The greatest cut of meat for grilling is the short rib. The bones extracted from a Prime Rib Roast are used to make these ribs. They aren’t as meaty, but they are just as tasty.
The key is to cook them low and slow, allowing the meat to soften before finishing them on a flame or under a broiler for a crunchy crust.
If you try cooking beef short ribs on the grill, I promise you will want to do it every time. Beef short ribs on the grill are quick and easy to prepare. This easy dish is incredibly tasty and tender when paired with a sweet and spicy short rib rub.
Continue reading if you want to learn how to make tasty beef short ribs on the grill.
Ribs Nutrition Facts
Tips on How to Cook Beef Short Ribs on the Grill
These simple tips will help you cook your beef short ribs on the grill.
Type of Short Ribs
- Notably, English cut short ribs are short ribs with one long piece of bone in each one, measuring around 2½ inches wide by 6 inches long. Look for ribs with a lot of meat and a lot of marbling.
- If you are using boneless short ribs, you should cut each part into four 8-ounce sections, measuring 2 inches wide by 6 inches long.
- Another good is to remove meat from bones using a sharp knife if using English-cut short ribs. Moreover, you can save the bones for later.
Remove the Membrane
- Start by turning the slab upside down and removing the membrane to ensure sensitive ribs in the future.
- Start at one end of the slab and carefully slide a knife beneath the membrane, then pull it away from the bones with your hands.
- Use a paper towel or a clean kitchen towel if it feels extremely slick for a better grip.
- I advise you to cook the short ribs until it is medium-rare (i.e., 130°F).
- If you cook it cooler than that temperature, the intramuscular fat will become solid and waxy instead of buttery and juicy. If you cook it much hotter, the fat will begin to ooze out in large quantities, leaving the ribs harsh and dry.
Precooking the Ribs
- Beef short ribs benefit from a long cook time at a low temperature, which can be difficult to manage on the grill and easily result in burnt meat. Therefore, precooking the ribs before grilling allows you to have more control over the cooking temperature and result in more tender meat.
Wrap in a Foil
- Wrapping the meat with foil reduces the smoke on the surface, resulting in more vibrant color and flavor in the finished product. It also provides moisture and reduces the time it takes to cook.
- In addition, grilling them in foil packets keeps your grill clean. That way, you can enjoy these succulent, supple, and juicy ribs without having to clean up a sticky mess later.
- Wrapping should be done halfway through the cooking time or when the internal temperature of the meat reaches 150-160 degrees.
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Cooking Beef Short Ribs on the Grill
Then using the dry mixture, you have to coat all meat surfaces generously. Proceed to arrange the ribs in a single layer in the prepared dish. You can then refrigerate the ribs for 30 minutes to 1 hour after covering them.
Step 2: The next step begins with preheating the grill to a medium-low indirect heat setting.
Get a sheet of Aluminum Foil (12×18 inches should do), then place one-fourth of the ribs and two ice cubes in the center and raise the foil sides.
To close the packet, you will need to double-fold the top and ends, leaving room for heat circulation inside. You can make four packets by repeating the process.
Step 3: Proceed to cook the packets for about 1½ to 2 hours on a grill rack over medium indirect heat on a covered grill.
Step 4: Now, you will need to carefully open the packets by cutting along the top folds with a sharp knife – allowing steam to escape. Then open the top of the foil package.
Step 5: The next step is brushing ½ cup of barbecue sauce on the ribs. Continue to grill – make sure it is covered – for another 5 minutes over direct medium heat. Cook until browned and crisp; please make sure you flip it once in between.
You can top your dish up with more barbecue sauce if you fancy it.
Cooking Time for Beef Short Ribs on the Grill
Beef short ribs on the grill
1 hour 35 minutes
2 hours 25 minutesPrint
- Get your grill set with charcoal, then get it lit. Pour out and arrange the coals on one side of the charcoal grate once all of the charcoal has been fired and covered with gray ash.
- Set half of a gas grill’s burners to the maximum heat setting, cover, and preheat for 10 minutes. Make sure the grilling grate should be cleaned and oiled.
- You should go ahead to place the cooking grate on the grill.
- Then cover it, and let it heat up for 5 minutes. Salt and pepper the short ribs thoroughly, then place them directly over the embers.
- Go ahead and cook for about 8 – 10 minutes – flipping and often rotating – until browned on all sides. Stick a probe thermometer into the thickest portion of the steak, and it should register 125°F.
- You can now transfer to a chopping board. Leave aside for 5 minutes, covered with foil.
- Short ribs should be thinly sliced against the grain and served right away to enjoy.
You can watch this video recipe on cooking beef short ribs on the grill.