Flanken ribs

aka "Korean ribs"

salt, pepper, beef rub , hot stuff... it's always a good idea to check the rub to see it's salt content, then adjust the "free salt" accordingly

it's a jungle out there! grill crap everywhere... good to have laser thermometer to check the temp of the griddle, but sadly it needed new batteries!

still at the prep station, a few onions and peppers sliced to grill

I cooked the peppers first on the 400-degree griddle, then put them in the basket while cooking the onions, keeping the peppers warm

and finally, there's the beef! a quick-cook, two to four minutes a side, which is just a guess as I used the thermometer, not the clock. I did not get a "plated" shot because that's where all the angst starts with fellow diners clamoring for service NOW!

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