Flaken Cut Smoked Short Ribs

Flaken Cut Smoked Short Ribs Recipe

Be prepared to double… even triple this recipe. I think I went through 4 lbs of beef ribs myself this last time I made it. It’s seriously that good. Get the stretchy pants on, it’s gonna be messy!


I will do the marinade for a simple 1 -2 lbs beef serving. Multiply as you go!

1” Fresh ginger - grated

2 Cloves fresh garlic - grated

2 Green onions - chopped

¾ cup Soy Sauce

½ Cup rice wine vinegar

1 Tbsp sesame oil

Cup Brown Sugar

1/4 Cup white wine

2 Tsp hot sauce (like sriracha)

Sesame seeds and green onion for garnish

Or add a bun and make it a Bahn Mi!


Combine all Ingredients in a bowl and mix well. In a ziplock bag, add you ribs and pour in the marinade. Squeeze the air out and close up. Give it a couple squishes and make sure it get into the meat really well. Let marinate for minimum 4 hours, or up to over night!

Start up the Bradley Smoker and get it to 225ºF (107ºC) with Beer or Hickory Bisquettes. Remove the ribs and Finger Squeegy them clean, leaving on a wet coating. Keep the marinade and put it into a pot. Bring that to a light simmer for 4-5 min then remove from the heat. Keep for the end. Place the Ribs on a rack and put them into the smoker. Allow to smoke for 30 minutes or until internal temp is 125ºF (52ºC).

Once the smoker is done, you could eat them right from there. OR you could take it up a notch…

If you own a grill, lets get it fired up to as hot as it can. We are going to sear these real quick to add that little extra! Once grill is pre-heated, place the ribs on the BBQ and sear the first side for 2-3 min. Not too long. Flip the ribs, and continue to sear. You can use the leftover marinade now to baste the beef with. Adds a little something more.

Flip again, for 30 secs, and remove from the grill! Garnish and begin to eat yourself unattractive.


Recipe by: Cory Walby


Beer Bisquettes for Bradley Smokers

Beer Bisquettes for hop-infused smoked food. Perfect for beef, chicken, ribs or sausage.

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