Corn Nation Off Season Recipes- Grilled Beef Short Ribs

This is the first time I’ve tried grilling short ribs, normally I would toss them into the smoker and let them smoke for a good long time.  I picked up 2lbs of ribs at the local meat market and just had to try them on the grill.

When it comes to cooking short ribs the low and slow method is the best. They have a lot of connective tissue so the slow cooking turns them tender and renders the fat and leaves them tender and juicy.

To get my ribs ready I used my favorite seasoning and rib rub. The ribs can be marinated in the refrigerator for a few hours if that’s the way you like them. As always, prepare them and season them the way you like. I used some Corky’s and Famous Dave’s rib rub mixed together and a light dusting of black pepper.

Bring the temp in the grill to about 250-275. One thing I also did was add a little Hickory and Cherry wood mix to the grill in my smoke box. The "BOX" I’m referring to is just a stainless steel box,4"x8"x2" with holes in it that I bought at Cabela’s.  Put the ribs on and let them cook for 1.5 to 2.5 hrs. turning them about every half hour. You should probably use a drip pan to prevent flare-ups because beef ribs have a lot of fat that will burn quickly. Remember, the longer you can cook them the more tender  they will be! I splashed some BBQ sauce on the ribs during the last half hour of cook time just for some added flavor.

I removed the ribs from the grill after 2hrs 15min and let them sit covered with aluminum foil for about 20 min. and then commenced making a pig of myself! I have to say that they were awesome, with great flavor but I think cooking them in the smoker would be better. Just for the fact that the longer you cook them, the more tender they get.

Try them on the grill and let us know how they turn out. As always, comments and suggestions are always welcomed! GBR!!!

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