Grill master’s secret: how to make short ribs that melt in your mouth on the bbq

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? If so, it’s time to master the art of making mouthwatering short ribs on the barbecue. Whether you’re a seasoned griller or a barbecue novice, this comprehensive guide will walk you through every step of the process, ensuring you achieve perfectly tender, flavorful short ribs that will impress family and friends alike.

Selecting the Perfect Short Ribs

The key to great short ribs lies in selecting the right cut. Look for bone-in short ribs, as they provide more flavor and tenderness. Choose ribs with a good amount of marbling, which indicates the presence of fat that will melt during cooking, adding richness and moisture to the meat.

Preparing the Short Ribs

Once you’ve chosen your short ribs, it’s time to prepare them for the barbecue. First, trim off any excess fat or silver skin. Then, season the ribs generously with your favorite rub. You can use a pre-made rub or create your own by combining spices such as salt, pepper, garlic powder, onion powder, and paprika.

Choosing the Right Wood

The type of wood you use for smoking will significantly impact the flavor of your short ribs. For a classic barbecue flavor, choose woods such as hickory, oak, or mesquite. If you prefer a sweeter flavor, opt for fruitwood such as apple or cherry.

Setting Up the Barbecue

Prepare your barbecue for indirect heat cooking. This means that the coals or burners should be placed on one side of the grill, leaving the other side free for the ribs. Maintain a temperature of around 225-250°F (107-121°C).

Smoking the Short Ribs

Place the short ribs on the side of the grill without the coals or burners. Insert a meat thermometer into the thickest part of the ribs. Close the lid and smoke the ribs for 3-4 hours, or until the internal temperature reaches 165°F (74°C).

Wrapping the Short Ribs

Once the ribs have reached 165°F (74°C), wrap them tightly in aluminum foil. Add a few tablespoons of your favorite barbecue sauce or apple juice to the foil to keep the ribs moist.

Continuing to Cook

Return the wrapped ribs to the grill and continue to cook for an additional 2-3 hours, or until the internal temperature reaches 203-205°F (95-96°C). The meat should be fall-off-the-bone tender by this point.

Resting the Short Ribs

Once the ribs have finished cooking, remove them from the grill and let them rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender experience.

Finishing Touches

Before serving, brush the short ribs with your favorite barbecue sauce. You can also garnish them with fresh herbs such as parsley, cilantro, or chives.

Questions We Hear a Lot

Q: How long should I cook short ribs on the barbecue?

A: The total cooking time will depend on the size and thickness of your short ribs. As a general rule, plan for 5-6 hours of cooking time.

Q: What is the best way to trim short ribs?

A: Use a sharp knife to trim off any excess fat or silver skin. You can also use a pair of kitchen shears to remove the thin membrane on the back of the ribs.

Q: What is the best way to season short ribs?

A: You can use a pre-made rub or create your own by combining spices such as salt, pepper, garlic powder, onion powder, and paprika. Season the ribs generously before placing them on the grill.

Q: What type of wood should I use for smoking short ribs?

A: For a classic barbecue flavor, choose woods such as hickory, oak, or mesquite. If you prefer a sweeter flavor, opt for fruitwood such as apple or cherry.

Q: How can I tell when the short ribs are done cooking?

A: Insert a meat thermometer into the thickest part of the ribs. The short ribs are done when the internal temperature reaches 203-205°F (95-96°C).