Try baking zucchini bread in jars to “can” it. This saves freezer space and ensures that you always have a treat for drop-in visitors. While they are still warm, serve the sliced tops with whipped cream. Yum!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
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
- ½ cup barbecue sauce, plus additional for serving
Instructions
- Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
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- Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
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- Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
- Center one portion ribs on a 12×18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
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- Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
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- Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
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- Brush ribs with about 1/2 cup barbecue sauce.
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- Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
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- Serve with additional barbecue sauce as desired.
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Nutrition Facts
| Calories | 1007 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 35 g |
| Sodium | 1054 mg |
| Sugars | 12 g |
| Fat | 84 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing recipe! I followed the directions (used a ziplock bag to coat the rub). 2 hours of indirect heat and they turned out just perfect.
Placed on grill. They were a bit thinner so I cooked for 1 hour ~ they burnt ! Good taste ~ but a little to much char ~.
Made this for the first time almost 2 years ago. Was making a quickly panic-y search for something to do with McClaren Farms short ribs. This did not disappoint. Followed recipe exactly…. and have made 2 or 3 times a year since. Insanely tender and flavorful. Beautiful bark. So much time hands off. This recipe is a serious keeper.
I followed seasoning exactly, except used half sheet pans instead of all foil and heated first hour in oven. I opened foil and finished ribs on grill. Very tender and delicious.
The recipe was good. The flavor would have been good except the ribs were mostly charcoal…burnt. I used 350 degree grill for 1 hr. 40 min. Too hot for too long I guess. Live and learn but I ruined some good meat.
Best ribs I made my whole life! Wow…….. tysm for sharing this is now my go to recipe. Followed the recipe exactly. Melt in your mouth Delicious!
This was surprisingly easy, if a little time consuming to cook. Ribs came out tender, but not quite “fall off the bone”. I used raspberry chipotle barbecue sauce, which worked really well with the spice rub. Just to clarify, remove the ribs from the foil to do the final grilling step.
This was the juiciest way we have ever had our ribs, the point about giving some air room in the pouches is key- I wrapped one too tight & it made them drier. We didn’t even had to add sauce as they were good right off the grill
great. they appeared burnt but were so tasty.
It is simple, so not that exciting. I wanted to do something easy and that’s what I got. I’ll try more garlic and maybe brown sugar next time. I liked that there was less mess to clean up than with a marinade.
These BBQ short ribs were delicious and I will make them again.
My ribs came with the rub already on them. So I wrapped them in foil and cooked them with a few pieces of ice to steam. Followed the recipe and then threw them on the grill. They could not have been better!
So delicious!,! We used boneless short ribs, and they were amazing! So tender and tasty.
This is so good!!!!! Falls right of the bone and melts in your mouth!!!!
I have made these multiple times, in the oven and in an instant pot. I do add an additional tablespoon of onion powder along with the other spices listed in the recipe; When I use my Instant Pot (IP) —I add a 1/2 Cup of each apple cider vinegar and apple juice and push the “pressure cook button” on the IP set for 25 min. I also broil them for 3min. At the end and then you can put your favorite BBQ sauce on! You also only do step #1 in the directions and at this point if you want to make ahead throw them in the freezer and you can use either method (IP) or follow this recipe to step # 2 ( thaw ribs overnight in fridge) or directly put ribs in instant pot frozen!!! ( only 25 minutes) It Pessure cooks it so no worries!!! So, when I am crunched for time this is also a fast and super yummy alternative!!! I thought I would add a photo as I make double batches and freeze them for something quick to pull out when I am in a pinch for time! I buy my short ribs from a local butcher that is same price as the grocery store, but much better quality and cut.
Tough and dry.
OMGosh! Thank you for this recipe and technique for putting the ice cubes in the foil. I used thick cut boneless ribs and cooked them slow on the upper shelf in the grill. I did everything per the recipe and cooking method. Absolutely fabulous!
My husband made them with Tyson’s pork baby back ribs for the 4th of July and they were incredible! He wrapped in foil prior to bbqing and they fell off the bone! Meat was so tender! Love this recipe!
Love this recipe. I didn’t change a thing. I’ve made it at least 3 times.
Followed the recipe to the letter and they actually turned out fork-tender…I think I’d try a splash of beer instead of the ice cubes next time!!
Wonderful flavor.