Easy Fast DIY GRILLED Beef Short Ribs & Dry Rub Recipe

grief DBMS coming at you with doing ourbeef short ribs on the farm these areour short ribs from our animal and westart with a dry rub and everybody doesit different ours is cumin paprikayou know garlic onion brown sugar and soforth in it and we just put it in a bowlnow a lot of people do beef short ribskind of like they do beef ribs and youcertainly can do that on a smoker butfor the sake of this video I want toshow you how we do it in a little bitshorter time when we just grill themthis is how we like to grill them firstthing I like to do is get our dry rubmade now everybody’s rub is differentyou can use any rub you like we like ourdry rub so we make it here in the farmourselves just kind of going through thesteps that was paprika here comes thegarlic powder when we grill thingstypically spices tend to burn more sowe’re going to do ours just maybe alittle bit differently than some becausewe’re going to add some moisture to itand yes we’re gonna use some you knowaluminum foil too to protect it now whenwe smoke them we don’t do it this waybut again smoking would probably take ohI don’t know and four maybe five hourswith these ribs that probably give ortake two and a quarter and most maybe250 and this is Sunday afternoon on thefarm folks we just thought out some beefshort ribs from last night I don’t getthat time time commitment ability todayweather’s decent but you know it’s alittle chilly so I’m not going to gograb the the Lang and fire it up I’mjust gonna turn and grab our littleWeber and do it on that and if for a lotof people you know they think about ribsthink oh it’s an all-day process nowe’ll have these things done about twoand a half hours and they’ll be great asfar as the process of how long the rubis on I guess that’s debatable I wouldsay at least do it for three or fourhours overnight and probably be mypreference but for the sake of todaywe’re doing it here at 8 o’clock in themorning and I’m gonna put these thingson about I don’t know 3:30 in theafternoon here now we’re going to beeaten by 6 o’clock so this should goreally good once you get this all in thebowl she just mixesit up just just mix it up so it’s youknow all together and everything’s youknow a nice shape with it so you canjust put it on now I’ve found that whenyou take the beef short ribs and you’vethawed them these are them right hereI’ve found that they tend to be a littlebit damp but sometimes not damp enoughto get the dry rub to stick so I’m gonnalay these out we’re gonna do allsurfaces of these but I’m going to tryto put them in my tinfoil so that thebone side is down and I’ll show you thatin a bitit’s because again remember dry rubsunlike you know more of a wet rub willtend to stick more so we’re going totake our dry rub and we’re gonna put iton these but to make sure it sticks I’mgonna do an olive oil rub down noweverybody is different with their oilssome people you know just spray on justa light bit I’m much more liberal withit I want I want my rub to be on there Ilike a thicker heavier rub I think itmakes a better bark especially whenyou’re grilling you know when you’rewhen you’re smoking on the lane the barkcomes so naturally because of the longtime frame and the low heat but whenyou’re grilling it’s a little harder tokeep that little heat low heat on agrill is about 275 maybe 300 for somepeople especially if they use in youknow briquettes where it’s a littleharder to control in this situation myWeber’s gas so it makes a little easierto control the heat but still so I’mgonna rub this on all four sides of eachpiece once they get them rubbed downnice then I’m gonna actually put the dryrub on it so now they’re all rubbed downnow I’m just gonna start putting the dryrub on these folks and I’m prettyliberal with it just I’m gonna sprinkleit on the top surfaces then startturning them and I’ll put them in a newtray once I’ve got them all rubbed upI’m not a big fan of like hard pressingit in I will Pat it on but I don’treally want to drag it into the meat Ijust wanted to cover and stickand obviously there’s enough verbs hereto feed a family of eight which is whatwe want to do now what I’m gonna do istake some tinfoil and this is what I saydo a little different I’m gonna put someice cubes in it and remember the bone isdown it’s the bottom of this is the boneso that way if it tries to burn at allon that direct heat from the grillbecause that’s much more of a directheat than an indirect heat with a smokerit’ll just be on the bone site on thebottom and then I fold it over make nicecreases and really kind of tighten upthat baggie to keep all that moistureand that’s all these things grill reallynicely so I’m just gonna do this forevery single one of these and it worksout great I tell you the secret are isis is definitely the ice cubes itdefinitely gives them the moisture youcan use whatever rugby like folks butdoing these with the ice cubes reallyreally helps a lot so once I got themall wrapped up like this we’re gonna gofire up the grilland the Weber is going here we’re gonnacrank it up and we’re gonna stick goingclean it off that’s the first step Ifound that if you don’t have a prettydecent clean grill the aluminum foilwill eventually stick to your grades andthen you’ll have a hard time gettingthese things off especially if you’redoing it for a couple hoursno again we’re not doing this for fivehours we’re gonna do this at about 275degrees for about two and a half maybetwo fifteen on the hours so about twohours and 15 minutes or probably abouttwo hours and a half to pay uponwhatever timeframe it really takes toget these up I’m assuming the smallerribs probably going to get up to that205 to 210 degree temperature insideprobably a little over two hours there’sa couple bigger monsters probably goingto be pushing that 215 maybe that 230mark but I reason I show you the grillgetting clean it’s because it’s kind ofan important part specially with thetinfoil now granted if you want to putthese on a cookie sheet or somethinglike that probably won’t have an issuebut I’m gonna take that tin foil setright on the grill you know some peopleuse a little stiffer tin foil too andmaybe that would work I’m just usingkind of the you know regular ol ReynoldsWrap that you buy in a grocery store forthe sake of this video and for when Inormally do it so I just make sure thegrill is pretty clean and if it isthings work out great as far as theflames go on this I’m gonna keep theflames about a little less than mediumbecause again I only want to keep thisat about 275 degrees and it should workout well I’m gonna position them outhere and then I might have to move themhere when I when I actually put thesmoke box in everybody does it differentI don’t get as much smoke as some peopledo on my beef short ribs like thisbecause number one it’s not a smoker andnumber two they’re in foil if you didthese outside the foil they dry out moreand you get a lot more smoke flavor butagain I want smoke flavor in the summerI’ll do the ribs on the leg I want somesmoke but you know again I’ll let therub do most of the talking today becauseyou know that’s just the way it’s gonnahave to be with the fact that I’m gonnado it here and it’s about you know 34degrees out andI’m doing it on Weber with propaneinstead of you know charcoal and wood sojust trying to get them arranged so Ikeep this Center open a little bit so Ican put my my smoke box in here the woodI’m going to use today is going to beHickory I think I think that’s gonna bethe best it’s about a quarter afterthree if you can tell the time there andhopefully we’ll be done by about sixo’clock so I’m just gonna let this heatup I’m not going to add the smoke rightaway I like my meat to dry just a littlebit and get those ice cubes melted soI’m gonna come back and then I’m gonnaput the the chips in so I got my smokebox here in the middle it’s got holes atthe bottom of it this is just a homemadeone you certainly can buy these there alot flatter and smaller but this worksgreat just a steel box that I just keepusing over and over again and it’s not avery heavy steel and the wood chips oncethey get in there and start smolderingthey turn nice and dark and put out apretty heavy smoke and I’m using a realreal fine chimp to some people you knowuse the sawdust here too you can do thattoo if using the bigger chips on thesekind of things that I don’t think theysmoke as well that’s just me we’re goingto shut this up we’re gonna let it gowe’re gonna get the temp where we wantit so right now that the temps justabout where I want it about two andseventy-five degreeswe’re just gonna go with this folks soI’ll give you a couple you know checkbacks here and I’ll show you how it doesbut this is what you want 275 degreesabout two hours and 15 minutes maybe twohours and thirty minutes so it’s aboutan hour in here at this point just kindof open us up so you can see what itlooks like things are starting to smokegood the smoking box is just starting todarken and really kind of put out somesmoke it’ll get smoking a lot more thanthis in about the next half hour or sojust takes a while dry those chips outget some smoke made so here’s about ahalf hour later see how it’s starting toreally smoke up and no notice I’m notreally doing anything with the ribs I’mjust leaving them in the foil let themsit there that’s all I got to do so nowit’s about five o’clock remember Istarted about 3:15so we’re fairly decent ways into thisand just kind of checking it out and seewe’re at Oh smoking away it’s lookinggood again I’m not really doing anythingwith the ribs folks just kind ofmonitoring the temp to make sure I stayat 275 degrees and letting them cook allright so we’re at about 520 here we’rekind of getting to the end we’re about alittle over two hours into this twohours and five minutes Oh smoke it isit’s definitely irritating a little bitbut it’s doing greatnow I’m gonna start prepping to open itup it’s about quarter to 6:00 this isperfect now I’m gonna start openingthese things up checking them makingsure they’re what I want for temp so I’mjust gonna take one of these I’m justgonna kind of slice it open it seems areally hot folks just enough that I canget my meat probe in I’d really like tosee about 205 210 on this if that’s thecase these are done well that knife 16perfect so that knife just sinks intothat meat that’s exactly what you wantit’s nice its tender its juicy yeahthese these are these are pretty muchdone this is exactly what I wanted folksso I’m just gonna close this one out soit doesn’t dry out go get my tray so Ican get it warm quick turn the heat downand we’re gonna we’re gonna finish thisout and bring these in so I got a trayon in here just warming it up so itstays nice and warm and when I startpicking these up and getting them intothis tray and we’ll get them in thehouse and show you what they look likethis whole process it’s about maybe 10minutes to 6 now at this point thiswhole process is is done in just just acouple hours folks the sake of thisvideo I think my wife is telling me ittook me about 2 hours and 35 minutesagain some of the smaller price piecesmight be a little bit more doneobviously the big ones I want to makesure it got doneall right we’re in the house here andI’m opening these things up peeling offthe tinfoil I got some nice barkobviously couple smaller ones you cansee they’re a little bit more charred onthe bone side but again we don’t carethat’s the bone sight that’s why I putthem in so the bone sides down and youcan see a lot of shrinkage of the meaton the bonethat’s that process of them you knowjust pulling back and tenderizing up andyou know making that fat really reallyreally shrink down which is great hereit is folks these are nice and tender Igot them with a couple potatoes and somejello and some some cider and it’s gonnamake a wonderful meal I appreciate youwatching folks I hope you enjoyed beefshort ribs grilled and about two and ahalf hours on the grill thank you folks