
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.
I’m not afraid to say it. Steers are way more magical than sows. Sure, I love bacon. And cracklins. I’d be practically inhuman if I didn’t. But ultimately, I will always choose beef over pork, every damn day of the week. I try to look for dishes I already love that are made with pork, and improve on them with a little beef-ifying!
And so it came to be that I looked upon the classic Southern dish of biscuits & gravy, and knew that I had to upgrade it to briskets & gravy.
I know what you’re thinking – who even has leftover brisket? Well, it happens. Sometimes four people just can’t consume an entire brisket to themselves. And sure, leftover brisket goes great in hash, breakfast tacos and maybe even pancakes, but I reckon this recipe blows them all out of the water. It uses the same smoked brisket fat I use to make brisket popcorn.
Whip up a batch of my scratch-made baking powder & buttermilk biscuits and get to making this gravy – it tastes even better than it sounds.
Recipe after the pics:
Want to request a recipe?
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Hanger steak is a best kept butcher's secret no more! Pair this richly flavored steak with a bright salsa made w. charred scallions, mint and peanuts.
Perfect duck will have rendered crispy skin while the meat stays pink and juicy. Here's how you do it.