Grilled beef short ribs are a flavorful and satisfying meal made with simple ingredients and slow grilling over indirect heat. The ribs are coated with olive oil and a savory dry rub, then cooked at a low temperature with hickory or oak for a delicious smoky flavor.
This recipe keeps the preparation simple while giving the beef plenty of time to become tender and flavorful. A final brush of sweet and tangy BBQ sauce adds a glossy, savory-sweet finish that pairs beautifully with the rich beef.
1. Grilled Beef Short Ribs Recipe (Yield: 4 Servings)
Ingredients
- 3 pounds bone-in beef short ribs, cut into individual ribs
- ¼ cup olive oil
- ½ cup steak rub
- 1 cup sweet and tangy BBQ sauce
Instructions
Prepare a grill fire to 250°F using hickory or oak wood for a rich smoky flavor.
Pat the beef short ribs dry with paper towels and place them on a rimmed baking sheet. Brush or spray the ribs evenly with olive oil, making sure all sides are lightly coated. Sprinkle the steak rub over the ribs, pressing it gently into the meat so the seasoning sticks.
Place the ribs on the grill over indirect heat and close the lid. Cook for 1 hour, allowing the ribs to slowly absorb the smoky flavor. Turn the ribs and continue grilling for another 30 minutes to 1 hour, keeping the grill closed as much as possible.
Check the ribs with an instant-read thermometer. Continue cooking until the internal temperature reaches 205°F and the meat is tender. About 5 minutes before removing the ribs from the grill, brush them generously with BBQ sauce if desired.
Transfer the cooked ribs to a clean cutting board and let them rest for 10 minutes. Remove the rib bones, then slice the meat into thin strips. Serve warm with extra BBQ sauce on the side.
2. Tips for Perfect Grilled Beef Short Ribs
Keep the grill temperature steady at 250°F throughout cooking. A consistent low temperature helps the short ribs cook slowly and evenly.
Use hickory or oak wood for a rich smoky flavor that pairs especially well with beef.
Cook the ribs over indirect heat and keep the grill closed as much as possible. This helps maintain the temperature and allows the ribs to absorb more smoke.
Use an instant-read thermometer to check the thickest part of the meat. The ribs are ready when the internal temperature reaches about 205°F and the meat is tender.
Brush the BBQ sauce during the final 5 minutes of grilling. Adding it too early can cause the sauce to burn.
Let the ribs rest for 10 minutes after grilling before removing the bones and slicing. This helps keep the meat juicy and flavorful.
3. Frequently Asked Questions
Can I prepare the short ribs ahead of time?
Yes. You can season the ribs several hours ahead and keep them covered in the refrigerator until you are ready to grill. Taking them out while the grill heats gives you a convenient head start on the cooking process.
Should I remove the membrane from beef short ribs?
If your ribs have a tough membrane on the bone side, you can remove it before seasoning. Removing a thick membrane can make the finished meat easier to eat and allows the seasoning to better reach the meat.
Can I use homemade steak rub for this recipe?
Absolutely. A homemade blend of salt, black pepper, garlic powder, onion powder, paprika, and other favorite seasonings can work well. Use enough rub to evenly coat all sides of the ribs.
Why do I need to turn the ribs during cooking?
Turning the ribs halfway through cooking helps them cook more evenly over indirect heat. It also gives both sides exposure to the warm, smoky air inside the grill.
How should I know if the ribs are tender enough?
Temperature is an important guide, but tenderness matters too. Once the ribs reach about 205°F, check the meat with a thermometer probe or fork. It should feel tender rather than firm or resistant.
4. Nutrition Information
The following nutrition information is an estimate based on the ingredients listed in the recipe and divided into 4 servings. Actual values may vary depending on the amount of fat on the ribs, the specific steak rub, and the BBQ sauce used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 760 kcal |
| Protein | 52 g |
| Carbohydrates | 30 g |
| Fat | 51 g |
| Saturated Fat | 16 g |
| Cholesterol | 155 mg |
| Sodium | 1,400 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Calcium | 45 mg |
| Iron | 6 mg |
This Grilled Beef Short Ribs Recipe is a simple way to enjoy tender, smoky beef without complicated preparation. Cooking the ribs slowly over indirect heat allows the hickory or oak smoke to add rich flavor while the steak rub creates a delicious seasoned crust.
Once the ribs reach 205°F, a short resting period and a final slice are all that is needed before serving. Finish them with sweet and tangy BBQ sauce for a flavorful meal that is hearty, satisfying, and perfect for a relaxed grilling day.
