Any One Can Put The Heat To The Meat But Only A Few Can Barbeque

How to Cook Beef Short Ribs on the Grill

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Beef short ribs are the epitome of indulgent barbecue rich, meaty, and packed with flavor. When cooked properly, they turn tender and juicy with a smoky, charred crust that’s simply irresistible. While many people turn to braising or oven-roasting for short ribs, grilling offers a delicious twist, infusing them with layers of caramelized flavor and that coveted smoky taste. Whether you’re hosting a backyard cookout or simply craving a hearty meal, grilled beef short ribs are guaranteed to impress.

In this comprehensive guide, you’ll learn everything from selecting the best cut to mastering the grill. Whether you’re a beginner or seasoned pitmaster, this tutorial will help you serve up restaurant-quality short ribs right from your grill.

Understanding Beef Short Ribs

Types of Short Ribs

Before you get to the grill, it’s important to understand the two primary cuts of beef short ribs:

  • English-Cut Short Ribs: These are cut parallel to the bone, resulting in long, thick pieces with a bone on one side. Ideal for slow-cooking or low-and-slow grilling.
  • Flanken-Cut Short Ribs: These are sliced across the bone into thin strips with several small pieces of bone. Often used in Korean BBQ, they cook quickly and are perfect for high-heat grilling.

Each cut brings its personality to the grill. English cuts offer a beefier bite and benefit from longer cooking, while flanken-style ribs cook fast and are perfect for marinades and quick grills.

Cook Beef Short Ribs on the Grill
Cook Beef Short Ribs on the Grill

Bone-In vs. Boneless

While boneless ribs offer convenience, bone-in short ribs are king when it comes to flavor. The bones not only add to the presentation but also release marrow and collagen as they cook, enhancing the richness of the meat.

Selecting Quality Ribs

When shopping, look for:

  • Marbling: Small streaks of fat throughout the meat indicate tenderness and flavor.
  • Thickness: Even cuts that are at least 1.5 inches thick will cook more evenly.
  • Source: Choose USDA Prime or Choice beef, and consider grass-fed options for enhanced flavor.

Preparing the Ribs

Trimming the Meat

Some short ribs come with an excess fat cap or silver skin. Use a sharp knife to trim these off, especially the tough silver skin, which doesn’t break down during grilling. Leaving a thin layer of fat is fine—it renders and bastes the meat as it cooks.

Marinade vs. Dry Rub

Now comes the fun part: seasoning!

Marinade Option

Great for flanken-style ribs or when you’re aiming for bold, juicy flavor.

Sample Marinade Recipe:

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 teaspoon black pepper

Combine all ingredients and marinate ribs in a sealed bag or bowl for at least 4 hours—overnight is best.

Dry Rub Option

Perfect for English-cut ribs, where slow grilling allows the spices to form a beautiful bark.

Sample Dry Rub:

  • 2 tablespoons paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Rub thoroughly onto ribs, making sure all surfaces are coated. Let them rest at least 30 minutes before grilling.

Prepping the Grill

Charcoal vs. Gas Grill

  • Charcoal Grill: Offers deeper smoke flavor. Perfect for long cooks and adding wood chunks.
  • Gas Grill: Convenient and easier to control. Ideal if you’re short on time or new to grilling.

Both work well, but charcoal will deliver more authentic BBQ results, especially when using hardwood.

Setting Up for Indirect Heat

Beef short ribs thrive on indirect grilling, which prevents burning and allows for gradual tenderization.

  • Charcoal Setup: Bank hot coals to one side and place ribs on the cooler side.
  • Gas Grill Setup: Turn one burner to medium-high and leave the others off. Place ribs on the unlit side.

Optional: Soak and add wood chips (hickory, oak, or mesquite) to the fire for additional smoky flavor.

Preheat and Clean the Grates

Heat grill to about 275–300°F. Oil the grates using a paper towel dipped in oil and long tongs to prevent sticking.

Cooking Process

Here’s how to grill short ribs to juicy perfection:

Step-by-Step Instructions

  1. Bring to Room Temp: Remove ribs from the fridge 30 minutes before grilling.
  2. Sear Over Direct Heat: For both cuts, start by searing over direct heat (2–3 minutes per side). This step creates a crust that locks in flavor.
  3. Transfer to Indirect Heat: Move ribs to the cooler side of the grill and close the lid.
  4. Cook Low and Slow:
    • For English-cut ribs: Grill for 1.5 to 2.5 hours at 275–300°F.
    • For flanken-cut ribs: Cook for 3–5 minutes per side over medium-high heat. No need to finish over indirect heat.
  5. Monitor Internal Temperature: Use a meat thermometer. Aim for 195–203°F for English-style ribs to achieve that melt-in-your-mouth texture.

Basting and Wrapping (Optional)

Basting for Added Flavor

During the last 30 minutes, baste every 10 minutes using your favorite sauce. Some ideas:

  • Classic BBQ Sauce
  • Honey Garlic Glaze
  • Soy-Ginger Baste (for Korean-style ribs)

Texas Crutch: Wrapping in Foil

To speed up tenderness and retain moisture, wrap the ribs in foil after 1 hour on the grill (for English cut). Add a splash of broth or apple juice to the inside of the foil. Return to the grill and continue cooking for another 45–60 minutes.

Resting and Slicing

Rest for Maximum Juiciness

Once the ribs are off the grill, let them rest, loosely covered in foil, for 10–15 minutes. This allows juices to redistribute and enhances tenderness.

Slicing Tips

  • For English-cut ribs: Slice between the bones.
  • For flanken-style: No slicing needed—they’re already portioned.

Always cut against the grain to ensure tender bites.

Serving Suggestions

Beef short ribs are bold and crave-worthy—pair them with the right sides to balance flavors.

Side Dishes

  • Grilled corn on the cob
  • Creamy coleslaw
  • Garlic mashed potatoes
  • Baked beans
  • Grilled asparagus or zucchini

Sauce Pairings

  • Chimichurri
  • Horseradish cream
  • Bourbon BBQ
  • Soy-based dipping sauces

Beverage Ideas

  • Beer: Stout, porter, or IPA
  • Wine: Malbec, Zinfandel, or Cabernet Sauvignon
  • Non-Alcoholic: Sparkling water with lime, iced tea

Common Mistakes to Avoid

Even experienced grillers can stumble when cooking short ribs. Here’s how to steer clear of the most frequent issues:

Grilling Too Hot or Too Fast

This will char the outside while leaving the inside tough. Stick with indirect heat and take your time.

Skipping the Resting Period

Resting is crucial for juicy ribs. Don’t slice too soon!

Underseasoning

Short ribs are thick and flavorful, so they require a bold rub or marinade to complement them. Don’t be shy with seasoning.

Not Using a Thermometer

Don’t guess. A digital meat thermometer ensures perfect doneness.

Conclusion

Grilling beef short ribs is an art that combines patience, flavor, and technique. Whether you’re using the meaty English cut for a slow-cooked feast or flanken-style ribs for a quick sear, the grill brings out the best in this underrated cut. From selecting quality ribs to seasoning them just right and cooking them low and slow, every step matters in creating a meal that’s fall-off-the-bone delicious.

Now that you’ve got the knowledge, it’s time to fire up the grill and impress your family and guests with unforgettable beef short ribs. Don’t be afraid to experiment with different rubs, marinades, or wood chips until you find your signature style.

Happy grilling.