Adapted from: Fred Thompson’s Grillin’ With Gas
Image credit: Food Wishes
Many think of short ribs as winter braising meats – but they actually do great on the grill too. The key is to trim the connective tissue that holds the bone to the meat. After that, it’s just a matter of being patient while they marinate and then while they cook. You want the ribs nicely caramelized, but you don’t want to overcook them — make sure there is still pink inside! They go nicely with pinto beans cooked with cilantro and garlic atop mashed potatoes.
1/2 cup packed light brown sugar
1/4 cup granulated sugar 1/2 cup paprika
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly ground black pepper
1 tablespoon granulated onion 1/2 tablespoon cayenne
2 pounds boneless beef short ribs, connective tissue removed
1 cup of your favorite barbeque sauce (optional)
In a medium bowl, blend together sugars, 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 ~30 minutes.
Oil the grill racks. Preheat your grill using all burners set on high with the lid closed for 10 to 12 minutes.
Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes, so that every side gets slightly caramelized, for 15 to 20 minutes total. Reduce the heat and brush the ribs with the sauce. Cover the grill and let cook for a minute while the sauce sets up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter, cover with foil, and let sit for 5 to 10 minutes before serving.