Brown Sugar Chipotle Flanken Short Ribs
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- Опубликовано: 27 июл 2024
- Flanken Beef Short Ribs seasoned with a Brown Sugar Chipotle Rub and grilled on the Big Green Egg
#flankenribs #beefshortribs #howtobbqright
Brown Sugar Chipotle Flanken Short Ribs 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.
Brown Sugar Chipotle Flanken Short Ribs 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
Brown Sugar Chipotle Flanken Short Ribs Directions:
1. Combine dry ingredients in a small bowl, stir, and pour into a shaker or seasoning dredge.
2. Apply generous coat of dry rub mixture to all sides of Flanken cut Short Ribs and pat gently.
3. 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.
4. 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.
5. Serve family style with your favorite sides and pickled items.
Connect With Malcom Reed:
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Развлечения
Always trust a man who looks and speaks like this when it comes to bbq
That sounds kinda...
I swear this is one of the top comments on every one of his videos.
Mike no I though he was being racist, like you have to be white and have a southern(white) accent
Malcolm is by far the best on RUclips
malcolm is KING
The way he says ‘RUB’ hits different
ruuuuuub
rUuuhb
OdhrânFN it’s like he says it with a capital H😂
*Darnell* hahah true
U. S. D. A. praaaaahmmm
Here in Texas we call them Tablitas. They are delicious with fajita seasoning. Grill them hot and fast. Yank out the little bones and put them on a tortilla with some guacasalsa. Yummmmmmmm.
Jesse8174life lol
You just can't go wrong with a HowToBBQRight recipe!
thank you so much for this channel. this past year i've tried just about every one of your recipes and at this point my family/relatives/inlaws have designated me as the in house grill master. any special occasion coming up and they're blowing up my phone asking if they can bring over some ribs/steaks/wings etc so we can grill/smoke them. it has really brought us closer together as a family and there's nothing better than seeing your loved ones truly enjoy something you've prepared.
highgrade1980 same here about the House grill master lol
I third that too me from ehh ok to certified pitmaster
That’s what it’s all about! This man cooks to feed people 👍
Love me some short ribs, and Malcolm cooked these to perfection. Great recipe.
I love to see Malcolm dive right in, hes doesn't mess around.
Thank you for cooking these all the way through! These short ribs aren’t like a ribeye steak, so cooking them medium rare will be tough and chewy. Cooking them all the way through ensures they’ll be tender and still juicy due to all the rendered fat. Recipe looks stellar as always Malcolm!!!!
“Chipolte” 😂
"cold slaw"
A lot of people in the south don't pronounce it correctly. Ha
chepoletay
I'll never pronounce it the same again
I came here to comment CHIP-POL-TAY, but you beat me by a year.
Anybody else rarely bbq or grill.... but watch all this dudes videos? Or is it just me?
"i'm Malcom Reiiiid...." LIKE
Hey Malcolm and Rachelle! The Fire & Water Podcast episode you were on last week is doing great! These ribs look delicious!
One of my favorite cuts. They have so much flavor. I have always done them Korean style seasoning. I am definatly going to try these.
Malcolm that looks amazing. This cut of meat is under appreciated my friend. Thanks for another great video brother !
You're the best Mr Malcom,I'm from the Middle East and we cook meat in a different way, but I always watch you.
I like how you're not afraid to show your ingredients thank you
You’re the man buddy....love watching you and your passion for all things BBQ over the years...Thanks My Man!
Looks amazing Malcom, will be making these this weekend!
after doing his beef short ribs recipe in the ole hickory I had to try this - huge fan of Korean short ribs and never have tried them with this chipotle dry rub. what I like about this cook is how he goes longer and slower than I would typically grill these. the rendering of the fat/connective tissue is a huge deal. nicely done! loved the rub.
It’s nice to see these done in a way other than Asian style. Can’t wait to try these on my Kettle Vortex. Thanks Malcolm!
Great rub recipe. This is the first time I have made this type of short rib and your video was a huge help. They were a big hit!
CHA-POAT-LAY 🤣🤣🤣🤣
They look amazing just like everything you do every week. No matter how you pronounce it. Love the videos and your expressions after each bite. Keep it up!
Lol this is the comment I was lookin for
That’s how he pronounced it.... 🤷♂️
@@rodeo11 actually no it wasn't. He pronounced it cha-pole-tay. But hey I'm just busting balls. So calm down. He cooks and I can't wait to try it and maybe put my own spin on it. Have a great day!
These short ribs are the best thing smoking literally... 🔥🔥🔥
My local Mexican grocery store has these marinated by the pound and they taste awesome!
You do such a great job, I like to try the things you have mastered.BTY your rubs are amazing!
Man that looks good. A fat chef with a south accent is a must when it comes to BBQ.
Those look fantastic Malcolm. Keep up the great work my friend
This guy knows his stuff
Man I love your videos. Straight to the point , Great recipes, great illustrations, no yadda, yadda, yadda. Thanks for this one, something different.
This guys food looks great on camera, no effects no nothing, that’s how you know it’s good!
Happy to see you firing up the BGE. Some of your older BGE videos is what first brought me to your channel. Owning a Kamado Joe Big Joe myself, I love the Kamado style grill videos and look forward to see what future cooks you do on the BGE.
Production on this video is glorious! 10/10
Once again great job Malcolm 👏👏👏👏 love your videos 👍
Awesome cook, gonna have them this weekend! Thanks!
Those are some mighty tasty looking shirts Malcom!
Loving the consistent uploads again
Ribs with Pico de gallo on corn tortilla perfect combination.
Great way to cook these those looked like they came out exactly how you wanted em too! Going to be cooking some of these tomorrow and I like the simple way you did these
My butcher always knows when I've watched one of your videos. I'll bet these will work great on the Weber with the Vortex!
Hey Malcom, It's great to see you cooking on the BGE. Thanks for the great tips and tempting recipe's. I have found that the Cactus Dust by Everglades is very good on beef weather smoking or grilling.
"right in between is where the flavor is" so true malcolm
Malcom is the man. I've learned so much from his videos. :)
Saw this video and went straight to Walmart. My family loved them! I used hickory and apple wood
Those plumes of smoke look heavenly!
The Mexican meat markets here in Texas sells em pre marinated. Man o man my favorite thing to grill.
Another awesome video Malcom Thanks
Absolutely love your channel! You are my go to bbq/smoke guy. Keep it up!
Glad to see you cooking on egg bge again.Looks yummy
One of the great food presenters going around - no BS just common sense cooking.
Here in monterrey mexico those are every weekend !!
Delicious !!!
Wow. Malcom! This looks awesome. Great work man. Massive fan from the UK. Nobody knows nuthin about bbq over here. I'm trying to spread the message!
Malcolm you are the man!!!!!
Those look perfect to me man!! Now Im hungry!! Great dang video!
Never done these before looks easy and good!!!
Thank you for sharing this.. looks epic my dude
Wow. Love it. Great recipe.
Those look amazing and making me hungry.
One of my favorite cuts of meat.
great camera presence- great cooking- great video skills- what's not to love ? ive tried lots of your recipes and model my bbq'n just like yours
I love all your videos. I have learned so much. I would love to see a video on what the difference between the Green Egg grill and a regular charcoal grill. If you could do that it would be great
Thanks. Will definitely give that a try.
They look so Flanken Good!!!
Looks great 👍🏻. Will have to look for some of these at the store.
Love your videos! I love gourmet shit!!! Keep it up and thank you for all the inspiration and advice
Looks sooo delicious & tasty !
They look fantastic! I've gotten these before, I had cooked them slower, though - they came out good, but I'll have to try this faster method for sure! Might even be a good snack to cook over the coals while I'm doing a longer cook, but get hungry halfway through! LOL
Youre the man Malcolm!
Never heard of Flanken Short Ribs, but going to look for them so I can try this out.
Flanken is the name of the cut or style. Those are Plate ribs, also known as Short ribs. They are typically 4 bones. If cut parallel to the bone, where you end up with a whole bone, that's called English Cut. If cut perpendicular, one slice across 4 bones, then you have Flanken Cut, also known as Korean style.
Here's a cool video showing the difference
ruclips.net/video/n4nLvtzcVsk/видео.html
Staple in a Mexican BBQ.
Go to a Korean grocery store to get these, Kalbi ribs is what they call them. Much more inexpensive at Korean markets than other markets I've seen them for sale at.
Thanks Matt, I'll check that out!
Crap! If I wasn't hungry before this video now I'm starving!!!
Messing around on your channel before I throw on the Pork Loin (that I also learned from you) Thank you so much for your videos. I found your channel cause my beautiful wife got me a pellet grill and didn't know how to really use it.. My wife loves pork ribs and after watching your video on the championship ribs you made me look like a pro!! Said they were the best she'd ever had!!
THANKS AGAIN MALCOLM!!!👍🏼👍🏼
I learned a lot just watching ur videos 😎👍.. thanks man, keep up the good work.
I love cooking them there so damn good
Great video Malcom!
Awesome job, Malcolm
Excellent recipe
Loved the commentary ... never heard of flanking ribs before today ... gonna fire up the BGE and get to cookin’ some these this weekend
Looks great. I’ll have to try this out!!
Great video. I am getting hungry watching this.
Hey malcolm if you ever have time to make a video on some good bbq sauces and buffalo sauce that would be awesome and thanks for all the great cooking tips
I'm having these tonight. I brushed them with Allegro, hit with light SPG, some cayenne pepper, brown sugar and on the grill at 300° F. My Safeway seldom has these, so when I saw a big tray of them I snatched them up.
i just made this with some short ribs I thought were whole ribs, but when I opened the pack, they were cut like this........rub is great.......goes good with a molasses based sweet bar-b-que sauce at the end.
Awesome job!
You da man ! Trying these this weekend
Another Great Video Brother!!!!!!!!!!
I often refer to some video guidance when I fix something for the first time....
Regardless of the timing of the video they often help as Your videos on Beef Flanken Ribs that I fixed on one of My Grills for the first time ever.... with using some homemade rub of mine and a little other addition in making 2 different flavors on these.... They were absolutely amazing.... I just wanted to Thank You and wish You a very Merry Christmas 🎄
One more thing My wife and I often say when We see your RUclips videos, You sound just like My older brother 👍😎🎄🥓🍖🌶🥓🥩🔥
Nuff said. you da man. Doing a family BBQ tomorrow and it's all done thanks to you. A+++
Love short ribs whole or flanken style....smoking some whole short ribs low and slow as I'm watching this.
Trust this man, Trust this man!! 💯
Malcolm they look great. Gonna make some of these this weekend as its going to be 80 and sunny. But you could've done a better job moving them around from hot to cooler zone.
Man that looks good.... I’m on the way to buy some now!
I tried your recipes they are good
Ill be trying this for this weekend
Awesome video
Oh Geeez!!! Kidding me, how tasty is that !!!
love this guy
"Like" # 800! 😊😊 I'm making your smoked bacon crusted macaroni tomorrow, I can't wait! I may throw these on with it! ❤❤❤
These look delicious
Keep on grilling. Subscribed
I buy the flanken ribs from Wild Fork as they are thicker than the flankens you find at the Safeway. I like to do them low and slow after marinade in Allegro and Wickers Original, plus a little honey and Rendezvous Seasoning. Your stuff is great, too. They always turn out great.
"Chee-pole-tay". Bet it tastes fantastic.
Fantastic,all the very best from jersey in the British Channel Islands