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Grilled BBQ Beef Short Ribs

Tender, fall-off-the-bone grilled beef short ribs with a smoky barbecue flavor that creates a restaurant-quality dining experience in your backyard.
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Prep Time 15 minutes
Cook Time 2 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3-4 pounds beef short ribs, cut flanken-style
  • 1 cup barbecue sauce (homemade or store-bought)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil

Method
 

  1. Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a small bowl to create the dry rub.
  2. Pat the short ribs completely dry with paper towels, then brush with olive oil. Generously coat each rib with the dry rub mixture, pressing gently to help it adhere. Let them rest at room temperature for 30 minutes.
  3. Preheat your grill for indirect cooking at 275°F. If using a gas grill, light one side only. For charcoal, push coals to one side.
  4. Place ribs on the cooler side of the grill, bone-side down. Close the lid and cook for 1 hour without opening.
  5. After 1 hour, brush the ribs with barbecue sauce and flip them. Continue cooking for another 45 minutes to 1 hour, basting every 20 minutes. The meat is done when it easily pulls away from the bone and reaches an internal temperature of 190°F.

Notes

Start marinating these ribs the night before to save time and deepen the flavors. Cook low and slow at 275°F for best results. Don't rush with high heat as this creates tough, chewy meat. Avoid opening the grill lid frequently. Store leftover ribs in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in 300°F oven wrapped in foil.