Description
These Grilled BBQ Short Ribs are fall-off-the-bone tender and packed with smoky, spicy flavor thanks to a dry rub and slow cooking in foil packets on the grill. Finished over direct heat with a tangy barbecue sauce glaze, they deliver the perfect balance of char and juiciness for an unforgettable outdoor meal.
Ingredients
Scale
Dry Rub
- 1 tablespoon packed brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
Main
- 4 pounds beef short ribs (bone-in), trimmed of fat
- Reynolds Wrap® Heavy Duty Aluminum Foil (for wrapping)
- 2 ice cubes (per packet)
- 0.5 cup barbecue sauce, plus additional for serving
Instructions
- Prepare Dry Rub: In a medium bowl, thoroughly mix together the brown sugar, paprika, chili powder, salt, and garlic powder to create the flavorful spice blend.
- Apply Rub to Ribs: Cut the short ribs into equal portions. Generously rub the spice mixture onto all surfaces of each rib piece. Arrange the ribs in a single layer in a glass baking dish. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate the meat.
- Preheat Grill: Preheat your grill to medium indirect heat, maintaining a temperature between 375 and 400°F (190 to 200°C) for slow and even cooking.
- Assemble Foil Packets: Center one portion of ribs on a 12×18-inch sheet of heavy-duty aluminum foil. Add two ice cubes on top of the ribs. Bring the sides of the foil up and double-fold the top and ends to seal the packet securely, leaving space for heat circulation. Repeat this to make a total of four packets.
- Cook Ribs Indirectly: Place the foil packets over the indirect heat on the preheated grill. Cover and cook the ribs slowly until tender, about 1 1/2 to 2 hours.
- Open Packets Carefully: Remove the grill cover. Leaving the foil packets on the grill, carefully open them by cutting along the top folds with a sharp knife. Allow steam to escape slowly, then open packets fully to expose the ribs.
- Apply Barbecue Sauce: Brush each portion of ribs generously with about 1/2 cup of barbecue sauce for a flavorful glaze.
- Finish Over Direct Heat: Move the open foil packets over direct heat on the grill. Cover and continue grilling the ribs, turning once, until they are browned and crisp, approximately 5 minutes.
- Serve: Remove the ribs from the foil and serve hot with additional barbecue sauce on the side as desired.
Notes
- Cooking the ribs in foil packets traps moisture and flavor, making the meat fall-off-the-bone tender.
- Using indirect heat for most of the cooking time allows the ribs to cook evenly without drying out or burning.
- Adding ice cubes inside the foil packets generates steam for a tenderizing effect throughout the long grill time.
- Finishing the ribs over direct heat crisps up the exterior and caramelizes the barbecue sauce for enhanced texture and flavor.
- Trim excess fat from the ribs before cooking to reduce flare-ups on the grill and ensure balanced fat content in the final dish.
Nutrition
- Serving Size: 1 serving (1 pound of ribs including sauce)
- Calories: 1007 kcal
- Sugar: 12 g
- Sodium: 1054 mg
- Fat: 84 g
- Saturated Fat: 35 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 186 mg
