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BBQ Dry Rubbed Grilled Ribs

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PREP TIME
15 min
COOKING TIME
95 min
TOTAL TIME
140 min
SERVINGS
4 servings
Dinner
BBQ Dry Rubbed Grilled Ribs
Ingredients
  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 4 pounds beef short ribs (bone-in), trimmed of fat
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1/2 cup barbecue sauce, plus additional for serving
Instructions
1
Combine brown sugar, paprika, chili powder, salt, and garlic powder in a medium-sized bowl.
2
Cut the ribs into uniform pieces to make them easier to handle. Apply the spice mixture generously to all surfaces of the ribs, ensuring they are evenly coated. Place the ribs in a single layer on a glass baking dish and cover them with plastic wrap to refrigerate for 30 minutes to 1 hour.
3
Preheat the grill to a medium indirect heat temperature, ranging from 375 to 400 degrees Fahrenheit (190 to 200 degrees Celsius).
4
Prepare three portions of ribs by centering one portion on a large sheet of heavy-duty aluminum foil, adding two ice cubes to the foil. Bring up the foil sides and then double-fold the top and ends of the packet, leaving a small gap for air circulation inside. Repeat this process to create three more packets.
5
Arrange the packets over indirect heat on the preheated grill, covering them with a lid. Cook until the ribs are tender, taking around 1 1/2 to 2 hours.
6
Remove the lid from the grill and carefully open the foil packets by cutting along the top folds with a sharp knife, allowing any excess steam to escape.
7
Continue to cook the packets over indirect heat until they are fully opened, then proceed with opening them completely.
8
Brush the ribs generously with about 1/2 cup of barbecue sauce. Move the packets over direct heat, cover them again, and continue grilling, turning once, until they are browned and crispy, taking around 5 minutes more.
9
Serve the ribs with additional barbecue sauce as desired.