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Old 08-28-2011, 12:56 PM  
somebody shut me the fark up.

bluetang's Avatar
Join Date: 08-06-10
Location: Stuart, Fl

A carniceria opened recently a few blocks from my house so I stopped in yesterday and picked up a couple of pounds of flanken beef ribs.

I mixed up a marinade out of pretty much what was on hand: Orange and key lime juice, garlic, cider vinegar, salt, pepper, Tabasco, and a bit if Worcestershire. Let them marinate for about eight hours.

Fired up Homey and grilled the ribs.

Grilled up some veggies too, Yellow squash, zucchini,mushrooms, grape tomatoes, green beans, red bell peppers, EVOO, salt, pepper, garlic, and cayenne.
All served up along with some mashed potatoes and sharp cheddar.
Although a little on the chewy side, the flavor of the ribs was outstanding. This will be done again for sure. Please use this shot and thanks for looking.
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
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