Flanken Cut Short Ribs Question

[troymeister]

I have never cooked flanked cut short ribs. They look really good. What temperature should they be cooked to? Is this a hot and fast meat or low and slow?

I will be using Weber 22 with SnS.

Any and all ideas are welcome.

Thanks Troymeister

[theroc]

Hi troymeister . I prefer to go hot and fast with flanken cut ribs. They take well to marinades. Cook over a hot grill, 3-4 minutes per side.

[Donw]

+1 Comes out perfect every time at this timing.

[jgreen]

I usually do hot and fast, but would probably be great low and slow as well.

[HouseHomey]

Hot n fast with any flavor profile you like. Gochujang. Teriyaki etc... I like ginger, shoyu, garlic, brown sugar and yuzu.

[Troutman]

Nice!!

[Troutman]

Nothing to add, definitely hot and fast. Think of it like grilling pork chops, however you do those.

[troymeister]

Ok... Cool!! I have them marinating in an Asian style concoction I just made up.

I'm leaning towards hot and fast. What should the Internal temp be? Should there be pink in the middle or should I really cook these babies?

HouseHomey
Troutmanjgreen Donwtheroc

[theroc]

We like them cooked to medium rare. Overcooking will likely make them pretty tough.

[CaptainMike]

We like them South American style, S&P grilled over a wood fire and served with chimmichurri sauce.

[Ahumadora]

+1

[jgreen]

You probably won’t have any pink left at hot and fast temps. I usually do them fairly well done. They will be a bit chewy but still taste great

[brew7353]

I lay the ribs on papper towels to get the marinate off ( so they sear and don't steam) and then hot and fast for about 3 mi. a side depending on thickness. Not crazy hot as the sugar wants to burn.

[Bkhuna]

My favorite way to have cross-cut short ribs are Korean kalbi:

https://mykoreankitchen.com/la-galbi/