Savory Grilled BBQ Short Ribs with a Zesty Dry Rub

Ingredients List

• 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

• ½ cup barbecue sauce, plus additional for serving

Cooking Instructions

In a medium bowl, combine brown sugar, paprika, chili powder, salt, and garlic powder. Mix well.

Slice the ribs into equal sections. Generously coat all sides of the ribs with the spice mixture, then arrange them in a single layer in a glass baking dish. Cover and refrigerate for 30 minutes to 1 hour.

Place one portion of ribs in the center of a 12x18-inch sheet of heavy-duty aluminum foil. Add 2 ice cubes. Fold up the sides of the foil, then double-fold the top and ends to seal the packet, ensuring there's enough space for heat circulation inside. Repeat this process to create 3 additional packets.

Place the foil packets over indirect heat on the preheated grill. Cover and cook for 1 1/2 to 2 hours, or until tender.

Carefully open the grill. While keeping the foil packets on the grill, use a sharp knife to cut along the top folds to release the steam, then fully open the packets.

Brush the ribs with approximately 1/2 cup of barbecue sauce.

Move the foil packets to direct heat, cover, and continue grilling, turning once, until the ribs are nicely browned and crispy, about 5 more minutes.

Serve with extra barbecue sauce on the side, if desired.

Nutritional Information (per serving)