Flanken Style Beef Short-ribs - Light Smoke

Tried out beef flanken ribs on the BGE this afternoon. Nice and tender, with a light smoke and a good crust. This is a very simple recipe with limited prep time required!

For the rib marinade (8 sizeable flanken ribs) I combined a cup of dark soy sauce, 1/4 cup kecap manis (sweet soy sauce), 2 tbsp mirin and 1 tbsp toasted sesame oil. I gave the ribs a good rub with some bone sucking BBQ rub seasoning (my favorite store bought variety) and put them all in a glass dish (single layer), turning them several times in the prepared marinade which I poured all over. Into the fridge for 20 minutes while I got on with the fire

I prepped a hardwood charcoal fire for 250 degree heat then added a good handful of presoaked (20 minutes) hickory chips and whiskey barrel chips. I then put on the plate setter (legs up) and the grill grate on top and closed the lid to heat through. To keep the temperature constant I found keeping the bottom slider door 1/4" open and the top holes about halfway open.

When ready, I added the ribs directly onto the grate and closed the lid, gently smoking them for 30 mins. A quick flip and another 30 mins and they were ready for a final sear

A quick brush with BBQ sauce and 2 minutes on each side over a 600 degree gas grill (I keep both for convenience for things like this), a 10 minute rest on a dish loosely tented with foil and that's all she wrote!! Finished article pics here