Carne Asada

• PORCINI RUB
• 1/2 cup porcini powder, made by grinding dried porcini in a spice grinder
• 1/2 cup sea salt
• 3/4 cup white sugar
• 1 teaspoon ancho chile powder
• CARNE ASADA
• 8 pounds flanken cut short ribs, cut 1/2 to 3/4 inches thick
• 4 cloves of garlic
• 1/2 cup PORCINI RUB
• 4 limes, cut in half

1. Ask you butcher to cut the flanken ribs about 1/2 inch thick
2. Make a smooth paste of the peeled garlic cloves using a mortar and pestle. Using your hands, smear the garlic paste all over the ribs.
3. Sprinkle Porcini rub over the ribs and smear into the garlic paste which will act like glue.
4. Prepare a medium hot grill. Grill the ribs about 2 to 3 minutes on each side. Watch that the ribs are a little charred but not burned. (they cook fast!)
5. Also grill the limes, cut side down.
6. Serve with a half lime to squeeze over the ribs.

porcini rub, porcini powder, salt, white sugar, chile powder, asada, short ribs, garlic, porcini rub

Taken from food52.com/recipes/21019-carne-asada (may not work)