Flanken short ribs are thin beef cuts (½ inch thick) sliced across the bones. Grill 20-25 minutes at high heat with Cajun seasoning. Don't overcook them or they'll become tough. Slather BBQ sauce in the final 3-5 minutes for the best flavor.
These Grilled Flanken Short Ribs are seasoned with a bold Cajun spice blend that packs so much flavor into every bite. They come together quickly, making them perfect for a weeknight dinner or a casual cookout with friends and family.
Flanken short ribs are thinly sliced strips of beef that cook fast on the grill, which means less time waiting. If you can't find them at your grocery store, just ask your local butcher. They'll know exactly what you're looking for.
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Flanken vs Short Ribs: What's the Difference?
The main difference between flanken and traditional short ribs comes down to how they're cut.
Flanken is a thin strip of meat that is cut across the bones so that each rib contains 3 to 4 circular bones. The ribs are usually about ½ inch thick. They cook fast, around 20-25 minutes on high heat, and are ideal for grilling.
Traditional short ribs (also called English-cut ribs) are cut between the bones, giving you one bone per piece. They're thicker (2-3 inches), take longer to cook (3-4 hours for braising), and work better for low-and-slow cooking methods.
Why Choose Flanken for Grilling?
If you're craving ribs during the week and are short on time, these are perfect because of their quick cooking time. Their thin cut also absorbs marinades and seasoning faster, and cooking them at high heat caramelizes the exterior while keeping the meat tender.
Tips Before You Start
- Make sure ribs are at room temperature before placing on grill
- Flanken short ribs are thin and cook fairly quickly so make sure to not overcook them as they will become tough and dry
- If using BBQ sauce, slather on towards the last 3 to 5 minutes of removing the ribs from the grill
How to Grill Flanken Short Ribs
Here are step-by-step instructions:
- Wash and pat dry each rib with paper towels.
- Season with kosher salt, pepper, and my Cajun spice blend made from scratch, and allow to marinate in a large ziploc bag for at least 20 minutes or up to 24 hours in the fridge.
- Fire up your outdoor grill.
- Allow the fire to die down and the temperature to set.
- When the grill is ready, place the flanken ribs on the grill grates and close the lid.
- Grill them for about 10 to 15 minutes on one side.
- Flip each rib over and grill them for an additional 10 minutes or until they're done.
What to Serve With Grilled Flanken Ribs
Okay, let me tell you what I always pull together when I make these. My creamy Southern macaroni salad. It's a must. I also love throwing together my Southern fried cabbage that's cooked down with aromatics and jalapeno until perfectly tender. Or, my caramelized garlic and herb roasted sweet potatoes are a great option too.
FAQs
You can marinate flanken ribs with a dry rub or a liquid-based marinade. For this recipe, a dry rub was used. To do this, wash and pat dry the flanken ribs with paper towels. Place the ribs in a ziploc bag, then add a generous amount of dry rub, kosher salt, and black pepper. Release the air from the ziploc bag and seal it. Move the ribs around until they're well coated with the dry rub and allow the ribs to marinate on the countertop for at least 20 minutes or in the fridge up to 24 hours before grilling.
Flanken ribs can be bought at your local supermarket or at a nearby meat market or butcher.
Flanken ribs are naturally thin and shouldn't be cooked for an extended period. To achieve tenderness, it's important to avoid overcooking them. Keep a close eye on your ribs and cook them until they reach your desired level of doneness. They should be melt-in-your-mouth tender and not chewy.
📖 Recipe
Easy Cajun Grilled Flanken Short Ribs
Easy Cajun Grilled Flanken Short RibsEquipment
- Outdoor Charcoal Grill
- Charcoal
- Lighter fluid
Ingredients
- 2 lbs flanken ribs (or 3 packs (typically you can find 8 in a pack))
- ½ tablespoon kosher salt
- 1 tsp black pepper
- 1-½ - 2 tablespoon Cajun spice blend
Cajun Spice Blend
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
- 1 teaspoon dried parsley
Instructions
- Wash and pat dry each flanken rib with paper towels.
- Add kosher salt, black pepper and Cajun spice blend. (Store left over Cajun spice blend in an air tight container and store in pantry for later use).
- Marinate the ribs for at least 20 minutes before placing on the grill.
- Meanwhile, preheat the grill then place the ribs on the grill grates and close the lid. After 10 minutes, flip ribs over and continue grilling for an additional 10 to 15 minutes or until the ribs are done to your liking.
- Remove the ribs from the grill and place on a baking sheet. However, if you'd like, slather on some BBQ sauce towards the last 3 to 5 minutes of grilling.
- Serve immediately with your favorite sides.
Notes
- Flanken ribs are thin and cook fairly quickly make sure to not overcook them as they will become tough and dry
- If using BBQ sauce, slather on towards the last 3 to 5 minutes of removing the ribs from the grill
- Make sure ribs are at room temperature before placing on grill
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Jimmy Krakorn says
Delicious dry rub! We loved it. Thank you so much for that recommend.
Note: washing the ribs is an old myth that only spreads disease. Just grill 'em.
Cree says
Thanks so much for leaving a comment, Jimmy. It is so appreciated and means a lot. Have a great weekend.
Beverly Timmons says
I may have missed, but I didn’t see what temperature the grill should be.
Cree says
Hi Beverly - Preheat your grill to a temperature of 250°F. However, the temperature will fluctuate with the opening and closing of the lid. So, a temperature between 240°F and 250°F is good. Let me know if you have any other questions.