Alright, here are the basics. These are a couple of easy, fail-safe recipes that can be made on a weeknight, for a pool party, camping trip, tailgate, or casual BBQ. Fajitas are a Texas staple that tenderize the longer they marinate and take on incredible flavor from the seasoning and fire. “Shitty” Ribs is another name for the thin, cross-cut short ribs that are commonly referred to as “Flanken” ribs. Originally, my family started affectionately calling these “Shitty” Ribs because they are thin, fatty and used to be fairly cheap. The flavor caught on and the prices went up, but the name will be with us forever!

Ingredients

• 1 lb beef fajitas (trimmed of fat but not tenderized) or 1 lb “Shitty” Ribs
• 2 tablespoons Rattler Rub (more if desired)
• 1/4 cup olive oil
• 1/4-1/2 can of lager
• 2 limes (halved)
• 2-3 dashes of Maggi Seasoning (or use Worcestershire as substitute)

Directions

This same process can be used for either Fajitas or “Shitty” Ribs. In a gallon sized zip lock bag, or a shallow pan, combine the fajitas, rub, olive oil, maggi and beer. Squeeze the lime juice onto the meat and place the squeezed limes in the bag. Massage the bag in order to combine the marinade and fully coat the meat. If using a shallow pan, use your hands to make sure that each side of the meat is coated. For fajitas, you want the meat to marinate for at least 2 hours or up to overnight. The beer and limes will help tenderize the meat. For “Shitty” Ribs, marinate for 1 – 4 hours before cooking.

When using a charcoal grill, put the coals on one side of the pit in order to create both high and medium zones. Do the same if grilling on a gas grill. Once the fire is ready, place the fajitas or “Shitty” Ribs directly on the high heat and cover the pit. Grill for 3-4 minutes and then flip. The point is to get a good char on the meat but not to burn. Once both sides have a good char, about 6-8 minutes, move the meat to the medium side of the pit to finish cooking. Continue flipping the meat every 3-4 minutes until cooked to your preference. For fajitas, I usually cook to about medium. For “Shitty” Ribs, there is a big debate. I prefer a little chew, so I cook these similar to fajitas. However, many in my family prefer a “crispiness” that requires a few more minutes on high heat. The choice is up to you and either way you can’t fail.

Once off the grill, let the fajitas rest for ten minutes before cutting. Extremely important, make sure you cut the fajitas against the grain so that each bite is tender. For the “Shitty” Ribs, you can either serve whole or separate into smaller “one-bone” pieces.