Short ribs are a rich, flavorful cut of beef that are perfect for grilling, especially when seasoned with a dry rub and cooked low and slow. This recipe uses a dry rub to infuse the ribs with deep flavor, followed by indirect grilling to achieve tender, smoky, and caramelized BBQ short ribs. Whether you’re using a charcoal grill or a gas grill, I’ve got you covered with step-by-step instructions for both methods.
1. Grilled BBQ Beef Short Ribs Recipe
Ingredients
For the Short Ribs
- 4-6 beef short ribs (bone-in or boneless, about 2-3 pounds total)
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper (optional, for added heat)
- 1/2 teaspoon mustard powder (optional)
Optional Basting/BBQ Sauce
- 1/2 cup BBQ sauce (for basting or serving on the side)
Equipment
- Charcoal Grill or Gas Grill
- Tongs
- Meat thermometer
- Aluminum foil (optional, for wrapping ribs during cooking)
- Wood chips (optional, for added smokiness on a gas grill)
Instructions
Step 1. Prepare the Short Ribs
Pat the short ribs dry with paper towels to remove any excess moisture. This helps the rub adhere better and ensures a good crust on the grill.
In a small bowl, mix together all the ingredients for the dry rub.
Generously coat the short ribs with the dry rub, pressing it into the meat with your hands to ensure it sticks. For best results, let the ribs sit with the rub for at least 30 minutes at room temperature, or refrigerate for up to 4 hours to allow the flavors to penetrate the meat.
Step 2. Prepare the Grill
For a Charcoal Grill:
Set up for indirect grilling: Light a charcoal chimney and wait until the coals are ashed over (about 15-20 minutes). Once ready, bank the coals to one side of the grill, creating a two-zone fire (one side for direct heat, and one side for indirect heat).
Optional: If you want extra smoky flavor, add soaked wood chips (such as hickory or mesquite) on top of the hot coals.
Preheat the grill to around 225–250°F. This low-and-slow grilling temperature is ideal for cooking short ribs.
For a Gas Grill:
Set up for indirect grilling: Preheat your gas grill by turning on only one or two burners, leaving the others off. Adjust the heat to maintain a temperature of 225–250°F.
Optional: For added smokiness, place a smoker box filled with soaked wood chips on the lit burner(s).
Step 3. Grill the Short Ribs
For Charcoal Grill:
Place the short ribs on the cooler indirect heat side of the grill (the side without the coals).
Cover the grill, ensuring the vents are open to allow good airflow. Maintain a temperature of 225-250°F by adjusting the vents as needed.
Grill the short ribs for 2.5 to 3.5 hours, turning occasionally, until the internal temperature reaches 190-205°F and the meat is tender.
Optional: During the last 30 minutes of cooking, you can baste the ribs with BBQ sauce to add a sticky glaze.
For Gas Grill:
Place the short ribs on the side of the grill that is set to indirect heat (the side with the burners off).
Close the lid and grill for 2.5 to 3.5 hours, maintaining a temperature of 225-250°F. Turn the ribs occasionally for even cooking.
If you’re using a smoker box for wood chips, replenish the chips as needed to keep the smoke going.
Optional: In the last 30 minutes of cooking, baste the ribs with BBQ sauce if desired.
Step 4. Check for Doneness
The short ribs are done when they reach an internal temperature of 190-205°F, and the meat is tender and easily pulls away from the bone.
Use a meat thermometer to check the temperature. If the ribs aren’t tender enough, keep cooking them at low heat until they reach the desired tenderness.
Step 5. Rest the Ribs
Once the ribs are done, remove them from the grill and loosely tent them with aluminum foil. Let them rest for 10-15 minutes to allow the juices to redistribute.
Step 6. Serve
Serve the ribs as is, or with additional BBQ sauce on the side. Enjoy with your favorite BBQ sides.
2. Tips for Perfect Grilled BBQ Short Ribs
Low and Slow: Short ribs contain a lot of connective tissue that needs to break down, so cooking them at a low temperature for a long time is key to achieving tender, fall-apart meat.
Use a Meat Thermometer: Short ribs are best when cooked to an internal temperature between 190-205°F. This ensures the meat is fully tender and flavorful.
Wood Chips for Smokiness: If you’re using a gas grill, wood chips in a smoker box can help mimic the smoky flavor of a charcoal grill. Hickory, mesquite, or applewood are great options.
Don’t Rush the Process: BBQ short ribs take time to cook properly. Make sure to monitor the grill temperature and don’t try to speed up the process by using too much heat, as this can dry out the ribs.
3. Serving Suggestions
Classic BBQ Plate: Serve these ribs with classic BBQ sides like baked beans, macaroni and cheese, and a potato salad.
Grilled Vegetables: Complement the rich, smoky flavor of the ribs with grilled vegetables like zucchini, corn on the cob, or bell peppers.
Cornbread: A slice of buttery cornbread is perfect for soaking up the juices and BBQ sauce from the ribs.
Coleslaw: A crisp, tangy coleslaw balances the richness of the short ribs perfectly.
4. Variations
Korean BBQ Short Ribs: Swap the dry rub for a Korean-style marinade made with soy sauce, brown sugar, garlic, and sesame oil for a delicious twist on BBQ short ribs.
Spicy BBQ Ribs: Add extra heat to the dry rub by increasing the amount of cayenne pepper or adding crushed red pepper flakes for a spicy kick.
Glazed Short Ribs: During the last 30 minutes of cooking, glaze the ribs with a mixture of honey, soy sauce, and garlic for a sticky, sweet finish.
5. How to Store and Reheat Leftovers
Refrigerator: Store leftover short ribs in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, wrap the ribs in foil and warm them in a 300°F oven for about 15-20 minutes, or until heated through. You can also warm them on the grill over indirect heat for a few minutes.
6. Frequently Asked Questions
Can I use boneless short ribs?
Yes, boneless short ribs can be used, but bone-in short ribs tend to be more flavorful due to the bone adding extra richness. Adjust the cooking time slightly if using smaller, boneless cuts.
Can I cook short ribs faster at a higher temperature?
For tender BBQ short ribs, it’s important to cook them low and slow to break down the tough connective tissue. Cooking at higher temperatures will result in tougher, less flavorful ribs.
What if I don’t have a smoker box for my gas grill?
If you don’t have a smoker box for wood chips, you can make a foil packet. Wrap a handful of soaked wood chips in aluminum foil, poke a few holes in the top, and place it over the lit burner.
Grilled BBQ Short Ribs with a dry rub are a crowd-pleaser that’s perfect for any BBQ gathering. Whether you’re using a charcoal or gas grill, this recipe delivers tender, flavorful ribs every time. With a simple dry rub and indirect grilling method, you can enjoy smoky, juicy short ribs with minimal effort. Pair them with your favorite sides, and you’ve got a meal that’s sure to impress!
