Hobo Crock Chuck Flanken

Flanken-style ribs are beef short ribs cut across the bone (not parallel to the bone like short ribs), a half inch to an inch thick. This thin cut gives you a slice of beef with little oval rib bones evenly spaced throughout. Flanken-style ribs will turn mildly chewy and tender when slow-cooked long enough to render the fat and connective tissue. Since they like a little last-minute finish on a grill or under a broiler, they’re a good choice for slow-cooking in advance. The high-heat finish brushed with Dijon mustard crusts up the meat juices. Brush the ribs with bottled smoke before slow cooking, if you like. Be sure to set the ground rules before dinner: Chewing on the rib bones is encouraged.