Grilling beef short ribs on a charcoal grill may seem daunting but with the right techniques, you can achieve mouthwatering tender ribs with delicious smoky flavor. The key is knowing the ideal times and temperatures for perfectly cooked short ribs. In this comprehensive guide, I’ll share tips on prep, grill setup, recommended cook times, and serving suggestions to help you grill beef short ribs like a pro.
An Overview of Beef Short Ribs
Beef short ribs come from the plate primal cut near the belly of the cow. They are flavorful, marbled with fat, and contain a lot of connective tissue. This makes them ideal for low and slow cooking methods that break down the collagen for tender, fall-off-the-bone texture.
There are a few common cuts to choose from:
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English cut – Thick, meaty slices with the bone Best for grilling
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Flanken cut – Thin slices across the bones. Quick cooking time.
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Boneless – No bones for easier eating. Can be grilled as well.
I recommend choosing 1⁄2 to 3⁄4 inch thick English cut or flanken style ribs for grilling. The bone helps retain moisture, and the thinner cuts cook quickly while still absorbing plenty of smoke flavor.
Preparing the Short Ribs
Proper prep ensures your ribs cook evenly and absorb maximum flavor. Here are some tips:
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Trim excess fat – Leave about 1⁄4 inch fat cap to baste the meat. Trim off any hard fat chunks.
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Remove membrane – Slide a knife under the silvery membrane covering the bone side of the ribs. Peel it off for better smoke absorption.
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Marinate – Soak ribs for 2-12 hours in a soy sauce, garlic, and brown sugar marinade to boost flavor and moisture.
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Apply rub – For a dry seasoning approach, coat ribs with a spice rub. Consider chili powder, cumin, paprika, garlic, and brown sugar.
Setting Up the Charcoal Grill
Arranging the coals properly ensures you can sear the ribs over direct heat before finishing low and slow with indirect heat.
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Use a charcoal chimney starter to evenly ignite coals.
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Arrange hot coals on one side of the grill, leaving the other empty.
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Place a drip pan with water under the empty side to regulate heat.
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Target a temperature of 225-250°F on the empty side for ideal low, indirect heat.
Grilling Times and Temperatures
The key to tender short ribs is balancing high heat searing and low, indirect cooking. Here are the recommended times:
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Sear – 4-5 minutes per side over direct high heat, about 450-500°F.
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Low and slow – Cook for 2-3 hours at 225-250°F over indirect heat, flipping occasionally.
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Internal temp – Cook until ribs reach 190-205°F internally. Use an instant read thermometer.
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Optional wrap – Wrap ribs in foil after 1 hour over indirect heat to power through the stall period where cooking slows.
Serving Suggestions
Short ribs pair deliciously with various sides and sauces. Consider these options:
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Sides – Potato salad, coleslaw, cornbread, baked beans, grilled veggies
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Sauces – Barbecue sauce, chimichurri, miso glaze, mustard sauce
Slice ribs between bones and across the grain for tenderest results. Offer sauce on the side to let the natural meaty flavor shine.
With the right prep, grill setup, cooking times, and temperatures, you can achieve mouthwatering beef short ribs off a charcoal grill. Let the ribs soak up sweet, smoky flavor for 2-3 hours over indirect heat after an initial searing. Monitor temperature carefully and remove ribs once they hit 190-205°F internally. Pair with zesty sides and sauces to complement the beefy flavor. Now get grilling for your best beef short ribs yet!
Ingredients to Make Short Ribs
- Beef Short Ribs, ½-inch thick, cross cut through the bones (aka “flanken cut”)
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your short ribs bone side down on the cooler side of the grate, away from the coals. Cook your ribs until the internal temperature reaches 160˚F, which should take around 1½ hours.
- Remove your ribs from the grill and place them meat side down in the center of a doubled sheet of aluminum foil. Pour your stock mixture over your ribs and wrap them tightly in the foil, trapping any juice and liquids inside.
- Place the foil-wrapped ribs back onto the cooler side of the grate and cook them until your ribs reach an internal temperature of 200°F, about 1 hour.
- When your short ribs reach an internal temperature of 200°F, remove them from the grill and let them rest in the foil for 15 minutes before removing it. Slice each rib to the bone at scored cuts. Reserve some of that amazing au jus to drizzle over your ribs or to season side dishes such as mashed potatoes.
Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
For safe meat preparation, reference the USDA website.
Beef Ribs | The Golden Balance
FAQ
How long does it take to cook short ribs on a charcoal grill?
Place your short ribs bone side down on the cooler side of the grate, away from the coals. Cook your ribs until the internal temperature reaches 160˚F, which should take around 1½ hours. Remove your ribs from the grill and place them meat side down in the center of a doubled sheet of aluminum foil.
How long does it take to grill ribs on a charcoal grill?
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Are beef short ribs good for grilling?
- Flavor and Tenderness: The fat in short ribs renders beautifully on the grill, creating a juicy and flavorful experience.
- Smoke and Char: The grill adds a lovely smoky char to the ribs, enhancing their flavor.
- Variety: Grilling short ribs is a quicker alternative to slow braising and can be a great way to enjoy them when you need a faster meal, says Bon Appétit.
How long do you cook beef short ribs for?
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Stovetop/Oven Braising:Prepare the ribs by searing them well on all sides to develop flavor. Then, braise them in a liquid (like beef broth, red wine, or a combination) for 2-3 hours on the stovetop or in a preheated oven (325°F/160°C) for 3-4 hours, or until the meat is tender.
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Slow Cooker:Place the ribs in the slow cooker with liquid and cook on low for 5-8 hours or on high for 3-4 hours.
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Pressure Cooker:Use the pressure cooker on high pressure for approximately 1 hour.
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Smoking:For smoking, cook at 250°F until the ribs reach an internal temperature of around 175°F, which can take 5-6 hours, depending on the size of the ribs. A meat thermometer is recommended to ensure proper doneness.
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Barbecue (3-2-1 Method):This method involves smoking the ribs for 3 hours without foil, then wrapping them in foil for 2 hours, and finally smoking them uncovered for 1 more hour.