E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Beginner Prep Time 10 minutes Cook Time 25 minutes Serves 4 Cook it With Our Melting Pot Ingredients 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 Directions 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Beginner Prep Time 10 minutes Cook Time 25 minutes Serves 4 Cook it With Our Melting Pot Ingredients 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 Directions 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
