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Flanken-Style Short Ribs & Tennessee Smoke Butter

Lodge Cast Iron | July 7, 2023

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.

Prep Time
10 minutes
Cook Time
25 minutes
Cook it With Our
Flanken-Style Short Ribs


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


  1. Preheat your kettle grill to medium-high heat. Make sure the charcoal is fully lit and has turned gray before you start cooking.
  2. Pat the flanken-style short ribs dry with a paper towel. This will help the seasoning stick better to the meat.
  3. 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.
  4. Set the melting pot on the grill and preheat 3-5 minutes. Add garlic, butter, and remaining Tennessee Smoke. Stir occasionally until melted.
  5. Brush the grill grates with vegetable oil to prevent sticking. Place the seasoned short ribs directly on the grill grates.
  6. 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.
  7. While the ribs are cooking, set scallions perpendicular to grill grates and grill 2-3 minutes per side.
  8. Baste ribs and scallions with seasoned garlic butter intermittently.
  9. 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.
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Contributed By: Lodge Cast Iron

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