My new favorite cut of beef, even over a Ribeye Steak, is the thicker cross-cut "Flanken" style of beef ribs.
These started out about 1 1/2 inches thick as per the bones exposed on the ribs after an hour of low and slow cooking. When the meat pulls back like this is when they're done and butter tender.
soaked overnight in a Teryaki sauce, then a cajun dry rub with brown sugar for kick, and 5 minutes before pulling them off the grill give them a heavy dose of fresh ground coarse pepper corns out of the grinder mill.
YUM
try these Flanken Cut Ribs if you can find them, or ask your local store to cut 'em up in this style for you.
drool
