These grilled short ribs are fall-off-the-bone tender thanks to foil packets that keep all the savory flavor inside.
Ingredients
- packed brown sugar: 1 Tbsp
- paprika: 1 Tbsp
- chili powder: 1 Tbsp
- salt: 1 tsp
- garlic powder: 1 tsp
- beef short ribs (bone-in), trimmed of fat: 4 pound
- Reynolds Wrap® Heavy Duty Aluminum Foil:
- barbecue sauce, plus additional: 0.5 cup (for serving)
Metric Conversion
Stages of cooking
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Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Dotdash Meredith Food Studios
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Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour. Dotdash Meredith Food Studios
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Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
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Center one portion ribs on a 12x18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets. Dotdash Meredith Food Studios
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Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours. Dotdash Meredith Food Studios
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Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully. Dotdash Meredith Food Studios
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Brush ribs with about 1/2 cup barbecue sauce. Dotdash Meredith Food Studios
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Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more. Dotdash Meredith Food Studios
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Serve with additional barbecue sauce as desired. Dotdash Meredith Food Studios
