Description
These Grilled BBQ Short Ribs with Dry Rub are succulent and fall-off-the-bone tender ribs infused with a smoky, spicy dry rub and finished with a rich barbecue sauce. Wrapped in foil packets and slow-cooked over indirect grill heat, the ribs absorb deep flavors and remain incredibly juicy before being charred to a crispy perfection over direct heat. Perfect for a summer cookout or an indulgent backyard meal.
Ingredients
Scale
Dry Rub
- 1 tablespoon packed brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
Main
- 4 pounds beef short ribs (bone-in), trimmed of fat
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 0.5 cup barbecue sauce, plus additional for serving
- 8 ice cubes (2 per foil packet)
Instructions
- Prepare the Dry Rub: In a medium bowl, thoroughly mix together the brown sugar, paprika, chili powder, salt, and garlic powder to create the flavorful dry rub.
- Season the Ribs: Cut the beef short ribs into equal portion sizes. Generously coat all surfaces of the ribs with the dry rub mixture. Arrange the ribs in a single layer in a glass baking dish, cover, and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate.
- Preheat the Grill: Heat your grill to medium indirect heat, maintaining a temperature between 375°F to 400°F (190°C to 200°C).
- Prepare Foil Packets: Place one portion of ribs in the center of a 12×18-inch piece of heavy-duty aluminum foil. Add 2 ice cubes on top of the ribs. Fold up the sides of the foil, then double-fold the top and ends to seal the packet, leaving space inside for heat circulation. Repeat this process to make a total of 4 packets.
- Cook Over Indirect Heat: Arrange the foil packets over indirect heat on the grill. Cover and cook for 1 1/2 to 2 hours, or until the ribs become tender.
- Open Foil Packets: Carefully remove the grill cover and, while keeping the packets on the grill, cut along the top folds of the foil packets with a sharp knife to allow steam to escape. Then open the packets fully.
- Apply Barbecue Sauce: Brush each portion of ribs with about 1/2 cup of barbecue sauce to add a tangy and smoky glaze.
- Finish Over Direct Heat: Move the foil packets over direct heat on the grill. Cover and continue grilling, turning the ribs once, for about 5 minutes more, or until the ribs are browned and crisp on the outside.
- Serve: Remove the ribs from the grill and serve immediately with additional barbecue sauce on the side as desired.
Notes
- Using heavy-duty aluminum foil packets with ice cubes locks in moisture and enhances tenderness, resulting in fall-off-the-bone ribs.
- Maintaining indirect heat for most of the cook time ensures slow, even cooking without burning.
- Finishing the ribs over direct heat caramelizes the barbecue sauce for a deliciously crisp crust.
- Feel free to customize the dry rub by adjusting spices or adding smoked paprika for a deeper smoky flavor.
- Keep an eye on the grill temperature to maintain consistent cooking and avoid flare-ups.
Nutrition
- Serving Size: 1 serving (approx. 1 pound of ribs)
- Calories: 1007 kcal
- Sugar: 12 g
- Sodium: 1054 mg
- Fat: 84 g
- Saturated Fat: 35 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 186 mg
