Grilled BBQ Short Ribs with Dry Rub

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

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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

Ice cubes

1/2 cup barbecue sauce, plus additional for serving

Reynolds Wrap® Heavy Duty Aluminum Foil

Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2to 2 hours or until tender.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

Serve with additional barbecue sauce as desired.

Grilled BBQ Short Ribs with Dry Rub

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