These grilled short ribs are falloffthebone tender thanks to foil packets that keep all the savory flavor inside
Prep Time
30 mins
Dificult
Medium
Servings
2 hrs 20 mins
Ingredients
Instructions
Mix brown sugar
paprika
chili powder
salt
and garlic powder in a medium bowl.
Dotdash Meredith Food Studios
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.
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Preheat grill to medium indirect heat
375 to 400 degrees F (190 to 200 degrees C).
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.
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Arrange packets over indirect heat on the preheated grill. Cover and cook until tender
1 1/2 to 2 hours.
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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.
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Brush ribs with about 1/2 cup barbecue sauce.
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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.
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Serve with additional barbecue sauce as desired.
Dotdash Meredith Food Studios