Grilling short ribs is a fantastic way to enjoy a juicy, flavorful cut of beef with a smoky char that will impress any meat lover. Whether you’re firing up the grill for a weekend barbecue or just craving something special, learning how to cook short ribs on the grill can elevate your grilling game. Let’s dive into the step-by-step process to get tender, mouthwatering short ribs every time.
Choosing the Right Short Ribs
The first step to grilling success is picking quality short ribs. Look for beef short ribs that are well-marbled with fat, which helps keep the meat juicy and flavorful. Bone-in ribs are traditional and add extra flavor, but boneless can work too. Aim for fresh, firm meat with a rich red color and minimal strong odor.
Preparing Your Short Ribs
Before grilling, trim any excess fat but leave a thin layer to enhance juiciness and flavor. Season your ribs generously with salt and pepper as a basic rub. You can also add garlic powder, paprika, or your favorite BBQ rub to boost flavor. Let the ribs sit with the seasoning for at least 30 minutes to absorb the flavors.
Preheating the Grill
Get your grill ready by preheating it to medium-high heat, about 375-400°F (190-200°C). For gas grills, turn all burners on high for 15 minutes, then adjust to the right temperature. For charcoal grills, wait until the coals are covered with white ash and spread them evenly for consistent heat.
The Grilling Process: Sear, Then Slow Cook
- Sear the Ribs: Place the short ribs directly over the hot part of the grill. Sear each side for about 2-3 minutes until a nice crust forms. This locks in the juices and creates that delicious caramelized flavor.
- Move to Indirect Heat: After searing, move the ribs to a cooler part of the grill or reduce the heat to medium-low. This indirect heat lets the ribs cook slowly without burning, allowing the meat to become tender.
- Cook Low and Slow: Wrap the ribs loosely in foil or butcher paper to retain moisture. Close the grill lid and cook for 1 to 2 hours, turning occasionally. This slow cooking breaks down connective tissue, making the ribs tender and juicy.
- Optional – Add Sauce: If you like, brush on your favorite barbecue sauce during the last 20-30 minutes of cooking to build layers of flavor.
Checking for Doneness
Use a meat thermometer to check the internal temperature:
– Medium-rare: 135°F (57°C)
– Medium: 145°F (63°C)
– Well done: 160°F (71°C)
For short ribs, many prefer cooking until they reach around 190-200°F (88-93°C) to get them fork-tender, especially if cooking low and slow.
Resting and Serving
Once cooked, remove the ribs from the grill and let them rest for 5-10 minutes tented with foil. Resting allows the juices to redistribute, making each bite juicy and tender. Serve your grilled short ribs with classic sides like garlic mashed potatoes, grilled veggies, or a fresh salad.
Quick Tip: Thin Slicing Method
For a faster option, you can grill the short ribs whole until rare, then slice them thinly (about every 5mm) while still attached to the bone. Return the sliced ribs to the grill bone-side down to finish cooking quickly. This method gives tender, flavorful ribs in under an hour.
Grilling short ribs is both an art and a joy. With quality meat, proper seasoning, and a balance of searing and slow cooking, you’ll create ribs that are perfectly charred on the outside and tender inside. Fire up your grill and enjoy the rich, smoky flavors of homemade grilled short ribs!
Tender, juicy, and packed with flavor – grilled short ribs are sure to be the star of your next cookout.