Grilled Beef Short Ribs
Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these dry rubbed BBQ ribs will stimulate and please your taste buds!
Let's get grilling
Stock
1
With a sharp knife, trim the top layer of fat from the rib if needed. Score the top of each rib by cutting grooves (¼-inch deep) perpendicular to the rib bone every ½-inch. These cuts will provide more surface area for the flavorful rub.
2
In a small bowl, mix the dry rub ingredients. Apply a generous coat of dry rub to all sides of each rib.
3
Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature, indirect cooking away from the coals. Place beef ribs on the grill (bone side down) away from the coals and cook with indirect heat (approximately 275˚F) for 1½ hours, or until internal temperature of beef reaches 160˚F.
4
Remove ribs from grill and place them in the center of a doubled sheet of aluminum foil with meat side facing down. Pour stock mixture over ribs and wrap tight in foil, trapping juice inside. Return the foil pack to the grill for 1 hour, or until internal temperature of beef reaches 200˚F.
5
Remove foil package from grill and let beef rest in the foil for 15 minutes before removing. Slice each rib to the bone at scored cuts. Reserve some au jus to drizzle over beef or to season side dishes, such as mashed potatoes.
1
The mesquite adds just the right amount of smoke to the already bold beef rib.
Cooking for 5 people
Ingredients
Stock
-
beef stock
1 cup
-
Worcestershire sauce
2 tsp.
-
soy sauce
3 tbsp.
-
minced shallots
4 tsp.
Dry Rub
-
salt
1 tbsp.
-
ground ginger
1 tsp.
-
thyme leaves
1.5 tsp.
-
dark brown sugar
2 tsp.
-
garlic powder
2 tsp.
-
oregano
2 tsp.
-
black pepper
4 tsp.
-
beef short ribs (individual ribs)
10
-
Kingsford® Charcoal with Mesquite
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
For safe meat preparation, reference the USDA website.
Rated 5 out of
5
by
Big P from
Tasty Ribs
Ribs turned out very tasty and tender instead of wrapping in foil , I put the ribs in foil pans Contain the stock an still turned out great !
Date published: 2022-05-30
Rated 5 out of
5
by
The Mayor of BBQ from
Grilled Beef Short Ribs
I personally have had these beef short ribs cooked by the man himself. This is one of the best bites I’ve ever had. Thanks Chris for sharing the recipe.
Date published: 2022-05-20
Rated 5 out of
5
by
Anonymous from
Love the flavor great taste
Used beef ribs. Still tasty had to cook 15 minutes longer. But no dry
Date published: 2022-05-20
Rated 5 out of
5
by
Bobby Bacala from
Great flavor
Used brisket stock instead of standard beef stock.
Date published: 2021-02-03
Rated 3 out of
5
by
Buffalo Phil from
Very tasty ribs
Made the ribs and they were very tasty. Two recommendations:
1. Definitely use a meat thermometer. Temperature of fire can be quite different so meat may take less time than stated in recipe.
2. Trying to hold the beef stock with the ribs in aluminum foil pieces is difficult to keep from leaking. The beef stock is key to help tenderize the ribs in addition to flavor. Would be nice to have a better option.
Date published: 2020-10-18
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