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.
- 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)
- 1 T brown sugar
- 1 T paprika
- 1 T chili powder
- 1 t kosher salt
- 1 t garlic powder
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.
Pre-heat the grill to about 325° to 350°(I used 2 of the 3 burners).
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.
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).
Serve with the natural juices or a horseradish sauce or BBQ sauce.