How to BBQ Short Ribs - Outdoor Cabinets

Introduction

Short ribs are a beef cut taken from the brisket, chuck, plate, or rib areas of the cow. They are meaty, flavorful, and benefit greatly from the low and slow cooking method of barbecuing. When done right, barbecued short ribs result in fall-off-the-bone tender beef in a finger-licking sticky barbecue sauce.

Barbecuing short ribs may seem intimidating for beginners, but have no fear! With the right techniques, tools, and recipes, you can make competition-worthy barbecue ribs in your own backyard. This comprehensive guide will walk you through everything you need to know to master barbecued short ribs, from choosing the right ribs to sauce recipes, rubs, optimal cooking times and temperatures, and more.

Choosing the Right Short Ribs for Barbecuing

There are a few things to consider when selecting short ribs to ensure you get the best results when barbecuing:

Cut

Bone-in ribs – leaving the bones in results in more flavor and allows the meat to stay moist during the low, slow cooking process. The bone also makes for a nice handle when eating the ribs.
English-style – the meatier cut of short ribs, with more meat between bones. Good for those who want mostly meat and less bone.
Flanken-style – thinner cut short ribs, sliced across the bones into 1/2 to 1 inch sections. More bone, less meat. Good for grilling quickly or braising.

Thickness

Look for ribs that are at least 1/2 inch thick for barbecuing. Thinner ribs will dry out.

Marbling

Well-marbled short ribs have thin streaks of fat running through the meat. The fat bastes the meat during cooking.
USDA Choice grade short ribs offer a good amount of marbling.

Weight

Heavier ribs tend to be meatier. Look for ribs that feel dense when raw.
3-5 pounds of short ribs can feed 4+ people. Adjust amount as needed.

Barbecuing Short Ribs Methods

There are a few techniques you can use to barbecue short ribs to tender, fall-off-the-bone perfection:

Indirect Heat

This traditional barbecue technique cooks the ribs offset from direct heat. The ribs sit over the unlit side of a charcoal grill or off to one side on a gas grill.
Uses low, indirect heat (225-275°F) to gently break down connective tissue over several hours.
Helps fat render slowly, keeping ribs juicy.

Smoker

A smoker cooks and flavors ribs using low, indirect heat from smoldering wood chips or charcoal.
225-250°F for 4-6 hours creates tender ribs.
Adds incredible smoky flavor from various woods like hickory, apple, mesquite, etc.

Sous Vide

Short ribs are vacuum sealed then cooked in precise, low temperature water (around 185°F) for 1-2 days.
Breaks down connective tissue into supreme tenderness.
Finished on grill or broiler to add flavorful browning.

Pressure Cooker

A pressure cooker uses steam under pressure to cook ribs quickly at around 245°F.
Achieves fall-off-the-bone texture in just 1-2 hours.
Convenient for weeknights, but less smoky, complex flavor than traditional barbecue.

No matter the method, the keys are cooking low and slow, monitoring tenderness, and avoiding burning or drying out.

Barbecue Short Ribs Setup

Proper setup is key for perfectly cooked barbecue short ribs. Here are some tips:

Grill Prep

Clean the grill grates well. This prevents sticking.
With charcoal, use a 2-zone fire with heat on one side and no heat on the other.
For gas, turn burners down in a 225-250°F range after preheating.

Wood Chips

Soak 1-2 cups wood chips in water for 30 minutes to help create smoke.
Try hickory, mesquite, apple, cherry, or other fruit woods.
For charcoal, sprinkle soaked chips over hot coals. For gas grills, wrap chips in foil and poke holes to smoke.

Probes and Spritzer

Use a digital meat thermometer to monitor doneness.
A water spray bottle helps spritz ribs if areas dry out.

Roasting Pan

Place ribs on a wire rack set inside a foil-lined roasting pan to catch drippings.

How to Prepare Short Ribs for Grilling

Proper prep ensures tender, flavorful results:

Trim excess fat. Too much fat can cause flare ups. Leave about 1⁄4 inch.
Remove membrane. Slip a knife under the thin, papery membrane coating the bone side of the ribs. Peel it off for better absorption of smoke and rub.
Apply rub. Generously season both sides of ribs with dry rub for flavor and browning.
Refrigerate 1-24 hrs. Letting ribs rest after rubbing allows time for flavors to penetrate meat.
Bring to room temp before putting ribs on grill. This helps them cook evenly.
Lightly oil the grill grates right before placing ribs on to prevent sticking.

How to Cook Short Ribs on a Grill

Follow these steps for perfectly barbecued short ribs:

Indirect Heat

Place ribs over unlit side of a charcoal grill or on one side of a gas grill, away from direct heat.
Maintain temperature between 225-250°F by adjusting vents on charcoal grill or turning gas burners up and down.
Flip and rotate ribs every 45-60 minutes for even cooking.
Spritz with juice/vinegar during cooking if ribs appear dry.
Check for doneness after 4-5 hours. Meat should be very tender and shrinking back from bones.
In the last 30-60 mins, move ribs directly over heat to caramelize barbecue sauce.
Let rest 10 minutes before slicing between bones to serve.

Smoker

Prepare smoker with soaked wood chips and heat source (electric, charcoal, gas) to maintain 225-250°F.
Place ribs on cooking grates, meaty side up.
Add more wood chips every 45-60 minutes to keep thin blue smoke.
Cook for 4-6 hours, checking tenderness and spritzing as needed.
In the last 30-60 mins, brush with barbecue sauce and move ribs closer to heat source to set sauce.
Let ribs rest 10 minutes before cutting into sections.

How Long to Cook Short Ribs on Grill

Bone-in short ribs take 4-6+ hours to become tender at 225-250°F.
The general guideline is 1-1.5 hours per pound.
Check tenderness starting at 4 hours. The meat should be very tender and shrinking back from the bones.
If not tender enough, continue cooking, checking every 30 minutes until done.
Once tender, let the ribs grill 30-60 mins more over direct heat to caramelize the barbecue sauce.
Always rely more on tenderness than time and temperature. Ribs can stall or cook faster depending on thickness and grill temp.

How to Tell When Short Ribs are Done

Here are tips for testing doneness on barbecued short ribs:

The meat has shrunk back from the ends of the bones by at least 1⁄4 inch.
A meat thermometer inserted into the thickest part away from bone reads 195-205°F.
The ribs are very tender, but still hold together. Meat should jiggle and bones twist cleanly with little resistance.
A fork or knife should slide in and out of ribs very easily. Meat shreds apart.
The inside looks moist, not dry. Juices should run clear, not pink.
Exterior has nice caramelized barbecue sauce.

Ribs that still seem tough likely need more time. Keep cooking and testing every 20-30 minutes until tender.

How to Slice Short Ribs

Follow these steps for properly portioned ribs:

Place cooked ribs on a cutting board.
Use a sharp knife to slice down between each rib bone.
Cut towards the table with the bones facing away from you for safety.
Portion into individual bones, 3-4 bone sections, or leave whole racks.
Serve while still hot, optionally with more barbecue sauce on the side.

Slicing between the bones allows easier eating. Cutting through the bones makes a mess.

Best Short Rib Rub Recipes

A good dry rub adds tons of flavor to barbecue short ribs. Try these tasty recipes:

Basic Barbecue Rub

1⁄4 cup brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)

Combine all ingredients and generously coat ribs 1-24 hours before grilling. Works on all types of meat.

Coffee Chili Rub

2 tablespoons ground coffee
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon black pepper
1⁄2 teaspoon cayenne pepper

The coffee adds wonderful flavor undertones. Perfect on beef short ribs.

Orange Brown Sugar and Rosemary

Zest from 1 orange
2 tablespoons brown sugar
2 teaspoons fresh rosemary, minced
1 tablespoon kosher salt
2 teaspoons black pepper

Zesty and sweet rub ideal for pork ribs, but also good on beef.

Experiment with various spice combinations to find your favorite rib rub! Apply rub generously for maximum bark and flavor.

Best Barbecue Sauce for Short Ribs

Barbecue sauce adds another layer of sticky sweet flavor. Brush on during the last 30-60 minutes of cooking over direct heat to caramelize. Here are some excellent sauce recipes to try on short ribs:

Classic BBQ Sauce

1 cup ketchup
1⁄4 cup apple cider vinegar
1⁄4 cup lightly packed brown sugar
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1⁄2 teaspoon black pepper

Thick, tangy, sweet, and smoky. The quintessential barbecue sauce.

Asian Hoisin Barbecue Sauce

1⁄2 cup hoisin sauce
1⁄4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon sriracha
2 garlic cloves, minced
1 teaspoon grated ginger

Sweet and savory Asian-fusion sauce. Works perfectly with beef short ribs.

Whiskey Barbecue Sauce

1 cup ketchup
1⁄2 cup bourbon whiskey
1⁄4 cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Boozy sauce with a kick of whiskey flavor. Excellent on beef ribs.

Get creative and make your own signature barbecue sauce! A balanced combo of sweet, tangy, spicy, and savory flavors works best.

Barbecued Short Ribs Recipe

Follow this straightforward recipe for finger-lickin’ good barbecue short ribs:

Ingredients:

3-4 lbs bone-in beef short ribs
1⁄4 cup rub recipe
1 cup barbecue sauce recipe
Wood chips, soaked

Instructions:

Prepare charcoal or gas grill for low, indirect heat at 225-250°F. Add soaked wood chips.
Trim excess fat from ribs. Remove membrane. Apply rub generously on all sides.
Place ribs meaty side up on grill grates over unlit side. Maintain temperature.
Flip and rotate ribs occasionally. Cook 4-6 hours until meat is tender.
In last 30-60 mins, brush with sauce. Move ribs directly over heat to caramelize sauce.
Rest 10 minutes before slicing into sections. Serve with extra sauce.

For amazing backyard barbecue ribs, stick to these simple steps of low, indirect smoking followed by searing with sauce.

Common Short Ribs Grilling Mistakes to Avoid

Avoid these pitfalls for the best results when barbecuing short ribs:

Putting ribs directly over high heat. This burns the outside before inside cooks.
Cooking over heat higher than 275°F. The high heat dries out the ribs.
Not removing membrane before seasoning. Membrane prevents rub and smoke from penetrating.
Using too little barbecue rub. Be generous with the rub for maximum flavor.
Forgetting to check for doneness. Ribs can over or undercook easily.
Brushing on sauce too early. Only sauce in last 30-60 mins or it will burn.
Cutting through bones when serving. Slicing between bones gives a cleaner presentation.
Rushing the resting time. Letting ribs rest ensures juicy meat.

Stick to indirect low-and-slow cooking and monitor doneness for tender, juicy, smoky ribs.

Frequently Asked Questions About Making Short Ribs on the Grill

What is the best cut of short ribs for grilling?

Look for bone-in, English cut short ribs that are well-marbled and at least 1/2 inch thick. This provides the most tender, beefy ribs after the long, slow barbecue cooking time.

What kind of grill is best for cooking short ribs?

Any charcoal or gas grill works as long as you can easily maintain 225-250°F using indirect heat. A dedicated smoker offers additional flavor from burning wood chips.

Can you grill short ribs directly over high heat?

No, direct high heat will burn the outside of ribs before the insides become tender. Ribs must be cooked slowly using indirect, low heat on a grill.

How do you keep short ribs moist when grilling?

Cook them slowly at a low temp, 225-250°F. Trim excess fat but leave about 1/4 inch. Spritz with apple juice or vinegar if they appear dry during grilling. And don’t forget sauce at the end!

How can you tell when short ribs are done grilling?

Check for meat pulling back from bones by 1/4 inch or more. Use a meat thermometer to check for 195-205°F in thickest part. The meat should be very tender and juicy.

Is it better to grill short ribs meat side up or down?

Always place them meaty side up so the meat bastes in its own juices. The bone side down allows the fat to render slowly into the meat, keeping it moist.

Can you grill pre-cooked short ribs to add flavor?

Yes! Ribs that are already fully cooked like sous vide or pressure cooked can be finished for 10-20 minutes per side over direct high heat to add char and caramelize sauce.

Conclusion

Barbecuing short ribs may require patience, but the rewards are well worth it. Smoky, saucy, tender ribs are like meat candy when done right. With the proper techniques, a good recipe, and avoiding common mistakes, you can achieve competition-quality barbecue ribs in your own backyard.

The keys are choosing quality meat, proper seasoning and sauce, maintaining low indirect heat, and cooking the ribs low and slow until fork tender. It only requires a handful of ingredients and tools to make these beefy ribs shine.

Next time you fire up the grill, give barbecued short ribs a try. Your patience will pay off in juicy, finger-licking ribs the whole family will devour. Once you nail this recipe, experiment with different rubs, wood smoke flavors, and sauces. Great barbecue is about taking your time to do it right, then reaping the delicious rewards. Happy grilling!