Bbq Recipe

Trim and season

Pat the short ribs dry with paper towels. Trim excess silver skin or large pockets of fat, leaving some fat for flavor. Season both sides lightly with kosher salt and freshly ground black pepper (use the amounts listed in ingredients).

Apply dry rub

Mix the dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, red pepper flakes) in a small bowl. Rub the mixture evenly over both sides of the ribs, pressing gently so it adheres. Let sit at room temperature for 20–30 minutes to absorb flavors, or refrigerate up to overnight covered for deeper flavor (if refrigerating, bring to room temperature 30–60 minutes before cooking).

Combine and simmer

In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, hot sauce (if using), minced garlic, and black pepper. Stir to combine and bring to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10–12 minutes until slightly thickened. If sauce is too thick, stir in up to the listed amount of water, 1 tablespoon at a time, to reach desired consistency. Taste and adjust sweetness or acidity as needed. Remove from heat and keep warm.

Preheat grill or oven

For grill: prepare for indirect heat cooking and preheat to about 275–300°F (135–150°C). For oven: preheat to 300°F (150°C). If using a charcoal grill, bank coals to one side; for gas, leave one burner off for indirect heat. Oil the grill grates lightly with the vegetable oil to prevent sticking.

Low and slow cook

Place the seasoned ribs on the grill over indirect heat (or on a rack set over a baking sheet in the oven). Close the lid and cook for 2 to 2.5 hours, or until the ribs are tender and reach an internal temperature of about 200°F (93°C) for fall-off-the-bone texture. Check every 30–45 minutes; if using a grill, replenish coals or monitor gas as needed. If the exterior is browning too quickly, wrap the ribs loosely in foil during the last hour to prevent burning while finishing tenderization.

Finish with sauce and sear

During the final 10–15 minutes of cooking, brush the ribs generously with the prepared BBQ sauce and move them over direct heat (or increase oven temperature to 425°F/220°C for a few minutes) to caramelize the sauce. Flip and baste once more to build up a sticky glaze. Watch carefully to avoid burning the sugars in the sauce.

Rest

Remove the ribs from the heat and transfer to a cutting board. Tent loosely with foil and rest 10 minutes to let juices redistribute and sauce set.

Slice the ribs between bones if necessary and serve warm. Garnish with chopped parsley and lemon wedges if desired. Serve extra BBQ sauce on the side.