Umami dusted char-grilled Korean short ribs paired with roasted poblanos, blistered tomatoes, and of course, a fried egg makes for a savory recipe you won’t want to stop eating!
One of my favorite campfire recipes is flanked short ribs. They are hearty and fun to chew on, they pick up flavor incredibly well, and are ideal for cooking over live fire.
For the Korean-Style Short Ribs:
- Korean style short ribs
- Girl Carnivore Ooomami powder
- Girls Can Grill Brisket Rub
For the Fried Egg Breakfast:
- Poblano peppers
Prep the Flanken Short Ribs:
Whisk the Ooomami umami blend, brisket rub, and salt together in a bowl.
Season the ribs liberally with the blend, coating both sides. Prepare your grill for indirect heat, arranging the coals to one side of the grill & allow the grills to come to a level & even heat.
Place the grill grate on top, and clean and oil the grate.
Grill the Short Ribs:
Place the ribs on the cooler side of the grill.
Flip the flanken short ribs a few times, while grilling, to cook evenly. When the ribs are almost done, around 190 degrees, move them to the hot side of the grill.
Allow them to get a good sear, flipping often to avoid flare-ups. Grill to around 200 – 205. Remove from grill to rest.