Beef Flanken Ribs - Suggestions Wanted

[BKYDBBQ]

I want to do a hot and fast cook on the Weber Kettle this weekend. Most recipes for Flanken Ribs are hot n fast cooks and the local Food Lion has them on sale this week so that is what I am leaning towards.

I have looked at a bunch of recipes but would like to get the Clubs thoughts and suggestions on how to cook them. A lot of the recipes I have found are Asian (Korean) inspired and I like the idea of Asian flavors...

[Ace]

Here's a recipe that I use when I want an Asian/Chinese finishing sauce. I use it on all kinds of different meats, although I skip the red food coloring. Credit to the Food Network and Jeff Mauro.

https://www.foodnetwork.com/recipes/jeff-mauro/takeout-style-chinese-spare-ribs-2807608

[Steve B]

Yep. An Asian style is excellent.
This is one of one of my favorites.

[Spinaker]

The Unami is incredible.

[Spinaker]

I use Bachans Unami, Citrus or Hot and Spicy. (Yeah, I am a fan)

I also love a good peanut sauce.

Grill them hot and fast until they are almost done, then toss them in the sauce and hit them on the fire once more. I avoid the sauce before, casue it tends to burn on the open fire. Although, I will say, it is kind good charred up and burned a little too.

Another option is to hit them with some cold smoke and deep fry them, then toss them in sauce. I looove this.

[Lynn Dollar]

I grill them for taco meat. They make great carne asada tacos. Just add some pico and sour creme.

[Michael_in_TX]

I need to try them for tacos! That is a cool idea!

[Richard Chrz]

Looks like a great option for carne asada with chimichurri

[CaptainMike]

Great suggestions above. Korean style is my favorite, but closely followed by a Basque Norte marinade or Argentinian style with a chimichurri sauce. You can't go wrong with these ribs.

[Donw]

We marinate them in an Asian inspired marinade and then hot and fast over a hot fire using our Lodge cast iron Sportsman’s grill.
This is the marinade I make up:
1 cup soy sauce
1/2 cup water
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup sugar
1 tablespoon Sriracha or Tabasco sauce
6 cloves garlic, pressed, crushed, or minced
4 teaspoons minced fresh ginger
1/2 small onion (about 1/4 cup), chopped coarsely

[JCBBQ]

4 pounds "flanken-style" beef short ribs, fully trimmed
1 large Asian pear
3 cloves garlic
few thin pieces of fresh ginger
2 packed tablespoons brown sugar
1/4 cup seasoned rice vinegar
1/3 cup soy sauce
1/3 cup sherry wine or Korean wine if you have
1 tablespoon hoisin sauce
1 tablespoon sambal or other Asian-style hot sauce
1 tsp sesame oil

Regardless of what ingredients you use to marinate it needs to have Asian pear. That’s used to break down the meat during marination. Need about 8-12 hours. I’ve heard on this site folks used pineapple but apparently that broke it down too much and the meat got mushy.

[Mosca]

I’ve never had good results with these, and when I’ve tried them at casino buffets they’ve always been pretty bad. So I’m paying attention here.

[jfmorris]

I love kalbi, but have not done it in a few years due to rising short rib prices. Here's a recipe I've done several times and found to be really good:

https://blog.thermoworks.com/korean-shortribs-kalbi/

[Finster]

I make mine Korean style.
I let them marinate all day before grilling...
They can be a little fatty sometimes, so my family isn't crazy about them, but I love them.
I like to add some wood splits to the charcoal in the kettle to cook them over a little bit of open flame..

[jfmorris]

I think the marinade step is the most important step for these. They are so thin the flavor DOES penetrate enough to matter, and it also helps tenderize, so they are good even after a hot and fast cook.

[TripleB]

I do Korean BBQ at least 4 times a year. Marinade my ribs overnight. Got my recipe from a fellow AR pitmaster. Been happy with it ever since. Some good recipes listed above.

[jfmorris]

Ok - found it. Here is a recipe from fellow Pitmaster club member Charley Langer that is VERY good. Give this thread and his recipe a read:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/975824-kalbi-beef-short-ribs-improving-sear-and-bbq-flavor#post975824

[Richard Chrz]

I have also SV’d live fire seared these with great success.

[wrgilb]

Here's Malcom Reed's recipe.

Beef Flanken Ribs Recipe
Ingredients:
4lbs flanken-cut beef ribs
1 bunch green onions - chopped divide the green and white parts
2 heaping teaspoons minced garlic
2 teaspoons minced ginger
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/8 cup balsamic vinegar
2 Tbl Hoisin sauce
1 Tbl Killer Hogs TX rub

Directions
1. Place the white parts of the onion in a mixing bowl and add: minced garlic, ginger, soy, worcestershire, balsamic vinegar, hoisin, and TX. Stir to combine
2. Add the beef flanken cut ribs to a large ziplock bag and pour in the marinade. Squeeze the air out of the bag and gently toss the ribs around so everything is coated in the marinade. Place the bag in the refrigerator for at least an hour
3. Prepare a grill for 2 zone cooking - hot side and cool side. Grill the ribs over the direct heat zone (hot side) of the grill. Work in batches so the grill isn't over crowded. Cook the ribs on each side until they begin to char about 3-4 minutes each side. Then move them over to the cool zone until all of the ribs are char-grilled
4. Place the ribs on a foil lined baking sheet, wrap the foil around the top to seal off the heat, and rest the ribs for 20-30 minutes.
5. To serve place the ribs on a large cutting board or platter and top with the green tops of the onions.

[Finster]

It wouldn't be Malcolm's without some Killer Hogs rub.
I wonder if he brushes his teeth with that stuff..... lol