Smoking Short Ribs & Flanken

[KingOfSilverSpring]

I was at my local grocery store and they had some nice flanken cut and individual cut beef short ribs on sale.

I picked them up, question is has anyone got any experience smoking both flanken and individual beef short ribs?

I was thinking of marinating them for a couple 3 days then going at 250 or so over oak until they are done.

Any advice, pointers or tips would be appreciated

[JeffJ]

I can offer advice for short ribs but I've never cooked flanken. Given how thin flanken is I am guessing that it would need to be cooked hotter and faster than short ribs? Perhaps sous vide for the flanken?

[Ernest]

Flanken are better grilled hot and fast.
English cut short ribs are great, better than brisket, smoked. 225 all the way, no wrapping

[dmdaboyz]

I smoked some short ribs this weekend. What I did was rubbed the ribs with mustard and put on my favorite rub. Put them on the smoker at 225 degrees for four hours. I then put the ribs in a tin foil pan, added 1cup of a semi-sweet red wine and added some garlic that was chopped and previously sautéed in olive oil till tender. Covered with foil and put back in smoker for 1 hour. Don't have a picture, but they were tender and delicious!! Hope this helps.

[KingOfSilverSpring]

Cool, sounds like I will try low and slow on my egg with some rub and a bit of oak perhaps. The flanken ribs look really nice, great marbling but they are about an inch thick! Therefore I think I am going to smoke them as well along with the english cut short ribs. That way *fingers crossed* hopefully at least one batch turns out good.

I was thinking of a coffee rub for the english cut ribs and a asian marinade for the flanken

[dmdaboyz]

Sounds good, let me know how they turned out. I am always looking to try something different!