Grilled BBQ Short Ribs with Dry Rub Recipe

If you’re craving juicy, tender ribs packed with bold smoky flavor, you’re in for a real treat. I’m excited to share my Grilled BBQ Short Ribs with Dry Rub Recipe—it’s become a family favorite and trust me, once you try it, you’ll see why. These ribs are fall-off-the-bone tender, thanks to a simple dry rub and an ingenious foil packet technique that locks in all those rich flavors. Stick around because I’m going to walk you through everything so your ribs turn out absolutely perfect every time!

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Ingredients You’ll Need

Each ingredient here plays a star role—brown sugar brings sweetness, paprika adds smoky depth, and chili powder gives just the right kick without overpowering. I always make sure to get fresh paprika for the best flavor. Ready to stock up?

• Brown Sugar: Use packed brown sugar to help caramelize the ribs and add subtle sweetness.
• Paprika: I prefer smoked paprika to amp up the smoky flavor, but sweet paprika works too.
• Chili Powder: Adds complexity and gentle heat; feel free to adjust based on your spice tolerance.
• Salt: Essential for seasoning and bringing out the meat’s natural flavors.
• Garlic Powder: Gives a warm, savory note that pairs beautifully with the other spices.
• Beef Short Ribs (bone-in): Look for ribs trimmed of excess fat; bone-in ribs deliver that classic, tender texture.
• Reynolds Wrap® Heavy Duty Aluminum Foil: Don’t skimp here—heavy-duty foil is key for sealing in moisture while grilling.
• Barbecue Sauce: Half a cup for brushing after grilling, plus extra for serving—choose your favorite brand or homemade sauce.

Variations

I love how versatile this Grilled BBQ Short Ribs with Dry Rub Recipe can be, so I often switch things up depending on my mood or what’s in the pantry. Don’t hesitate to make it your own!

• Spice Level: I sometimes add cayenne pepper for a spicy kick—my friends who love heat swear by it.
• Herb Infusion: Toss a sprig of fresh rosemary or thyme inside the foil packets for an aromatic twist.
• Dry Rub Swaps: Swap chili powder for chipotle powder to get a smoky, slightly spicy flavor that’s out of this world.
• Gluten-Free Option: This recipe is naturally gluten-free, just double-check your barbecue sauce ingredients.

How to Make Grilled BBQ Short Ribs with Dry Rub Recipe

Step 1: Prepare the Dry Rub and Ribs

Start by mixing brown sugar, paprika, chili powder, salt, and garlic powder in a bowl—this is your magic mix that will hug every inch of those ribs. I like to cut the ribs into manageable portions to ensure even cooking. Rub that spice mix generously over the ribs, making sure every surface gets some love. I let mine rest covered in the fridge for about 45 minutes—it really allows the flavors to sink in nicely.

Step 2: Prep the Grill and Make Foil Packets

Preheat your grill to medium indirect heat—aim for 375 to 400°F if you’re using a thermometer. Here’s a trick I discovered: placing 2 ice cubes inside the foil packets with the ribs creates steam while grilling, which keeps the ribs extra tender. Fold the foil edges carefully but leave enough space inside so the heat circulates. I make four packets, one for each portion, so they cook evenly and the juices stay locked in.

Step 3: Grill Low and Slow until Tender

Place your foil packets over indirect heat and close the grill lid. Patience really pays off here—you’ll want to cook them for about 1 ½ to 2 hours. Don’t rush this part; the ribs need time to break down and become that tender, flavorful result we all crave. Check for tenderness by gently pressing the foil—it should feel soft and yielding.

Step 4: Finish with a Sizzle and Sauce

Once the ribs are tender, carefully open the foil packets right on the grill—watch out for the hot steam! Brush your ribs liberally with barbecue sauce, then move them over direct heat. Grill for about 5 minutes, turning once, until they’re nicely browned and crisp around the edges. This step adds that irresistible caramelized glaze that turns good ribs into unforgettable ribs.

How to Serve Grilled BBQ Short Ribs with Dry Rub Recipe

Garnishes

I like to sprinkle some freshly chopped parsley or green onions on top to add a pop of color and fresh flavor balance. Sometimes a squeeze of fresh lemon juice brightens things up nicely, especially if you’re serving these at a summer BBQ.

Side Dishes

My go-to sides are classic creamy coleslaw and grilled corn on the cob—the sweetness pairs beautifully with the savory ribs. Garlic mashed potatoes or a crisp green salad also make excellent accompaniments depending on what mood I’m in.

Creative Ways to Present

For special gatherings, I like to stack the ribs family-style on a wooden board with small bowls of different barbecue sauces and pickled veggies around. It creates a festive, communal vibe that always sparks conversation and compliments.

Make Ahead and Storage

Storing Leftovers

I usually pack leftover ribs tightly in airtight containers and refrigerate them. They stay tender and flavorful for up to 3 days, which makes for amazing next-day meals or snacks.

Freezing

Freeze leftovers in a freezer-safe container or tightly wrapped foil for up to 3 months. When I freeze ribs, I like to keep them in individual portions so I can defrost just what I need.

Reheating

The best way I found to reheat ribs is letting them warm slowly in a low oven (about 300°F) wrapped in foil to keep them moist. You can finish them off under the broiler or quickly on the grill to crisp up the edges just like fresh.

FAQs

Final Thoughts

I absolutely love how this Grilled BBQ Short Ribs with Dry Rub Recipe turns out every single time—there’s something so satisfying about serving ribs that are both tender and bursting with flavor. It’s a recipe that’s easy enough for a weekday treat but special enough to impress guests. So go ahead, give this method a shot in your own backyard, and get ready for some seriously happy taste buds. Trust me, once you’ve tried these ribs, they’ll become your go-to for every grill session!

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