Grilled BBQ Short Ribs with Dry Rub
Description
These grilled short ribs are fall-off-the-bone tender thanks to foil packets that keep all the savory flavor inside. Beef ribs never tasted so good.
Ingredients
•
1 tablespoon packed brown sugar
•
1 tablespoon paprika
•
1 tablespoon chili powder
•
1 teaspoon salt
•
1 teaspoon garlic powder
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4 pounds beef short ribs (bone-in), trimmed of fat
•
Reynolds Wrap® Heavy Duty Aluminum Foil
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1/2 cup barbecue sauce, plus additional for serving
Directions
1
Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
2
Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
3
Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
4
Center one portion ribs on a 12x18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
5
Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
6
Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
7
Brush ribs with about 1/2 cup barbecue sauce.
8
Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
9
Serve with additional barbecue sauce as desired.