What To Know
- Reduce the heat to medium-low and continue grilling the ribs for another 1-2 hours, or until the meat is tender and falls off the bone.
- If you’re using a smoker box, the type of wood chips you use will affect the flavor of the ribs.
- Use a sharp knife to carefully cut away the silver skin from the back of the ribs.
Gas grilling is a convenient and flavorful way to cook beef short ribs. With the right technique and ingredients, you can create mouthwatering ribs that are fall-off-the-bone tender and bursting with flavor. This comprehensive guide will walk you through every step of the process, from selecting the perfect ribs to grilling them to perfection.
Selecting the Beef Short Ribs
The key to great grilled short ribs lies in selecting the right meat. Look for ribs that are well-marbled with fat, as this will help them stay moist and tender during grilling. Choose ribs that are about 6 inches long and 1 inch thick.
Preparing the Ribs
Once you have selected your ribs, it’s time to prepare them for grilling. Start by removing the silver skin from the back of the ribs. This tough membrane can prevent the ribs from becoming tender. Use a sharp knife to carefully cut away the silver skin.
Next, season the ribs generously with your favorite rub. A simple blend of salt, pepper, garlic powder, and onion powder works well. You can also add other spices or herbs, such as paprika, cumin, or thyme.
Preheating the Gas Grill
Preheat your gas grill to medium-high heat. A temperature of around 350-400°F (177-204°C) is ideal for grilling short ribs. If your grill has a smoker box, fill it with wood chips to add flavor to the ribs.
Grilling the Short Ribs
Place the ribs on the grill grate, bone side down. Grill for 1 hour, or until the ribs have browned and developed a nice crust.
Reduce the heat to medium-low and continue grilling the ribs for another 1-2 hours, or until the meat is tender and falls off the bone. Baste the ribs every 30 minutes with a mixture of barbecue sauce and apple cider vinegar.
Wrapping the Ribs
Once the ribs are cooked through, wrap them tightly in aluminum foil. This will help them to steam and become even more tender. Let the ribs rest in the foil for at least 30 minutes before serving.
Carving and Serving
When you’re ready to serve the ribs, remove them from the foil and carve them into individual portions. Serve with your favorite sides, such as mashed potatoes, corn on the cob, or coleslaw.
Tips for Grilling Beef Short Ribs
- Use a meat thermometer to ensure that the ribs are cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
- Don’t overcook the ribs, or they will become tough and dry.
- Let the ribs rest before serving. This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful ribs.
- Experiment with different rubs and sauces to find the flavor profile that you like best.
“Wrapping vs. Not Wrapping”
Wrapping the ribs in foil during the grilling process is a matter of personal preference. Some grillers prefer to wrap the ribs to help them cook more evenly and become more tender. Others prefer not to wrap the ribs, as they believe that it can make the ribs less flavorful and crispy. Ultimately, the decision of whether or not to wrap the ribs is up to you.
“Direct vs. Indirect Grilling”
Direct grilling involves placing the ribs directly over the heat source. This method cooks the ribs quickly and gives them a nice sear. Indirect grilling involves placing the ribs on the grill grate above the heat source. This method cooks the ribs more slowly and evenly, resulting in more tender and juicy ribs.
“Choosing the Right Wood Chips”
If you’re using a smoker box, the type of wood chips you use will affect the flavor of the ribs. Hickory chips impart a strong, smoky flavor, while oak chips produce a more subtle flavor. You can also experiment with other types of wood chips, such as mesquite or applewood.
Questions We Hear a Lot
1. What is the best way to remove the silver skin from beef short ribs?
Use a sharp knife to carefully cut away the silver skin from the back of the ribs.
2. How long should I grill beef short ribs?
Grill the ribs for 1 hour over medium-high heat, then reduce the heat to medium-low and continue grilling for another 1-2 hours, or until the meat is tender and falls off the bone.
3. Should I wrap beef short ribs in foil when grilling?
Wrapping the ribs in foil during the grilling process is a matter of personal preference. Some grillers prefer to wrap the ribs to help them cook more evenly and become more tender. Others prefer not to wrap the ribs, as they believe that it can make the ribs less flavorful and crispy.
4. What is the best way to serve beef short ribs?
Beef short ribs can be served with a variety of sides, such as mashed potatoes, corn on the cob, or coleslaw.
5. How can I store leftover beef short ribs?
Leftover beef short ribs can be stored in the refrigerator for up to 3 days. To reheat, place the ribs in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.
