Flanken ribs advice needed

[James H]

Hi all. Love flanken ribs and usually have about 1/2 inch thickness and grill 2 mins or so side. The ones I have for today are like and inch and a quarter thick and I am concerned about what change I need in grill time/method/temp. Any help from the vwbb team would really be appreciated. Thank you.

 

[LMichaels]

No help from me. I have never had luck with them

 

[Lynn Dollar]

I've never found flaken ribs that thick. If it were me, I'd go indirect, possibly reverse sear them just like a steak.

 

[Brad Olson]

You could butterfly them to a thickness you're more comfortable with.

 

[James H]

I like both ideas thank you. Brad, so cut meat from bone and then butterfly?

 

[Brad Olson]

You can debone them but it's not necessary. I did a search for "butterfly short ribs" and found a couple of videos:

 

[Kevin L (NKY)]

Also I would think that if cooked at full thickness tuffness would be a major concern. My wife a SKorean say to rinse in cool water to remove bone chips and excess blood. Then place meat in a large plastic bag along with your marinade, and be sure to add a puree of pear, or you can use lemon lime soda can be used in lue of.
The acids break down the meat fibers. Then cook indirect , I use my vortex and you can flash sear over the vortex if you like I just drag across it.
Enjoy, Also in receipe section there are some great korean receipes for excellent deep flavors