Tonight I followed the "Argentinean Rib Steaks" recipe from HTG for some beef short ribs. There's a similar recipe in RROR ("Argentinean Short Ribs") but the HTG version uses a hotter rub, so that was my choice since I was cooking for one tonight.
I used thick crosscut ribs (flanken); the thinnest were at least 1-1/2". I grilled them (Smokey Joe Platinum) over direct charcoal briquettes and when flareups occurred I simply put the lid down, and the thickness of the meat allowed the center to stay rare while the outside developed a nice spicy crust. A thinner cut might not've afforded me that option.
Both recipes use common ingredients and prep time is relatively short. Definitely worth a try.