Mix the spices together in a small bowl and coat each side of the meat in the rub.

Let the meat rest for an hour or up to overnight.

Preheat grill to high heat. Mix the glaze ingredients together and set aside.

If using short ribs, wrap each short rib in aluminum foil and place on the grill over indirect heat. Close the lid and leave it to cook for three hours. Once the three hours are up, unwrap the foil and place the short ribs on the direct fire for three minutes on each side. Spoon glaze over each side as you flip.

If using flanken strips, cook the flanken strips over direct heat for five minutes per side, pouring glaze on each side before shutting the lid. Remove from direct heat and let the meat cook over indirect heat for another 10–15 minutes.

For both types of meat, remove from the fire and spoon additional glaze on top. Sprinkle with scallions and sesame seeds before serving. Enjoy!