You may also like
Categories:
brown sugar chili powder salt onion garlic black pepper cayenne pepper ketchup molasses brown sugar Worcestershire sauce apple cider vinegar lemon juice Lawery garlic onion black pepper
Viewed: 29 - Published at: 6 years agoIngredients
- 3 pounds Beef short ribs (or more)
- 2 TBSP Brown sugar
- 1 TBSP Chili powder
- 1 TBSP Lawry's seasoning salt
- 1 TBSP Onion powder
- 1 TBSP Garlic powder
- 1 tsp Black pepper
- 1 tsp Cayenne pepper
- 1 cup Ketchup
- 2 TBSP Molasses
- 2 TBSP Brown sugar
- 2 TBSP Worcestershire sauce
- 2 TBSP Apple cider vinegar
- 1 TBSP Lemon juice
- 1 TBSP Mustard, plain yellow
- 1/2 tsp Lawery's seasoned salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Black pepper
Method
- Mix rub ingredients and season ribs generously on both sides.
- Wrap in plastic wrap and refrigerate for 24 hours.
- Mix BBQ sauce ingredients and refrigerate until needed.
- (no pre cooking required)
- Set up your grill for Indirect Heat with unlit charcoal.
- Add hot charcoal from a chimney starter to the unlit coals.
- Place a drip pan in the middle and add water.
- Place ribs on the grill over the drip pan.
- Add a couple of handfuls of wet hickory wood chips directly to the hot coals.
- Cook at about 325F for 2 hours.
- (you can add more hickory wood chips for a stronger smoked flavor).
- After 2 Hours glaze generously with bbq sauce and continue cooking for about 10 minutes or so.
- Glazed with a bbq sauce a second time and continue cooking for another 10 minutes or so.
- Glazed with bbq sauce a third time and continue cooking for about another 10 minutes or a bit longer.
- "Gently" remove from the grill and let rest for 15 to 20 minutes before carving and serving.
