GRILLED BONELESS BEEF SHORT RIBS RECIPE RECIPES
GRILLED BBQ SHORT RIBS WITH DRY RUB | ALLRECIPES
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, CarbohydrateContent 17.2 g, CholesterolContent 186.4 mg, FatContent 83.9 g, FiberContent 1.6 g, ProteinContent 43.4 g, SaturatedFatContent 35.4 g, SodiumContent 1053.8 mg, SugarContent 11.9 g
DARNED GOOD BONELESS SHORT RIBS RECIPE | EPICURIOUS
Direct Heat I love short ribs, but I've always been a braising person, convinced that you couldn't just grill a short rib and make it wonderful to eat. While writing this book I became obsessed with creating a simple, grilled boneless short rib recipe. The key is to trim the connective tissue that holds the bone to the meat. I found that often when you buy boneless short ribs, this tissue is still there, and it's tougher than a pair of Marine boots that have marched across Iraq. After that adjustment it's a matter of being patient at the grill. You want them nicely caramelized but you don't want to overcook them. They need to be pink inside to be tender enough to eat and enjoy. Serve with pinto beans cooked with garlic and cilantro or atop grits or mashed potatoes.
Provided by Fred Thompson
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
- 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.
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