How to BBQ Juicy, Tender Beef Short Ribs on the Grill: A Step-by-Step Guide

I absolutely love a good rack of ribs There’s nothing better than tender, fall-off-the-bone beef short ribs with a sweet and tangy barbecue sauce. Grilling short ribs brings out their best – intense beefy flavor, succulent texture, and that quintessential char from the grill

If you’ve never made beef short ribs at home before, you’re missing out. While they take some time, the results are so worth it. With my guide you’ll learn exactly how to barbecue mouthwatering short ribs on the grill. I’ll share tips for choosing the best ribs seasoning and cooking them to perfection, and serving them up for an incredible meal. Let’s get grilling!

Why BBQ Beef Short Ribs?

Beef short ribs offer some major advantages over other cuts when grilling

• Deep, rich beef flavor that intensifies over indirect heat

• Lots of marbling and connective tissue that keeps them incredibly moist

• The bone adds even more flavor as it caramelizes

• Tons of nooks and crannies for your seasoning and sauce

• Impressive, meaty presentation

Cooking over low, indirect heat gives the fat time to slowly render and the meat time to get tender. The end result is arachingly juicy, fall-off-the-bone ribs with smoky barbecue flavor.

The Best Short Ribs for Grilling

For the most tender, flavorful results, choose bone-in beef short ribs. Pork ribs actually come from the belly while beef short ribs are cut from the chuck.

Look for racks of ribs around 4 lbs with nice marbling. The bones should be 2-3 inches long. Definitely go for bone-in over boneless – the bones impart flavor and prevent the meat from drying out.

Grass-fed short ribs are excellent if you can find them. While pricier, the grass-fed flavor really shines.

Simple Seasoning for Big Beefy Flavor

A basic barbecue rub adds seasoning without obscuring the rich beefiness. Here’s my go-to:

• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp chili powder
• 2 tsp mustard powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Mix the ingredients together until thoroughly blended. Apply the rub liberally onto both sides of the ribs, gently pressing to help it adhere. Let them marinate for 20-30 minutes before grilling.

The sweetness of the brown sugar balances the savory spices. Chili powder and cayenne add a subtle heat. Smoked paprika brings in that charred flavor. And mustard powder and black pepper give it a bit of tang.

How to Grill Short Ribs for Maximum Tenderness

Grilling over indirect heat is the key to tender short ribs. The two-zone fire method lets you cook the ribs low and slow next to the heat, without exposing them directly to flames. Here are the simple steps:

1. Prep the grill for indirect cooking: With charcoal, bank lit coals to one side. For gas, turn the middle burners off and outside ones to medium or low.

2. Place ribs over indirect heat: Put seasoned ribs meat-side up on the cool side of the grill, not over any flames.

3. Cover and cook: Keep the grill covered for even heating. Cook for 2-3 hours, with ribs reaching 200°F internally.

4. Flip and cook more: Flip ribs over and cook meat-side down for another 30-60 mins until fork tender.

5. Brush with sauce: In the last 10-15 mins, coat ribs with barbecue sauce to caramelize.

6. Rest and serve: Take ribs off heat. Let rest 10 minutes before slicing.

With this indirect method, you get perfectly cooked ribs every time. The low 180-250°F temperature gives the collagen time to breakdown and the fat to render slowly.

Sauce ‘Em Up

While grilled short ribs are delicious on their own, barbecue sauce takes them over the top. Brush your sauce on during the last 10-15 minutes so it caramelizes but doesn’t burn.

For ultimate beef ribs, make my Spicy Chipotle Barbecue Sauce. The smoky chipotles pair so well with the meaty ribs.

Or go for a sweeter sauce like Brown Sugar Bourbon BBQ. For a fruity twist, try Pineapple Teriyaki or Cherry Cola BBQ. The possibilities are endless!

Serving Suggestions for Short Ribs

You’ll want sides that complement, but don’t compete with, the rich ribs. Here are some favorites:

• Baked beans – Classic, tangy counterpart to sweet ribs

• Coleslaw – Crisp cabbage cuts the richness

• Mac and cheese – Comforting, cheesy match

• Cornbread – Little sweetness to offset the savoriness

• Collard greens – Earthy, with acidity to balance

A cold brew and sliced watermelon make the ideal summer meal complete.

Leftover Short Ribs are Your Friend

You can stretch your grilled ribs into multiple meals. Here are my favorite ways to repurpose leftovers:

• Toss into pasta, rice bowls, omelets or fried rice

• Make quesadillas or nachos topped with rib meat

• Stir into barbecue beans or chili

• Fold into enchiladas or tamales

• Top pizzas, flatbreads, baked potatoes

• Fill burritos or tacos with rib meat

Get creative! Just make sure to reheat ribs thoroughly to 165°F.

Grilling FAQs

What grill should I use for short ribs?

You can use any charcoal, gas or pellet grill. Key is precise temperature control and a large surface area.

Do I need to flip the ribs while grilling?

Yes, flip halfway through to ensure even cooking. Cook meat-side up first, then down.

Can I grill in bad weather?

You can use a grill with a cover. But very windy, rainy conditions are risky. Best to oven braise ribs if so.

How do I prevent grill flare ups?

Trim excess fat, use indirect heat, close lid, and move ribs away from flare ups to prevent charring.

What if my ribs aren’t done but sauce is burning?

Brush sauce on later next time. If burning, move ribs to indirect area, close lid, and reduce temperature.

Can I grill frozen ribs?

Thaw ribs 1-2 days in fridge first for food safety and to ensure they cook through.

Sink Your Teeth into the Most Flavorful Grilled Ribs

With this complete guide, you have all the info needed for outstanding grilled short ribs. From choosing the best racks to seasoning and cooking methods, you’ll be a beef rib pro in no time.

Remember to grill low and slow over indirect heat and let ribs rest before serving. Brush on your favorite barbecue sauce for finger-lickin’ results.

Pull up a chair, pour yourself a cold one, and get ready to enjoy the tenderest, juiciest, most craveworthy ribs around. I can’t wait for you to experience just how incredible short ribs are straight off the grill!