Grilled BBQ Short Ribs with Dry Rub

These grilled short ribs are fall-off-the-bone tender thanks to foil packets that keep all the savory flavor inside. Beef ribs never tasted so good.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 1007 Calories

Ingredients

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

Recipe Instructions

Step 1

Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.

Step 2

Cut ribs into 4 equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.

Step 3

Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).

Step 4

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.

Step 5

Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.

Step 6

Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.

Step 7

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.

Step 8

Serve with additional barbecue sauce as desired.