Description
Achieve restaurant-quality, fall-off-the-bone beef short ribs at home with this simple, halal-friendly recipe. By utilizing a patient, low-heat indirect grilling method and a flavorful, smoky dry rub, these ribs develop a deeply caramelized, savory bark that is succulent in every bite. Perfect for your next backyard barbecue, this dish avoids all alcohol and restricted ingredients, focusing instead on high-quality beef and traditional spice pairings.
Ingredients
4 lbs beef short ribs
1/2 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon black pepper
1 cup non-alcoholic BBQ sauce
Instructions
Remove the silver skin membrane from the bone side of the ribs.
Pat the ribs completely dry with paper towels.
Combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a bowl.
Rub the spice mixture generously over all sides of the beef, pressing firmly into the meat.
Preheat your grill for indirect cooking, maintaining a steady low heat.
Place ribs on the indirect side of the grill and cover, maintaining consistent temperature for roughly 3 hours.
Check tenderness; the meat should easily pull away from the bone.
Brush the ribs with non-alcoholic BBQ sauce during the final 15-20 minutes of cooking to caramelize the glaze.
Notes
Ensure the beef short ribs are well-marbled for the best results.
Keep the grill lid closed as much as possible to maintain a consistent heat environment.
If the ribs are browning too quickly, adjust the heat lower.
Let the ribs rest for 10 minutes before slicing to ensure juiciness.
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Method: Grill
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 lb of ribs
- Calories: 680
- Sugar: 18g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 16g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 160mg