Flanken-Style Short Ribs & Tennessee Smoke Butter
Don’t snooze on this special cut of short rib, sliced across the bone for small, tender riblet-style pieces. Here, we keep things simple with a generous sizzle, some charred scallions, and our Tennessee Smoke Sear Blend. Pair these with your favorite grilled sides for a main, or pass them around at the cookout for a passable appetizer that will be gone in no time.
2 pounds flanken-style short ribs
2 tablespoons plus 1 teaspoon Lodge Tennessee Smoke Sear Blend, divided
Salt to taste
Vegetable oil for grill grates
4 cloves garlic, minced
¼ cup butter
1 bunch scallions, ends trimmed
- Preheat your kettle grill to medium-high heat. Make sure the charcoal is fully lit and has turned gray before you start cooking.
- Pat the flanken-style short ribs dry with a paper towel. This will help the seasoning stick better to the meat.
- Season both sides of the short ribs generously with 2 tablespoons Tennessee Smoke Sear Blend. Use your hands to rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle with salt.
- Set the melting pot on the grill and preheat 3-5 minutes. Add garlic, butter, and remaining Tennessee Smoke. Stir occasionally until melted.
- Brush the grill grates with vegetable oil to prevent sticking. Place the seasoned short ribs directly on the grill grates.
- Grill the short ribs for about 4-5 minutes per side, or until they develop a nice char and are cooked to your desired level of doneness.
- While the ribs are cooking, set scallions perpendicular to grill grates and grill 2-3 minutes per side.
- Baste ribs and scallions with seasoned garlic butter intermittently.
- Once cooked, transfer the scallions to a serving platter and top with short ribs. Allow them to rest for a few minutes to let the juices redistribute.