Project Bbq Recipe

Trim and season

Pat the short ribs dry with paper towels. Trim excess silverskin but leave fat cap intact. Rub the ribs all over with kosher salt, black pepper, and garlic powder. Let sit at room temperature 30 minutes or refrigerate up to overnight (bring to room temp 30–60 minutes before cooking).

Apply dry rub

Combine the Dry Rub ingredients in a bowl. Generously coat each rib with the dry rub, pressing it into the meat so it adheres. Let the rubbed ribs rest uncovered in the refrigerator for at least 1 hour or up to overnight to develop flavor and form a tacky bark.

Prepare grill for indirect heat

Prepare your grill for indirect cooking at 275°F (135°C). For charcoal, bank coals to one side; for gas, light one or two burners and leave another off. Place a drip pan under the cooking zone. Add soaked wood chips or chunks (hickory, oak, or apple) for smoke if desired.

Sear (optional)

Sear the short ribs over direct medium-high heat 1–2 minutes per side to develop color. This is optional but adds flavor. Move ribs to the indirect zone bone-side down.

Braise on the grill

Place a heavy piece of aluminum foil under the ribs or set them on a shallow pan. Mix the braising liquid ingredients and pour into the drip pan or shallow pan beneath the ribs—liquid should not touch the meat, it provides moisture and steam. Close the lid and cook at 275°F (135°C) until internal temperature reaches 200–205°F (93–96°C) and meat is very tender, about 3 to 4 hours depending on thickness. Every 45–60 minutes, quickly open the lid and baste/rinse the ribs with the braising/mop liquid using a basting brush to keep edges moist and build flavor.

Foil wrap (Texas crutch) — optional

If the ribs stall or need faster finish, wrap each rack tightly in heavy-duty foil with 1–2 tablespoons of braising liquid inside and a pat of butter. Return to the grill or place in a 300°F (150°C) oven until tender, about 1–1.5 hours more, checking for desired tenderness.

Make sauce

While ribs cook, combine all BBQ Sauce ingredients in a small saucepan over medium-low heat. Stir and simmer gently for 8–10 minutes until slightly thickened and glossy. Taste and adjust salt, sugar, or vinegar to preference. Keep warm.

Glaze and finish

When ribs are at 200–205°F and probe-tender, remove from grill and unwrap if foil was used. Brush a generous layer of warm BBQ sauce over the ribs and return to indirect heat for 5–8 minutes to set the glaze. For a more caramelized finish, place over direct heat briefly and watch closely so the sauce does not burn.

Rest

Transfer ribs to a cutting board and tent loosely with foil. Rest 15–20 minutes to allow juices to redistribute.

Finish and garnish

Before slicing, brush with the remaining BBQ sauce and dot with unsalted butter so it melts into the meat. Slice between the bones to individual portions. Sprinkle chopped parsley and serve with lemon wedges on the side for brightening sips.