Thin-sliced flanken short ribs are marinated overnight in Bear and Burton’s W Sauce, then grilled hot and fast over charcoal. This is a no-frills Texas-style cook where the beef, fire, and a pepper-forward finish do the talking. High heat delivers char and caramelization while keeping the meat tender thanks to the cross-cut ribs.Skill level: Beginner-friendlyFast cook, high heat, minimal seasoning, maximum payoff.
1/2 to 3/4cupBear and Burton’s W Sauce120 to 180 ml
1tspcoarse black pepper2 g
No additional salt needed. The marinade brings plenty.
Equipment
Weber Kettle or similar charcoal grill
Charcoal chimney
Long-handled tongs
Resealable gallon bag
Wire Rack
Sheet pan
Paper towels
Instant-read thermometer
Method
Marinate the Ribs
Place flanken short ribs in a resealable bag and pour in the W Sauce.
Seal and refrigerate for 8 hours, turning the bag every few hours to help distribute the marinade evenly.
Prep for the Grill
Remove ribs from the fridge 30 minutes before cooking.
Transfer to a wire rack set over a sheet pan. Pat dry with paper towels to promote better searing.
Lightly season with black pepper.
Grill Setup
Set up your kettle with two zones:
Direct side: hot, piled charcoal for searing
Indirect side: no coals for control
Target grill temperature on the direct side is 450 to 550°F (230 to 290°C).
Grill the Ribs
Place ribs on the direct heat side. Grill 2 to 3 minutes per side until well-charred and caramelized.
If flare-ups get aggressive, slide ribs briefly to the indirect side, then return to direct heat to finish.
Finish and Rest
Once done, move ribs to the indirect side for 1 minute, then pull from the grill and rest 2 to 3 minutes before serving.
Notes
Doneness Markers
Beef is browned with charred edges
Meat is flexible but not stiff
Internal temp around 130 to 135°F (54 to 57°C) for tender, juicy bites
Thin ribs cook fast, watch closely
Description of the Finished Dish
Savory, beef-forward ribs with crisp char on the edges and rich flavor throughout. The W Sauce brings depth and umami, while black pepper adds a Texas backbone without overpowering the beef.
Quick Reference
High heat
2 to 3 minutes per side
Direct grilling with indirect safety zone
Pro Tips
Patting the ribs dry is key for proper sear
Do not add extra salt, the marinade has you covered
Pepper after drying keeps it from washing off
Thin ribs go from perfect to overdone fast, stay close
Variations
Finish with a squeeze of lemon for brightness
Add crushed red pepper for heat
Brush lightly with fresh W Sauce after grilling for a glossy finish
If you cook these flanken ribs, drop a comment and tell us how hot you ran the fire. Explore more high-heat beef cooks and Texas-style grilling recipes at ExploringBBQ.com, and save this one for your next fast weeknight grill.
