An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Beef Short Ribs

Delicious barbecue beef short ribs recipe? You got it. Get that grill fired up — these dry rubbed BBQ ribs are here to satisfy.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 5 people



  • 1 cup beef stock
  • 2 tsp. Worcestershire sauce
  • 3 tbsp. soy sauce
  • 4 tsp. minced shallots

Dry Rub

  • 1 tbsp. salt
  • 1 tsp. ground ginger
  • 1.5 tsp. thyme leaves
  • 2 tsp. dark brown sugar
  • 2 tsp. garlic powder
  • 2 tsp. oregano
  • 4 tsp. black pepper

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 275°F (Low Heat)

3 The 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.

9 Reviews
Rated 5 out of 5 by from Very delicious I love the flavor of the dry rub! The short rubs turned out fantastic and tender. I put them over buttered noodles. My husband even liked them and he don't like ribs. This was a very easy recipe
Date published: 2023-08-08
Rated 5 out of 5 by from Beef short ribs Delicious! Very easy to make. All of my family and friends loved it
Date published: 2023-08-07
Rated 5 out of 5 by 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 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 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 from Great flavor Used brisket stock instead of standard beef stock.
Date published: 2021-02-03
Rated 3 out of 5 by 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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