How To Make Beef Short Ribs On The Grill

If you are like me, I haven't had very many beef short ribs off the grill, so I decided to try to make my own. I searched on the internet and read recipe after recipe but none of them seemed to fit the manly beef rib method and taste I was looking for. I finally stumbled upon a few expert bbq tips and I simplified them to make my own beef short rib method and recipe. This is nothing complicated, frilly, or fancy - just some good ol' beef short ribs off the grill Okie style!

Supplies Needed:

1. Aluminum pan that will fit inside your grill. I use a 9x13 with reinforced wire on the outside. If I cannot find one with wire for added strength, I will combine 2 or 3 pans.
2. Juice Baster
3. Grill Supplies - I use an offset smoker: Charcoal, Hickory Wood Chips, and Utensils
4. Olive Oil

Food to Buy:

1. Beef Short Ribs
2. Mushrooms
3. Potatoes
4. Bell Peppers
5. Seasoning - I use Head Country Seasoning
6. Sweet Onion
7. Budweiser - I buy one large can but feel free to use any flavor you like.

Grill Preparation:

I use an offset smoker to grill with. When I cook beef short ribs, I use an indirect heating method. Basically, your heat source is located on the opposite side of what you are cooking. This allows for a slow cook without burning the food. In my grill, I place a decent pile of charcoal on the right side only. On the left side I place the pan of food. When the lid is closed and the vents are open, this creates a circulation of air for the heat and smoke to go through the grill. This can be done on any grill.

After placing the charcoal in the grill in the desired location for indirect cooking, light the charcoal and allow the coals to get white and the flame to die down.

In a bucket or bowl, mix a large amount of wood chips with water, allow to soak for at least 15 minutes.

Food Preparation:

1. Seal the Juices! As soon as you light the charcoal, cover the ribs with olive oil and place on the flame for about 30-45 seconds. This will cause a nice flame and in essence seal or burn the outside layer slightly to lock in the juices. Don't leave on the flame too long, you just need a quick seal on all sides. Remove the ribs and place them in the pan.
2. Add in mushrooms, cut potatoes, peppers, and cut onions. Add any other vegetables you like as well.
3. Generously cover with seasoning.
4. Add beer. You may need to add water if you do not have enough beer. In general, you want everything to be covered as much as possible.

COOKING:

1. Right before cooking, throw a handful of water-soaked wood chips onto the hot charcoal.
2. Place the pan full of ribs and vegetables in the grill and shut the lid. Make sure the vents are open.
3. After about an hour, open the lid and baste the juices over the top of the food in the pan.
4. Replenish charcoal as needed. I like to use a charcoal starter to give the charcoal a jump start as opposed to just adding new charcoal on top of old charcoal.
5. Cooking time will vary by size of pan, amount of ribs, and grill. In general, the longer they cook the better. I typically cook my beef short ribs for 5 - 6 hours. In that time period I will replenish the charcoal 3 times and baste the juices every hour. I add more wood chips when I baste.

TIPS:

• Fat or No Fat? Trimming off the fat before cooking is a personal preference. I like to leave most of the fat on for the flavor but I never eat the fat. I have at times trimmed some fat off in order to make more room in the pan for other ingredients though.
• Baste Often. I have found that the more I baste the juices the better the flavor, as the juices are mixed more and the top layer gets a fresh layer of moisture.
• Smoke or No Smoke? I prefer a strong smokey flavor so I use Hickory wood chips and I use a lot of them. Of course you can use different flavors or none at all.
• Enjoy Cooking. I have really enjoyed a few Saturdays of cooking beef short ribs. The last time I made them I brought my laptop outside and watched college football on ESPN, played with the kids in the backyard and tended to the ribs whenever I thought about it.

Like I said, nothing fancy and really pretty simple. Sure, it takes awhile to make great tasting, tender and juicy beef short ribs, but it's worth it - trust me!!