Succulent Grilled BBQ Short Ribs with Dry Rub

Indulge in the delectable experience of these grilled short ribs that boast a tender texture complemented by a tantalizing dry rub. Your taste buds will revel in the savory flavor captured within the foil packets. Get ready to savor the ultimate beef ribs dish.

Ingredients

1	tablespoon packed brown sugar
1	tablespoon paprika
1	tablespoon chili powder
1	teaspoon salt
1	teaspoon garlic powder
4	pounds beef short ribs (bone-in), trimmed of fat
	Reynolds Wrap® Heavy Duty Aluminum Foil
½	cup barbecue sauce

Instructions

• 1. In a medium bowl, combine the brown sugar, paprika, chili powder, salt, and garlic powder.
  2. Begin by cutting the beef short ribs into equal portions. Proceed to generously rub the spice mixture onto all surfaces of the ribs. Place the ribs in a single layer within a glass baking dish. Cover and refrigerate for 30 minutes to 1 hour.
  3. Preheat the grill to medium indirect heat, reaching 375 to 400 degrees F (190 to 200 degrees C).
  4. On a 12x18-inch sheet of heavy-duty aluminum foil, position one portion of ribs; add 2 ice cubes. Fold the foil sides towards the center, then double-fold the top and ends to seal the packet, ensuring space for heat circulation inside. Repeat this process to create 3 additional packets.
  5. Position the packets over the indirect heat on the preheated grill. Cover and cook until the ribs are tender, which typically takes 1 1/2 to 2 hours.
  6. Uncover the grill. While keeping the foil packets on the grill, carefully open them by cutting along the top folds using a sharp knife to release steam. Proceed to fully open the packets.
  7. Gently brush the ribs with around 1/2 cup of barbecue sauce.
  8. Shift the packets over direct heat, cover, and continue grilling, ensuring to turn once, until the ribs achieve a delightful browned and crisp texture, typically taking approximately 5 minutes more.
  9. Serve the succulent ribs alongside additional barbecue sauce, according to your preference.

Jul 19, 2024