
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Wings are an all-american snack food and so easy to prepare. They don’t require any trimming and have a short cooking time. A few easy steps can really up your wing-game, and brining is one of them. Much like a turkey at Thanksgiving, poultry can be brined in a salty solution to promote moisture retention in the meat. Put simply, brining meat makes it tender and juicy. This brine recipe has crisp pilsner beer and a generous amount of lemon for bright and zingy notes.
Now, if you prefer to skip the brine altogether, no problem! You can easily drop that step and continue on with the seasoning and smoking. This is also a “choose your own adventure” in terms of finished product, too. Prefer a dry rub finish wiht crispier skin? Just take the wings off the smoker when done. Rather a saucy sweet finish? Just brush the wings with your BBQ sauce of choice and give them a few extra minutes for the sauce to gel. Or, just split the difference and do half/half and see which you prefer!
Seasoning: the vivid color of these smoked BBQ wings comes from Hardcore Carnivore Red seasoning rub. Unlike many pork or chicken rubs, HCR is not particularly sweet which lets you customize the sweetness through the sauce you use. You can get yours here.
Sauce: for these wings I used Code 3 Patriot sauce, but you can use any sauce you prefer. For a little variety you can even experiment with a spicy sauce for a hotter finish.
Cooker: for anything I’m smoking I use my JP Signature Edition offset smoker. You can easily use a ceramic grill with a deflector plate, pellet grill or even a charcoal kettle configured for smoking.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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