Grilled BBQ Short Ribs with Dry Rub recipe

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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
Ice cubes
½ cup barbecue sauce, plus additional for serving
Reynolds Wrap® Heavy Duty Aluminum Foil

Nutrition Info

1007 calories
carbohydrate: 17.2 g
cholesterol: 186.4 mg
fat: 83.9 g
fiber: 1.6 g
protein: 43.4 g
saturatedFat: 35.4 g
servingSize: -
sodium: 1053.8 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

  2. Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

  3. Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.

  4. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape., then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

  5. Serve with additional barbecue sauce as desired.

Recipe Yield

4 servings

Recipe Note

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

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