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?
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.
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
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