BBQ Flanken Cut Beef Short Ribs Recipe & Dry Rub

Get ready to kick your barbecue skills up a notch with these Korean-style Flanken Cut Beef Short Ribs paired with an irresistible dry rub that’ll make your taste buds do the happy dance. These gorgeously marbled, bone-in beef short ribs, sliced to unveil succulent layers of meat, serve as the canvas for a mouthwatering flavor symphony. Whether you’re a seasoned pitmaster or just a backyard grill hero the delightful combination of tender, juicy beef, and a flavorful dry rub is a must-try! 

These BBQ Flanken-Style Ribs are a perfect game-day appetizer or main course, they pair perfectly with Instant Pot Corn on the Cob and Chickpea Pasta Salad and were inspired by this more traditional Asian style Oven-Braised Korean Beef Short Ribs Recipe similar to what might be served in a Korean BBQ Restaurants. 

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What are Flanken Cut Beef Short Ribs?

This special cut of meat features ribs sliced crosswise, resulting in thin, meaty strips with bone segments and can also be called Miami Ribs or Klabi Ribs. The unique characteristic of flanken short ribs is that they are cut thinly across multiple rib bones, resulting in individual slices of meat with small cross-sections of bone. These slices are typically about ½ to ⅓ inch (1.3 to 0.8 cm) thick with 3-4 small pieces of bone. 

The bone sections add flavor and contribute to the overall richness of the meat when cooked. Flanken style ribs showcase multiple layers of rich, marbled meat, making it perfect for grilling or smoking. The thinness of the cut allows for quick cooking, making them perfect for any night of the week.

The Versatility of Dry Rubs

One of the great things about dry rubs is their versatility. You can create custom rubs by adjusting ingredient quantities to match your personal taste. Different rubs can be used for various meats, allowing you to tailor your BBQ experience to your preferences.

A dry rub is a blend of herbs, spices, salt, brown sugar, and other flavor-enhancing yet simple ingredients that you apply to the surface of the meat before cooking. This blend is an essential component of BBQ that serves multiple purposes. It enhances the flavor of the meat, forms a flavorful crust when exposed to heat, and can also contribute to the development of a mouthwatering bark. For this flanken beef ribs recipe, I will be using this Flavorful and Simple Dry Rub Recipe for Beef Short Ribs.

The dry rub is your secret weapon in the BBQ world. Not only does it impart flavor, but it also helps tenderize the meat. The salt in the rub draws out moisture from the meat, creating a brine that is reabsorbed, enhancing juiciness. The combination of seasonings in the rub adds layers of flavor, creating a taste sensation that will leave you craving more.

Marinating the Ribs

1. In a small bowl or pint-size mason jar combine all the spice rub ingredients thoroughly.
2. Line a large baking sheet with aluminum foil
3. Ensure your beef short ribs are dry by patting them with a paper towel.
4. Apply a generous amount of the dry rub to all sides of the ribs, pressing it into the meat to create a flavorful crust.
5. Cover the ribs with foil or plastic wrap and refrigerate for at least 15 minutes, allowing the flavors to meld and infuse the meat. For best results, you can let them rest for 2 hours. 
6. Remove ribs from the refrigerator for about 15 minutes before cooking them.
7. Brush on a thin layer of barbecue sauce on both sides of the ribs.

Where To Buy High-Quality Flanken Cut Beef Ribs

The foundation of a delicious BBQ experience starts with high-quality meat. I purchased this unique cut of beef directly from a quality local Cattle Company. When shopping check that the ribs are well-marbled and about ½-inch thick. The marbling ensures that your ribs are juicy and flavorful. When choosing beef short ribs or flanken cut ribs I choose these Korean-style ribs they provide the best quality certified Angus beef and deliver it right to my doorstep, however, you can also check these other resources for purchasing these unique ribs.

1. Online Retailers: If your local grocery store doesn’t stock Korean-style flanken-cut short ribs, as I mentioned you can shop Thomas Cattle Company online to find this specific cut.
2. Asian Grocery Stores: A convenient and reliable source for Korean-style flanken-cut short ribs is your local Asian grocery store. These stores often carry a diverse range of Korean ingredients and meat cuts, including flanken-cut short ribs. Search for Asian or Korean specialty stores in your area.
3. Local Butcher Shop: Some local butcher shops may offer Korean-style flanken-cut short ribs, especially if they serve a diverse customer base or accept custom orders. It’s a good idea to visit or call your nearby butcher shops to inquire about the availability of this particular cut.
4. Supermarkets with International Sections: Larger supermarkets that feature international or Asian sections may also have Korean-style flanken-cut short ribs in stock. You can check the meat department or the international aisle for these cuts.
5. Membership Stores: Consider exploring warehouse club stores like Costco or Sam’s Club, as they often carry a variety of meats, including flanken-cut short ribs. While their selection of Korean-style cuts may vary by location, it’s worth checking these stores for availability.

Cooking Methods

BBQ Flanken Cut Beef Short Ribs recipe is versatile and can be prepared through two primary methods: grilling and smoking. Either cooking method offers unique advantages and delivers delicious results.

Gas Grill

For grilling, you’ll want to achieve a medium-high heat level, approximately 350-400°F (176-204°C). 

Instructions for Grilling

1. Prepare the grill for medium-heat direct grilling, aiming for a temperature of approximately 350°F. Depending on your grill type:
   • If you’re using a gas grill: Begin by preheating it on high for 10 minutes, then use a grill brush to clean the grill grates. Next, reduce the heat to medium.
   • For a charcoal grill: Light the charcoal and wait until the coals are covered with a gray layer of ash. Once achieved, arrange the coals in a single layer on the charcoal grate. Place the grill grate on the grill and clean it using a grill brush
2. Place each strip of meat on the hot grill and cook for 3 minutes.
3. Flip the ribs one time and grill for an additional 3-5 minutes.
4. This style of rib is often cooked to medium-rare or medium, but you can adjust the cooking time to achieve your preferred level of doneness. 
5. Use a meat thermometer to check the internal temperature. For medium-rare, aim for about 130°F to 135°F, and for medium, aim for 140°F to 145°F.
6. Remove the ribs from the grill and allow them to rest for 5 minutes before serving.

Pellet Smoker

Our favorite way to prepare these ribs is on our Trager Grill. The key to smoking is the wood or pellet flavor. Different types of wood impart varying levels of smoky flavor. Experiment with different flavor woods like hickory, apple, cherry, or mesquite to find the flavor profile you prefer. To smoke set the temperature to 500° (260° C)  and allow the smoker to pre-heat and reach the optimal temperature typically about 15 minutes.

Instructions for Smoking

1. Prepare your smoker by preheating it to 450-500°F (204-260°C). Add your chosen pellets or wood chips to create that irresistible smoky flavor.
2. Place the thin strips of Flanken Cut Beef Short Ribs on the smoker grates and close the smoker’s lid.
3. Cook for 3-4 minutes per side, flipping once for a total of 6-8 minutes
4. Keep an eye on the internal temperature using a meat thermometer. Aim for 145-150°F (63-66°C) for medium-rare.
5. Once the ribs reach the desired temperature, remove them from the smoker and let them rest for about 5 minutes.

The Importance of Resting the Cooked Ribs

After cooking, it’s essential to allow your Flanken Cut Beef Short Ribs to rest for a few minutes. This resting period is crucial for two reasons: it lets the juices redistribute within the meat, ensuring maximum flavor and tenderness, and it allows the meat to finish cooking as residual heat continues to raise its internal temperature slightly.

How to Serve

When it’s time to serve, slice the long strips between the bones to create individual portions. The thin crosswise cut makes these ribs easy to slice and share. Arrange the slices on a platter, garnish them with fresh herbs, sliced green onions, a sprinkle of your dry rub or black pepper for extra flavor, and BBQ sauce on the side.

Side Dishes and Beverages That Pair Well

• Coleslaw, macaroni, and cheese, or grilled corn on the cob are popular side dishes that complement this great recipe.
• For beverages, consider pairing your BBQ feast with a cold beer, a robust red wine, or a refreshing iced tea.

Leftovers and Storage

Allow the leftover ribs to cool down to room temperature if they are still hot. You can leave them out for a short time but don’t leave them at room temperature for too long to avoid bacterial growth. The best way to store leftovers is to use an airtight container or heavy-duty aluminum foil to wrap the leftover pieces of meat and store them in the refrigerator for up to 4 days. Reheat them in an oven, on the grill, or in a microwave, ensuring that they reach an internal temperature of 165°F (74°C) to ensure food safety. You can also brush them with a bit of sauce before reheating to enhance their flavor.