Brown Sugar Chipotle Flanken Short Ribs Recipe
For this recipe, I skipped the typical asian flavors and went for a southwestern flare. These Brown Sugar Chipotle Flanken Short Ribs are a really easy way to grill this great cut of beef. If you like eating the meat from around the bone of a ribeye… you gotta try this recipe. Flanken cut Beef Short Ribs are cross cut sections from the Short Primal. Here the short ribs are cut across the bone into thin strips about 3/8” to 1/2” thick. They perfect for marinating or seasoning and grilling up fast.
For this recipe I use Chipotle Pepper, Cayenne, and Smoked Paprika to give the ribs a spicy flavor and to balance out the heat I went with Brown Sugar. The sugar tones down the spice level and helps create a nice caramelization on the outer surface. You can find the recipe below.
Season each piece of short rib on all sides and pat in the rub. Let the meat hang out at room temperature while the grill comes up to temperature.
I fired up my Big Green Egg set up for direct grilling for this recipe but you can use any grill. Royal Oak Lump charcoal is used as a base and when the coals are hot, I add a few chunks of Pecan wood for flavor. Adjust the vents so the Egg runs around 350-400 degrees or medium high heat.
Place the flanken cut ribs on the cooking grate and cook until completely browned on all sides flipping each piece every 5-10 minutes.
You’ll know they’re done when they develop a beautiful, mahogany color on the outside. If some of the pieces start getting dark just move them around on the cooking grate.
This style of short rib is meant to be eaten well done. The fat renders and drips over the hot coals giving the meat a ton of flavor and the coals and pecan wood add the right amount of smoke.
If you love gnawing the last delicious morsels of meat off a good steak then you will go crazy over these Flanken Short Ribs.
Print
Brown Sugar Chipotle Flanken Short Ribs Recipe
Ingredients
- 3lbs Flanken Cut Beef Short Ribs (cross-cut)
- ½ Cup Brown Sugar
- 3 Tablespoons Salt
- 2 Tablespoons Black Pepper
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Granulated Garlic
- 1 teaspoon Spanish Paprika
- 1 teaspoon Mustard Powder
- ½ teaspoon Chipotle Pepper
- ½ teaspoon Cayenne Pepper
Instructions
- Combine dry ingredients in a small bowl, stir, and pour into a shaker or seasoning dredge.
- Apply generous coat of dry rub mixture to all sides of Flanken cut Short Ribs and pat gently.
- Prepare Big Green Egg for direct grilling at 350-400 degrees using Lump charcoal and pecan wood chunks for smoke flavor. Any type of grill can be used for this recipe.
- Arrange short rib pieces on cooking grate and cook for 35-40 minutes turning often. Short Rib pieces should be well browned on all sides. Cook until the outside is caramelized moving around the cooking surface as needed.
- Serve family style with your favorite sides and pickled items.
Have a Question About This Recipe?
Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!
You’re a great cook
How thick should I ask my butcher to cut the Flanken Cut Beef Short Ribs?
I like them about 1/4″
Looks great! I will try this.
Is that a Large Kick Ash basket in an XL Egg?
yes it is! Makes life a little easier!
I thought most ribs needed to be cooked for hours to become tender? How can they become tender 35 minutes?
Ps: They look amazing!
I was cooking at a higher temp. If you cook at a lower temp on a different smoker it might take longer. You just don’t wrap until you have the color you want – and cook them in the wrap until they are tender. The times are just a guideline.
Any benefit to rubbing the ribs hours ahead of grilling them?
It will just give you longer time to penetrate the meat. If you go hours, I would do it in the fridge.
Is there a way you would cook this cut to have it fall off the bone?
★★★★
I have never tried – I imagine if you cook it that far it will be very dry
I made this rub and used it on the competition baby back ribs from your site. Its fantastic. I have also done these flanken ribs on the Weber and it was delicious
★★★★★
I have never had much luck with short ribs! I love how much detail and insight you added. Made me hungry just reading it.
Was I supposed to add 3 teaspoons of salt vs 3 tablespoons? Mine came out way too salty.
★
Very tasty rub on one of my favorite cuts. I use a Traeger to cook em and finish em off on a Weber to get a nice bit of char and crisp everything up.
★★★★★
Tried these on the weber and they came out fantastic! Going to try on the traeger next. Friends & family loved them!
★★★★★
Trying this tonight. Seasoning taste great so I know the flankin will be great on the Traeger Timberline 850 I bought from your shop.