remove the membrane onthe back like we do on beef ribs maybebecause we don’t eat it like wheatpork ribs that’s looking good we’regonna put these in the fridge missed aspot when I get good coverageI got rest I’m gonna let the rub do itsmagic and then we’re gonna fire up thegrill like I said before this is a realtasty treat and easy cook also and getall that really rich beef flavor so thisis what it looks like with the rubberClyde just gonna wrap this one up againback into the fridge okay after the ribshave been tender and the fridge for wellovernight so this is what it looks likelooking good smells good from the flavoralready but it’s time to cook them solet’s step outside and fire up the grillI’m gonna use the Weber Kettle todaynice and easy to cook we’re just gonnaget the temps Rocksteadyso I’m gonna add some water to the waterreservoir in my slow Vincere this isgonna keep the air moist but also evenout small temperature fluctuations thatlooks good now for once I’m actually notgonna add any smoke we’re just gonnacook it Asus I’ve done like thousands ofcooks with different types of wood forsmoke flavor so I thought I gotta trysomething new so I’m just gonna run witha charcoal will see how the flavor comesout should be mild down here I have mytrusted fire board thermometer I reallylike that one the good thing is that Ican connect it to what’s called a drivecable this drive cable is connected tothe pit viper fan so basically this oneis adjusting temps for mereally smooth set up for long coops[Music]alright the ribs have been on for twoand a half hoursthat bark looks really really good it’sall set so now it’s time to wrap thisso Knicks wrapping it means they’regonna cook that but also they’re gonnabe reusing is to later make sure we’reon postfirst one[Music]we’re gonna keep the same temps in thegroup so let them go for another hourand a half or so I’ll check now seewe’re not using thermometers in here I’mgonna have to go by feel sick now thesehave been on for four hours in total soand I told you earlier I’m gonna have togo by field so what I’m gonna do is pokein this thermometer probe I’m notchecking for actual temps but I’msticking it in and wiggling it like thisto see how pliable or soft and tenderthe meat is this feels good feels reallygood so ya think these are ready to goshould be like soft like butter allright I’m calling it[Applause]it’s really easy the interesting thinghere as you can see the pull back on theribs it’s gone quite a bit shorter butthis is looking real good and tastyreally moist I think we did a good jobon this so here they are quite unwrappedI’m gonna have to cut through and givethis little taste test this looks reallygood nice and moist good ol beef flavorjust the way it should bemmm real tender real tender with goodflavor and of course a very mild smokeflavor only from the charcoal but nothis is good stuff really rich beefwhich I like so kind of like a weekendpleasure if you like cooking up somebeef ribs and what we did now is wecooked it two hours uncovered and thencovered it up and braced in for twohourswell one and a half actually two and ahalf hours I’m covered in I’m one and ahalf hour it all depends on the size andthickness of the meats you’re gonna haveto go by I a little bit but overall thismo works really good for their asadodetail mmm tasty thinking we’re gonnamake some pita pockets what some pitabread I have some I have a reddish likeit paprika relish which is nice and ofcourse some sour cream gonna make me atasty sandwich all right so now we’vecooked flank and cut beef ribs or asadode Tierra I think they’re real good islike a rich tasty snack but more likebite-sized than the regular short ribsso this is a fun way of doing in astarter for example before I can diggingin on the real meal but again it’s realrich so you don’t need that much toshare betweenquite a few people give it a try I’msure you’re gonna like it thank you forwatching make sure you hit thatsubscribe button and I’ll see you guysnext episode[Music]