Cooking for 5 people
Ingredients
- 1 cup
beef stock
- 2 tsp.
Worcestershire sauce
- 3 tbsp.
soy sauce
- 4 tsp.
minced shallots
- 1 tbsp.
salt
- 1 tsp.
ground ginger
- 1 1/2 tsp.
thyme leaves
- 2 tsp.
dark brown sugar
- 2 tsp.
garlic powder
- 2 tsp.
oregano
- 4 tsp.
black pepper
- 10
beef short ribs (individual ribs)
1Food Prep
If there’s a layer of fat on your ribs, use a sharp knife to trim the top layer of fat. Score the top of each rib by cutting grooves perpendicular to the rib bone, about ½-inch apart and ¼-inch deep. These cuts provide more surface area for the flavorful rub to coat.
In a small bowl, mix together the dry rub ingredients. Apply a generous coat of dry rub to all sides of each rib.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 275°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your short ribs bone side down on the cooler side of the grate, away from the coals. Cook your ribs until the internal temperature reaches 160˚F, which should take around 1½ hours.
Remove your ribs from the grill and place them meat side down in the center of a doubled sheet of aluminum foil. Pour your stock mixture over your ribs and wrap them tightly in the foil, trapping any juice and liquids inside.
Place the foil-wrapped ribs back onto the cooler side of the grate and cook them until your ribs reach an internal temperature of 200°F, about 1 hour.
When your short ribs reach an internal temperature of 200°F, remove them from the grill and let them rest in the foil for 15 minutes before removing it. Slice each rib to the bone at scored cuts. Reserve some of that amazing au jus to drizzle over your ribs or to season side dishes such as mashed potatoes.
Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
For safe meat preparation, reference the USDA website.
