Empty My Fridge
Flanken Beef Ribs Cooked Right Over the Coals
Ingredients
- Beef rib3–4 lb
- Killer Hogs AP Seasoning
- Greek seasoning2 tbsp + 1–2 tbsp
- Parsley · finely chopped, chopped10 tbsp
- Lemon
- Honey2 tbsp
- Garlic · finely chopped2 tbsp
- Red wine vinegar¾ cups
- Olive oil½ cups
- Butter2 sticks
Instructions
- Season the ribs on all sides with a light coat of Killer Hogs AP Seasoning, then a medium coat of Malcom's Gyro Hero Greek Seasoning.
- Whisk together the parsley, lemon juice, honey, garlic, 2 tbsp Greek seasoning, red wine vinegar and olive oil. Toss the ribs in the marinade until well coated, then cover and refrigerate for at least 3-4 hours, preferably overnight.
- Set up a charcoal grill with a hot direct zone and a cooler indirect zone.
- Melt the butter, then stir in 1-2 tbsp Greek seasoning, the lemon juice and the parsley. Keep warm for basting.
- Take the ribs out of the marinade and put them directly over the hot coals in batches. Cook about 2 minutes per side, flipping often.
- Baste with butter between flips and let flare-ups hit the meat. Keep turning until the ribs are deeply caramelized with light char on the edges.
- As each batch is done, move the ribs to the cool side, stacking them loosely while the rest cook.
- When all the ribs are on the indirect side, close the lid and cook for about 5 minutes. Remove and serve immediately.
Summarized from HowToBBQRight's video. Watch it for the details.
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