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 caloriescarbohydrate: 17.2 gcholesterol: 186.4 mgfat: 83.9 gfiber: 1.6 gprotein: 43.4 gsaturatedFat: 35.4 gservingSize: -sodium: 1053.8 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled BBQ Short Ribs with Dry Rub
Directions
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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.
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.
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.
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.
Serve with additional barbecue sauce as desired.