Hand Saver Glove Liner

These flanken beef ribs cook hot and fast right over the fire, and the whole trick is what I call “Burn and Turn.” You stay with them the entire cook, flipping every couple minutes, basting with butter, and letting them get flame-kissed over the coals. A Greek-style marinade helps tenderize the meat and get flavor all the way through. Then on the grill, that butter baste builds rich flavor and a really good char on the outside... but the fast cook keeps them juicy. When they’re done, you’ve got that rich, beefy flavor like a ribeye with a real good, caramelized char... and the best part is you get to gnaw it right off those little flaken rib bones. WHAT MALCOM USED IN THIS RECIPE: - Malcom's Gyro Hero Greek Seasoning https://bit.ly/GyroHero - Killer Hogs AP Seasoning https://bit.ly/TheAPRub - Disposable BBQ Cutting Boards https://bit.ly/BBQBoards - Black Gloves https://bit.ly/NitrileBBQGloves - White Cotton Gloves https://bit.ly/HandSaver Greek-Style Flanken Beef Ribs (Burn & Turn) Ingredients - 3–4 lbs flanken-cut beef short ribs (thin-cut, ~¼" thick) - Killer Hogs AP Seasoning - Malcom's Gyro Hero Greek Seasoning Marinade Recipe - 1/2 cup fresh parsley, finely chopped - Juice of 2 lemons - 2 tbsp honey - 2 tbsp garlic, finely chopped - 2 tbsp Malcom's Gyro Hero Greek Seasoning - 3/4 cup red wine vinegar - 1/2 cup olive oil Butter Baste Recipe - 2 sticks butter - 1–2 tbsp Malcom's Gyro Hero Greek Seasoning - Juice of ½ lemon - 2 tbsp fresh parsley, chopped Instructions 1. Season the ribs - Season flanken ribs evenly on all sides with light coat of AP Seasoning and then medium coat of Gyro Hero Greek seasoning. 2. Marinade and soak - Whisk together parsley, lemon juice, honey, garlic, Greek seasoning, red wine vinegar, and olive oil until combined. - Add ribs and toss to coat thoroughly. Cover and refrigerate for at least 3–4 hours, preferably overnight. 3. Prepare the grill and butter baste - Set up a charcoal grill with a two-zone fire (hot direct side and cooler indirect side). - Melt butter and stir in Greek seasoning, lemon juice, and parsley. Keep warm for basting. 4. Cook over direct heat (burn & turn) - Remove ribs from marinade and place directly over hot coals in batches. - Cook about 2 minutes per side, flipping often. - Baste with butter between flips and allow flare-ups to hit the meat. - Continue turning until the ribs develop deep caramelization with light char on the edges. 5. Move to indirect heat - As each batch finishes, move ribs to the cool side of the grill, stacking loosely while remaining ribs cook. 6. Finish and serve - Once all ribs are on the indirect side, close the lid and cook for about 5 minutes. - Remove from grill and serve immediately with a light squeeze of lemon and optional fresh parsley. Connect With Malcom Reed: http://howtobbqright.com/ Facebook - https://www.facebook.com/HowToBBQRight/ X - https://twitter.com/howtobbqright Instagram - https://www.instagram.com/howtobbqright/ TikTok - https://www.tiktok.com/@howtobbqright/ Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ For Malcom's BBQ Supplies visit - https://h2qshop.com/