Recipe by Reynolds Wrap® Heavy Duty Aluminum Foil
"Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside."
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packed brown sugar
beef short ribs (bone-in), trimmed of fat
barbecue sauce, plus additional for serving
Excellent - they were "fall off the bone" good.
As a Certified Master BBQ judge I can tell you that "fall off the bone" means the meat is over cooked. You can find more information at the Kansas City BBQ Society (KCBS)at www.kcbs.us. I gave 2 stars based on inappropriate texture/tenderness.
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!!!
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!!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled BBQ Short Ribs with Dry Rub
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 755
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