If you’re craving something tender, smoky, and bursting with flavor, you’re going to love this Grilled BBQ Short Ribs with Dry Rub Recipe. I absolutely love how these ribs come out fall-off-the-bone tender with a perfectly charred exterior, thanks to a simple dry rub and a nifty foil packet trick. When I first tried this method, I discovered it’s so easy to get richly flavored ribs without hours of fuss—plus, your grill stays clean! Stick with me, and I’ll walk you through every step so you nail it every single time.

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Why You’ll Love This Recipe

Fall-Off-the-Bone Tender: The foil packets lock in moisture for ribs that literally melt in your mouth.
Simple Dry Rub: A straightforward spice mix that delivers big flavor without overpowering the beef.
Easy Grill Method: No complicated smoking techniques—just indirect heat and clever foil wrapping.
Perfect for Any Occasion: Whether it’s a family cookout or a casual weeknight dinner, these ribs always impress.

Four pieces of dark brown smoked meat with charred edges wrapped loosely in crinkled silver foil sit on a black metal grill grate. Each piece shows a thickness with a juicy texture, some with visible bone. Light smoke curls around the meat, adding a rustic feel, and the foil reflects the light, highlighting the wrinkled texture. The background under the grill is changed to a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Grilled BBQ Short Ribs with Dry Rub Recipe is in the balance of smoky, sweet, and savory spices. I keep the dry rub simple but punchy, and fresh ribs trimmed just right make all the difference. When shopping, try to get beef short ribs with some good marbling for maximum flavor and tenderness.

Brown Sugar: Adds subtle sweetness and helps caramelize the ribs on the grill.
Paprika: Brings smoky depth, especially if you use smoked paprika.
Chili Powder: Gives a gentle kick without overpowering.
Salt: Essential for seasoning and enhancing all flavors.
Garlic Powder: Offers that warm, aromatic note we all crave.
Beef Short Ribs (Bone-In): The star of the show—make sure they’re trimmed of excess fat to prevent flare-ups on the grill.
Reynolds Wrap® Heavy Duty Aluminum Foil: Needed to create the foil packets that seal in moisture for tender ribs.
Barbecue Sauce: A tangy, sweet finishing touch that you can customize to your taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Grilled BBQ Short Ribs with Dry Rub Recipe is. Over time, I’ve tweaked the rub and cooking method to fit different moods and tastes. Feel free to make this recipe your own—it’s all about finding your perfect flavor.

Spicier Rub: I sometimes add cayenne or crushed red pepper flakes for a bold kick that my family adores.
Herb Infusion: Adding some dried thyme or rosemary to the rub adds a fresh, earthy layer of flavor that pairs beautifully with beef.
Low-Sodium Option: Cut back on salt and boost savory depth with smoked paprika and a splash of Worcestershire sauce in the barbecue glaze.
Different BBQ Sauce Styles: Try a mustard-based or vinegar-based sauce for a tangier finish—this switch keeps things exciting for repeat dinners.

How to Make Grilled BBQ Short Ribs with Dry Rub Recipe

Step 1: Mix the Perfect Dry Rub

Start by combining the brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. I like to mix it thoroughly with a whisk to break up any clumps and make sure every pinch is consistent—that way, your ribs get an even layer of flavor. Trust me, this simple mix is the secret to ribs that hit all the right notes between sweet, smoky, and savory.

Step 2: Prepare and Rub the Ribs

Trim any excess fat off the short ribs—too much fat can cause flare-ups on the grill. Cut the ribs into equal portions so they cook evenly. Now, generously rub the spice mixture all over every inch of the ribs. This is the fun part where the ribs start to get their personality. I cover them in the rub and then place them in a single layer in a glass dish, cover, and let them hang out in the fridge for 30 minutes to 1 hour. This resting step lets the flavors soak in and gives you that unforgettable taste.

Step 3: Preheat Your Grill and Make Foil Packets

Once your ribs have had their flavor soak, preheat your grill to medium indirect heat—between 375 to 400°F (190 to 200°C). While the grill heats, center each portion of ribs on a 12×18-inch sheet of heavy-duty aluminum foil. Add two ice cubes to each packet—this nifty trick keeps the ribs extra moist. Then carefully bring up the foil sides and double-fold the top and ends to seal a little air pocket inside—this space allows heat to circulate and tenderize the meat without drying it out.

Step 4: Grill the Ribs Indirectly Until Tender

Place the foil packets over indirect heat on your preheated grill. Cover the grill and cook the ribs for about 1 ½ to 2 hours. This slow cooking softens the meat to that perfect tenderness. I usually check at 1 ½ hours, but watch for some good sizzle—the ribs should feel tender but not falling apart yet.

Step 5: Unwrap, Sauce, and Finish Over Direct Heat

When the ribs are tender, carefully open the foil packets by cutting along the top folds with a sharp knife—watch for steam! Brush the ribs with about half a cup of barbecue sauce, then move the packets directly over the hot side of the grill. Cover and grill, turning once, until the ribs develop a lovely browned and crisp crust—about 5 minutes. This final step adds that irresistible caramelized finish that makes people go wild.

Step 6: Serve and Enjoy

Serve these ribs right from the grill with extra barbecue sauce on the side for dipping. I guarantee your family will be asking for seconds, and probably thirds. The combination of tender meat with a sweet and smoky crust is just unbeatable.

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Pro Tips for Making Grilled BBQ Short Ribs with Dry Rub Recipe

Use Heavy-Duty Foil: This keeps your packets intact and prevents leaks so juices don’t escape during grilling.
Don’t Skip the Ice Cubes: I discovered this trick to keep the ribs super moist—try it and thank me later!
Patience With Indirect Heat: Low and slow helps render the fat and tenderize without burning.
Carefully Open Foil Packets: Cut the foil top slowly to avoid burning yourself on the escaping steam.

How to Serve Grilled BBQ Short Ribs with Dry Rub Recipe

The image shows a white plate holding five pieces of barbecued ribs arranged in a loose pile. Each rib piece is thick and covered in a rich, dark brown shiny sauce with a slightly sticky texture. The ribs have visible charring and a well-cooked crust, giving a rough texture. The sauce glistens under the light, highlighting the glossy surface and darker burn marks on the meat edges. The plate is placed on a white marbled surface with a blue checkered cloth partly visible beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some chopped fresh parsley or green onions over the ribs. It adds a fresh pop of color and a subtle layer of flavor that balances the rich, smoky meat. Sometimes, a few pickled jalapeños on the side add a nice tang and heat boost that my crew really enjoys.

Side Dishes

Classic sides like creamy coleslaw, grilled corn on the cob, and buttery mashed potatoes are my go-to companions for these ribs. For something lighter, a crisp cucumber salad or a bright garden salad helps cut through the richness perfectly.

Creative Ways to Present

For special occasions, I’ve laid the ribs out on a wooden board surrounded by small bowls of different BBQ sauces, pickled veggies, and fresh buns for a “build-your-own” style feast. It’s fun, interactive, and always a hit with guests!

Make Ahead and Storage

Storing Leftovers

After letting the ribs cool to room temperature, I wrap them tightly in foil or plastic wrap and store them in an airtight container in the fridge. They’ll stay great for 3 to 4 days, perfect for quick reheats that taste nearly as good as fresh.

Freezing

I’ve frozen leftover ribs by wrapping each portion tightly in plastic wrap, then foil, and popping them into freezer bags. They keep their flavor well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheating gently is key. I place the ribs in a foil packet with a splash of water or extra barbecue sauce to keep moisture in, then warm them in a 300°F oven for about 20 minutes. This keeps them tender without drying out. You can finish on the grill or under a broiler for a few minutes if you want to crisp them back up.

FAQs

Can I prepare the dry rub and ribs the night before?

Absolutely! In fact, rubbing the short ribs with the dry mix the night before and refrigerating them helps the flavors penetrate deeper into the meat. Just be sure to cover the dish tightly. When you’re ready to grill, bring them back to room temperature before cooking for more even results.
Is it necessary to use the ice cubes inside the foil packets?

While not absolutely required, adding ice cubes is a neat trick that helps keep the ribs super moist as they slow-cook. The melting ice releases steam inside the packet, which tenderizes the meat beautifully and prevents drying out.
Can I use boneless short ribs for this recipe?

Boneless ribs can work, but keep in mind that bone-in ribs typically have more flavor and tend to stay juicier during cooking. If using boneless, watch the cooking time closely to avoid overcooking and drying out.
How do I know when the ribs are done?

The ribs are done when the meat is tender and easily pulls away from the bone. During cooking, the foil packets steam the ribs, so after about 1 ½ to 2 hours, give one a gentle poke or wiggle. If it feels tender and not tough, they’re ready for that final caramelizing step over direct heat.
What type of barbecue sauce pairs best with this recipe?

That really depends on your preference! A classic smoky and slightly sweet sauce works beautifully here, but feel free to experiment with spicy, mustard-based, or vinegar-forward sauces. I often change it up seasonally to match sides or my mood.

Final Thoughts

This Grilled BBQ Short Ribs with Dry Rub Recipe has become one of my absolute favorites for entertaining and family dinners alike. I love how easy it is—a little prep, plenty of hands-off grill time, and you get restaurant-worthy ribs that impress every time. If you give it a try, I bet you’ll find yourself making these ribs a go-to too. Trust me, your taste buds and your guests will thank you!