I’ve been trying to find a summer short rib recipe that works for grillers. I tried the smoker and the oven and several iterations on the grill and finally compromised. Here’s the result…we thought it was pretty darn good. Of course, you can tweak it.

Wine Pairing: A full-bodied Red Blend or Cabernet Sauvignon pairs nicely with this meal.
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: beef, grilling, short ribs
Servings: 2 people
Author: Moody's Foodie
  • 2 large Moody’s short ribs
  • Beef stock beef bouillon or your own concoction to make your ice cubes (in advance, obviously – 2 regular size cubes per rib)
For the rub:
  • 1 T brown sugar
  • 1 T paprika
  • 1 T chili powder
  • 1 t kosher salt
  • 1 t garlic powder
  1. Combine the rub ingredients in a bowl and generously cover the ribs with the rub; cover and let come to room temperature for 30 to 60 minutes.
  2. Pre-heat the grill to about 325° to 350°(I used 2 of the 3 burners).

  3. Place the 2 ribs in the foil pan with 4 beef cubes (use more pans or a larger pan for more ribs). Seal the pans with foil and place on the grill for 2 to 2 ½ hours depending on the size of the ribs.

  4. Remove the foil and place ribs on the grill to finish, about 5-10 minutes. Reserve the juices in the pan for the ribs (remove the excess fat).
  5. Serve with the natural juices or a horseradish sauce or BBQ sauce.