Whisk the Ooomami umami blend, brisket rub, and salt together in a bowl.
Season the ribs liberally with the blend, coating boath sides.
Prepare your grill for indirect heat, arranging the coals to one side of the grill and allow the grills to come to a level and 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, and allow them to get a good sear, flipping often to avoid flare-ups.
Grill to around 200 - 205.
Remove from grill to rest.
Grill the Eggs, Peppers and Tomatoes
While the Korean short ribs are grilling, heat a well seasoned cast iron skillet over the grill.
If the grill is not well seasoned, oil to coat.
Place the peppers over the hot side of the grill, and char on all sides, rotating as needeed.
Remove the peppers from heat and tent in foil to steam
Char the tomatoes.
Crack the eggs into the pre-heated skillet and fry to desired doneness.
Remove the eggs fromt the heat.
Peel the skins from the peppers, seed, and roughly chop to serve.
Serve the grilled short ribs with the sliced grilled peppers, charred tomatoes, and fried eggs.
Garnish with cilantro and sliced scallions if desired.
Notes
You can find Korean-style short ribs at most international markets, or you can ask your butcher to trim a rack of beef ribs thin with the bones in, also known as flanken. These little ribs are well marbled, so be prepared for flareups. Using a grilling grate that you can swing, like the Breeo Outpost, while cooking over the campfire helps to regulate the heat.