These flanken beef ribs cook hot and quick right over the fire, and the entire trick is what I call "Burn and Turn." You stay with them the whole cook, turning 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 develops rich flavor and a truly excellent char on the outside … however the quick cook keeps them juicy.

When they're done, you have actually got that abundant, sturdy taste like a ribeye with a real good, caramelized char … and the very best part is you get to chomp it right off those little flaken rib bones.

WHAT MALCOM USED IN THIS DISH:
– Malcom's Gyro Hero Greek Seasoning
– Killer Hogs AP Spices
– Non Reusable Barbeque Cutting Boards
– Black Gloves
– White Cotton Gloves

Greek-Style Flanken Beef Ribs (Burn & Turn).

Active ingredients.
– 3– 4 lbs flanken-cut beef brief ribs (thin-cut, ~ 1/4" thick).
– Killer Hogs AP Spices.
– Malcom's Gyro Hero Greek Seasoning.

Marinade Dish.
– 1/2 cup fresh parsley, finely sliced.
– Juice of 2 lemons.
– 2 tbsp honey.
– 2 tbsp garlic, finely chopped.
– 2 tbsp Malcom's Gyro Hero Greek Flavoring.
– 3/4 cup red wine vinegar.
– 1/2 cup olive oil.

Butter Baste Dish.
– 2 sticks butter.
– 1– 2 tablespoon Malcom's Gyro Hero Greek Seasoning.
– Juice of 1/2 lemon.
– 2 tablespoon fresh parsley, chopped.

Directions.
1. Season the ribs.
– Season flanken ribs evenly on all sides with light coat of AP Flavoring and then medium coat of Gyro Hero Greek seasoning.
2. Marinade and soak.
– Whisk together parsley, lemon juice, honey, garlic, Greek flavoring, red white wine vinegar, and olive oil until integrated.
– Add ribs and toss to coat completely. Cover and cool for at least 3– 4 hours, ideally 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).
– Get rid of ribs from marinade and place directly over cinders in batches.
– Prepare about 2 minutes per side, flipping typically.
– Baste with butter between turns and enable flare-ups to hit the meat.
– Continue turning up 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 staying ribs cook.
6. End up and serve.
– When all ribs are on the indirect side, close the cover and cook for about 5 minutes.
– Remove from grill and serve instantly with a light squeeze of lemon and optional fresh parsley.

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