Grilling short ribs demands careful temperature management to render fat without burning the exterior. If you are wondering how to cook short ribs on the grill, the key is balancing direct and indirect heat. This guide will walk you through every step, from selecting the right cut to serving juicy, tender ribs.
Short ribs are a fatty, flavorful cut that benefits from low-and-slow cooking. Grilling them directly over high heat will leave you with tough, chewy meat. Instead, you need a two-zone fire and a bit of patience.
Understanding Short Ribs For Grilling
Not all short ribs are the same. For grilling, you want English-cut short ribs, which are individual bones with a thick layer of meat. Flanken-cut ribs, sliced across the bone, are better for braising or Korean BBQ.
Look for ribs with good marbling and a thick fat cap. The fat renders during cooking, keeping the meat moist. Avoid ribs that look too lean, they will dry out fast.
Selecting The Best Short Ribs
When shopping, choose ribs that are at least 2 inches thick. Thinner ribs cook too quickly and won’t tenderize properly. Ask your butcher for “grilling short ribs” or “plate short ribs.”
- English-cut: Best for grilling, each piece has one bone
- Flanken-cut: Thin slices, better for quick searing
- Thickness: Aim for 2-3 inches per piece
- Marbling: Look for white streaks of fat throughout
Preparing The Grill For Short Ribs
You need a two-zone fire. This means one side of the grill is hot for searing, and the other side is cooler for indirect cooking. For charcoal grills, pile coals on one side. For gas grills, light only half the burners.
Target temperature for the indirect zone should be around 275°F to 300°F. Use a grill thermometer to monitor. If you don’t have one, you can hold your hand 5 inches above the grate for about 5 seconds before pulling away.
Setting Up Charcoal Grill
- Light a chimney full of charcoal
- Once coals are ashed over, pour them onto one side of the grill
- Place a drip pan on the empty side to catch fat
- Adjust vents to maintain 275°F
Setting Up Gas Grill
- Preheat all burners on high for 10 minutes
- Turn off one or two burners to create a cool zone
- Leave the remaining burners on medium-low
- Close lid and check temperature after 5 minutes
Seasoning The Short Ribs
Keep it simple. Salt and pepper are classic, but you can add garlic powder, onion powder, or a dry rub. Apply seasoning at least 30 minutes before grilling, or overnight in the fridge for deeper flavor.
Pat the ribs dry with paper towels first. This helps the seasoning stick and promotes better browning. Don’t be shy with salt, short ribs need it to break down the connective tissue.
Simple Dry Rub Recipe
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne (optional)
Mix all ingredients and coat each rib generously. Let them sit at room temperature for 20 minutes before grilling.
How To Cook Short Ribs On The Grill
Now for the main event. This process has three stages: sear, indirect cook, and rest. Follow these steps carefully for tender, flavorful ribs.
Step 1: Sear The Ribs
Place the ribs directly over the hot side of the grill. Sear for 2-3 minutes per side, until a deep brown crust forms. Do not move them around, let the heat do the work.
You want a good char, but not burnt. If the flames flare up from dripping fat, move the ribs to the cool side temporarily. Searing locks in flavor, not moisture, so don’t skip this step.
Step 2: Move To Indirect Heat
After searing, transfer the ribs to the cool side of the grill. Arrange them bone-side down if possible. Close the lid and let them cook slowly.
Maintain a grill temperature of 275°F to 300°F. Check every 30 minutes, but avoid opening the lid too often. Each time you open it, heat escapes and extends cooking time.
Cook until the internal temperature reaches 200°F to 205°F. This takes about 2 to 3 hours, depending on thickness. Use a meat thermometer inserted into the thickest part, away from the bone.
Step 3: Wrap Or Not?
Some pitmasters wrap short ribs in foil after they hit 160°F. This speeds up cooking and prevents the bark from getting too hard. If you want a softer texture, wrap them tightly in foil with a splash of beef broth.
If you prefer a firmer bark, leave them unwrapped. The choice is yours. Both methods work well, just adjust cooking time accordingly.
Step 4: Rest The Ribs
Once the ribs reach 200°F, remove them from the grill. Wrap them in foil and let them rest for 15-20 minutes. Resting allows the juices to redistribute, making the meat more tender.
Do not skip this step. Cutting into hot ribs will cause all the juices to run out, leaving dry meat. Patience pays off here.
Common Mistakes When Grilling Short Ribs
Even experienced grillers make errors. Here are the most common pitfalls and how to avoid them.
Mistake 1: Cooking Too Hot
High heat will burn the outside before the inside is done. Always use indirect heat for the majority of cooking. Keep the lid closed to maintain steady temperature.
Mistake 2: Not Trimming Fat
While fat is good, too much can cause flare-ups. Trim the fat cap to about 1/4 inch thick. Leave some fat for flavor, but remove excess to prevent grease fires.
Mistake 3: Skipping The Rest
Resting is crucial for tender meat. If you are in a hurry, you will regret it. Plan for at least 15 minutes of rest time.
Serving Suggestions For Grilled Short Ribs
Short ribs pair well with bold sides. Think creamy mashed potatoes, coleslaw, or grilled vegetables. The rich meat balances nicely with acidic or fresh flavors.
For a sauce, try a simple red wine reduction or a tangy BBQ sauce. Brush it on during the last 10 minutes of cooking, but not too early, or the sugar will burn.
Side Dish Ideas
- Garlic mashed potatoes
- Grilled asparagus with lemon
- Corn on the cob with butter
- Simple green salad with vinaigrette
- Baked beans or collard greens
Frequently Asked Questions
Can I grill short ribs without searing?
Yes, but searing adds flavor and texture. If you skip it, the ribs will be less flavorful and lack that crust. It is worth the extra few minutes.
How long does it take to grill short ribs?
Total time is about 2.5 to 3.5 hours, including searing and resting. Thicker ribs take longer. Always use a thermometer to check doneness.
What temperature should short ribs be when done?
Target 200°F to 205°F internal temperature. This ensures the connective tissue has broken down, making the meat tender.
Can I use a gas grill for short ribs?
Absolutely. Gas grills work well for indirect cooking. Just set up a two-zone fire and maintain steady temperature. Wood chips can add smoke flavor if you like.
Why are my short ribs tough?
They likely did not cook long enough. Short ribs need low heat and time to break down collagen. Check your temperature and cook until fork-tender.
Final Tips For Perfect Grilled Short Ribs
Grilling short ribs is not hard, but it requires attention. Monitor your grill temperature closely. Use a good instant-read thermometer to avoid guesswork.
Let the ribs rest before serving. Slice against the grain for the most tender bite. Leftovers reheat well in a low oven or on the grill.
Now you know exactly how to cook short ribs on the grill. Fire up your grill, grab some quality ribs, and enjoy the process. The results will be worth every minute.