Description
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
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
- Ice cubes
- ½ cup barbecue sauce, plus additional for serving
- Reynolds Wrap® Heavy Duty Aluminum Foil
Instructions
- Mix brown sugar
- paprika
- chili powder
- salt
- and garlic powder in a medium bowl.
- Cut ribs into 4 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.
- 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.
- Arrange packets over indirect heat on the preheated grill. Cover and cook until tender
- 1 1/2 to 2 hours.
- 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.
- Brush ribs with about 1/2 cup barbecue sauce. Move packets over direct heat
- cover
- and continue grilling
- turning once
- until ribs are browned and crisp
- about 5 minutes more.
- Serve with additional barbecue sauce as desired.
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 25 mins
Servings: 4