Prep: 15 minutes | Cook: 2 hours | Makes: 4
INGREDIENTS:
FOR THE DRY RUB:
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
FOR THE SHORT RIBS:
- 2 lbs. beef short ribs, cut into individual pieces
- 1 cup BBQ sauce (store-bought or homemade)
- Olive oil, for brushing
INSTRUCTIONS:
- Combine dry rub ingredients in a bowl until well mixed.
- Pat short ribs dry, score lightly, and rub generously with dry rub. Let sit for 30 minutes.
- Preheat grill to medium-high heat (375-400°F/190-200°C). Brush grill grates with olive oil to prevent sticking. Grill ribs for 5-7 minutes per side until browned and slightly charred.
- Reduce heat to medium-low (275-300°F/135-150°C). Brush ribs with BBQ sauce, and cook for 1.5 to 2 hours, turning and brushing with more sauce, until tender.
-
Remove ribs from the grill and let rest briefly.
NUTRITION:
Calories: 540 | Protein: 35g | Carbohydrates: 23g | Fat: 35g | Fiber: 2g
CHEF'S KNIFE TIP:
When preparing the dry rub for the beef short ribs, you can use the back of your chef's knife to press and blend the ingredients in the bowl until well mixed.