Grilled BBQ Short Ribs with Dry Rub
Ingredients
- brown sugar (1 tablespoon)
- paprika (1 tablespoon)
- chili powder (1 tablespoon)
- salt (1 teaspoon)
- garlic powder (1 teaspoon)
- beef short ribs (4 pounds)
- aluminum foil (1 )
- barbecue sauce (0.5 cup)
Instructions
- Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
- Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerate for 30 minutes to 1 hour.
- Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
- Center one portion ribs on a 12x18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
- Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
- Uncover the grill. Carefully open the packets allowing steam to escape; then proceed to open packets fully.
- Brush ribs with about 1/2 cup barbecue sauce.
- Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
- Serve with additional barbecue sauce as desired.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 1007
- fat: 84 g
- sats: 35 g
- carbs: 17 g
- fibre: 2 g
- protein: 43 g
- salt: 1054 g