Bbq Recipe

Trim and season

Pat the short ribs dry with paper towels. Trim any excessively thick fat caps if present, leaving a thin layer for flavor. Lightly season both sides with the kosher salt and freshly ground black pepper, rubbing it into the meat.

Apply dry rub

Combine the Dry Rub ingredients in a small bowl (brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, ground mustard). Evenly coat both sides of the short ribs with the dry rub, pressing gently so it adheres. Let rest at room temperature for 30 minutes, or refrigerate for up to 4 hours (bring back to room temp before cooking).

Prepare your grill for indirect cooking at low temperature (225–275°F / 107–135°C). If using a charcoal grill, bank coals to one side and place a drip pan under the indirect side. If using a gas grill, light one side and leave the other off. Add soaked wood chips to coals or in a smoker box to generate smoke. Aim for a steady temperature around 225–250°F for the first 2–3 hours.

Place the ribs bone-side down on the indirect side of the grill away from direct heat. Insert a probe thermometer into the thickest part of a rib (not touching bone) and close the lid.

Smoke low and slow: Cook at 225–250°F for about 3 hours, maintaining steady smoke. Every 45–60 minutes check temperature and add more wood chips/chunks as needed. After the first 2–3 hours, when the meat has developed a deep mahogany color and the internal temp is around 165–175°F, wrap the ribs tightly in heavy-duty aluminum foil (optionally add 2 tbs butter or 1/4 cup apple juice inside the foil for moisture).

Return wrapped ribs to the grill and continue cooking indirectly until fork-tender and internal temperature reaches 200–205°F (this can take another 1.5–2.5 hours depending on rib size). The meat should pull back from the bone and be very tender but not completely falling apart.

Make the sauce

While the ribs are finishing, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, water, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity, or heat as desired. Keep warm.

When ribs are done in the foil, carefully unwrap (watch for hot steam) and brush both sides with the warm BBQ sauce. Place ribs back over indirect heat unwrapped for 8–12 minutes to set the glaze, flipping and basting once more so the sauce becomes sticky. If you prefer a thicker glaze, repeat basting and searing over medium heat 2–3 minutes per side.

Remove ribs from the grill and let rest on a cutting board for 10–15 minutes loosely tented with foil to redistribute juices.

Slice between bones (if English cut) or serve as individual pieces (if flanken). Spoon any extra BBQ sauce over the ribs and garnish with chopped fresh parsley if desired.

Serve with your choice of sides (coleslaw, potato salad, grilled corn) and extra sauce on the side.

If using wood chips, replenish as needed during the smoke. For a stronger smoke flavor, add a few fresh soaked chips or a small chunk to the coals when wrapping and again when unwrapped for glazing briefly.