Flanken Beef Ribs Cooked Right Over the Coals
Flanken Beef Ribs Cooked Right Over the Coals is a medium American recipe that serves 4. 450 calories per serving. Recipe by HowToBBQRight on YouTube.
Prep: 1 hr 40 min | Cook: 25 min | Total: 2 hrs 20 min
Cost: $20.38 total, $5.10 per serving
Ingredients
- 2 pounds Beef Short Ribs (flank style) (cut across the rib bones, about 4‑6 ribs)
- 1 teaspoon Kosher Salt (for initial seasoning)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Garlic Powder (part of the AP seasoning blend)
- 2 tablespoons YRO Hero Greek Seasoning (spicy Greek blend with jalapeño kick)
- 1/4 cup Fresh Parsley (chopped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Honey (light honey preferred)
- 2 pieces Garlic Cloves (minced)
- 3/4 cup Red Wine Vinegar (adds acidity)
- 1/2 cup Extra Virgin Olive Oil (for the marinade)
- 2 tablespoons Unsalted Butter (melted for basting sauce)
Instructions
Season the Ribs
Pat the short ribs dry, then sprinkle both sides with kosher salt, black pepper, garlic powder, and 1 tbsp of the Greek seasoning. Flip and season the other side as well.
Time: PT5M
Let the Ribs Sweat
Place the seasoned ribs on a cutting board and let them sit at room temperature for about 30 minutes so the salt can start to work.
Time: PT30M
Prepare the Greek Marinade
In a mixing bowl combine chopped parsley, lemon juice, honey, minced garlic, the remaining 1 tbsp Greek seasoning, red wine vinegar, and olive oil. Whisk until emulsified.
Time: PT5M
Marinate the Ribs
Transfer the ribs to the large Ziploc bag, pour the marinade over them, seal, and massage gently to coat all surfaces. Refrigerate for 1 hour.
Time: PT1H
Temperature: 4°C
Light the Grill
Fill the chimney starter with Royal Oak briquettes and hickory‑infused pellets, light, and let coals develop for about 17 minutes. Dump coals onto one side of the grill to create a hot zone (≈550°F) and leave the opposite side empty for indirect heat.
Time: PT20M
Temperature: 550°F
Make the Basting Sauce
While the grill heats, melt butter in a small saucepan (or microwave), then stir in 1 tbsp Greek seasoning, a squeeze of fresh lemon juice, and a pinch of chopped parsley. Set aside.
Time: PT3M
Grill the Ribs – Direct Heat
Place the marinated ribs directly over the hot coals. Char each side for about 2 minutes, then flip and continue turning every 2‑3 minutes, basting with the butter sauce each turn, until a deep char develops (≈12‑15 minutes total).
Time: PT12M
Temperature: 550°F
Finish on Indirect Heat
Move the ribs to the cool side of the grill, close the lid, and let them finish cooking for another 5 minutes. This allows the interior to reach doneness without burning the exterior.
Time: PT5M
Temperature: 350°F (indirect)
Rest and Serve
Transfer the ribs to a sheet pan, cover loosely with foil, and let rest for 5 minutes. Slice between the bones and serve with any remaining basting sauce.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 35 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, Paleo‑Friendly (if honey is acceptable)
Allergens: Dairy (butter), Honey
Ingredient Substitutions
- Instead of Beef Short Ribs (flank style): Beef short plate ribs, Beef back ribs
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Granulated garlic
- Instead of YRO Hero Greek Seasoning: Greek seasoning blend, Za'atar
- Instead of Fresh Parsley: Cilantro, fresh oregano
- Instead of Lemon Juice: Lime juice, white wine vinegar (half amount)
- Instead of Honey: Maple syrup, agave nectar
- Instead of Garlic Cloves: Garlic paste
- Instead of Red Wine Vinegar: Apple cider vinegar, sherry vinegar
- Instead of Extra Virgin Olive Oil: Avocado oil, grapeseed oil
- Instead of Unsalted Butter: Ghee, margarine
Equipment Needed
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Whisk
- Ziploc Bag (2‑12 gallon)
- Charcoal Chimney Starter
- Royal Oak Briquettes with Hickory Pellets
- Weber‑style Grill
- Tongs
- Basting Brush
- Sheet Pan
- Small Saucepan
- Meat Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Seasoning and letting the ribs sweat before marinating
- Marinating for at least 1 hour in the refrigerator
- Achieving a hot zone of ~550°F with charcoal and maintaining a cool side for indirect cooking
- Basting frequently with butter‑herb sauce to add flavor and prevent drying
- Moving ribs to indirect heat to finish cooking without burning
Chef Tips from the Video
- Let the seasoned ribs sit uncovered for a few minutes before marinating to develop a dry‑brine effect.
- Use a meat thermometer for precision; carryover heat will finish the cooking while the ribs rest.
- Add a few sprigs of fresh rosemary to the charcoal for an extra aromatic layer.
Troubleshooting
Ribs are not charred enough
Increase direct‑heat time by 1‑2 minutes per side and ensure coals are fully ignited before placing the meat.
Ribs are dry after grilling
Do not overcook; aim for internal temperature of 135‑140°F and always baste with butter sauce during cooking.
Marinade pools at the bottom of the bag
Massage the bag every 15 minutes during the 1‑hour marination to keep the meat evenly coated.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Marinate the ribs up to 24 hours in advance for deeper flavor.
- Prepare the basting sauce and store it in the refrigerator; re‑heat briefly before use.
- Grill the ribs fully, then cool and freeze; reheat gently over indirect heat before serving.
Frequently Asked Questions
What is the cultural significance and history of Greek‑marinated beef short ribs in American BBQ cuisine?
Greek‑style marinades have been embraced by American pitmasters as a bright, herb‑forward contrast to the smoky richness of charcoal‑grilled meats. Combining lemon, olive oil, and oregano reflects Mediterranean traditions, while the grilling technique remains rooted in classic American BBQ culture.
What are the traditional regional variations of Greek‑marinated short ribs in the United States?
In the Southwest, cooks often add cumin and chipotle to the Greek blend for a Tex‑Mex twist. In the Pacific Northwest, smoked paprika and local honey are common additions. The core ingredients—lemon, olive oil, and herbs—stay consistent across regions.
How is Greek‑marinated beef short ribs traditionally served in Greek‑American gatherings?
They are typically served hot off the grill, sliced between the bones, and accompanied by tzatziki, grilled vegetables, or a simple Greek salad. The ribs are often the centerpiece of a family‑style outdoor feast.
During which celebrations or occasions are Greek‑marinated short ribs most popular in American BBQ culture?
These ribs shine at summer cookouts, Fourth of July gatherings, and backyard birthday parties where a bold, flavorful meat can feed a crowd. Their vibrant flavor also makes them a favorite for Greek festivals hosted in the U.S.
What other Greek‑inspired dishes pair well with Greek‑marinated beef short ribs?
Serve them alongside lemon‑herb roasted potatoes, grilled halloumi, a cucumber‑tomato feta salad, or a side of orzo tossed with olive oil and fresh herbs for a balanced meal.
What makes Greek‑marinated beef short ribs special compared to other BBQ rib recipes?
The bright acidity of lemon and red‑wine vinegar tenderizes the meat while the honey balances the tang, creating a sweet‑savory profile that cuts through the rich beef fat. The added Greek seasoning introduces a subtle jalapeño heat not found in traditional BBQ rubs.
What are the most common mistakes to avoid when making Greek‑marinated beef short ribs?
Common errors include over‑marinating (which can make the surface mushy), cooking over too low a temperature (resulting in soggy fat), and neglecting to baste, which leads to dry ribs. Always keep the grill at ~550°F for the initial sear and baste frequently.
Why does this recipe use a hot‑side/cool‑side two‑zone grill instead of cooking the ribs over indirect heat the whole time?
The hot side creates a rapid sear that renders fat and develops the signature char, while the cool side allows the interior to finish cooking gently without burning. This two‑zone method gives the ribs a crispy exterior and a juicy, medium‑rare center.
Can I make Greek‑marinated beef short ribs ahead of time and how should I store them?
Yes. Marinate the ribs up to 24 hours in the refrigerator, then grill when ready. Leftover cooked ribs can be stored in an airtight container in the fridge for 3 days or frozen for up to 2 months. Reheat gently over indirect heat to retain moisture.
What does the YouTube channel HowToBBQRight specialize in?
The YouTube channel HowToBBQRight focuses on practical outdoor grilling techniques, equipment reviews, and step‑by‑step tutorials for mastering charcoal and gas BBQ, with an emphasis on flavorful marinades and smoke‑infused dishes.
How does the YouTube channel HowToBBQRight's approach to Greek‑inspired BBQ differ from other grilling channels?
HowToBBQRight blends classic American BBQ methods with Mediterranean flavor profiles, emphasizing the use of fresh herbs, citrus, and balanced sweet‑sour marinades, whereas many other channels stick to traditional American rubs or Asian sauces.
Last updated: September 6, 2026
