Grilled BBQ Short Ribs with Dry Rub

Grilled BBQ Short Ribs with Dry Rub

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"Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside."
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2 h 25 m servings 1007 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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(R) 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.


  • 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.


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

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 in...

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 t...

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 pa...

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 a...

I loved this technique! It was so easy. I used the heavy duty non-stick Reynolds foil and there was no mess at all! I used my own rub because I already had some made. I will use this technique a...

I made the short ribs a few weeks ago and they were amazing! Today I used the same recipe and technique to make port tenderloin and holy cow. It was fantastic!

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

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 ...