HowToBBQRight The Decline In Cattle Supply, When To Use Liquid Smoke & Beef Flanken Ribs Recipe
10 snips
Mar 20, 2026 They discuss a new Greek-style beef flanken ribs recipe and tips for two-zone grilling and basting. The shrinking U.S. cattle herd and possible beef price rises get attention. A debate about when liquid smoke is acceptable sparks lively opinions. Practical tips include using a proofing oven for brisket, resting meat in Cambros, and best ways to freeze saltwater fish.
AI Snips
Chapters
Transcript
Episode notes
How Malcolm Chargrilled Greek Beef Flanken Ribs
- Malcolm Reed cooked Greek-style beef flanken ribs by marinating thin cross-cut chuck ribs with parsley, lemon, honey, red wine vinegar and olive oil then grilling hot and fast on a two-zone Weber kettle.
- He basted with a seasoned butter (Euro Hero, lemon, parsley), flipped every ~2 minutes until charred, then finished piled on the cool side under the lid for ~5 minutes for tenderness.
Two Zone Sear Then Rest For Perfect Flanken Ribs
- Use a two-zone fire on a Weber kettle for flanken ribs so you can sear hot and move to a cooler side to avoid overcooking while building char.
- Sear ~2 minutes per side, re-season and baste with butter between flips, then rest piled with the lid on for ~5 minutes.
Proofing Oven Hold Makes Brisket Juicier
- Use a cook-and-hold/proofing oven to rest brisket: pull at ~180–185°F, wrap and hold near 170°F for 6–12 hours to continue gentle breakdown and keep it juicy.
- Rachelle used the box for the first time and produced a surprisingly tender, restaurant-style brisket from a Walmart packer after a ~10-hour hold.