Grilled BBQ Short Ribs with Dry Rub Recipe -
Grilled BBQ Short Ribs with Dry Rub Recipe

Grilled BBQ Short Ribs with Dry Rub

Recipe by  

"Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside."

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  • PREP

    15 mins
  • COOK

    1 hr 35 mins

    2 hrs 25 mins


  1. Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
  2. Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  3. Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
  4. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
  5. Serve with additional barbecue sauce as desired.
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  • Want that prize-winning ribs taste, but without spending hours over a hot grill? All you have to do is pull out your heavy duty aluminum foil! Wrapping the ribs in foil helps keep all of the flavor right where you want it: in the ribs! Plus, cooking these in foil packets will help keep your grill clean. That way you can enjoy these delicious, tender and juicy ribs without any worry of a sticky mess to clean up later.

Reviews More Reviews

Jul 03, 2014

Excellent - they were "fall off the bone" good.

Jul 09, 2014

Well I used the aluminum foil, but that is it!!! I used 2 slabs of baby back ribs and cut into 4 sections. I removed the membrane! Brushed with Baby Rays Barbecue Sauce and put each section into aluminum foil in the fridge over night! Next day I put the ribs in the oven for 2.5 hrs on 300 degrees on a cookie sheet! When done, I simply put them on the grill for 5 minutes to give that barbecued flavor! Simply fell off the bone! And absolutely no mess!! Soo good!!!

Aug 28, 2014

YUM!!!! I Don't have time to cook during the week so I used this rub on 4 meaty boneless chuck ribs & let them rest on the counter for about 15 minutes. Then I cooked them with olive oil on the George Foreman Grill. They cooked to perfection in about 15 minutes or so. I served them with our favorite BBQ sauce on the side but they were juicy, tender, & delicious on their own.

Jul 06, 2014

My husband has not stopped raving about this recipe! The ribs were melt-in-your-mouth tender. The rub was not overpowering and added just the right amount of kick. You knocked this out of the park! Will definitely make this again!!!!

Jul 05, 2014

Delish! Followed the recipe to a T and the result was a tender, moist "fall off the bone" tasty short rib! Perfectly seasoned. The foil pockets made clean up super easy! Can't wait to show off at the next office luncheon, this recipe will have them bowing down callling me MasterChef!

Jun 28, 2015

They were so good. I will be making them again and again.

May 24, 2015

Amazing! We applied the dry rub in the morning...Letting it sit the entire day in the fridge. We then cooked it according to the original recipe instructions. ..however, we added a little beer to our barbecue sauce & grilled them directly on the grill. They were the best ribs I have ever had!

Mar 16, 2015

Very good! Some of the best I've had, or made. I followed the recipe almost exactly. Changes I made as follows: hot smoked paprika and chipotle chili powder were substituted. Also, the recipe didn't specify but I cooked mine over lump charcoal, two towers of coals each an hour apart.


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  • Calories
  • 1007 kcal
  • 50%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 83.9 g
  • 129%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 43.4 g
  • 87%
  • Sodium
  • 1054 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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