Grilled Short Ribs

Tender, “fall off the bone” ribs just the way Dad likes them. Fire up
the grill for this special Father’s Day recipe.
Tender Grilled Beef Short Ribs
3-4 pounds beef short ribs
3-4 tablespoons rub seasoning (see recipe below)
1/3 cup beef broth
1-2 handfuls Hickory wood chips for smoking, optional
2 cups barbecue sauce of choice

Preheat oven to 300 degrees.

Trim excess fat and membrane from short ribs. Optional – rub generously with
seasoning of choice (or use recipe below). Place ribs in roasting bag, twist tie top; place
bag on baking sheet with sides or in roasting (may place in 9×13 pan and wrap tightly
with foil – or use a roasting pan with tight lid). Roast 2-3 hours. If ribs are to be grilled
later, immediately cool in juices and refrigerate.

When ready to Grill:

Optional use of wood chips: Soak wood chips at least 30-60 minutes in water. Place a
handful drained chips in a smoker box; or a disposable aluminum pan; or place on a
square of foil and fold chips into a pouch. Poke several holes in top of foil or in foil
pouch to allow smoke to escape.

Place barbecue sauce in measure cup or small bowl; add juice from the meat to thin
sauce to desired consistency and add flavor.

Heat grill, place wood chips directly on heat. Cover with grill grates. When chips begin to
smoke, place ribs on grill directly over wood chips, reduce heat to medium/low on gas
grill; brush ribs with thinned barbecue sauce, grill 7-10 minutes; turn ribs, brush with
barbecue sauce and grill 5-7 more minutes. Place ribs on serving plate, brush with more
sauce and serve.

Short ribs have a lot of tough connective tissue which requires slow low cooking. By
pre-cooking ribs in the oven or crockpot prior to placing on the grill you achieve the
best of both worlds – tender and flavor! Ribs maybe pre-cooked 2-3 days before grilling.

For delicious dairy recipes and nutrition information go to, or on
Rub is optional. Use your favorite commercial product or try homemade recipe below.
Combine all ingredients and mix well.

3 tablespoons brown sugar
2 teaspoons salt
1 teaspoon celery seed
1 teaspoon chili powder
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

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