Beef Flanken Ribs - Grilled to Perfection!

[@SinisterMD]

Sounds like you're in a cathedral...and that's fine. I like what you're preachin'.

[@bradcampbell624]

😂😂😂😂

[@MrJuantrevino2651]

Bishop Malcom preaching the word of the bbq gods!

[@bobbysmithjr7908]

He is in a cathedral - that is one heck of a grill house!

[@ETXChris]

Can't go wrong with Malcolm's recipes and seasonings. Its always on point!

[@meals24u]

*”making folks think you’re fancy!”* love that line 🤣👍

[@username8957]

I will never be BBQ anything but I will still watch every single video. You do a great job, everything always looks scrumptious

[@humano1196]

The Mexican markets always have these flanken rib cuts. My favorite for grilling too.

[@JonathanGray_UK]

Let's be honest, if Malcolm is cooking it, we know it's going to be good

[@genemeredith8887]

Oh, Hell Yeah! Can't wait to try these. Malcolm never disappoints.

[@yankeejade]

Malcom those flanken Asian inspired BBQ ribs look down right delicious. The history: the method was created in Los Angeles (my home town) by Korean immigrants due the butchers in LA cut the flaken style and not their traditional English style for their Galbi (Kalbi). This dish is very popular in Hawaii as well as in LA. My marinade recipe for Hawaiian/LA Korean Galbi BBQ is similar however I add brown sugar and some enzyme fruit, like Papaya, Asian pear, Kiwi or Pineapple, either way, they are a taste of heaven! You can slice in between the bones or every two bones and they are easier to eat and add some fried rice to the meal and me oh my delicious. Thanks for another great vid! 😍

[@rowluxillusion5235]

Not strictly correct, yes Korean LA style short ribs are very much a thing, but it was an adaptation of both a Brazilian/Spanish method of making them.

[@yankeejade]

@rowluxillusion5235 You can take that up with the LA Korean community. Not sure about your historical facts. This type of style is not only popular with the Asian community but also with the Jewish and Argentinian communities. Good to know that the Brazilian/Spanish have their own take on it as well. Nowadays, everyone seems to have their claim to fame for the same inspired dish, couldn't tell you one way or another. Not my job to police the culinary world, also I never would because I think it's very trifling and creates disharmony amongst others, just enjoy the food, I'm over the arrogance of people being so self righteous of owning, it's mine!

[@rickmartin712]

Tablitas!!! My favorite!!!

[@damonpowell8443]

Forget your michelin star restaurants. This man is the ultimate cook.

[@anneguarino4638]

Add a little gochugang (Korean pepper paste) and sesame oil and you basically have LA galbi! So good.

[@williamwilson2624]

I've never had flanken ribs, but it looks like I'm going to have to give them a try. Excellent cook and great video as always!

[@jlaw3255]

Nice technique. Have made these a few times. The steaming in foil is a pro move. Going to have to try that next time.

[@rogerrichardson4324]

This is where I give props to my local meat market (Meyers ) in Vancouver Washington ….the best EVER 👍👍👍

[@rwcah]

Another good one as always.

[@tictackpainting9983]

Oh my goodness. I MUST try these for certain. Great video as always!!!!

[@ryanrayburn1492]

Those look awesome and that would be a killer marinade for jerky also

[@TheHarkonnen1]

Been doing this for years. Delicious.

[@12ozbuds]

"Just easy, use your mouth" No better words ever said;-)

[@t25zenki]

Who else tastes it while they’re eatin?! Got a Chick-fil-A biscuit but swear I can taste that marinade!

[@JourneymanActor]

My mother puts flanken in her pea soup. It's delicious.

[@MTDixonSr]

Good idea :)

[@paulfisher3691]

Always awesome

[@olddawgdreaming5715]

Awesome Malcom, thanks for sharing with us. Fred.

[@wlp6200]

Whaaa?! I've never steam-rested my flanken ribs. I'm getting some this weekend!

[@simtsoz4905]

You sir, are a modern day Flankenstein. 🥩🥩

[@coonlakebackwoods]

One of my favorites!

[@anthonyholmes5965]

Once again making something I got to try.

[@chrisbrennan2208]

Flaken ribs are the best. So flavorful.

[@JulianKeller-om6wz]

I've made them with the same marinade. They are excellent. I've also added a little brown sugar. They get nice and sticky and gooey.

[@The94gtmoose]

I put about 2 dozen in the sous vide at 135 for 4 hours. Took them out rested for 30 mins. Then on to the grill to char them up and caramelize the sauce. Came out very tender.

[@hillbillydan4721]

How do I eat'em? Just use your .mouth...love that line !!! Looks Awesome, and I know they good !!

[@phaedrabacker2004]

Good marinade recipe.

[@countryfirstusa9072]

Another great dish by the best bbq tuber .

[@someother5512]

Upvoted before even watching the video, because I know it's going to be good!

[@sociosanch3748]

I love these

[@shannonlambert8826]

I love them ribs . I cook them all the time on a pellet smoker but I wanna try them over lump charcoal . They look really good .

[@bryanfox2735]

I always use to get those at sams club. Super good eats!

[@eltomas3634]

South Korea's got "seoul" man! Nothing better when I get together with my rooftop buddies and chow down.

[@lcspells6005]

I will be trying this out. Thanks for the video

[@res032xu]

Fantastic and Funny Video, Thank You !

[@rdyred5080]

Good stuff man!

[@johnthebutcher8761]

Need to make these like you do. Love gnawing on that bone. Been awhile since I've been on your Facebook site. Looking good brother with the weight loss. God bless and keep doing what you have a gift to do!

[@simoncabron4915]

Tablitas in Dallas

[@larrymangold1048]

I make these a lot. They're my favorite cut of beef!

[@anthonyga]

Love the smokehouse!

[@brianfeeney9493]

You be lookin’ Good Brother 🎉 Congratulations on Your Health March !! 🌟🙏🏻💫

[@hasabataslapia]

Yessss let's get to cooking!

[@heatherportowski5214]

Can't wait to try it

[@tank356]

Nothing but the best ❤

[@Cray2TheZ]

Fantastic! THANK YOU, Sir!

[@garryhammond3117]

Thanks Malcolm! - Cheers!

[@Bright79-111]

Your the best 👍

[@madmike2624]

I also add sesame oil, super strong, so use sparingly!!

[@bradtremble6728]

My favorite way of doing this is a Hawaiian teriyaki style. Super simple marinade: 1/2 cup brown sugar, 1/2 cup soy sauce, 3 chopped green onions, 1/2 tbsp minced garlic, 1 tsp ginger paste, & 1 tsp sesame oil. I usually marinate over night. Charcoal grilled is the best in my opinion, but do it however works for you. Great channel. Thank you Malcom

[@markinjhawkland724]

Make tacos with them. Add the meat to a tortilla with some grilled onions, jalopenos and tomatoes. I'm lucky to have an authentic Mexican restaurant nearby that serves these and they are the bomb! Of course a salsa is needed as well.

[@bikeny]

"How do I eat this ribs?" - Well, certainly not with a fork and knife. Another finger-lickin awesome dish.

[@whiskeychicken]

Looks great! I'm going to swap the balsamic to black and/or rice vinegar and use real ginger and garlic.

[@rowluxillusion5235]

@howtobbqright Hoisin is a Chinese sauce made with fermented soybeans, used notably when making cha sui pork.

[@jhusmc96]

We call em tablitas here in Tejas! Cook em real hot and fast!

[@stevejenkins813]

Chef, I love, love, love your channel. I have been a subscriber for years. I wanted to know your opinion of liquid smoke.

[@CookingwithStephennJacklyn]

How should you eat Flanken Ribs?....and you said it right "Just use your hands"😂😂. Cheers 🍻 from Trinidad & Tobago 🇹🇹 a longtime Subscriber.

[@SamplersAndThings]

Galbi is one of my all time favorite things to grill over coals. Works ok on a cast iron griddle too if you only have access to gas but yeah, delicious

[@killingsley]

"That ain't fake smoke, that ain't fake char....That's the real deal" Hahaha hell yeah Malcolm!!😂😂

[@johnblaze5252]

My first experience with them was on my honeymoon in Maui years ago. They were part of a package tour on the road to Hana.

[@docdripscards]

Just made this, and they were awesome!! Only change I made was I squirted Bachans Honey all over them in the wrap to rest. Needless to say, there were no leftovers haha.

[@Tical206]

I make a similar marinade. I would suggest a 1:1 water to soy sauce ratio, otherwise they are way too salty for me and I add extra salt to everything.

[@gfggsbbq6517]

What size is the Primo Grill?

[@davidmech2956]

Definitely Korean style fusion there. Good show!

[@orjan-j2881]

Serve them with a bowl of sticky white rice , a side of kimchi and u good to go

[@nintendojoe2958]

Is there a reason you made it korean style, or is it just they type of cut that you feel this process works best?

[@brandonwhodeyer8531]

Damn this guy is serious about "doin some cookin". 😂😂. Probably killer food. I might try it.

[@thejollyskunk]

I love tablitas

[@johnconnor4330]

Just learned my new F word, thanks Malcolm!!!

[@leapingsilver6112]

Gotcha a grill full of Beef Bacon 🥓😋

[@Hinesfarm-Indiana]

Looks great Malcolm 👍👍

[@wlfgngct]

What's that torch you use to start the fires?

[@atheeragoubi4481]

I just saw the video and I know what I’m grilling on the 4th , it’s just another Malcom deliciousness idea. You’re the best brother 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸👍🇺🇸👍

[@clintmedlin3938]

Just Made some Last night i season Just like My brisket

[@billb13]

@Malcom I made these last night and - WOWEE!! Ate way more than I should have! BTW - I noticed the Chimi Churri seasoning on your left. It's not in your recipe. Did you use it?

[@randyshaffer7257]

What you got going in the back on that big smoker (Yoder?)

[@gsent56]

Always wash them. Because there can be a lot of bone dust and chips when they get pass through the band saw. And I always marinate overnight. I always cook a big batch a few times a year, korean short rib marinate, they are delicious.

[@philiplanders4014]

Where can you find that cut?

[@MrGpdp]

Hispanic or Asian markets. If none near you tell butcher you want beef short rib cut across the bone

[@theilliniguy]

Malcom can you leave in the marinade 24 hours or more?

[@rogerrichardson4324]

Malcum , how do I get your seasoning in our store ? I use it often and am in charge of the bbq dept in which we do great … meat church , Treager , spicology and many other seasonings ?

[@Jonny5009]

I would love to see this go with some stir fry veg and rice!

[@thepunisher8078]

I’m gettin neked just thinking about flanken ribs

[@mikecon7634]

Those look flanken good!

[@rogerrichardson4324]

I miss MO’s sauce from Longview Washington ,,, that shit would make you eat your fingertips , got Daddy Dees now which rocks it .. props to all your favorites guys , hang on to them 👍

[@chrisdroblyn]

Love the content and background but, echo is tough. Consider a few audio absorption panels where nobody can see and carpet on the floor. A shotgun mic or a directional mic like the countryman can handle it. Always good stuff here. Love the channel.

[@alainamaeham6237]

Are flanken ribs the same as short ribs?

[@pirogue6565]

Funny….one hour before this video came out, I was searching for a HTBBQR video on flanken ribs. 😂

[@s.woberts6576]

I feel that Malcolm has been really monitoring his portions, so much so that when he makes one of these vids he just can't contain himself. Love to see it.

[@suremade3617]

Eat until you get sick 😂❤

[@brianwinter5243]

“How do I eat these? It’s easy, just use your mouth.” 😂😂

[@DaveCollierCamping]

Awesome

[@thebighock]

Lookin' great!!

[@bobbysmithjr7908]

It because fusion when he added the L&P and the Balsamic. Hoisen is Chinese.

[@gratefuldude85]

Hey Hey, Conrad here.

[@evangreco6868]

Sweet

[@brandon7219]

korean ribs!