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Try SavoraGrilled Short Ribs with Smoked Spanish Paprika Rub
A short ribs recipe for thin-cut flanken style beef short ribs, grilled with an easy spice rub.
Recipe adapted from: dadcooksdinner.com
Ingredients
- flanken-style short ribs (short ribs cut about ¼-inch thick across the bones)3 pounds
- smoked Spanish paprika1 tablespoon
- kosher salt1 tablespoon
- garlic powder1 teaspoon
- onion powder1 teaspoon
- ground coriander1/2 teaspoon
- ground cumin1/2 teaspoon
- fresh ground black pepper1/4 teaspoon
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Learn MoreMethod
Sprinkle the ribs with the spice rub: Mix the spice rub ingredients until they are completely combined. Sprinkle the ribs with the rub until they are completely coated. (You may have some leftover rub - save it in a jar and use it next time.) Let the short ribs rest at room temperature while the grill preheats.
Preheat the grill for direct medium heat: Set up the grill for direct cooking over medium heat. (about 350°F). On a gas grill: Preheat on high for 10 minutes, clean the grill grates with a grill brush, then turn the heat down to medium. On a charcoal grill: Light the coals and wait for them to be covered with gray ash. Spread in a single layer of coals over the charcoal grate. Put the grill grate on the grill, and clean with a grill brush.
Cook ribs for 4 minutes a side: Set the short ribs on the grill over direct heat, and cook for about 4 minutes a side, until they are well browned. (I flip the short ribs in a 2-2-2-2 pattern. 2 minutes, flip, 2 minutes, flip and rotate 90 degrees to get a crosshatch of grill marks, 2 minutes, flip (still rotated), 2 minutes.) Remove ribs to a plate and let rest for 10 minutes before serving.
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