Flavorful & Simple Dry Rub Recipe for Beef Short Ribs

Flanken-cut beef short ribs are a true delight for meat lovers, offering a perfect combination of flavor and tenderness. Whether you prefer the smoky aroma of slow smoking or the sizzling grill marks of outdoor grilling, one thing remains constant – the importance of a good dry rub. In this blog post, we’ll walk you through a simple and mouthwatering dry rub recipe that will elevate your beef short ribs to the next level, making them the star of your barbecue.  Creating your own rub is a breeze, allowing you to tailor the dry rub ingredients to perfection and achieve incredible flavor.

This dry rub recipe pairs perfectly with these flanken-cut Korean-style ribs, but can also easily be used on a variety of cuts of ribs like pork ribs, spare ribs, or boneless short ribs. This BBQ short rib rub recipe was inspired by finding ways to prepare flanken-cut short ribs like this Oven Braised Korean Short Ribs Recipe. 

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Jump to:

• Understanding Beef Ribs
• What is a dry rub?
• Variations
• Preparation & Instructions:
• Flavorful & Simple Dry Rub Recipe for Beef Short Ribs

Understanding Beef Ribs

Before we get to the rub, let’s start with a brief introduction to beef short ribs. In this recipe, I will be using Flanken-cut short ribs. Flanken-cut short ribs are a specific way of cutting short ribs. They are cut horizontally across the bone, resulting in thin, bone-in strips of meat. The bone is crosswise rather than lengthwise. They are also called Kalbi or Miami ribs and are often used in grilling and barbecuing due to their thin and bone-in nature. The thinness allows for faster cooking times, and the bone imparts flavor and helps retain moisture. They can also be marinated, seasoned, and grilled for a delicious smoky flavor. Traditional Beef short ribs are typically cut from the meatier, bone-in section of the ribcage, these succulent cuts come from the lower portion of the ribs and are known for their rich, meaty flavor. Beef short ribs, with their beautiful marbling and tender texture, are often considered a flavorful choice for grilling and smoking. Making your own rub is so easy and you can customize your dry rub ingredients perfectly for amazing flavor.

What is a dry rub?

A dry rub is a mixture of herbs, spices, salt, and sugar that is applied to meat before cooking. It serves several essential purposes. Firstly, it enhances the flavor of the meat by infusing it with a mix of delicious and aromatic seasonings. Secondly, it forms a flavorful crust when exposed to heat, which adds a delightful layer of texture and taste to your dish. Lastly, it can also help create that mouthwatering bark that many barbecue enthusiasts love. 

Ingredients:

Here’s a list of some common ingredients you can use as a base for your simple dry rub:

• Dark Brown Sugar: Gives a touch of sweetness and helps with caramelization
• Sea Salt: For flavor and to help tenderize the meat.
• Black Pepper: Adds a robust and smoky flavor.
• Smoked Paprika: Provides color and mild heat.
• Garlic Powder: Offers savory notes.
• Onion Powder: Adds a sweet and slightly savory flavor.
• Cumin: Offers earthy and nutty notes.
• Thyme: Offers earthy and warm notes.
• Chipotle Chili Powder: Adds depth and more heat.
• Coriander: Adds a citrusy and slightly sweet flavor

You can customize your rub by adjusting the quantities of these ingredients to match your personal taste preferences. See the recipe card for the exact quantities.

Variations

For a spicy version increase the amount of Chipotle Chili Pepper, or add cayenne pepper. For an added savory flavor substitute sea salt for celery salt.

Preparation & Instructions:

1. Preparation & Instructions:
2. In a small bowl or pint-size mason jar combine all the spice rub ingredients thoroughly.
3. Line a large baking sheet with aluminum foil
4. Ensure your beef short ribs are dry by patting them with a paper towel.
5. Apply a generous amount of the dry rub to all sides of the ribs, pressing it into the meat to create a flavorful crust.
6. 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. 
7. Remove ribs from the refrigerator for about 15 minutes before cooking them.
8. Brush on a thin layer of barbecue sauce on both sides of the ribs.
9. Cook the ribs to your liking. Full instructions on grilling and smoking here.

Where To Buy Korean Style Flanken Cut Short Ribs

When choosing beef short ribs or flanken cut ribs I choose these Korean-style ribs from Thomas Cattle Company they provide the best quality 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 you can’t find Korean-style flanken-cut short ribs at your local grocery store, you can explore online retailers. Websites like Thomas Cattle Company.
2. Asian Grocery Stores: Korean-style flanken-cut short ribs are readily available at many Asian grocery stores. These stores often carry a wide range of Korean ingredients and cuts of meat, including flanken-cut short ribs. Look for stores in your local area that specialize in Asian or Korean products.
3. Local Butcher Shop: Some local butcher shops may carry Korean-style flanken-cut short ribs, especially if they serve a diverse customer base or if they take custom orders. Visit or call your local butcher shops to inquire about the availability of this specific cut.
4. Supermarkets with International Sections: Larger supermarkets with international or Asian sections may stock Korean-style flanken-cut short ribs. Check the meat department or the international aisle for these cuts.
5. Membership Stores: Warehouse club stores like Costco or Sam’s Club often carry a variety of meats, including flanken-cut short ribs. While they may not always have Korean-style cuts, they are worth checking, and their selection can vary by location.

Equipment needed

Whether you smoke, grill, or bake your beef short ribs, you’ll need specific equipment:

• For smoking, you’ll require a smoker we use this model of Trager pellet smoker. 
• For grilling, you’ll need a gas grill or charcoal grill. 
• For baking the oven I recommend heavy-duty aluminum foil and a Dutch Oven.
• You’ll require a sharp knife to precisely remove the silver skin from certain types of ribs.

Monitoring and maintaining the cooking process

During the cooking process, it’s essential to monitor the temperature and maintain a consistent temperature. You can use a meat thermometer to ensure your ribs reach the desired internal temperature.

Slicing and Serving

When it’s time to serve, slice the ribs between the bones, and plate ribs. Garnish with fresh herbs or a sprinkle of your dry rub for an extra pop of flavor and color with bbq sauce on the side.

Suggested side dishes and beverages

Beef short ribs are a robust and flavorful dish, so consider pairing them with sides that complement their richness. Some popular options include coleslaw, baked beans, macaroni, and cheese, or a simple green salad. For beverages, you can’t go wrong with a cold beer, a bold red wine, or a refreshing iced tea.

Leftover and Storage

Store leftover ribs in an air-tight container for up to three days. Reheat in the microwave covered for 1 minute and add an additional 30 seconds until they are heated through.