Jon1212
Birch! Please.....
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- Dec 29, 2015
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The Short Ribs looked good At Sam's today.
These will be hitting the grill tomorrow, after sitting overnight in the fridge with a little Blues Hog dry rub on them.
View attachment 58687
Steve, try this with the flanken-style beef short ribs next time....one whole beer, 1/2 cup of white distilled vinegar, 1/4 cup or so, maybe a shot more, of Kikkoman soy sauce. Mix those three in a big bowl, shake it down good with black pepper. Stir the juice up, lay the beef short ribs in the bowl, keep pressing them down, criss-cross after every four/five short ribs depending on how the bottom of the bowl tapers, keep pressing them down to get the marinade juice to the top. Let 'em sit in the fridge covered with foil for 3-5 hrs. When I do beef short ribs this way, I'm usually grilling over med charcoal heat, and I usually end up grilling about 50-80 of them for the masses (each of my Weber grills will hold about 25 or so comfortably without them overlapping/touching each other...got one charcoal grill that will hold about 40 at the time). Make the same concoction as the marinade to baste with separately. The soy sauce makes them get cooking kinda quick...about the time you've got 20-30 laid across the grill, it's damn near time to go back to the first ones and start flipping. Knock 'em down with the basting juice, get ready to flip again within 4-5 mins at best. Rinse, wash, repeat til they just get a little skint over on both sides and pull 'em. I always have my flanken-style beef short ribs sliced a 1/4" thick...perfect thickness.
Grill 'em one time this way brother, and you'll grill 'em this way another hundred times in the future. If you ever have wknd plans and a get together with folks, and ask what they'd like to have...they'll tell ya again and again...can you do those beef short ribs again? I guarantee it...willing to bet the farm on it!! Without getting into a Korean type/sriracha style spice on beef short ribs, the absolute best way to grill flanken-style beef short ribs.
I did about 10lbs of those sliced very thin[Korean style]. I used a five gallon bucket, for rice wine vinegar, soy sauce, olive oil, fresh grated ginger, fresh chopped green onion, and honey. I agree with Jason @USMC615 on the medium charcoal heat. When laying out a bunch of them, by the time I get the grill full, it's almost time to go back and start flipping the first ones on.