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Beef Short Ribs- Flanken Cut

Just getting short ribs, any short ribs around here has been no easy feat.  From grocery chains, to the local specialty butcher, no luck.  I ventured a little further away from my normal meat markets and found a place that would cut them special for me the next time they butcher.  Which happened to be Tuesday.  At the last minute, I described some kind of beef rib, thinly cut and different than I was accustomed too.  The butcher told me it was called a Flanken Cut, and this was my first attempt at making it.
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She (the butcher) said a lower and slower with an ending reverse sear was the way she recommended cooking the ribs so that is what I tried
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While the small came up, the ribs got a generous shake of DP's Montreal style seasoning
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They cooked for over an hour on the small around 275.  With quite a few flips and dunks into Italian dressing, they stayed moist and did not pick up much of a bark until the end.
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The ribs had so much flavor.  Quite intense with a firm flesh and wonderful smoky taste.  Yep-  they were probably a bit over, but very enjoyable regardless.  I have one pack left in the freezer and 2 packages of traditionally cut beef short ribs which I cannot wait to try.

Thanks for looking-  P

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