Ultimate Grilled BBQ Short Ribs with Dry Rub: A Step-by-Step Guide

Grilled BBQ short ribs are a true culinary delight, offering a rich, beefy flavor and melt-in-your-mouth tenderness. This recipe focuses on achieving the perfect balance of smoky char and savory goodness, all thanks to a carefully crafted dry rub and patient grilling. Get ready to impress your family and friends with this unforgettable BBQ experience!

Why This Recipe Works

Several key elements contribute to the success of this grilled BBQ short ribs recipe:

• The Dry Rub: A well-balanced dry rub is crucial for infusing the short ribs with flavor. This recipe uses a blend of sweet, smoky, and spicy elements that complement the beef perfectly.
• The Cut of Meat: Short ribs are inherently flavorful and fatty. The fat renders during grilling, creating a juicy and tender final product. Both English cut and flanken cut short ribs work well, though the cooking time will vary slightly.
• Low and Slow Grilling: Grilling over indirect heat allows the short ribs to cook slowly and evenly, preventing them from drying out and promoting maximum tenderness.
• Proper Resting: Allowing the short ribs to rest after grilling allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent bite.

Ingredients You’ll Need

For the Dry Rub:

• 1/4 cup smoked paprika
• 1/4 cup brown sugar, packed
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper (optional, for added heat)
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon ground ginger

For the Short Ribs:

• 3-4 pounds beef short ribs (English or Flanken cut)
• Your favorite BBQ sauce (optional, for glazing)
• Vegetable oil or cooking spray (for prepping the grill)

Equipment You’ll Need

• Grill (charcoal or gas)
• Chimney starter (for charcoal grills)
• Mixing bowl
• Measuring cups and spoons
• Basting brush (if glazing with BBQ sauce)
• Meat thermometer
• Tongs
• Aluminum foil
• Cutting board
• Sharp knife

Step-by-Step Instructions

Step 1: Prepare the Dry Rub

In a medium-sized mixing bowl, combine all the dry rub ingredients: smoked paprika, brown sugar, kosher salt, garlic powder, onion powder, black pepper, chili powder, cumin, cayenne pepper (if using), dry mustard, dried oregano, and ground ginger. Whisk well until all ingredients are evenly distributed. This dry rub can be made ahead of time and stored in an airtight container for several weeks.

Why this step is important: A well-mixed dry rub ensures that each bite of short rib is packed with flavor. The combination of sweet, smoky, and savory spices creates a complex and delicious profile that complements the richness of the beef.

Step 2: Prepare the Short Ribs

Pat the short ribs dry with paper towels. This helps the dry rub adhere better. Generously coat all sides of the short ribs with the dry rub, pressing it firmly into the meat. Ensure every nook and cranny is covered. Wrap the short ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors of the dry rub to penetrate the meat.

Why this step is important: Drying the short ribs before applying the rub allows the spices to stick better. The refrigeration period is crucial for the dry rub to work its magic, infusing the meat with flavor and helping to create a flavorful bark during grilling.

Step 3: Prepare the Grill

For a Charcoal Grill: Fill a chimney starter with charcoal briquettes. Light the charcoal and let it burn until the briquettes are covered in a thin layer of gray ash. Pour the hot coals into one side of the grill, creating a two-zone fire (one side with direct heat, the other with indirect heat). Maintain a temperature of around 250-275°F (121-135°C) on the indirect side of the grill. You can add wood chips or chunks (such as hickory or applewood) to the coals for added smoky flavor. Soak the wood chips in water for at least 30 minutes before adding them to the coals to prevent them from burning too quickly.

For a Gas Grill: Preheat the grill to medium-low heat. Turn off one or two burners to create a two-zone cooking environment. Aim for a temperature of around 250-275°F (121-135°C) on the indirect side of the grill. If your gas grill has a smoker box, you can add wood chips or chunks for a smoky flavor.

Lightly oil the grill grates with vegetable oil or cooking spray to prevent the short ribs from sticking.

Why this step is important: The two-zone fire allows you to cook the short ribs slowly over indirect heat, preventing them from burning on the outside while remaining undercooked on the inside. Maintaining a consistent temperature is crucial for achieving tender and juicy results. The addition of wood chips adds a delicious smoky flavor that complements the dry rub and the beef.

Step 4: Grill the Short Ribs

Remove the short ribs from the refrigerator and let them sit at room temperature for about 30 minutes before grilling. This helps them cook more evenly.

Place the short ribs on the indirect heat side of the grill. Close the lid and let them cook for 2-3 hours, or until they reach an internal temperature of 203°F (95°C). Use a meat thermometer to monitor the internal temperature. The short ribs are done when they are fork-tender and the meat easily pulls away from the bone.

Flip the short ribs occasionally during grilling to ensure even cooking. If the short ribs start to dry out, you can brush them with a little bit of beef broth or water to keep them moist.

Why this step is important: Slow and low grilling is the key to tender and juicy short ribs. Cooking them over indirect heat prevents them from burning and allows the fat to render, resulting in a melt-in-your-mouth texture. Monitoring the internal temperature ensures that the short ribs are cooked to perfection.

Step 5: Glaze with BBQ Sauce (Optional)

If you want to glaze the short ribs with BBQ sauce, brush them with your favorite BBQ sauce during the last 30 minutes of grilling. Flip the short ribs frequently to ensure they are evenly coated with the sauce. Be careful not to burn the sauce. The sugars in the BBQ sauce can caramelize and burn quickly over direct heat. If this happens, move them back to the indirect heat.

Why this step is important: Glazing the short ribs with BBQ sauce adds a layer of sweet and tangy flavor. It also creates a beautiful, glossy finish. However, this step is optional, and the short ribs are delicious even without BBQ sauce.

Step 6: Rest and Serve

Once the short ribs are cooked to an internal temperature of 203°F (95°C) and are fork-tender, remove them from the grill and wrap them loosely in aluminum foil. Let them rest for at least 30 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent bite.

After resting, unwrap the short ribs and slice them against the grain. Serve them immediately with your favorite sides, such as coleslaw, potato salad, corn on the cob, or grilled vegetables.

Why this step is important: Resting the short ribs is crucial for maximizing their flavor and tenderness. During the resting period, the muscle fibers relax, and the juices redistribute throughout the meat, resulting in a more flavorful and juicy final product. Slicing against the grain helps to shorten the muscle fibers, making the short ribs easier to chew.

Tips for Success

• Don’t overcook the short ribs. The ideal internal temperature is 203°F (95°C). Overcooked short ribs will be dry and tough.
• Use a meat thermometer. A meat thermometer is the best way to ensure that the short ribs are cooked to the correct temperature.
• Be patient. Grilling short ribs takes time. Don’t rush the process. Slow and low grilling is the key to tender and juicy results.
• Experiment with different dry rub ingredients. Feel free to adjust the dry rub recipe to your liking. Add more or less of your favorite spices.
• Try different wood chips. Experiment with different wood chips to find your favorite smoky flavor. Hickory, applewood, and mesquite are all good choices.
• Adjust cooking time based on short rib cut. Flanken cut ribs will cook significantly faster than english cut. Monitor internal temperature and tenderness to adjust accordingly.
• Don’t skip the resting period! This step is crucial for maximizing flavor and tenderness.

Variations and Additions

• Spicy Short Ribs: Increase the amount of cayenne pepper in the dry rub or add a pinch of chili flakes.
• Sweet and Tangy Short Ribs: Add a tablespoon of brown sugar and a tablespoon of apple cider vinegar to the dry rub.
• Korean BBQ Short Ribs (Kalbi): Use a Korean BBQ marinade instead of a dry rub. Kalbi marinades typically include soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang (Korean chili paste).
• Serve with a flavorful sauce: Consider serving the short ribs with a chimichurri sauce, a salsa verde, or a horseradish cream sauce.

Serving Suggestions

Grilled BBQ short ribs are delicious served with a variety of sides, including:

• Coleslaw
• Potato salad
• Corn on the cob
• Grilled vegetables
• Mac and cheese
• Baked beans
• Mashed potatoes
• Rice pilaf
• A fresh green salad

Make Ahead Instructions

The dry rub can be made several weeks in advance and stored in an airtight container. The short ribs can be rubbed with the dry rub and refrigerated for up to 24 hours before grilling. This allows the flavors to meld and penetrate the meat even further.

Storage Instructions

Leftover grilled BBQ short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or on the grill until heated through.

Nutritional Information (Approximate)

(Nutritional information will vary depending on the specific ingredients used and portion sizes.)

• Calories: 400-600 per serving
• Fat: 30-40 grams
• Protein: 30-40 grams
• Carbohydrates: 10-20 grams

Conclusion

These grilled BBQ short ribs with dry rub are a guaranteed crowd-pleaser. The combination of tender, juicy meat, smoky char, and flavorful dry rub is simply irresistible. With a little patience and attention to detail, you can easily create restaurant-quality short ribs in your own backyard. So fire up the grill and get ready to enjoy a truly unforgettable BBQ experience!

FAQ

Q: Can I use a different cut of beef?

A: While this recipe is specifically designed for short ribs, you could potentially use other cuts of beef, such as chuck roast or brisket. However, you may need to adjust the cooking time and temperature accordingly.

Q: Can I cook the short ribs in the oven instead of on the grill?

A: Yes, you can cook the short ribs in the oven. Preheat the oven to 275°F (135°C). Place the short ribs on a baking sheet and bake for 3-4 hours, or until they are fork-tender.

Q: Can I freeze the leftover short ribs?

A: Yes, you can freeze leftover short ribs. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw the short ribs in the refrigerator overnight before reheating.

Q: What if I don’t have smoked paprika?

A: If you don’t have smoked paprika, you can use regular paprika. However, the flavor will not be quite as smoky.

Q: How do I know when the grill is at the right temperature?

A: Use a grill thermometer to monitor the temperature of the grill. You can also use the hand test: hold your hand about 5 inches above the grill grates. If you can hold it there for only 3-4 seconds, the grill is at medium-high heat. If you can hold it there for 5-6 seconds, the grill is at medium heat. If you can hold it there for 7-8 seconds, the grill is at medium-low heat.

Q: What are the best wood chips to use for smoking short ribs?

A: Hickory, applewood, and mesquite are all good choices for smoking short ribs. Hickory provides a strong, smoky flavor. Applewood provides a sweeter, milder flavor. Mesquite provides a strong, earthy flavor.

Q: Can I use a pressure cooker or slow cooker to cook the short ribs?

A: Yes, short ribs can be cooked in a pressure cooker or slow cooker. For a pressure cooker, cook on high pressure for 45-50 minutes, followed by a natural pressure release. For a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.

Enjoy these delicious grilled BBQ short ribs!