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these are beef ribs also known as serratus ventralis you probably know them with those big dino texas barbecue ribs but those are usually cut in between the bones these are flank and cat which means theyre cut across the bones this style is really popular in hispanic and korean cuisine these cross-cut ribs make one of the best grilled appetizers ever and all you need to do is season them and cook them lets go im seasoning the ribs with hardcore carnivore tex mix generously on both sides then ive got a really hot grill im going to get these ribs on and im going to turn them frequently until i get really nice charred edges theyre going to cook in about 10 or 15 minutes all up im going to keep flipping them the whole time and you do want these to get nice and crispy around the edges to serve i cut them in between the bones to form these little morsels that you can pick up by the bone and just chew on but again its steak not marshmallow this still counts as meat on a stick
